Keywords: تجزیه و تحلیل عصاره عصاره; Smoke flavouring; Rice husk; Volatiles; Aroma extract dilution analysis;
مقالات ISI تجزیه و تحلیل عصاره عصاره (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: تجزیه و تحلیل عصاره عصاره; Papaya; Carica papaya; Volatiles; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis;
Keywords: تجزیه و تحلیل عصاره عصاره; Rosemary extract; Beef extract; Solid-phase microextraction; Gas chromatography-olfactometry; Aroma extract dilution analysis;
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments
Keywords: تجزیه و تحلیل عصاره عصاره; Porcini mushroom; Solvent-assisted flavor evaporation; Aroma extract dilution analysis; Quantitation; Odor active value; Aroma recombination; Aroma profile;
Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination
Keywords: تجزیه و تحلیل عصاره عصاره; Chinese light aroma type liquors; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odor activity value; GC-flame photometric detection; Aroma recombination;
Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming
Keywords: تجزیه و تحلیل عصاره عصاره; Aroma extract dilution analysis; Solvent-assisted flavour evaporation; Gas chromatography-olfactometry; Odour-active compounds; Off-odour; Rainbow trout;
Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia
Keywords: تجزیه و تحلیل عصاره عصاره; Giant water bug (Lethocerus indicus); Edible insect; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odour activity value; Aroma reconstitution model; Omission studies;
Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry
Keywords: تجزیه و تحلیل عصاره عصاره; 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
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
Keywords: تجزیه و تحلیل عصاره عصاره; Chinese soy sauces; SPME-GC-O; Key aroma-active compounds; Aroma extract dilution analysis;
Odour-active compounds in banana fruit cv. Giant Cavendish
Keywords: تجزیه و تحلیل عصاره عصاره; Banana; Volatiles; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Aroma extract dilution analysis
Identification of a new light-struck off-flavour in “light-stable” beers
Keywords: تجزیه و تحلیل عصاره عصاره; 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
Characterisation of odour-active compounds in aged rum
Keywords: تجزیه و تحلیل عصاره عصاره; Rum; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odour activity value; Solvent-assisted flavour evaporation;
Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period
Keywords: تجزیه و تحلیل عصاره عصاره; Aroma extract dilution analysis; Two-dimensional high resolution gas chromatography; Mass spectrometry; Olfactometry; Quantification; Flavour; Fish oil;
Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)
Keywords: تجزیه و تحلیل عصاره عصاره; Crab; Aroma-active; GC/MS–O; Aroma extract dilution analysis; Detection frequency method
Characterization of Dried Whey Protein Concentrate and Isolate Flavor
Keywords: تجزیه و تحلیل عصاره عصاره; 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;