Keywords: براونینگ; Sweet cherry; Pressurized argon; Controlled atmosphere; Browning; Quality;
مقالات ISI براونینگ (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: براونینگ; Infrared laser; Dough; Browning; Generative model; Deep learning; Deconvolution;
Keywords: براونینگ; Obesity; Adipose tissue; Browning; Janus kinase; Metabolic disorder;
Keywords: براونینگ; Browning; Tissue discoloration; PAL; Phenolic metabolism; Phenylalanine ammonia-lyase; Wound signal; Wounding;
Keywords: براونینگ; Minimally processed lettuce; Light treatment; Photosynthetic activity; Browning; Water loss;
Keywords: براونینگ; Longkong; Pericarp; Chilling injury; Nitric oxide; SNP; Browning; ROS; Antioxidant enzymes;
Keywords: براونینگ; Nitrite; Browning; White adipose tissue; Brown adipose tissue; Type 2 diabetes;
Keywords: براونینگ; CA; caffeic acid; CAQ; caffeic acid o-quinone; CHL; chlorogenic acid; CHLQ; chlorogenic acid o-quinone; Browning; Fresh-Cut; Phenolic metabolism; Phenylpropanoid metabolism;
Keywords: براونینگ; Adipocytes; Anti-obesity; Browning; Molecular docking; Trans-anethole; ACC; acyl-CoA carboxylase; ACO; acyl-coenzyme A oxidase 1; AMPK; AMP-activated protein kinase; AR; adrenergic receptor; ATGL; adipose triglyceride lipase; BAT; brown adipose tissue; Be
Keywords: براونینگ; Exercise; Brown adipose tissue; Browning; White adipose tissue;
Keywords: براونینگ; Zinc alpha2 glycoprotein; Obesity; Browning; Mitochondrial biogenesis;
Keywords: براونینگ; Dairy; Packaging; Oxidation; Microstructure; Browning; Reconstitution;
Keywords: براونینگ; Swertiajaponin; Browning; Antioxidant; Flavonoid; Food additive;
Keywords: براونینگ; Squid; Browning; Organic salt; Metalloprotease inhibitor;
Keywords: براونینگ; AMPK; AMP-activated protein kinase; BARCIST; Brown Adipose Reporting Criteria in Imaging Studies; BAT; Brown adipose tissue; BMI; Body mass index; β1-AR; β1-adrenergic receptor; β3-AR; β3-adrenergic receptor; CIT; Cold-induced thermogenesis; CO2; diox
The membrane may be an important factor in browning of fresh-cut pear
Keywords: براونینگ; Fresh-cut; Browning; Membrane;
Original research articleEffect of different home-cooking methods on acrylamide formation in pre-prepared croquettes
Keywords: براونینگ; Acrylamide; Browning; RP-HPLC; Ready-to-eat products; Pre-prepared croquettes; Heating methods; Microwave heating; Food safety; Food composition; Food analysis;
Keywords: براونینگ; Pears fruit; Respiratory enzyme; Browning; Quality; Electron transport chain;
Keywords: براونینگ; Browning; Cava; Heating; Kinetic modelling; Digital image analysis;
Keywords: براونینگ; Fresh-cut apples; Browning; Edible coatings; Ferulic acid; Soy protein isolate;
Keywords: براونینگ; Browning; Brown adipose tissue; Whitening; Green tea; Obesity; High-fat diet;
Keywords: براونینگ; Zooplankton; DOC; Stress response; Life history traits; Environmental change; Browning;
Keywords: براونینگ; Glass transition; Water activity; Browning; Activation energy; Reaction kinetics; Molecular mobility;
Keywords: براونینگ; Beige cell; White adipose tissue; Browning; Beigeing; aSTAT5B; constitutively active STAT5B; ANOVA; analysis of variance; CISH; cytokine-inducible SH2-containing protein; DMEM; Dulbecco's Modified Eagle's Medium; GH; growth hormone; GHR; GH receptor; HG;
Keywords: براونینگ; Beige/brite adipocytes; Browning; Dietary bioactive compounds; Obesity; Thermogenesis;
Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters
Keywords: براونینگ; Low intensity ultrasound; Enzyme inactivation; Browning; Anti-oxidant activity; Daylilies;
Keywords: براونینگ; Browning; Chlorogenic acid; Hybrids; Phenolics; Solanum melongena; Wild species;
Keywords: براونینگ; Apple juice; Onion extract; Browning; Antioxidant; Flavonoid;
Keywords: براونینگ; Rice bran; Browning; Polyphenol oxidase; Potato; Apple;
Keywords: براونینگ; N-3 PUFAs; EPA; Lipogenesis; Fatty acid oxidation; Mitochondrial biogenesis; Browning;
Keywords: براونینگ; Browning; Sparkling wine; Heating; Storage; PARAFAC; Kinetic modeling
Keywords: براونینگ; Browning; Phenolics; Antioxidant capacity; Vitamin C; Bio-active compounds
Keywords: براونینگ; Polyphenol oxidase; Browning; Thinned; Maillard; Fresh-cut peach
Keywords: براونینگ; Lactuca sativa L.; Minimally processed; Controlled atmosphere; Modified Atmosphere Packaging; Browning; Fermentation; Quality
Keywords: براونینگ; Endurance training; Skeletal muscle; Adiposity; FNDC5/irisin; IL-6; Browning; UCP1;
Keywords: براونینگ; Leaves; Ethanol; Viscozyme; Browning; Digestibility; Amino acid;
Keywords: براونینگ; 4E-BP; eukaryotic initiation factor 4E-binding protein;; ATscKO; Tsc1Lox/Lox adiponectin-cre+/â mice; ATscWT; Tsc1Lox/Lox adiponectin-creâ/â mice; C/EBP; CCAAT/enhancer-binding protein; CYC1; cytochrome c-1; DEPTOR; DEP domain-containing mTOR-intera
Keywords: براونینگ; Browning; Polyphenoloxidase; Enzyme; High Pressure Processing; High hydrostatic pressure; Kinetics;
Keywords: براونینگ; Fresh-cut peaches; High hydrostatic pressure; Vacuum; Browning; Fermentation;
Keywords: براونینگ; Diospyros kaki; Deastringency; Fresh-cut; Browning; Softening;
Keywords: براونینگ; Burdock; Fresh-cut; Carbon dioxide; Browning;
Keywords: براونینگ; Brassica oleracea; Shelf life; Browning; Allyl isothiocyanate; PAL; Gene expression;
Keywords: براونینگ; Power ultrasound; Ultrasonics; Heat; Browning; Enzyme; Fruits;
Keywords: براونینگ; Globe artichoke; Minimal processing; Browning; Microbial growth; Polyphenols; Respiration rate
Keywords: براونینگ; High pressure; Skim milk; Browning; Proteolysis; Sugar conjugation; Kinetics;
Keywords: براونینگ; Litchi fruit; Apple polyphenols; Anthocyanins; Browning; Antioxidant activities;
Keywords: براونینگ; Dehydration; Browning; Antioxidant activity; Carotenoids; Papaya;
Keywords: براونینگ; Allium; Brassica; PPO activity; Browning; Avocado pulp;
Keywords: براونینگ; Preservative; Microbial growth; Browning; Colour; Carotenoid;
Keywords: براونینگ; PAL; phenylalanine ammonia lyase; PPO; polyphenol oxidase; 4Cl; 4-coumarate coenzyme A ligase; C4H; cinnamate 4-hydroxylase; CK; control; EL; electrolyte leakage; PVPP; polyvinyl polypyrrolidone; NaOCl; sodium hypochlorite; Fresh-cut potato; Browning; Cur