Keywords: عطر; EU; European Union; PDO; protected designations of origin; PGI; protected geographical indication; TSG; traditional speciality guaranteed; TB; traditional balsamic vinegar of Modena; TBVRE; traditional balsamic vinegar of Reggio-Emilia; GC-O; gas chromato
مقالات ISI عطر (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: عطر; Wine; Aroma; Color; Shape; Crossmodal; Packaging;
Keywords: عطر; GC-MS; gas chromatography and mass spectrometry; RM; red maturity; HS-SPME; headspace solid phase micro-extraction; PDMS/DVB; polydimethylsiloxane-divinylbenzene; PCA; principal component analysis; GM; green maturity; FAA; free amino acid; YM; yellow ma
Keywords: عطر; White tea; Aroma; Glycosidically bound volatile; GCâ¯Ãâ¯GC-TOFMS; Amino acid;
Keywords: عطر; Wine composition; Fining; Chitosan; Chitinases; TL-proteins; Heat stability; Aroma;
Keywords: عطر; Spray-drying; Wine; Nero d'Avola; Phenolic compounds; Aroma; SPME; Anthocyanins;
Keywords: عطر; Dry-cured ham; Aroma; HS-SPME-GC/MS; Volatile compounds; Sensory attributes;
Keywords: عطر; Aroma; Food choice behavior; Functional magnetic resonance imaging; Reward; Bakery products;
Keywords: عطر; Volatile; Cured; Fermented; Cooked; Aroma;
Keywords: عطر; glycoside; glycosidase; GC-MS; aroma; Fragaria x ananassa;
Keywords: عطر; Ham texture; Pastiness; Proteolysis; Texture defects; Nitrogen fraction; Aroma;
Keywords: عطر; Batter; Extrusion; Coating; Pick-up; Texture; Aroma; Volatile;
Keywords: عطر; Aroma; Mood; Pungency; Trigeminal; Ethnicity;
Keywords: عطر; CO2; carbon dioxide; CATA; check all that apply; GDA; generic descriptive analysis; HCl; hydrochloric acid; SO2L; free sulfur dioxide; CaCO3; calcium carbonate; H2O2; hydrogen peroxide; Rg; commercial regular bottling of wine; Rv; commercial reserve bottl
Keywords: عطر; Aroma; Honey; Stingless bees; Semiarid; Volatiles;
Keywords: عطر; Aroma; Honey; Stingless bees; QDA; Semiarid; Volatiles;
Keywords: عطر; Green character; Sensory analysis; Tannins; Anthocyanins; Aroma; Isoamyl alcohol;
Keywords: عطر; Aroma; Varietal thiols; Enantiomers; Chirality; Derivatisation; Stable isotope dilution analysis; 3-SH; 3-sulfanylhexan-1-ol; 3-SHA; 3-sulfanylhexyl acetate; 4-MSP; 4-methyl-4-sulfanylpentan-2-one; BMT; benzenemethanethiol; CSP; chiral stationary phase; D
Keywords: عطر; Aroma; Ethyl esters; Proteins; Spectroscopy; SRCD; VVTL1; Wine;
Keywords: عطر; Fat perception; Detection threshold; Discrimination threshold; Aroma; Temperature; Cottage cheese;
Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines
Keywords: عطر; Off-odours; Gas chromatography-olfactometry (GC-O); 2-Methyl-2-bornene; 2-Methylenebornane; Musty; Mouldy; Smell; Aroma;
Keywords: عطر; Aroma; Cheese; Dairy products; GC/MS; Probiotics;
The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines
Keywords: عطر; Aroma; Ester; Volatile; Chemometrics; Multivariate analyses; Sparkling wines; OPLS-DA; Markers;
Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry
Keywords: عطر; GCxGC; Method optimization; Multivariate statistics; Beer; Aroma; Volatile organic compounds;
Keywords: عطر; Joha rice; genetic diversity; association mapping; population structure; quantitative trait locus; aroma;
Keywords: عطر; Appetite; Food intake; Aroma; Taste; Flavour; Cross-modal perception;
Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques
Keywords: عطر; Dealcoholization; Membrane contactor; Distillation under vacuum; Aroma; Isotopic ratio;
Keywords: عطر; Aroma; Human; Food neophobia scale; Olfaction; Orthonasal; Smell;
Keywords: عطر; Malus domestica; Respiratory quotient; Aroma; Anaerobic metabolism; Ethylene; Respiration rate;
Keywords: عطر; Interaction; Temporal Dominance of Sensations; Descriptive analysis; Aroma; Tastant; Apple;
Keywords: عطر; Salt reduction; Cooked sausages; Aroma; Flavour enhancer; Umami;
Keywords: عطر; Wine; Lactic acid bacteria; Aroma; Flavour; Biodiversity;
Keywords: عطر; Aroma; Gas sensors; Low cost; Polyaniline; Sensitivity
Keywords: عطر; Coffee; Thiol; Aroma; Quality; Sensory; Review;
Keywords: عطر; Organoleptic property; Aroma; Off-flavor; Japanese sake; Rice wine; Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry; Metabolomics; Ethyl caproate; Dipeptide
Keywords: عطر; High pressure processing; Pickled radish; Aroma; Texture; Refrigeration; 2,2,4-Trimethyl-3-oxabicyclo[2.2.2]octane (PubChem CID: 2758); 3-Prop-2-enylsulfanylprop-1-ene (PubChem CID: 11617); (Methyldisulfanyl)methane (PubChem CID: 12232); 3-(Prop-2-enyldis
Keywords: عطر; Aroma; Color; Hydroxytyrosol; Olfactometry; Wine quality;
Keywords: عطر; Lactobacillus reuteri; Reuterin; Cheese; Volatile compounds; Aroma; Odour;
Keywords: عطر; Aroma; Cocoa beans; Fermentation; Globular storage protein; Mass spectrometry; Peptides;
Keywords: عطر; Green coffee; Chlorogenic acids; Volatile substances; Aroma; GC-MS
Keywords: عطر; aroma; EGCG; partial oxidation; semifermentation; tea manufacturing
Keywords: عطر; Hydroxytyrosol; Quality wine; Color; Aroma; Sensorial; Olfactometry;
Keywords: عطر; Vine-shoot extracts; Oak; Foliar application; Grape; Wine; Nitrogen compounds; Aroma;
Keywords: عطر; Salt; Fat; Aroma; Perceptual interactions; Texture; Model cheese;
Keywords: عطر; Fermented sausages; Salt reduction; Boar taint; Volatile compounds; Aroma
Keywords: عطر; Lamb; Extensive grazing; Descriptive sensory analysis; Meat quality; Flavour; Aroma;
Keywords: عطر; Sensory science; Mineral kingdom; Wine; Text analysis; Terroir; Metaphor; Mineral ions; Aroma;
Keywords: عطر; Non-Saccharomyces; Yeasts; Aroma; Genetic profiling; Ehrlich pathway;
Keywords: عطر; Aroma; Wine; Fungicides; Grape; Vitis vinifera; Alcoholic fermentation
Keywords: عطر; Ascorbic acid; Aroma; Capsicum annum L.; Soluble solids concentration; Total phenols;