Keywords: پنیر; Cheeses; Drivers; Core microbiota; Ecosystem; Lactic acid bacteria biota;
مقالات ISI پنیر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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.
Discrimination between cheeses made from cow's, ewe's and goat's milk from unsaturated fatty acids and use of the canonical biplot method
Keywords: پنیر; Food composition; Food analysis; Multivariate analysis; Canonical biplot; Cheeses; Unsaturated fatty acids; Type of milk (cow, sheep, goat);
Keywords: پنیر; L. monocytogenes; Cheeses; Growth; Survival; Simulated gastric fluid;
Keywords: پنیر; Trichloromethane (PubChem CID: 6212); Bromodichloromethane (PubChem CID: 6359); Dichloroacetic acid (PubChem CID: 6597); Trichloroacetic acid (PubChem CID: 6421); Bromochloroacetic acid (PubChem CID: 542762); Cheeses; Haloacetic acids; Trihalomethanes; Di
Keywords: پنیر; NIRS; Volatile compounds; Cheeses; Determination;
An assessment of L. monocytogenes transfer from wooden ripening shelves to cheeses: Comparison with glass and plastic surfaces
Keywords: پنیر; Wooden surfaces; L. monocytogenes; Transfer; Cheeses; Cross-contamination;
Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA
Keywords: پنیر; Fatty acid composition; Phytosterols; Cheeses; Derivatization; GC; GC-MS; PCA;
Virulence factors and genetic variability of Staphylococcus aureus strains isolated from raw sheep's milk cheese
Keywords: پنیر; Staphylococcus aureus; Cheeses; Virulence factors; Antibiotic resistance; Molecular variance
The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe
Keywords: پنیر; Mineral composition; Cheeses; Near infrared spectroscopy; Determination;
Prediction of sensory attributes of cheese by near-infrared spectroscopy
Keywords: پنیر; NIR; Cheeses; Sensorial analysis; Modified partial least squares method;
An investigation of the plasmin–plasminogen system in caprine milk and cheese
Keywords: پنیر; Plasmin; Plasminogen; Milk; Goat; Cheeses
Prevalence of Bacillus spp. in different food products collected in Argentina
Keywords: پنیر; Bacillus spp.; Honeys; Flours; Cheeses; Fresh anchovy; Spices
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
Keywords: پنیر; Cheeses; Adjunct cultures; NSLAB; Proteolysis; Lipolysis