Keywords: فرآورده های معطر; Aroma volatiles; Bioactive compounds; Citrullus lanatus; Climacteric; Cucumis melo; Ripening; Sugars; Texture;
مقالات ISI فرآورده های معطر (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: فرآورده های معطر; Off-flavor; Anaerobiosis; Aroma volatiles; Ester; Citrus reticulata
Keywords: فرآورده های معطر; Peach; Carbon dioxide enrichment (CDE); Aroma volatiles; Sugars; Organic acid; Greenhouse;
Keywords: فرآورده های معطر; ANOVA; Analysis of variance; FDR; False discovery rate test; FF; flesh firmness; FJ; flesh juiciness; GC-MS; gas-chromatography mass-spectrometry; JD; juice density; JJ; juiciness; LG; linkage group; LRI Cal; calculated linear retention index; LRI; linear
'Hass' avocado quality as influenced by temperature and ethylene prior to and during final ripening
Keywords: فرآورده های معطر; Pre-conditioning; Flavor; Aroma volatiles; Storage disorder;
Abscisic acid is involved in aromatic ester biosynthesis related with ethylene in green apples
Keywords: فرآورده های معطر; ABA; Aroma volatiles; Ethylene; Fruit ripening; Malusâ¯Ãâ¯domestica Borkh;
Effect of superatmospheric oxygen exposure on strawberry (Fragariaâ¯Ãâ¯ananassa Fuch.) volatiles, sensory and chemical attributes
Keywords: فرآورده های معطر; Superatmospheric oxygen; Strawberry; Sensory; Aroma volatiles; Antioxidant capacity;
Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods
Keywords: فرآورده های معطر; Space food; eBeam; Electron beam irradiation; MDGC-O-MS; Aroma volatiles;
Effect of refrigerated storage (12.5 °C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis
Keywords: فرآورده های معطر; Tomato; Refrigeration; Aroma volatiles; Sensory evaluation; Oxilypin pathway
Rosé wine volatile composition and the preferences of Chinese wine professionals
Keywords: فرآورده های معطر; DA; descriptive analysis; TA; titratable acidity; PCA; principal component analysis; PC; principal component; NA; network analysis; β-Damascenone (PubChem CID: 5366074); 3-Mercaptohexan-1-ol (PubChem CID: 521348); 3-Mercaptohexyl acetate (PubChem CID: 51
Grafting: A possibility to enhance health-promoting and flavour compounds in tomato fruits of shaded plants?
Keywords: فرآورده های معطر; Radiation; Sugars; Acids; Carotenoids; Aroma volatiles; Solanum lycopersicum
Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers
Keywords: فرآورده های معطر; Aroma volatiles; Inulin; Dynamic headspace; Gas chromatography-mass spectrometry (GC-MS); Sensory evaluation; Jerusalem artichoke;
Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition
Keywords: فرآورده های معطر; Mandarins; Off-flavor; Storage; Aroma volatiles; Acidity; Soluble solids
Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying
Keywords: فرآورده های معطر; Guava; Psidium guajava; Microencapsulates; Spray-drying; Aroma volatiles;
Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste
Keywords: فرآورده های معطر; Wheat bread; Storage; Sensory quality; Aroma volatiles; ANOVA; Analysis of variance; F; Fermentation; LO; Lipid oxidation; M; Maillard reaction; PC; Principal components; PCA; Principal component analysis; PLSR; Partial least squares regression; RMSECV; R
Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb.
Keywords: فرآورده های معطر; Solid phase microextraction; Pandanus amaryllifolius; 2-Acetyl-1-pyrroline; Aroma volatiles
Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)
Keywords: فرآورده های معطر; Fruit composition; Principal component analysis; Aroma volatiles; Fruit quality; Quantitative trait loci
Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit
Keywords: فرآورده های معطر; Mangifera indica; Fresh-cut fruit; Hot water treatment; Quality; Composition; Aroma volatiles
Occurrence of chilling injury in fresh-cut ‘Kent’ mangoes
Keywords: فرآورده های معطر; Mangifera indica L.; Fresh-cut; Chilling injury; Quality; Aroma volatiles
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation
Keywords: فرآورده های معطر; Flavour; Aroma volatiles; Glucose; Glucose 6-phosphate; Ribose; Ribose 5-phosphate; Mannose; Maillard reaction; Pork; Meat
Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit
Keywords: فرآورده های معطر; Antisense ACC oxidase melons; Genetics of the climacteric; Cell wall-degrading genes; Ethylene sensitivity; Aroma volatiles; Chilling injury
Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. ‘Titania’) following controlled atmosphere storage
Keywords: فرآورده های معطر; Ribes nigrum L.; Aroma volatiles; CA storage
Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography
Keywords: فرآورده های معطر; Mango; Electronic nose; Aroma volatiles; Harvest maturity
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature
Keywords: فرآورده های معطر; Pork; Carbohydrates; Phosphorylated carbohydrates; Ageing; GC–MS; Aroma volatiles; Lipid composition; Descriptive sensory analysis; RN− allele; Flavour
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb
Keywords: فرآورده های معطر; Aroma volatiles; Polyunsaturated fatty acids; Algae; Fish oil; Linseed oil; Protected lipid; Lamb; nâ3 fatty acids; nâ6 fatty acids;
The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration
Keywords: فرآورده های معطر; Postharvest physiology; Low O2; High CO2; Ethylene; Chilling injury; Astringency removal; Aroma volatiles; Natural fungicide and insecticide;