Keywords: ترکیبات آروماتیک; Brown rice; Roasting; Aroma compounds; Microstructure; Electronic nose;
مقالات ISI ترکیبات آروماتیک (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: ترکیبات آروماتیک; Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC-MS;
Keywords: ترکیبات آروماتیک; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitin; Chitosan; Deacetylation degree; Chromatic characteristics; Phenolic compounds; Aroma compounds; Sensory quality;
Keywords: ترکیبات آروماتیک; Aroma compounds; Bioimmobilization; Cava; Chemometrics; Immobilization; Sparkling wine;
Keywords: ترکیبات آروماتیک; Aroma compounds; Gas chromatography; Release kinetics; Retention; Starch; White sauce; Ethyl acetate (PubChem CID: 8857); Hexanal (PubChem CID: 6184); R-(+)-limonene (PubChem CID: 440917); Potassium sorbate (PubChem CID: 23676745); Sodium chloride (PubChe
Keywords: ترکیبات آروماتیک; Chemometrics; Barrel aging; Toast degree; Aroma compounds; Phenolic families;
Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry
Keywords: ترکیبات آروماتیک; Zhenjiang aromatic vinegar; Aroma compounds; Comprehensive two-dimensional gas chromatography; Olfactometry;
Keywords: ترکیبات آروماتیک; Fruit juice; Aroma compounds; Extraction comparison; 3-methyl-1-butyl acetate (PubChem CID: 31276); β-myrcene (PubChem CID: 31253); d-limonene (PubChem CID: 22311); (E)-β-ocimene (PubChem CID: 5281553); n-hexyl acetate (PubChem CID: 8908); n-hexanol (Pu
Keywords: ترکیبات آروماتیک; Economics; Pervaporation; Base case; Sensitivity analysis; Hydrolates; Aroma compounds; Economic indicators;
Keywords: ترکیبات آروماتیک; Acetates; Aroma compounds; Boric acid and/or tungstophosphoric acid-modified zirconia; Polyethylene glycols;
Keywords: ترکیبات آروماتیک; Aroma compounds; Beef; Cookery temperature; GC/MS; Olfactory; Steak thickness
Keywords: ترکیبات آروماتیک; Aroma compounds; Fermented cereal beverages; Flavor; Lactic acid bacteria; Sensory acceptance
Keywords: ترکیبات آروماتیک; Cocoa; Fermentation; Yeasts; Aroma compounds; Sensory profiling;
Keywords: ترکیبات آروماتیک; Ethanol (PubChem CID: 702); Acetic acid (PubChem CID: 176); Methanol (PubChem CID: 887); 1-Propanol (PubChem CID: 1031); Isobutanol (PubChem CID: 6560); 2-Methyl-1-butanol (PubChem CID: 31260); 3-Methyl-1-butanol (PubChem CID: 8723); Phenethyl alcohol (Pu
Keywords: ترکیبات آروماتیک; Bioprocess monitoring; Dynamic modelling; Fermentation; Yeast; Aroma compounds; Wine;
Keywords: ترکیبات آروماتیک; Soluble coffee; Aroma compounds; Pervaporation; Industrial solution; PDMS membrane;
Keywords: ترکیبات آروماتیک; Amino acids; Saccharomyces pastorianus; Fermentation; Gene expression; Aroma compounds; PLS; Partial least square;
Keywords: ترکیبات آروماتیک; Cheese; Bacteria; Aroma compounds; Screening; Volatile metabolite profiling; Volatilome;
Keywords: ترکیبات آروماتیک; Extra-virgin olive oil; Malaxation; Storage; Aroma compounds; ASCA;
Keywords: ترکیبات آروماتیک; β-Damascenone (PubChem CID: 5374527); β-Ionone (PubChem CID: 638014); β-Citronellol (PubChem CID: 8842); α-Terpineol (PubChem CID: 17100); Linalool (PubChem CID: 6549); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); 3-Mercaptohexanol (PubChem C
Keywords: ترکیبات آروماتیک; Beef extract; Aroma compounds
Keywords: ترکیبات آروماتیک; Discriminate wines; Barrel oak; Oak chips; Aroma compounds;
Keywords: ترکیبات آروماتیک; Glutathione; Sparkling wine; Aroma compounds; Phenolic compounds; Antioxidant; Browning;
Keywords: ترکیبات آروماتیک; Virgin olive oil; Two- vs three-phase decanter; Phenolics; Inflammatory markers; Aroma compounds;
Keywords: ترکیبات آروماتیک; Continuous winemaking; Immobilized cells; Aroma compounds; Packed bed reactor
Keywords: ترکیبات آروماتیک; Dynamic model; Aroma compounds; Food oral processing; Physiology; Mass transfer
Keywords: ترکیبات آروماتیک; Gas chromatography; Electronic nose; Tobacco; Hyphenation; Aroma compounds
Keywords: ترکیبات آروماتیک; Shiitake mushroom; Umami; Aroma compounds; Taste compounds; Sensory evaluation;
Keywords: ترکیبات آروماتیک; Retention; Aroma compounds; Starch; GC; DSC;
Keywords: ترکیبات آروماتیک; Potato starch; Steam cooking; Aroma compounds; Aromatization; Microstructural changes;
Keywords: ترکیبات آروماتیک; Bread crumb; Multiple headspace extraction; Aroma compounds; Dough fermentation; AACC; American Association of Cereal Chemists; ANOVA; analysis of variance; DHE; dynamic headspace extraction; GC-MS; gas chromatography-mass spectrometry; ICC; Internati
Keywords: ترکیبات آروماتیک; Lavandin hydrolats; Grapevines; Aroma compounds; Wines; Petit Verdot;
Keywords: ترکیبات آروماتیک; Pullulan; Cyclodextrins; Encapsulation; Aroma compounds; Controlled release; Nanofibers;
Keywords: ترکیبات آروماتیک; Nanostructured lipid carriers; Aroma compounds; Lipase inhibition; Lipolysis; Lipid type; Lipid compositionCurcumin (PubChem CID: 969516); Cinnamaldehyde (PubChem CID: 637511); Salicyladehyde (PubChem CID: 6998); Decanal (PubChem CID: 8175); 2-Decanone (P
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
Keywords: ترکیبات آروماتیک; Torrontés Riojano; Fermentation temperature; Ammonium nutrition; Aroma compounds; Terpenes; Yeast; Wine; Citronellol (PubChem CID: 8842); Hotrienol (PubChem CID: 5366264); Linalool (PubChem CID: 6549); Isoamyl acetate (PubChem CID: 31276); Ethyl octanoat
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits
Keywords: ترکیبات آروماتیک; Fresh and dried mangoes; Texture; Aroma compounds; In vivo aroma release; Sensory analysis;
Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches
Keywords: ترکیبات آروماتیک; Aroma compounds; Carbonyl compounds; Enzymatic conversion; Saliva composition; Salivary proteins; Total antioxidant capacity;
Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
Keywords: ترکیبات آروماتیک; Fermented dromedary milk; Enterococcus faecium; Streptococcus macedonicus; Fatty acids; Aroma compounds;
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media
Keywords: ترکیبات آروماتیک; Wine fermentation; Aroma compounds; Nitrogen; Alcohol acetyltransferase; Online monitoring; Saccharomyces cerevisiae;
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production
Keywords: ترکیبات آروماتیک; Saccharomyces cerevisiae; Traditional sparkling wine; Flocculation; Autolytic capacity; Aroma compounds;
Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities
Keywords: ترکیبات آروماتیک; Acacia gum; Edible films; Surface properties; Water vapor permeability; Aroma compounds; Emulsion based films;
From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain
Keywords: ترکیبات آروماتیک; HS-SPME; Chemometrics; Aroma compounds; Theobroma cacao; Processing chain; Chocolate;
Antimicrobial soy protein based coatings: Application to Persian lime (Citrus latifolia Tanaka) for protection and preservation
Keywords: ترکیبات آروماتیک; Aroma compounds; Soy proteins; Coatings; Postharvest protection; Quality;
Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC–MS/MS and HS-SPME/GC–MS
Keywords: ترکیبات آروماتیک; Amazon; Aroma compounds; Mass spectrometry; Pitomba; Polyphenols
Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre
Keywords: ترکیبات آروماتیک; Chinese liquor; Aroma compounds; Solid phase microextraction; Gas chromatography; Odour activity value; Divinylbenzene (PubChem CID: 66666); Ethyl hexanoate (PubChem CID: 31265); Ethyl valerate (PubChem CID: 10882); Ethyl butyrate (PubChem CID: 7762); Eth
Aromatic evolution of wine packed in virgin and recycled PET bottles
Keywords: ترکیبات آروماتیک; Aroma compounds; PET; Recycling; Sorption; Wine ageing; Rosé;
Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose
Keywords: ترکیبات آروماتیک; Chinese liquor; Aroma compounds; Gas chromatography–mass spectrometry; Electronic nose; PCA; HCA
Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition
Keywords: ترکیبات آروماتیک; Aroma compounds; Berry skin; Polyphenols; Postharvest ethylene treatment; Must and wine composition;
Kinetic analysis and gas-liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature
Keywords: ترکیبات آروماتیک; Winemaking fermentation; Online monitoring; Gas-liquid balance; Aroma compounds; Nitrogen; Temperature;
Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China
Keywords: ترکیبات آروماتیک; Wine; Aroma compounds; Terroir; SPME-GC/MS; OAVs;