Keywords: Basil; Ocimum basilicum L.; Aroma-active compounds; AEDA; OAV;
مقالات ISI (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.
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: LTPGT; low temperature processed green tea; NTPGT; normal temperature processed green tea; FD; factor of dilution value; GC-MS/O; gas chromatography-mass spectroscopy-olfactometry determination; AEDA; aroma extraction and dilution analysis; HR-MS; h
Keywords: Tempeh; AEDA; Aroma analysis; Flavour; Gas chromatography-olfactometry GC-O; Odour activity values OAV; Gas chromatography/mass spectrometry GC/MS;
Keywords: Distiller’s grains; Bread; Flavour; AEDA
Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)
Keywords: AEDA; Aroma-active compounds; GC-MS/O; SAFE; Sensory analysis;
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Keywords: Gujinggong; Chinese Baijiu; GC-O; AEDA; OAV; Sensory evaluation; Omission test;
Odor-active constituents of Cedrus atlantica wood essential oil
Keywords: Cedrus atlantica (Pinaceae); Atlas Cedarwood; GC-O; AEDA; Key odorants;
Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry
Keywords: 2D-GC-MS/O; heart-cut two-dimensional gas chromatography-mass spectrometry/olfactometry; AEDA; aroma extract dilution analysis; FD; flavor dilution factor; FID; flame ionization detector; GC-MS; gas chromatography-mass spectrometry; GC-O; gas ch
Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour
Keywords: Passiflora mollissima; Curuba; Passifloraceae; Odour-active compounds; AEDA; Glycosidic aroma precursors
Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia
Keywords: Chempedak; Aroma-active compounds; AEDA; OAV; Aroma reconstitution and omission test;
Identification of a new light-struck off-flavour in “light-stable” beers
Keywords: AEDA; Aroma Extract Dilution Analysis; FD; Flavour Dilution; GC; Gas-Chromatography; GC-O; GC-Olfactometry; GC-MS; GC-Mass Spectrometry; IST; Internal Standard; LS; Light-Stable; pHMB; p-hydroxymercuribenzoic acid; PFPD; Pulse Flame Photometric Detect
Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars
Keywords: Essential oils; Citrus; Aroma; Citrus junos; Yuzu; GC-olfactometry; AEDA
Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
Keywords: Pine-mushroom (Tricholoma matsutake Sing.); Different parts; Volatiles; Key odorant; GC–MS; GC–O; AEDA
Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography–olfactometry incremental dilution technique
Keywords: GC–O; TOC; Essential oil; Clinopodium tomentosum (Kunth) Govaerts; Dynamic olfactometry; AEDA; GC–MS
Specificity of the Initial Collapse in the Folding of the Cold Shock Protein
Keywords: Bc-Csp and Bs-CspB, cold shock proteins from Bacillus caldolyticus and Bacillus subtilis, respectively; Bc-Csp*, Bc-Csp W8Y, the pseudo-wild-type protein used in this study; FRET, Förster resonance energy transfer; SAXS, small angle X-ray scattering; AEDA
Characterization of Dried Whey Protein Concentrate and Isolate Flavor
Keywords: whey protein concentrate; whey protein isolate; flavor; AEDA; aroma extract dilution analysis; log3FD; log3 flavor dilution; GC/O; gas chromatography/olfactometry; RI; retention index; WPC; whey protein concentrates; WPI; whey protein isolates;