Keywords: ترکیب لاغر; Jining bituminous coal; Bond structures; Pyrolysis behavior; Volatile composition;
مقالات ISI ترکیب لاغر (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: ترکیب لاغر; Cooling treatment; Cultivar; Phenolic compounds; Volatile composition; Olive oil quality;
Keywords: ترکیب لاغر; Red wine ageing; Barrel oak wood; Toasting; Ellagitannins; Volatile composition; Astringency;
Keywords: ترکیب لاغر; Table olives; Volatile composition; Olive cultivar; SPME; GC–MS; PCA
Keywords: ترکیب لاغر; Volatile composition; GC-olfactometry; Cider; Origin; Maturation; Chemometrics;
Keywords: ترکیب لاغر; Galician white wine varieties; Volatile composition; Assuring authenticity; Machine learning techniques; Feature selection; Model comparison;
Keywords: ترکیب لاغر; Red wine; Cork stopper; Bag-in-box; Volatile composition
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
Keywords: ترکیب لاغر; Table olives; Processing; Lactobacillus pentosus; Volatile composition; Manzanilla cultivar;
Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines
Keywords: ترکیب لاغر; Oak extract; Garnacha wine; Volatile composition; Wine quality;
Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages
Keywords: ترکیب لاغر; V. padifolium L.; Ripening; Volatile composition; HS-SPME/GC-qMS; PCA;
Improvement of Verdejo white wines by contact with oak chips at different winemaking stages
Keywords: ترکیب لاغر; Volatile composition; Sensory profile; Verdejo wines; Oak chips; Alcoholic fermentation;
Chemical composition, antibacterial and antioxidant activities of hydrosols from different parts of Areca catechu L. and Cocos nucifera L.
Keywords: ترکیب لاغر; Areca catechu L.; Cocos nucifera L.; Hydrosol; Volatile composition; Antibacterial activity; Antioxidant activity;
Volatile composition and physicochemical characteristics of mussel (Perna perna) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch
Keywords: ترکیب لاغر; Mussel protein hydrolysate; Spray drying; Carrier agent; Volatile composition; Mussel flavor; Microencapsulation;
Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC-MS
Keywords: ترکیب لاغر; Honey; Traditional foods; Stingless bee; Headspace; Volatile composition; Multivariate analysis;
The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk
Keywords: ترکیب لاغر; Cheeses of Turkey; Erzincan Tulum cheese; Black cumin; Nigella sativa L.; Volatile composition; Ripening
Effect of compressed propane extraction on storage stability of dried cilantro (Coriandrum sativum L.)
Keywords: ترکیب لاغر; Solvent extraction with compressed propane; Dehydration; Storage; Cilantro; Color; Volatile composition
Antinociceptive activity of the essential oil from Artemisia ludoviciana
Keywords: ترکیب لاغر; EO; essential oil; HS-SPME; headspace solid phase microextraction; GC-MS; gas chromatography coupled with mass spectrometry; MOR; morphine; ATR; atropine; GLI; glibenclamide; L-NAME; NG-L-nitro arginine methyl ester; NLX; naloxone; CAR; carboxen; PDMS;
Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida
Keywords: ترکیب لاغر; Undaria pinnatifida; Projective mapping; Volatile composition; SPME; Mannitol;
Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines
Keywords: ترکیب لاغر; Sparkling wines; Traditional; Asti; Charmat; Volatile composition;
Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines
Keywords: ترکیب لاغر; CS, Cabernet Sauvignon; HT, Hutai-8; ML, Merlot; OAVs, Odor activity values; PCA, principal component analysis; SPME–GC/MS, solid-phase microextraction with gas chromatography–mass spectrometryHutai-8 wines; Volatile composition; Sensory profiles; Princip
Scapania nemorea liverwort extracts: Investigation on volatile compounds, in vitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice
Keywords: ترکیب لاغر; Scapania nemorea; Antimicrobial activity; Volatile composition; Food spoiling microorganisms; Orange/apple juice;
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
Keywords: ترکیب لاغر; goat cheese; volatile composition; sensory evaluation; ripening;
Impact of the Mediterranean fruit fly (Medfly) Ceratitis capitata on different peach cultivars: The possible role of peach volatile compounds
Keywords: ترکیب لاغر; Ceratitis capitata; Pheromones; Peach cultivars; Volatile composition; Insect tolerance; SPME–GC–MS
Dynamic modeling and simulation of an alembic pear wine distillation
Keywords: ترکیب لاغر; Pot still; Pear spirit; Aromas; Alcoholic beverages; Dynamic modeling; Volatile composition
Chemical, functional and quality properties of Japanese plum (Prunus salicina Lindl.) as affected by mulching
Keywords: ترکیب لاغر; Mulching; Hydrodistillation; Antioxidant activity; Polyphenols; Volatile composition; Sensory evaluation
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines
Keywords: ترکیب لاغر; Sweet sparkling wines; Volatile composition; Olfactory judgment; Response surface methodology; Central composite design; cv Brachetto;
Volatile profile of Arbutus unedo L. fruits through ripening stage
Keywords: ترکیب لاغر; Arbutus unedo L. fruits; Volatile composition; HS-SPME GC/IT-MS; Ripening stage
Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines
Keywords: ترکیب لاغر; Volatile composition; Ethylphenols; Ageing; Oak barrels; SBSE–GC–MS
Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham
Keywords: ترکیب لاغر; Chromatography; Time-of-flight mass spectrometry; Olfactometry; Volatile composition; Aroma; Dry-cured ham
Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand
Keywords: ترکیب لاغر; Descriptive sensory analysis; Volatile composition; Proton transfer mass spectrometry (PTR-MS); Sea urchin; Roe
Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Keywords: ترکیب لاغر; NIR; Volatile composition; Red wines; Ageing; SBSE-GC–MS
Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers
Keywords: ترکیب لاغر; Solid phase microextraction; Volatile composition; Harvest; Rootstock; Storage; Volatile marker
Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags
Keywords: ترکیب لاغر; Tulum cheese; packaging material; volatile composition; ripening and proteolysis;
Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines
Keywords: ترکیب لاغر; Cryomaceration; Dry ice; Red wine; Phenolic compounds; Volatile composition
Effect of oak barrel type on the volatile composition of wine: Storage time optimization
Keywords: ترکیب لاغر; Storage time; New and once-used oak barrels; Volatile composition; Ethylphenols; Oak compounds; Red wines
Volatiles composition and flavour profile identity of smoke flavourings
Keywords: ترکیب لاغر; Smoke flavourings; Volatile composition; Flavour
Volatile composition of MencıÌa wines
Keywords: ترکیب لاغر; MencıÌa variety; Red wine; Volatile composition; Characterization; Differentiation;