Keywords: باکتری های فاسد; Bacterial contamination; Tofu; Spoilage bacteria; Identification; Growth model;
مقالات ISI باکتری های فاسد (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: باکتری های فاسد; Chilled chicken; Raw-chicken juice agar; Spoilage bacteria; Sensory analysis; Volatile organic compounds;
Keywords: باکتری های فاسد; Red myoglobin derivatives; Spoilage bacteria; PCR-denaturing gradient gel electrophoresis; Lactic acid bacteria; Raw meat
Keywords: باکتری های فاسد; Essential oil (EO); Food pathogen; Spoilage bacteria; Interaction of EO; Food model;
Keywords: باکتری های فاسد; Salmon fillets; Cross-contamination; Spoilage bacteria; Pseudomonas; Shewanella; Photobacterium;
Keywords: باکتری های فاسد; Volatile organic compounds; Meat spoilage; Spoilage bacteria; Sensory spoilage; Meat odor; Meat quality
Keywords: باکتری های فاسد; Colorimetric sensor array; Multivariate calibration; Spoilage bacteria; Meat; Identification
Keywords: باکتری های فاسد; Poultry decontaminants; Cold chain disruption; Pathogenic bacteria; Spoilage bacteria;
Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days
Keywords: باکتری های فاسد; Atlantic salmon; Salmo salar; Shelf-life; Spoilage bacteria;
Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm
Keywords: باکتری های فاسد; Bacillus; Spoilage bacteria; Growth/no growth boundary model; Logistic regression; Neural network; Deep learning; AUC; area under the ROC curve; FC; fraction correct; ROC; receiver operating characteristic; TSB; tryptic soy broth;
A novel screen-printed mast cell-based electrochemical sensor for detecting spoilage bacterial quorum signaling molecules (N-acyl-homoserine-lactones) in freshwater fish
Keywords: باکتری های فاسد; Freshwater fish; Spoilage bacteria; Quorum signaling molecules; Screen-printed carbon electrode; Cell based electrochemical sensor;
Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.)
Keywords: باکتری های فاسد; Natural antimicrobial compounds; Spoilage bacteria; Synergy; Active coating; γ-Irradiation; Shelf-life;
Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.
Keywords: باکتری های فاسد; Antimicrobial peptides; Tissue decay; Spoilage bacteria; Cold storage; Vegetable shelf-life;
Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products
Keywords: باکتری های فاسد; Kinetic modelling; Spoilage bacteria; Horse mackerel; Software application;
Antimicrobial activity of natural antimicrobial substances against spoilage bacteria isolated from fresh produce
Keywords: باکتری های فاسد; Fresh produce; Natural antimicrobial substances; Essential oils; Spoilage bacteria; Combination treatment
Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe
Keywords: باکتری های فاسد; Cantaloupes; Color; Firmness; Pathogens; Spoilage bacteria; X-ray
Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031
Keywords: باکتری های فاسد; Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions;
Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments
Keywords: باکتری های فاسد; Poultry decontaminants; Pathogenic bacteria; Spoilage bacteria; Growth kinetic parameters; Consumer risk;
Evaluation of the storage life of vacuum packaged Australian beef
Keywords: باکتری های فاسد; Shelf-life; Vacuum packaging; Spoilage bacteria; TBARS; CIELab
UV inactivation of microorganisms in beer by a novel thin-film apparatus
Keywords: باکتری های فاسد; UV inactivation; Beer; Spoilage bacteria; Quartz optical fibers; Thin-film reactor
Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature
Keywords: باکتری های فاسد; Lauricidin; Lactic acid; Poultry; Decontamination; Spoilage bacteria;
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk
Keywords: باکتری های فاسد; Raw milk; Spoilage bacteria; Psychrotrophic bacteria; Molecular methods; 16S rRNA gene sequencing
Effect of poultry decontaminants concentration on growth kinetics for pathogenic and spoilage bacteria
Keywords: باکتری های فاسد; Carcass decontamination; Trisodium phosphate; Acidified sodium chlorite; Citric acid; Growth kinetic parameters; Pathogenic bacteria; Spoilage bacteria;
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
Keywords: باکتری های فاسد; Portuguese dry smoked sausage; Spoilage bacteria; Modified atmosphere package; Shelf life; Food preservatives
Effect of industrial and natural biocides on spoilage, pathogenic and technological strains grown in biofilm
Keywords: باکتری های فاسد; Biofilm; Biocide; Essential oil; Pathogens; Spoilage bacteria; Technological bacteria
Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage
Keywords: باکتری های فاسد; Farmed cod; Wild cod; Haddock; Water-holding capacity; Spoilage bacteria
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
Keywords: باکتری های فاسد; Dry sausages; Technological microflora; Spoilage bacteria; Pathogen; Environment; Biogenic amines
Application of gas-sensor array technology for detection and monitoring of growth of spoilage bacteria in milk: A model study
Keywords: باکتری های فاسد; Gas-sensors; Detection; Spoilage bacteria; Milk
Pesticides as a source of microbial contamination of salad vegetables
Keywords: باکتری های فاسد; Pesticides; Agricultural chemicals; Food-borne pathogenic bacteria; Spoilage bacteria; Agricultural water; Salad vegetables;