Keywords: پنیر; microbial risk assessment; Staphylococcus aureus; cheese; exposure assessment; risk characterization;
مقالات ISI پنیر (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: پنیر; Antioxidant; Fatty acids; Oregano; Cheese; Lauric acid (PubChem CID: 3893); Stearic acid (PubChem CID: 5281); Elaidic acid (PubChem CID: 637517); Linolenic acid (PubChem CID: 5280934); Lactic acid (PubChem CID: 612); Acetic acid (PubChem CID: 176); Formic
Keywords: پنیر; Kiwi; Plant coagulant; Milk-clotting; SDS-PAGE; Cheese
Keywords: پنیر; Lactobacillus; Cheddar; Cheese; PCR; tuf;
Keywords: پنیر; Capillary zone electrophoresis; Cheese; Lysozyme; Mass spectrometry; Multi-component matrices;
Keywords: پنیر; Probiotics; Gastrointestinal conditions; Survival; Inhibitory effects; Cheese;
Keywords: پنیر; Goat; Diet; Cheese; Orange pulp; Physicochemical properties; Sensory analysis;
Keywords: پنیر; Cheese; Yeast identification; Enzymatic activities; Debaryomyces hansenii; Genotyping
Keywords: پنیر; annatto; norbixin; bixin; whey; cheese;
Keywords: پنیر; Ultrasound; Rennet; Milk; Cheese; Coagulation; Gelation
Keywords: پنیر; Dielectric relaxation; Nuclear magnetic resonance; Water structure; Protein solution; Cheese
Keywords: پنیر; Goat milk; Cheese; Quality; Coagulation
Keywords: پنیر; Liposome encapsulation; Catechin; Epigallocatechin gallate; Antioxidants; Cheese; Green tea;
Keywords: پنیر; Food rheology; Cheese; Heterogeneity; Fundamental parameters;
Keywords: پنیر; Natamycin; Yeasts; Food model systems; Cheese; Application technique;
Keywords: پنیر; Double purpose sheep; Heat stress; Reaction norm models; Genetic parameters; Cheese;
Keywords: پنیر; Cheese; Salting process; Nonlinear irreversible thermodynamic model
Keywords: پنیر; Bioplastics; Natural antimicrobials; Antifungal properties; Active packaging; Cheese
Keywords: پنیر; Cheese; Buffalo milk; Cow milk; Goat milk; Sheep milk; Conjugated linoleic acids; Vaccenic acid; Food composition; Food analysis
Keywords: پنیر; Reduced-fat; Cheese; Homogenisation; Projective mapping
Keywords: پنیر; moisture; lactose; cheese;
Keywords: پنیر; Cheese; Aroma; Extraction methods; Sensory sorting task; Multivariate analysis; RV coefficient;
Keywords: پنیر; RFID; Traceability; Cheese
Keywords: پنیر; Emulsion; Stability; Recovery level; Bioactive compounds; Cheese;
Keywords: پنیر; Cheese; Confocal laser scanning microscopy; Electron microscopy; Image analysis software; Light microscopy; Microstructure
Keywords: پنیر; Cheese; Fermented dairy products; Biogenic amines; Health risk; Small-scale farm;
Keywords: پنیر; Coagulase-negative staphylococci; Milk; Cheese; Biodiversity; Safety aspects; Technological properties;
Keywords: پنیر; cheese; vacuum packaging; modified-atmosphere packaging; cheese bioactive peptide;
Keywords: پنیر; Cheese; Gross composition; Proteolysis; Volatile compounds; Gokceada; Turkey;
Keywords: پنیر; Oregano; Rosemary; Fermentation; Cheese; Sensory; FC-CCB; flavoured cheese prepared with cream cheese base; CC; cream cheese; CO; cream cheese with addition of oregano; CR; cream cheese with addition of rosemary; PV; peroxide value; AV; anisidine value; F
Keywords: پنیر; Cheese; Emulsion-type appetizers; Fermented meats; Food safety; Food pathogens; Table olives; Traditional Greek foods;
Keywords: پنیر; Cheese; Coagulation; Milk-clotting preparation; Rennet; Chymosin;
Keywords: پنیر; Food; Qualification; Cheese; Scale; Transnationalism; Slow Food;
Keywords: پنیر; goat raising; dairy product; quality; cheese;
Keywords: پنیر; cheese; diffusion; fluorescence recovery after photobleaching; modeling;
Keywords: پنیر; fish oil; Lactococcus; conjugated linoleic acid; cheese;
Keywords: پنیر; Cheese; Classification; Fatty acid; NIR spectroscopy; Artificial neuronal networks; Ripening time;
Keywords: پنیر; sodium reduction; cheese; water activity; KCl; salt replacer;
Keywords: پنیر; Hunger; Purchase; Body Mass Index; Cheese
Keywords: پنیر; French paradox; Alkaline phosphatase; Milk; Cheese; Dairy products
Keywords: پنیر; Nettle; Urtica dioica; Milk; Cheese; Curd
Keywords: پنیر; Cheese; Consumer; Active; Intelligent; Nanotechnology; Packaging
Keywords: پنیر; Cheese; Toxigenic fungi; OTA; A. westerdijkiae; A. steynii; P. biforme;
Listeria monocytogenes colonization in a newly established dairy processing facility
Keywords: پنیر; Listeria monocytogenes; Cheese; Colonization; Persistence;
Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
Keywords: پنیر; Cheese; Electron spin resonance (ESR); EPR; Food irradiation; Food control;
Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening
Keywords: پنیر; Clostridium tyrobutyricum; Late blowing defect; Cheese; Detection; Endolysin;
Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains
Keywords: پنیر; Autochthonous cultures; Biogenic amines; Amino acids; Microstructure; Cheese;
Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy
Keywords: پنیر; Penicillium; Cheese; Cave;
Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
Keywords: پنیر; Penicillium commune; Penicillium camemberti; Cyclopiazonic acid (CPA); Growth; Cheese;
Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures
Keywords: پنیر; Foodborne pathogens; Listeria monocytogenes; Persistence; Cheese; Survival rate; Log-linear models; Shelf-life;