Keywords: عطر; Chocolate; Electronic Nose; Aroma; Gold nanoparticles; Peptides; Porphyrins; Gas sensors; Food quality control
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; Solanum lycopersicum; Aroma; Ripening; Low temperature; Hot water;
Keywords: عطر; Ethyl butanoate (PubChem CID:7716); Methyl hexanoate (PubChem CID:7824); α-Pinene (PubChem CID:6654); D-limonene (PubChem CID:440917); Linalool (PubChem CID:6549); α-Terpineol (PubChem CID:17100); Hexanal (PubChem CID:6184); Heptanal (PubChem CID:8130);
Keywords: عطر; Preharvest management; Postharvest life; Flavour life; Aroma; Volatile compounds; Smart packaging
Keywords: عطر; Sucuk; Black carrot concentrate; Bioactivity; Texture; Aroma;
Keywords: عطر; EVOH, Ethyl vinyl alcohol copolymer; GAE, Gallic acid equivalents; HPP, High pressure processing; TCD, Total color difference; TP, Total phenolics; TSS, Total soluble solidsFruit; Novel technology; Color; Taste; Flavor; Aroma
Keywords: عطر; Fermented sausage; Flavour; Aroma; Volatile; Yeasts; D. hansenii
Keywords: عطر; Amino nitrogen; Aroma; Color; Nernst-Planck equation; Salt concentration; Osmosis; Water flux;
Keywords: عطر; Aroma; Consumer acceptance; Ripeness; Tartness; Firmness; Sensory; Sweetness
Keywords: عطر; Radiation; Grapes; Wine; Antioxidants; Aroma
Keywords: عطر; Beer; Alcohol; Dealcoholization; Aroma; Antioxidant activity; Membrane
Keywords: عطر; Solanum lycopersicum; Aroma; Ripening; Chilling injury; Sensory
Keywords: عطر; Cocktail bitters; Aroma; GC-MS; Sensory descriptive analysis; Multivariate statistics; Botanical extracts;
Keywords: عطر; SPME; Aroma; Cereal products; Headspace analysis; Food analysis; GC–MS
Keywords: عطر; Volatile compounds; Tequila; Liquid-liquid extraction; Tequila production process; Aroma;
Keywords: عطر; cheese quality; lactation stage; milk yield; solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS); aroma;
Keywords: عطر; Tea; Aroma; Formation; Volatile; Taste
Keywords: عطر; Aroma; Bioprocess; Chiral separation; Mass transfer; Modeling; Recovery
Keywords: عطر; Coffee; Aroma; Extraction; Kinetics; Odorants; GC–MS
Keywords: عطر; Rose oxide; Aroma; Grape; Terpenes; Gas chromatography;
Keywords: عطر; Clementine; Tangor; Hybrids; Antioxidant capacity; Aroma; Nutrients;
Keywords: عطر; Alternatives solvent; Extraction; Aroma; Blackcurrant buds; Hansen solubility parameter
Keywords: عطر; Yeast; D. hansenii; Dry-cured sausages; Flavour; Aroma; Volatile compound
Keywords: عطر; Seafood; Cooking juice; Aroma; Reverse osmosis; Electrodialysis;
Keywords: عطر; Cheese; Aroma; Extraction methods; Sensory sorting task; Multivariate analysis; RV coefficient;
Keywords: عطر; Strawberry; Detached ripening; Ethylene; Aroma; Fruit quality
Keywords: عطر; Cucumis melo; Volatile organic compound (VOC); Aroma; Amino acid; Thermal desorption (TD); Solid phase micro extraction (SPME); Gas chromatography mass spectrometry (GC-MS); Proton-nuclear magnetic resonance spectroscopy (1H NMR); Metabolomics;
Keywords: عطر; Green tea; Electronic nose; Aroma; Capillary electrophoresis; Chiral analysis; Catechins; Long-term storage;
Keywords: عطر; Essential oil; Aroma; Flavouring films; Biscuits; WVP; Water vapour permeability; EO; Essential oil; LDPE; Low-density polyethylene; PP; Polypropylene; TS; Tensile strength; E; Elongation at break; RH; Relative humidity; PCA; Principal Component Analysis;
Keywords: عطر; Organic wine; Saccharomyces cerevisiae; Amino acids; Oxidation; Aroma;
Keywords: عطر; D. hansenii; Sausages; Genetic diversity; Aroma; Volatile compounds;
Keywords: عطر; Negra Criolla; Mollar; Uvina; Pisco; Aroma;
Keywords: عطر; Strawberry; Healthy fruit spread; Isomaltulose; Volatile profile; Aroma;
Keywords: عطر; Punica granatum L; Fruit; Cultivar; Flavour; Aroma;
Keywords: عطر; Aroma; Taste; Pungency; Stepwise linear discriminant analysis (SLDA);
Keywords: عطر; Fermented sausages; Salt reduction; Volatile compounds; Aroma; Flavour;
Keywords: عطر; Marchantiophyta; Liverworts; Bryophyta; Mosses; Terpenoids; Phenolics; Aroma; Bitterness; Cytotoxicity; Muscle relaxation;
Keywords: عطر; Phaseolus vulgaris; Aroma; Red kidney beans; Sensory analysis; Raw and cooked beans
Keywords: عطر; Malus domestica; Chlorophyll fluorescence; Aroma; Flesh firmness; Physiological disorders; Ethylene production
Keywords: عطر; Rubus; p-Hydroxybenzyl acetone; 4-(p-Hydroxyphenyl)-2-butanone; Aroma; Volatile; Frambinone
Changes on grape volatile composition through elicitation with methyl jasmonate, chitosan, and a yeast extract in Tempranillo (Vitis vinifera L.) grapevines
Keywords: عطر; aroma; Chitosan; Grape; Methyl jasmonate; Volatile compounds; Yeast extract;
Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis
Keywords: عطر; Tea; Solid phase extraction; Aroma; GC; Odor; Olfactometry; Sensory;
An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves
Keywords: عطر; AAATs; aromatic amino acid aminotransferases; AIP; 2-aminoindan-2-phosphonic acid; DTT; dithiothreitol; GC-MS; gas chromatography-mass spectrometry; MSTFA; N-methyl-N-(trimethylsilyl)-trifluoroacetamide; PLP; pyridoxal phosphate; PVPP; polyvinylpolypy
Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry
Keywords: عطر; 2-Butanone (PubChem CID: 6569); Acetic acid (PubChem CID: 176); Cinnamaldehyde (PubChem CID: 637511); Estragole (PubChem CID: 8815); P-cymene (PubChem CID: 7463); Methanol (PubChem CID: 887); Safranal (PubChem CID: 61041); Aroma; Fingerprints; Non-destruc
Variation in the aromatic nature of Nam-Hom coconut depends on the presence and contents of 2-acetyl-1-pyrroline
Keywords: عطر; Coconut; Aroma; 2-Acetyl-1-pyrroline; SPME; GC-MS;
Low temperature conditioning alleviates loss of aroma-related esters of 'Nanguo' pears by regulation of ethylene signal transduction
Keywords: عطر; 'Nanguo' pear; Aroma; Ethylene signaling; Low-temperature conditioning;
pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors
Keywords: عطر; Amino acids; Aroma; Cocoa; Globular storage protein; Mass spectrometry; Peptides; Nutty aroma;
Steam treatment of green Cyclopia longifolia - Delivering herbal tea infusions with a high bioactive content and improved aroma
Keywords: عطر; Descriptive sensory analysis; Green herbal tea; Aroma; Colour; Polyphenols; Mangiferin; Scolymoside;
Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
Keywords: عطر; Non-Saccharomyces; Enzyme production; Bioreactor; Sensorial analysis; Aroma;
Network analysis reveals the co-expression of sugar and aroma genes in the Chinese white pear (Pyrus bretschneideri)
Keywords: عطر; SS, SUS; sucrose synthase; INV; invertase; SPS; sucrose phosphate synthase; SDH; sorbitol dehydrogenase; S6PDH; sorbitol-6-phosphate dehydrogenase; SUTs; sucrose transporters; HTs; hexose transporters; SOTs; sorbitol transporters; LOX; lipoxygenase; HPL;