Keywords: هویج; Carrots; Metabolomics; Authenticity; Conventional agriculture; Organic agriculture; Mass spectrometry; Chemometrics;
مقالات ISI هویج (ترجمه نشده)
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Keywords: هویج; Rare-Earth Elements; Stable isotopes; Carrots; Agricultural practices; Chemometrics;
Keywords: هویج; Carrots; Infrared blanching; Ready-to-eat snacks; Quality characteristics;
Keywords: هویج; Carrots; Foliar diseases; Cercospora; Powdery mildew; Fungicides; Erysiphe heraclei; Baseline sensitivity;
Keywords: هویج; Microwave pasteurization; Process development; Carrots; Cold spot; Heating pattern; Food quality;
Keywords: هویج; PCA; Principal Component Analysis; PLS; Partial Least Squares; I-PLS; Interval Partial Least Squares; VIP; Variable Importance in Projection; THF; Tetra Hydro Furan; RMSECV; Root Mean Squared Error of Cross Validation; LV; Latent variable(s); β-Carotene
Keywords: هویج; Dehydrofreezing; Electrical impedance spectroscopy; Electrical equivalent circuit; Cell membrane; Texture; Carrots;
Keywords: هویج; Chitosan coatings; Shelf life; Carrots; Physico-chemical characterization; Microbial analysis; Sensory evaluation
Keywords: هویج; Blanching; Sugars; Freezing; Carrots; Microstructure; Mechanical properties
Keywords: هویج; Biospeckle laser; Wavelet transform; Water activity; Respiration rate; Fresh-cut; Carrots;
Keywords: هویج; Lutein; Zeaxanthin; β-Cryptoxanthin; α-Carotene; β-Carotene; Lycopene; Chlorophyll; Green leafy vegetables; Carrots; Tomatoes; Food analysis; Food composition;
Keywords: هویج; Hydrogen peroxide (PubChem CID: 784); 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358); Diphenyliodonium iodide (PubChem CID: 102228); Glucose (PubChem CID: 5793)Temperature; Phenolics; Carrots; Enzyme activities; Antioxidant properties
Keywords: هویج; Radio frequency (RF); Blanching; Peroxidase (POD); Quality; Carrots;
Assessing new chemical control options for the carrot weevil (Listronotus oregonensis) and carrot rust fly (Psila rosae) in Ontario
Keywords: هویج; Carrots; Carrot weevil; Listronotus oregonensis; Carrot rust fly; Psila rosae; Insecticides;
Assessing the impact of geogenic chromium uptake by carrots (Daucus carota) grown in Asopos river basin
Keywords: هویج; Geogenic chromium; Uptake; Carrots; Risk assessment; Endophytic bacteria;
Detection and transmission of Carrot torrado virus, a novel putative member of the Torradovirus genus
Keywords: هویج; Virus; Carrots; RT-PCR; RT-qPCR;
Isolation of β-carotene, α-carotene and lutein from carrots by countercurrent chromatography with the solvent system modifier benzotrifluoride
Keywords: هویج; Carotenoids; Countercurrent chromatography; Carrots; Benzotrifluoride; (trifluoromethyl)benzene
Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)
Keywords: هویج; Ascorbic acid oxidase; Michaelis-Menten enzyme kinetics; Thermostability; Pulsed electric field; Carrots;
Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots
Keywords: هویج; Iceberg lettuce; Carrots; Bacillus cereus spores; Surfactant; Ultrasound; Food safety
Accumulation and degradation of starch in carrot roots
Keywords: هویج; Starch; Carrots; Sucrose; Malto-oligosaccharides; Sensory test
High pressure-temperature degradation kinetics of polyacetylenes in carrots
Keywords: هویج; Polyacetylenes; Carrots; High pressure-temperature; Sous-vide; Processing;
Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial
Keywords: هویج; Carrots; Parsnips; Polyacetylenes; Minimal; Processing; Unit operations; Falcarinol;
Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity
Keywords: هویج; Wounding intensity; Phenolics; Antioxidant capacity; Fresh-cut; Carrots;
Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment
Keywords: هویج; Carrots; Vitamin C; Ascorbic acid oxidase; Thermal processing; Cultivars;
Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model
Keywords: هویج; Carrots; Processing; Plant cell particles; Carotenoids; In vitro digestion; Absorption; Caco-2 cells
Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model
Keywords: هویج; In vitro digestion; Micelles; β-Carotene isomers; Carrots; Caco-2 cells; Uptake; Transport
Air drying characteristics and moisture diffusivity of carrots
Keywords: هویج; Carrots; Drying; Spout-fluidized bed; Mathematical modeling; Moisture diffusivity
The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products
Keywords: هویج; Total dietary fibre; Ready-to-eat snacks; Extrusion; Cranberry; Apple; Carrots; Beetroot and Teff
Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions
Keywords: هویج; Osmotic dehydration; Carrots; Response surface methodology
Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic
Keywords: هویج; Fructooligosaccharides (FOS); Osmotic dehydration; Spent osmotic solutions (SOS); Aspergillus oryzae MTCC 5154; Fructosyl transferase (FTase); Carrots; Prebiotics
The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities
Keywords: هویج; Carrots; Chlorogenic acid; Antioxidant capacity; Methyl jasmonate; Ethylene; Wounding; PAL activity
Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage
Keywords: هویج; Sterilisation; Carrots; Modelling; Antiradical power
Correlations of carotene with sensory attributes in carrots under different storage conditions
Keywords: هویج; Carrots; Carotenes; Storage; Sensory attributes
Effect of osmotic dehydration on the dielectric properties of carrots and strawberries
Keywords: هویج; Osmotic dehydration; Dielectric properties; Carrots; Strawberries
Approach for non-destructive pigment analysis in model liquids and carrots by means of time-of-flight and multi-wavelength remittance readings
Keywords: هویج; Carotenoids; Carrots; Effective pathlength; Lambert–Beer law; Phantom; Sensor fusion; Time-of-flight
In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower
Keywords: هویج; Okra; Beets; Asparagus; Eggplant; Turnips; Green beans; Carrots; Cauliflower; Bile acid binding
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil
Keywords: هویج; Carotenes; Bioaccessibility; Bioavailability; In vitro digestion; Carrots; Olive oil
Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower
Keywords: هویج; In vitro; Bile acid binding; Beets; Okra; Eggplant; Asparagus; Carrots; Green beans; Cauliflower; Turnips
A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions
Keywords: هویج; Carrots; Shelf-life; Modelling; Total bacterial growth kinetics; Total coliform growth kinetics; Whiteness index increase kinetics
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide
Keywords: هویج; Chlorine dioxide; Minimal processing; Fresh-cut; Decontamination; Shelf-life; Carrots
Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries
Keywords: هویج; High pressure-low temperature processes; Ice I/ice III transition; Texture; Microstructure; Carrots; Strawberries
Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity
Keywords: هویج; Pectinmethylesterase; Catalytic activity; Enzyme stability; Carrots
Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes
Keywords: هویج; Osmotic dehydration; Effective diffusivity; Mass transfer kinetics; Carrots
Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes
Keywords: هویج; Osmotic; Convective dehydration; Osmo-convective; Effective diffusivity; Mass transfer kinetics; Carrots; Activation energy
Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach
Keywords: هویج; Texture; High pressure processing; Microstructure; Cell wall; Carrots
Comparison of the solubility of β-carotene in supercritical CO2 based on a binary and a multicomponent complex system
Keywords: هویج; β-Carotene; Carotenoids; Carrots; Piezoelectric quartz crystal; Solubility; Supercritical fluid extraction
Residues of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs) and organochlorine pesticides in organically-farmed vegetables
Keywords: هویج; PAHs; PCBs; OCPs; Organic farms; Potatoes; Carrots
Survival of Escherichia coli O157:H7 in soil and on carrots and onions grown in fields treated with contaminated manure composts or irrigation water
Keywords: هویج; Compost; Manure; Manure-amended soil; E. coli O157:H7; Carrots; Onions;
On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance
Keywords: هویج; Carrots; Cold acclimation; Antifreeze protein; Storage performance;
The effects of natural and synthetic seed preconditioning agents (SPAs) in hastening seedling emergence and enhancing yield and quality of processing carrots
Keywords: هویج; Ambiol; BIOPROTECT; Carrots; Glycinebetaine; Quality; Seedling emergence; Seed preconditioning agents; Soil moisture deficit; Yield;