Keywords: شکلات; Neophobia; Chocolate; Innovation; Culinary;
مقالات ISI ترجمه شده شکلات
مقالات ISI شکلات (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: شکلات; Chocolate; NMR; Multivariate; Geographical;
Keywords: شکلات; Fat; Interesterification; Enzyme; Chocolate; Baking;
Keywords: شکلات; Chocolate; Cocoa; Humans; Lipid peroxidation; Preconditioning; Acute oxidative stress condition; AC; Areas counts; BHT; 3,5-Di-tert-butyl-4-hydroxytoluene; CVD; cardiovascular diseases; GC; gas chromatography; HS-SPME; headspace solid-phase microextractio
Keywords: شکلات; Cocoa; Heavy metal; Mitigation; Chocolate; Maximum allowable limit;
Keywords: شکلات; Blooming; Chocolate; Tagatose; Maltitol; Fat crystal;
Keywords: شکلات; Food allergens; Mass spectrometry; Solid phase extraction; Chocolate;
Keywords: شکلات; manufacture of skim milk powder; flavor; spray dry; freeze dry; chocolate;
Keywords: شکلات; Chocolate; Refining; Rheology; Particle;
Keywords: شکلات; Elderly; Bread; Spaghetti; Yoghurt; Ice cream; Chocolate; Meat;
Keywords: شکلات; Ganache; Chocolate; Microstructure; Emulsion; Fat;
Keywords: شکلات; Chocolate; Conching; Lecithin; Phospholipids; Molecular dynamics;
Keywords: شکلات; Brain stimulation; Inhibitory control; Food intake; Inferior frontal gyrus; Chocolate;
Keywords: شکلات; Chocolate; FI-ESI-MS; Fingerprint; Origin; Traceability;
Keywords: شکلات; Chocolate; EPA; DHA; Omega-3; Quality;
Keywords: شکلات; Chocolate; Craving; Hunger; Implicit Association Test; Implicit food evaluation;
Keywords: شکلات; Essential elements; Cocoa; Chocolate; Principal component analysis; Cluster analysis;
Keywords: شکلات; Cardiovascular risk; Chocolate; Cocoa; Heart failure; Stroke; Acute myocardial infarction; Coronary heart disease;
Keywords: شکلات; Images stimuli; Chocolate; Physiological reactions; Facial expressions; Emotions;
Keywords: شکلات; Confectionery; Chocolate; Environmental sustainability; Food industry; Life cycle assessment; MCDA;
Keywords: شکلات; Chocolate; Physicochemical, Textural and rheological properties; Polyphenols; Fatty acids; Amino acids; Volatile compounds; Antioxidant and antiradical activity;
Keywords: شکلات; Oil viscosity; Oil migration; Cocoa butter; Cream filling; Chocolate; CB; cocoa butter; POP; palmitic, oleic, palmitic; POS; palmitic, oleic, stearic; IHPO; interesterified hydrogenated palm oil;
Keywords: شکلات; Mindfulness; Candy; Chocolate; Mood; Positive affect;
Keywords: شکلات; Coffee; Tea; Cocoa; Chocolate; Mood; Depression; Lifestyle;
Keywords: شکلات; Taste; Sound; Music; Chocolate; Crossmodal correspondences; Multisensory perception;
Keywords: شکلات; Craving; Elaborated-intrusion theory of desire; Chocolate; Guided imagery; Cognitive defusion;
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
Keywords: شکلات; Sucrose (PubChem CID5988); Ethylvanillin (PubChem CID8467); Galactooligosaccharides (PubChem CID165512); Lithium mupirocin (PubChem CID71311795); Chocolate; Probiotic mixture; Viability; Sensory analysis; Rheological properties; Packaging;
Keywords: شکلات; Chocolate; Uniqueness; Novelty; Familiarity; Situational appropriateness; Emotions;
Keywords: شکلات; Chocolate; Stroke; Prospective cohort study;
Keywords: شکلات; Chocolate; Erythrocytes; Erythrocyte deformability; Nitric oxide; Trolox equivalence antioxidant capacity assay; DAF-2 DA; 5,6-diaminofluorescein diacetate; NADPH; nicotinamide adenine dinucleotide phosphate; NO; nitric oxide; NO synthase (NOS); NO syntha
Keywords: شکلات; Chocolate; 3D printing; Digital gastronomy; Additive manufacturing; Open source;
Keywords: شکلات; Conjoint analysis; Tasting; Consumer segmentation; Product development; Chocolate;
Keywords: شکلات; Remineralization; Ginger; Rosemary; Chocolate; Honey; FluoreCam; QLF; Initial enamel lesion;
Keywords: شکلات; Approach bias; Cognitive bias modification; Chocolate; Consumption; Approach-avoidance task;
Keywords: شکلات; Approach avoidance; Approach bias; Response training; Chocolate;
Keywords: شکلات; Food frequency questionnaire; Cocoa; Chocolate; Dietary recall; University students;
Keywords: شکلات; Chocolate; Flavanols; Epicatechin; Catechin; Stereoisomers; Methylxanthines
Keywords: شکلات; Emotional response; First position effect; Dummy sample; Presentation order; Chocolate; Beer;
Keywords: شکلات; Atomic Force Microscopy; Lecithin; Phopholipid; Sucrose; Chocolate; Force spectroscopy;
Keywords: شکلات; Chemometrics; Chocolate; Cocoa bean genetic group; Geographical origin; PTR-MS; Volatile compound fingerprint
Keywords: شکلات; Electron guns; Microscopy; Chocolate; Biography; Optics;
Keywords: شکلات; Chocolate; Choice; Product ethics; Experiment; Candy; MDS; Multidimensional scaling;
Keywords: شکلات; Cocoa bean; Cocoa nibs; Chocolate; Roasting; Phenolic compounds; LC-MS/MS;
Keywords: شکلات; Heart failure; Chocolate; Cocoa; Epidemiology; Meta-analysis;
Keywords: شکلات; Craving; Chocolate; Weight loss; Essential oils; Olfactory;
Keywords: شکلات; Chocolate; Antioxidant; Phenolic content; FT-IR; Chemometrics; PLSR;
Keywords: شکلات; Cognitive function; Chocolate; Cocoa flavanols;
Keywords: شکلات; Chocolate; Microstructure; Rheology; Modelling;
Keywords: شکلات; Polyphenols; Antioxidants; Chocolate; % cocoa solids; Epicatechin; Catechin
Keywords: شکلات; Lactobacillus brevis subsp. coagulans; Lactobacillus brevis NTM003; Tolerance test of simulated digestive juice; Chocolate