Keywords: اجزای فرار; Gomphidius rutilus; Worm infection; Volatile components; Total phenolic; Antioxidant capacity;
مقالات ISI اجزای فرار (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: اجزای فرار; Oolong tea; Manufacturing process; Volatile components; HS-SPME; GC-MS; Chemometrics;
Keywords: اجزای فرار; Coal; Volatile components; Structural deformations; Aggregation state; Methane adsorption;
Keywords: اجزای فرار; Almonds; Shelf-life; Infrared; Roasting; Volatile components;
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine
Keywords: اجزای فرار; Hong Qu glutinous rice wine starter; Bacterial community; Fungal community; High throughput sequencing; Monascus purpureus; Volatile components;
Antarctic krill lipid extracted by subcritical n-butane and comparison with supercritical CO2 and conventional solvent extraction
Keywords: اجزای فرار; Antarctic krill lipid; Lipid extraction method; Astaxanthin; Tocopherol; Volatile components;
Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times
Keywords: اجزای فرار; Chemlali cultivar; Olive fruit storage; Virgin olive oil; Volatile components; Phenolic compounds;
Oxygen isotopes and volatile contents of the Gorgona komatiites, Colombia: A confirmation of the deep mantle origin of H2O
Keywords: اجزای فرار; Gorgona Island; komatiites; olivine; oxygen isotopes; volatile components; ion microprobe;
Identification of cryptic species within liverwort Conocephalum conicum based on the volatile components
Keywords: اجزای فرار; Conocephalum conicum; Conocephalum salebrosum; Conocephalaceae; Liverworts; Cryptic species; Volatile components; Terpenoids; PCA; CA;
Volatile components of Rhizoma Alpiniae Officinarum using three different extraction methods combined with gas chromatography–mass spectrometry
Keywords: اجزای فرار; Rhizoma Alpiniae Officinarum; Volatile components; Hydrodistillation; Headspace solid-phase microextraction; Diethyl ether extraction; Gas chromatography–mass spectrometry
A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis
Keywords: اجزای فرار; GC × GC–TOFMS; Structured chromatogram; Tea; Volatile components; Simultaneous distillation extraction
Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf Kalapua)
Keywords: اجزای فرار; Roasted plantains (French sombre), AAB and Dwarf Kalapua, ABB); Volatile components; Ripening stages; Principal component analysis (PCA);
The loss of essential oil components induced by the Purge Time in the Pressurized Liquid Extraction (PLE) procedure of Cupressus sempervirens
Keywords: اجزای فرار; Purge Time; PLE; Volatile components; Sample preparation method; MSPD; SSDM
Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction
Keywords: اجزای فرار; Wheat gluten; Deamidation; Ammonia; Volatile components; Pyrazines;
Comparison of headspace solid-phase microextraction with conventional extraction for the analysis of the volatile components in Melia azedarach
Keywords: اجزای فرار; Headspace solid-phase microextraction; Ultrasonic extraction; Soxhlet extraction; GC-MS; Volatile components; Melia azedarach;
Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage
Keywords: اجزای فرار; Accelerated storage; Volatile components; Quality; Dried shrimp; Gas chromatography-mass spectrometry;
Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS
Keywords: اجزای فرار; Fermented camel milk; Volatile components; SAFE; SDE; HS-SPME; GC-O; PCA;
Boron isotopic composition of olivine-hosted melt inclusions from Gorgona komatiites, Colombia: New evidence supporting wet komatiite origin
Keywords: اجزای فرار; komatiites; Gorgona Island; melt inclusions; volatile components; boron isotopes; ion microprobe
Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries
Keywords: اجزای فرار; Myrtus communis; Myrtle liqueur; Myrtle eau-de-vie; SPME; Volatile components; Polyphenols; GC/MS; LC–MS–MS; HPLC–DAD
Flavour components and antioxidant properties of several cultivated mushrooms
Keywords: اجزای فرار; Mushrooms; Volatile components; Taste components; Antioxidant properties
Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard
Keywords: اجزای فرار; Zalema wine; Colombard wine; White wine; Storage; Colour; Phenolic composition; Volatile components
Petrology and geochemistry of ca. 2100–1000 a.B.P. magmas of Augustine volcano, Alaska, based on analysis of prehistoric pumiceous tephra
Keywords: اجزای فرار; Augustine volcano; melt inclusions; volatile components; magma mixing; magma evolution
Distinction and identification of lignins based on their volatile headspace composition
Keywords: اجزای فرار; Electronic aroma sensing system; Lignin; Volatile components; Solid phase microextraction (SPME)
Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.
Keywords: اجزای فرار; Vitis vinifera L.; Grape pomace; Stalks; Volatile components; GC–MS
Volatile flavor constituents in roasted pork of Mini-pig
Keywords: اجزای فرار; Mini-pig; Meat flavor; Solid phase microextraction; Simultaneous distillation and solvent extraction; Olfactometry; Volatile components
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Keywords: اجزای فرار; Italian PDO fermented sausages; Microbiological characteristics; Proteolysis; Volatile components
Effects of gamma irradiation on the yields of volatile extracts of Angelica gigas Nakai
Keywords: اجزای فرار; Angelica gigas Nakai; Gamma irradiation; Volatile components
Comparison of various extraction methods for identification and determination of volatile metabolites from the brown alga Dictyopteris membranacea
Keywords: اجزای فرار; Hydrodistillation; Focused microwave-assisted hydrodistillation; Supercritical fluid extraction; GC–MS; Brown alga; Dictyopteris membranacea; Volatile components; Essential oil
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
Keywords: اجزای فرار; Camellia sinensis; Kangra orthodox black tea; Volatile components; SDE; Hydrodistillation; Clevenger type apparatus; Mini distillation apparatus; Hydrosol
Comparison of volatile components of Marchantia convoluta obtained by supercritical carbon dioxide extraction and petrol ether extraction
Keywords: اجزای فرار; Marchantia convoluta; Volatile components; Supercritical carbon dioxide extraction; Essential oil
Genetic Diversity of Volatile Components in Xinjiang Wild Apple (Malus sieversii)
Keywords: اجزای فرار; Malus sieversii; Malus pumila; volatile components; genetic diversity
Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS
Keywords: اجزای فرار; Potherb mustard (Brassica juncea, Coss.) pickle; Headspace solid-phase microextraction (HS-SPME); GC-MS; Volatile components
Volatilization of components from and water absorption of polyether impressions
Keywords: اجزای فرار; Impression material; Polyether; Accuracy; Water absorption; Volatile components; Storage time
Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic–mass spectrometric analysis
Keywords: اجزای فرار; Danggui; Volatile components; SFSI; Hydrodistillation
Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry
Keywords: اجزای فرار; Smoked swordfish and cod; Volatile components; Solid phase microextraction; Gas chromatography–mass spectrometry
Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of volatile compounds from Curcuma wenyujin Y.H. Chen et C. Ling
Keywords: اجزای فرار; Headspace solid-phase microextraction; Gas chromatography-mass spectrometry; Volatile components; Traditional Chinese medicines (TCMs);
Patterns in volatile components over heated fish powders
Keywords: اجزای فرار; Fish powders; Pattern analysis; Thermal degradation; Headspace analyses; Volatile components; Pyridines; Pyrazines; Amides; Volatile sulfur compounds
Determination of optimum conditions for the analysis of volatile components in pine needles by double-shot pyrolysis-gas chromatography-mass spectrometry
Keywords: اجزای فرار; Pine needle; Thermal desorption; Double-shot pyrolyzer; Volatile components;
Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts
Keywords: اجزای فرار; Pinus densiflora; Antibacterial activity; Volatile components; SDE; Foodborne bacteria;