Keywords: نان خمیر ترش; Phenolic acids; Ferulic acid; Phenolic acid decarboxylase; Sourdough; Pdc gene; Lactobacillus;
مقالات ISI نان خمیر ترش (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: نان خمیر ترش; Double-layer bread; Bread spoilage; Sourdough; Antifungal activity;
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Yeasts; Bread; Spray drying;
Keywords: نان خمیر ترش; 16S rRNA gene sequencing; Exopolysaccharide; Lactic acid bacteria; Sourdough;
Keywords: نان خمیر ترش; Germination; High pressure processing; Chaotrope; Transglutaminase; Sourdough; Water activity;
Keywords: نان خمیر ترش; Sourdough; Yeast species; Chinese steamed bread; Volatile compounds;
Keywords: نان خمیر ترش; Lactobacillales; Fermentation; Saccharomyces cerevisiae; Lactic acid; Sourdough;
Keywords: نان خمیر ترش; Lactobacillus; Sourdough; Wheat bread; Mould spoilage; Acrylamide;
Keywords: نان خمیر ترش; Wheat; Endophytic; Lactobacilli; Sourdough; Contamination;
Keywords: نان خمیر ترش; hE; hop extract; WFH; wheat flour hydrolyzate; WFH-he; hop extract wheat flour hydrolyzate; WFH-cp; calcium propionate wheat flour hydrolyzate; WSE; water/salt-soluble extracts; TTA; Total titratable acidity; DY; dough yield; MIC; minimal inhibitory conce
Keywords: نان خمیر ترش; Celiac disease; Gluten-free diet; Food science and technology; Sourdough; Fermentation;
Keywords: نان خمیر ترش; Lactobacilli; Sourdough; Antioxidant activity; Anti-inflammatory activity; Ex-vivo assays; Peptidases;
Keywords: نان خمیر ترش; Dextran; Sourdough; Weissella confusa; Steamed bread; Microstructure analysis;
Keywords: نان خمیر ترش; Microbiological quality; Par-baking; Sourdough; Bread; Moulds and yeasts; Modified atmosphere packaging; Shelf life; Par-baked bread;
Keywords: نان خمیر ترش; Sourdough; Dietary fibers; Lactobacillus; Ancient wheat; KAMUT® khorasan wheat;
Keywords: نان خمیر ترش; Sourdough; Freeze-drying; Trehalose; Viability; Cryoprotectant; Trehalose (PubChem CID: 7427); Sodium hydroxide (PubChem CID: 14798); L-(+)-Tartaric acid (PubChem CID: 444305); Magnesium chloride (PubChem CID: 5360315);
Keywords: نان خمیر ترش; Phytic acid; Lactic acid bacteria; Yeast; Sourdough; Whole wheat bread; Mineral;
Keywords: نان خمیر ترش; Chickpea; Legumes; Sourdough; Lactic acid bacteria; Functional food;
Keywords: نان خمیر ترش; Dextran; Hydrocolloids; Rheology; Faba bean; Fermentation; Bread; ANF; anti-nutritional factors; CA; chemically acidified; κ-CAR; Kappa carrageenan; CFU; colony-forming unit; CMC; carboxymethyl cellulose; DY; dough yield; EPS; exopolysaccharides; FAA; fr
Keywords: نان خمیر ترش; Acetic acid (PubChem CID: 176); Acetoin (PubChem CID: 179); Ethyl acetate (PubChem CID: 8857); Diacetyl (PubChem CID: 650); Ethanol (PubChem CID: 702); Methyl butanol (PubChem CID: 31260); Pentanol (PubChem CID: 6276); Isoamyl acetate (PubChem CID: 31276)
Keywords: نان خمیر ترش; AN; Aspergillus niger; AO; Aspergillus flavus var. oryzae; CD; celiac disease; DPP; dipeptidyl peptidase; EC; Enzyme Commission number; ELISA; enzyme-linked immunosorbent assay; EP-B2; glutamine-specific cysteine endopeptidase B, isoform 2 from barley; FM
Keywords: نان خمیر ترش; Barley; β-glucans; Dietary fibre; Sourdough;
Keywords: نان خمیر ترش; Honey; Lactic acid bacteria; Sourdough; Gluten microstructure;
Quantification of benzoxazinoids and their metabolites in Nordic breads
Keywords: نان خمیر ترش; Benzoxazinoids; Bread; Rye; Wheat; Sourdough; Refined wheat; Whole grain wheat; Benzoxazinoid analysis;
Keywords: نان خمیر ترش; AUCs; areas-under-the-curve; BMI; body mass index; FFA; fatty free acids; GIP; gastrointestinal glucose-dependent insulinotropic polypeptide; GLP; glucagon-like peptide-1; Bread; Einkorn; Ghrelin; Glycemic areas-under-the-curve; Insulin; Sourdough;
Keywords: نان خمیر ترش; Sourdough; Species diversity; Process conditions; Lactic acid bacteria; Lactobacillus sanfranciscensis; Yeasts;
Keywords: نان خمیر ترش; Sourdough; Lactobacillus sanfranciscensis; Torulaspora delbrueckii; Metataxonomic; Volatile compounds;
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Keywords: نان خمیر ترش; Sourdough; Chestnut flour; Gluten-free bread; Physical analysis; Shelf-life;
Keywords: نان خمیر ترش; Acetic acid bacteria; Gluten-free; Sourdough; Fructan; Buckwheat; Field-flow fractionation;
Keywords: نان خمیر ترش; ABTS; 2,2â²-azino-di-[3-ethylbenzthiazoline sulphonate]; ADI; acceptable daily intake; BHT; butylated hydroxytoluene; DCFH-DA; 2â²,7â²-dichlorofluorescein diacetate; DPPH; 1,1-diphenyl-2-picrylhydrazyl; DY; dough yield; FBS; fetal bovine serum; GRAS; g
Keywords: نان خمیر ترش; Ears; Kernels; Lactic acid bacteria; MiSeq Illumina; Semolina; Sourdough; Wheat;
Keywords: نان خمیر ترش; Sourdough; Sourdough bread; Volatile compounds; Bread; Origin; Extraction;
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria (LAB); GABA production; Antifungal activity;
Keywords: نان خمیر ترش; Faba bean; Sourdough; Wheat bread; BV; Biological Value; CS; Chemical Score; EAAI; Essential Amino Acid Index; FAA; Free Amino Acids; FSB; Faba bean Sourdough Bread; GI; Glycemic Index; HI; Hydrolysis Index; IVPD; in vitro Protein Digestibility; NFB; Nati
Keywords: نان خمیر ترش; Lactobacillus casei; Sourdough; Volatilome; Proteolysis; Respiration
Keywords: نان خمیر ترش; Sourdough; Reuteransucrase; Bread quality; Reuteran; Dextran; Exopolysaccharides;
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria (LAB); Microbial biodiversity; Exopolysaccharides (EPS)
Keywords: نان خمیر ترش; Yeast; Sourdough; Metabolism; Acetate; Bakery; Functional starter cultures;
Keywords: نان خمیر ترش; Food fermentation; Sourdough; Cheese; Soy sauce; Kokumi; Taste; Proteolysis;
Keywords: نان خمیر ترش; Organic farming; Wheat flour; Sourdough; Organic bread; Functional features;
Keywords: نان خمیر ترش; Propionic acids; Rejection; Recovery; Food preservatives; Cheese whey; Sourdough; Diafiltration; Barley; Extrusion; Fluid drying
Keywords: نان خمیر ترش; Lactic acid bacteria; Sourdough; Barley; Laboratory fermentation; Bakery fermentation; Species diversity; Metabolite target analysis
Keywords: نان خمیر ترش; Coeliac disease; Gluten-free ingredients; Sourdough; Dough quality; bread;
Keywords: نان خمیر ترش; lactic acid bacteria; sourdough; mice gut flora; bacterial enzyme activity;
Keywords: نان خمیر ترش; Fermentation; Lactic acid bacteria; Quality parameters; Starter culture; Sourdough; Triticum durum genotypes; Volatile organic compounds;
Keywords: نان خمیر ترش; Ecological drivers; Lactobacilli; Sourdough;
Keywords: نان خمیر ترش; Industrial application; Leuconostoc citreum; Sourdough; Starter culture; Typical bread; Weissella cibaria;
Keywords: نان خمیر ترش; Gluten-free bread; Teff; Sourdough; Sensory properties; GF; gluten-free; HPMC; hidroxypropylmethylcelullose; BF; based on flour; SDBu; buckwheat based sourdough; SDRi; rice based sourdough; SDLh; sourdough with Lactobacillus helveticus; Te-SDBu; teff +Â
Keywords: نان خمیر ترش; Wheat bran; Bread; Sourdough; Lactobacillus; Fructobacillus; FermentationAACC, American Association of Cereal Chemists; DM, dry matter; DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen; HQ, high quality; LAB, lactic acid bacteria; OD, optical
Keywords: نان خمیر ترش; Brewer's spent grain; Sourdough; Baking; Bread; Mixolab; Shelf-life; Avrami model; DSC; Phenolic profile; Volatile analysis; Antioxidants; Flour;