Keywords: ترکیبات فرار; Saccharomyces; Non-Saccharomyces; Cider; Apple juice fermentation; Volatile compounds;
مقالات ISI ترکیبات فرار (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: ترکیبات فرار; Volatile compounds; Nanoporous dyes; MoS2; Colorimetric sensor array; Rapid recognition;
Keywords: ترکیبات فرار; Beef spoilage; Bacterial communities; Bacterial metabolites; Volatile compounds;
Keywords: ترکیبات فرار; Microwave; Far-infrared; Polyphenol; Volatile compounds; Amino-acid;
Keywords: ترکیبات فرار; Minor crops; Organic foods; Phenolic compounds; Volatile compounds; Ziziphus jujuba;
Keywords: ترکیبات فرار; Sodium chloride (PubChem CID: 5234); Beans; Aging; Cooking; Volatile compounds; Marker compounds; Maillard reactions;
Keywords: ترکیبات فرار; MPEF; Anthocyanin; Vitamin C; Odor; Taste; Volatile compounds;
Keywords: ترکیبات فرار; Non-thermal process; Dairy product; Bioactive compounds; Volatile compounds;
Keywords: ترکیبات فرار; Donkey milk; Spray-drying; Freeze-drying; Whey proteins; Volatile compounds;
Keywords: ترکیبات فرار; Sourdough; Yeast species; Chinese steamed bread; Volatile compounds;
Keywords: ترکیبات فرار; Industrial trials; Technological coadjuvant; Phenolic compounds; Volatile compounds; Sensory analysis; Talc PubChem CID: 73555547; Hydroxytyrosol PubChem CID: 82755; Tyrosol PubChem CID: 10393; Oleocanthal PubChem CID: 11652416; Pinoresinol PubChem CID: 7
Keywords: ترکیبات فرار; Vapor intrusion; Soil gas; Volatile compounds; French national campaign; Multivariate analysis; Environmental assessment;
Keywords: ترکیبات فرار; Lipid oxidation; Polyunsaturated fatty acids; Sheep; Survey; Volatile compounds;
Keywords: ترکیبات فرار; Lipid profile; Texture profile; Volatile compounds; Sensory analysis; Multivariate analysis;
Keywords: ترکیبات فرار; Electronic nose; Peach; Fungal growth; Volatile compounds;
Keywords: ترکیبات فرار; Natural antioxidant; Lamb; Meat preparation; Oxysterols; Volatile compounds; Natural colorant;
Keywords: ترکیبات فرار; Veiled oil; Turbidity; Phenols; Volatile compounds; Cryo-SEM;
Keywords: ترکیبات فرار; Low-fat yogurt; Buttermilk; Flavor; Volatile compounds;
Keywords: ترکیبات فرار; Saccharomyces cerevisiae; Branched-chain amino acids; Linoleic acid; Volatile compounds; Red wine; Alcoholic fermentation; LLA; low linoleic acid (12â¯mg/L); LLAâ¯+â¯AA; low linoleic acid with branched-chain amino acids addition; MLA; medium linoleic a
Keywords: ترکیبات فرار; Volatile compounds; Meat quality; GC-olfactometry; Local pig breed; Lipid oxidation; Pork products;
Keywords: ترکیبات فرار; Pork patties; Natural preservative; Oak wood extracts; Lipid oxidation; Antioxidant capacity; Antimicrobial properties; Volatile compounds;
Keywords: ترکیبات فرار; Adhesiveness; Dry-cured ham; Free amino acid content; Heat treatment; Proteolysis; Ultrasound treatment; Volatile compounds;
Keywords: ترکیبات فرار; Extra virgin olive oil; Sustainability; Quality improvement; Phenols; Volatile compounds;
Keywords: ترکیبات فرار; Macroalgae; Multiple headspace extraction; Stir bar sorptive extraction; Headspace sorptive extraction; Volatile compounds; Optimization;
Keywords: ترکیبات فرار; Dry-cured ham; Aroma; HS-SPME-GC/MS; Volatile compounds; Sensory attributes;
Keywords: ترکیبات فرار; Table olives; Fermentation; Post-fermentation; Packing; Olive cultivar; Volatile compounds; SPME; GC-MS;
Keywords: ترکیبات فرار; Non-saccharomyces; Schizosaccharomyces pombe; Oenological tannin; Wine colour; Anthocyanins; Volatile compounds; Sensory properties;
Keywords: ترکیبات فرار; SPME-GCMS; Volatile compounds; Meat aroma; Modified atmosphere packaging; Meat quality;
Keywords: ترکیبات فرار; DAFB; days after full bloom; EEC; European economic community; EFSA; European food safety authority; EVOO; extra virgin olive oil; FA; free acidity; FAEEs; fatty acid ethyl esters; FATH; fruit abscission threshold; FR; fruit ripening; IOC; International O
Keywords: ترکیبات فرار; VOO; Virgin Olive Oil; HPU; High Power Ultrasound; FAMEs; Fatty Acid Methyl Esters; HPLC; High Performance Liquid Chromatography; GC; Gas Chromatograph; High power ultrasound frequency; Virgin olive oil; Fatty acid; Phenolic compounds; Volatile compounds;
Keywords: ترکیبات فرار; Chitosan; Volatile compounds; Sulphur dioxide; White wine; SPE-GC/MS;
Keywords: ترکیبات فرار; Bioprotection; Lactobacillus; Non-saccharomyces; Volatile compounds; Anthocyanin content;
Keywords: ترکیبات فرار; Virgin olive oil; Extraction yield; Phenolic compounds; Volatile compounds; Response surface methodology; Hydroxytyrosol (PubChem CID: 82755); Tyrosol (PubChem CID: 10393); Oleocanthal (PubChem CID: 11652416); Pinoresinol (PubChem CID: 73399); trans-2-Hex
Keywords: ترکیبات فرار; Antibiotic resistance; Escherichia coli; Raw milk; Volatile compounds;
Keywords: ترکیبات فرار; Chips; Phenolic compounds; Tannins; Toasted; Volatile compounds; Vine-shoots;
Keywords: ترکیبات فرار; Torrefied biomass; Oxidation kinetics; Biomass blend; Oxidation; Volatile compounds; Reaction synergy;
Keywords: ترکیبات فرار; E-beam; Free amino acids; Hydrolyzed amino acids; Volatile compounds; Fatty acids;
Keywords: ترکیبات فرار; Irradiation; Lipid and protein oxidation; Nucleotides; Volatile compounds; Electronic tongue;
Keywords: ترکیبات فرار; Coffee; Inoculation methods; Starter culture; Volatile compounds;
Keywords: ترکیبات فرار; Virgin olive oil; APCI-MS; Phenolic compounds; Saliva; Aroma release; In-vivo study; Volatile compounds; Hexanal (PubChem CID: 6184); trans-2-hexenal (PubChem CID: 5281168); 1-hexanol (PubChem CID: 8103); linalool (PubChem CID: 6549); ethyl butyrate (PubC
Keywords: ترکیبات فرار; Membrane; Aromatherapy; Bergamot essential oil; Volatile compounds; Headspace solid-phase micro-extraction; Gas chromatography/mass spectrometry;
Keywords: ترکیبات فرار; Wheat germ oil; Roasting; Antioxidant capacity; Oxidative stability; Volatile compounds;
Keywords: ترکیبات فرار; GCÃGC/HR-TOFMS; comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry; GC-MS; gas chromatography mass spectrometry; SAFE; solvent-assisted flavor evaporation; MAE; microwave assisted extraction; Chinese
Keywords: ترکیبات فرار; Grain sorghum; Bioethanol; Stargen⢠001; Volatile compounds; Calorific value;
Keywords: ترکیبات فرار; Non-dairy beverages; Probiotic beverage; Lactobacillus paracasei; Saccharomyces cerevisiae; Pichia kluyveri; Volatile compounds;
Keywords: ترکیبات فرار; Volatile compounds; Aromatic series; Pre-treated dried raisins; Raisins storage;
Keywords: ترکیبات فرار; Apple cider; Volatile compounds; DHS-GC-MS; Descriptive sensory analysis; PLS;
Keywords: ترکیبات فرار; Capsicum; Capsaicin; Volatile compounds; Headspace GC-MS fingerprinting; Pungency; Chemometrics;
Keywords: ترکیبات فرار; Honey; Floral origin; Geographical origin; Volatile compounds; Chemometric analysis;
Keywords: ترکیبات فرار; Chocolate; Physicochemical, Textural and rheological properties; Polyphenols; Fatty acids; Amino acids; Volatile compounds; Antioxidant and antiradical activity;