Keywords: انتشار عطر; Aroma release; Ice cream; Fat; Protein; Solid phase microextraction; Gas chromatography; Saliva reactor;
مقالات ISI انتشار عطر (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: انتشار عطر; Virgin olive oil; APCI-MS; Phenolic compounds; Saliva; Aroma release; In-vivo study; Volatile compounds; Hexanal (PubChem CID: 6184); trans-2-hexenal (PubChem CID: 5281168); 1-hexanol (PubChem CID: 8103); linalool (PubChem CID: 6549); ethyl butyrate (PubC
The role of saliva in aroma release and perception
Keywords: انتشار عطر; Saliva; Aroma release; Interactions; Enzymatic conversion; Mucins; Volatile organic compounds; Salivary proteins; Flavour;
Keywords: انتشار عطر; Wine; Aroma persistence; In vivo mouth-wine exposure; Oral mucosa; Aroma adsorption; Intra-oral SPME; Aroma release
Keywords: انتشار عطر; Aroma release; Wetted mucosa; Saliva; Persistence; Interaction; Dynamic modellingEthyl propanoate (PubChem CID: 7749); 2-Nonanone (PubChem CID: 13187); (Z)-3-hexen-1-ol (PubChem CID: 10993); Polypropylene glycol (PubChem CID: 1030)
Keywords: انتشار عطر; Pectin gel; Methylesterification; Amidation; Aroma release; Static headspace gas chromatography;
Keywords: انتشار عطر; Salt reduction; Aroma release; Taste delivery;
Keywords: انتشار عطر; Strawberry flavour; Gummy candies; Electronic nose; Porphyrins; Aroma release
Keywords: انتشار عطر; Gel strength; Degree of methylesterification; Degree of amidation; Aroma release; Perception;
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
Keywords: انتشار عطر; Temporal Dominance of Sensations (TDS); Aroma release; Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS); Nosespace (NS); Multisensory interactions; Coffee;
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator
Keywords: انتشار عطر; Aroma release; Espresso; Moka; Filtered coffee; Retronasal aroma simulator (RAS); SPME/GC-MS;
Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates
Keywords: انتشار عطر; In-tube extraction; Multiple headspace analysis; Aroma release; Aroma profiles; Wine; 2,3-butanedione
In vitro evaluation of the mixed xanthan/lignin hydrogels as vanillin carriers
Keywords: انتشار عطر; Xanthan; Lignin; Swelling behavior; Aroma release; AFM powders
Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems
Keywords: انتشار عطر; Pectin gel; Pectin methyl esterase; Molecular properties; Aroma release; Texture; Sensory perception
Time dependence of the aroma pattern emitted by an encapsulated essence studied by means of electronic noses and chemometric analysis
Keywords: انتشار عطر; Aroma release; Electronic noses; Chemometric analysis; Essence encapsulation;
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations
Keywords: انتشار عطر; Aroma release; Wine aroma; Human saliva; Artificial saliva; Retronasal aroma simulator (RAS); SPME; GC–MS
Aroma release and chewing activity during eating different model cheeses
Keywords: انتشار عطر; Aroma release; Cheese; Texture; APCI-MS; Electromyography
An experimental device to determine the apparent diffusivities of aroma compounds
Keywords: انتشار عطر; Diffusion coefficient; Mass transfer; Modeling; Aroma release; Complex food matrices
Measurement of transport phenomena of volatile compounds: A review
Keywords: انتشار عطر; Transport phenomena; Diffusion; Mass transfer; Aroma release; Methods
Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture
Keywords: انتشار عطر; Aroma release; APCI-MS; Human breath;