Keywords: گیلاس ترش; Plum pox virus; Cherry-adapted strains; Sour cherry; ELISA; RT-PCR; Phylogenetic analysis; Recombination;
مقالات ISI گیلاس ترش (ترجمه نشده)
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Keywords: گیلاس ترش; Product line; Sector model; Decision support system; Sour cherry;
Keywords: گیلاس ترش; Sour cherry; Polyphenols; Thermal treatment; Fluorescence; Degradation kinetics;
Keywords: گیلاس ترش; Sour cherry; Smoothies; Polyphenols; Storage; Apple; Pear; Flowering quince; Quince
Keywords: گیلاس ترش; Sour cherry; Copigmentation; Anthocyanin stability; Polymeric colour; Turbidity; Storage
Keywords: گیلاس ترش; Prunus cerasus; Sour cherry; Fruit weight; Fruit firmness; Soluble solids; Titratable acidity; Juice color intensity;
Keywords: گیلاس ترش; Sour cherry; Vacuum drying; Response surface methodology; Product quality;
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Keywords: گیلاس ترش; Uniaxial and coaxial electrospinning; Nanofiber encapsulation; Sour cherry; Anthocyanin; Antioxidant; In vitro bioaccessibility;
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
Keywords: گیلاس ترش; Sour cherry; Hybrid drying; Modified Logistic model; Phenolic content; Vitamin C; Color;
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides
Keywords: گیلاس ترش; Sour cherry; Disaccharides; Phenolics; Anthocyanins; Antioxidant activity
Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis
Keywords: گیلاس ترش; Breeding; Fruit Genebank collection; Hierarchical cluster analysis; Multivariate analysis; Principal component analysis; Sour cherry;
Microsporogenesis and meiotic abnormalities in different ‘Oblačinska’ sour cherry (Prunus cerasus L.) clones
Keywords: گیلاس ترش; Chromosomes; Cytomixis; Meiosis; Pollen germination; Prunus cerasus; Sour cherry
Genistein isoflavone glycoconjugates in sour cherry (Prunus cerasus L.) cultivars
Keywords: گیلاس ترش; Prunus cerasus L.; Sour cherry; Genistin; Genistein; Isoflavone; qTOFMS;
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)
Keywords: گیلاس ترش; Microwave assisted extraction; Anthocyanins; Phenolic acids; Sour cherry;
Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit
Keywords: گیلاس ترش; Prunus cerasus L; Sour cherry; Anthocyanins; Nectar processing; Metabolomics;
Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion
Keywords: گیلاس ترش; Sour cherry; Purunus cerasus L.; Nectar; On-line HPLC antioxidant detection; In vitro gastrointestinal digestion
Bioactivity and total phenolic content of 34 sour cherry cultivars
Keywords: گیلاس ترش; Prunus cerasus; Sour cherry; Phenolics; Anthocyanins; HT-29; Antioxidant; Proton nuclear magnetic resonance; Multivariate statistical analysis; Food analysis; Food composition;
Influence of pretreatment solution on the drying of sour cherry
Keywords: گیلاس ترش; Drying; Alkali ethyl oleate solution; Sour cherry; Thin-layer drying models
Characterisation of anthocyanin–betalain mixtures for food colouring by chromatic and HPLC-DAD-MS analyses
Keywords: گیلاس ترش; Anthocyanins; Betalains; Colouring foodstuff; Black carrot; Elderberry; Red beet; Sour cherry; Strawberry; Mixtures; CIEL*C*h°; HPLC-DAD-MS
Characterization of in vitro anthocyanin-producing sour cherry (Prunus cerasus L.) callus cultures
Keywords: گیلاس ترش; Anthocyanin; Prunus cerasus; Sour cherry; Callus cultures; Jasmonic acid;
Differences in anthocyanin and carotenoid content of fruits and vegetables
Keywords: گیلاس ترش; Anthocyanins; Carotenoids; Lycopene; β-Carotene; Sour cherry; Tomato; Apricot;