Keywords: چغندرقند; Green synthesis; Gold nanoplates; Mechanistic study; Single crystalline; Beetroot; Waste; PRODUCTIVELY; Triangular; X-ray photon spectroscopy (XPS); HR-TEM;
مقالات ISI چغندرقند (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: چغندرقند; Supercritical carbon dioxide; Beetroot; Enzyme inactivation; Kinetic rate constant; Decimal reduction time;
Keywords: چغندرقند; Chronic kidney disease; Dietary nitrate; Beetroot; Renal resistive index; Blood pressure; Cardiovascular disease;
Keywords: چغندرقند; Nitrate; Nitric oxide; Microvascular; Beetroot; Non-freezing cold injury;
Keywords: چغندرقند; Aging; Beetroot; Dietary nitrate; Functional food; Vascular function;
Keywords: چغندرقند; Nitrate; Beetroot; Altitude; Acute mountain sickness;
Keywords: چغندرقند; ANOVA; analysis of variance; DE; dextrose equivalent; HPLC; high performance liquid chromatograph(y); PCA; principal component analysis; PCR; principal component regression; PLS; partial least squares (regression); PP; polypropylene; PTFE; polytetrafluoro
Keywords: چغندرقند; Beetroot; Near-Infrared Spectroscopy; Cerebral blood flow; Nitric oxide; Nitrite (NO2â); Nitrate (NO3â); Cognition;
Keywords: چغندرقند; Antimicrobial activity; Antioxidant activity; Beetroot; Fermentation; Moringa oleifera; Acetonitril; Butylated hydroxyanisole (BHA); 2,2-Diphenyl-1-picrylhydrazyl (DPPH); Hydrochloric acid; Raffinose; Phenol; Sulphuric acid; Polyphenols;
Keywords: چغندرقند; BP; blood pressure; CVD; cardiovascular disease; FSA; food standards agency; NS-SEC; National Statistics Socio-economic Classification Guidelines; PCA; principal component analysis; Beetroot; Bread; Consumer acceptance; Health information; Liking;
Keywords: چغندرقند; Betanin; Beetroot; ESR; Nrf2; Heme oxygenase 1; Paraoxonase 1;
Keywords: چغندرقند; Beetroot; Spray drying; Food supplements; Powders; Betanin; Vulgaxanthin-I;
Keywords: چغندرقند; Betalains; Betanin; Beetroot; Microwave; Color; Antiradical capacity;
Development of beetroot (Beta vulgaris) powder using foam mat drying
Keywords: چغندرقند; Foam mat drying; Beetroot; Fish gelatine; Egg albumen; Natural colorant;
The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative
Keywords: چغندرقند; Beetroot; Fermented sausage; Nitrite; Nitrate; Sucuk; Alternative curing;
Partial purification and characterization of amylase enzyme under solid state fermentation from Monascus sanguineus
Keywords: چغندرقند; Amylase; Beetroot; Solid state fermentation; Detergent; Monascus sp;
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
Keywords: چغندرقند; Beetroot; High hydrostatic pressure; Betanin; Blanching; Nonthermal technologiesbetanin (PubChem CID: 10733); ascorbic acid (PubChem CID: 54670067); gallic acid (PubChem CID: 370)
Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
Keywords: چغندرقند; Mayonnaise; Beetroot; Oxidative stability; Texture; Sensory analysis;
Response surface modeling and process optimization of aqueous extraction of natural pigments from Beta vulgaris using Box–Behnken design of experiments
Keywords: چغندرقند; Beetroot; Natural colorants; Aqueous extraction; Box–Behnken design; Response surface methodology; Optimization
The effect of electrical processing on mass transfer in beetroot and model gels
Keywords: چغندرقند; Electrical processing; Diffusion; Gels; Beetroot
Irradiated beetroot extract as a colorant for cream cheese
Keywords: چغندرقند; Beetroot; Natural colorants; Gamma irradiation; Betalain; Brazilian cream cheese
A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants
Keywords: چغندرقند; Beetroot; Antioxidants; In vitro digestion; Polyphenols; FRAP; Folin Ciocalteu; Vegetable juice; Total antioxidant capacityFRAP, ferric reducing antioxidant power; FC, Folin Ciocalteu; GAS, gastric phase of in vitro digestion; DUO, duodenal phase of in vi
Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods
Keywords: چغندرقند; FRAP; Ferric Reducing Antioxidant Power; DPPH; 2, 2-diphenyl-1-picrylhydrazyl; ABTS; 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid); Antioxidants; Polyphenols; Bioaccessibility; Vegetable juice; Beetroot; In vitro digestion;
Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather
Keywords: چغندرقند; Natural dye; Beetroot; Ultrasound; Sonochemistry; Solid–liquid extraction; Dyeing; Coloration; Diffusion; Leather; Fibrous materialEU, European Union; REACH, Registration, Evaluation, Authorisation and Restriction of Chemical substances; FDA, US Food and
Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate
Keywords: چغندرقند; Fermented juice; Beetroot; Carrot; Brewer’s yeast autolysate; Chemical composition
Enhanced mass transfer during solid–liquid extraction of gamma-irradiated red beetroot
Keywords: چغندرقند; Gamma irradiation; Beetroot; Betanin; Solid–liquid extraction; Diffusion coefficient; Mass transfer