Keywords: شکلات; Chocolate; Cocoa; Acid extraction; ICP OES; ICP-MS
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; Cocoa butter; Solvent extraction; Particulate network; Microscopy;
Keywords: شکلات; Chocolate; Sugar-free; Inulin; Polydextrose; Stevia;
Keywords: شکلات; Chocolate; Electronic Nose; Aroma; Gold nanoparticles; Peptides; Porphyrins; Gas sensors; Food quality control
Keywords: شکلات; Chocolate; Chow; Place-conditioning; Cortisol; Marmoset;
Keywords: شکلات; Chocolate; Polyphenol content; Theobromine; DPPH; FRAP; ABTS; ORAC; Food composition; Food analysis
Keywords: شکلات; Food cues; Chocolate; Attentional bias modification; Dot probe task; Consumption;
Keywords: شکلات; Food; Packaging; Emotion; Physiological measures; Skin conductance; Facial electromyography; Self-Assessment Manikin; Chocolate
Keywords: شکلات; Labeling; Chocolate; Fair trade; Organic food; Stated choice experiment; D12; Q18; Q5;
Keywords: شکلات; Molinillo; Forward-backward motion; Chocolate; Foam; Beater;
Keywords: شکلات; Chocolate; Cocoa butter; Particle size; Fat bloom; Migration; Surface structure
Keywords: شکلات; Antioxidants; Chocolate; Functional; Polyphenols; Stevia; Sweeteners; Texture;
Keywords: شکلات; Form finding; Optimization; Chocolate; Parametric structural design;
Keywords: شکلات; Cocoa beans; Chocolate; Total fat; Fatty acids profile; GC-MS;
Keywords: شکلات; Chocolate; Food reward; Long-term memory; Marmoset; Place-conditioning;
Keywords: شکلات; Chocolate; Body mass index; Body fat percentage; Waist circumference; HELENA study
Keywords: شکلات; Guilt; Ambivalence; Healthy eating; Weight-loss; Chocolate
Keywords: شکلات; Phytosterols; Functional food; Chocolate; Hydroperoxides; Phytosterol oxidation products;
Keywords: شکلات; Rheology; Sugar replacement; Bulking agent; Side stream materials; Waste stream materials; Chocolate; CYV; Casson Yield Value; CPV; Casson Plastic Viscosity; MCT; medium chain triglyceride;
Keywords: شکلات; Chocolate; Recipe optimization; Mixture design; Bulking agent; Inulin; Polydextrose
Keywords: شکلات; Attention bias; Attention modification; Chocolate; Antisaccade task; Eye-tracking; Overeating;
Keywords: شکلات; Ochratoxin A; Aflatoxin; Chocolate; Cocoa by-products; Food safety
Keywords: شکلات; Chocolate; Ezetimibe; Plant sterol; Statin; Oxidative stress; oxLDL-C;
Keywords: شکلات; Self-determination; Media; Body image; Chocolate; Eating behaviors;
Keywords: شکلات; Chocolate; Coffee; Tea; Flavor match; Drivers of liking; Pairing liking
Keywords: شکلات; Books; Proceedings; Chocolate;
Keywords: شکلات; Robustness; Comprehensive two-dimensional gas chromatography; Plackett-Burman design; Volatiles; Chocolate;
Keywords: شکلات; Chocolate; Acne vulgaris; Cytokines; Inflammation; Propionibacterium acne;
Keywords: شکلات; Crystallization; Chocolate; Soya milk; Rheological properties; Ball mill;
Keywords: شکلات; HRC; heat resistant chocolate; EC; ethylcellulose; EtOH; ethanol; PKO; palm kernel oil; EtOHC; ethanol control; DSC; differential scanning calorimeter; EA; ethyl acetate; CMC; compound milk chocolate; CDC; compound dark chocolate; Chocolate; Compound choc
Keywords: شکلات; Estrogen; Tamoxifen; Palatable foods; Chocolate; Lipid profile; Weight gain;
Keywords: شکلات; Cellular automata; Chocolate; Oil migration; Simulation; Stochastic model;
Keywords: شکلات; Chocolate; Pre-crystallization; Microstructure; Fat migration; Moisture migration; Fat bloom;
Keywords: شکلات; Cocoa flavanols; Chocolate; Antioxidant; Anti-inflammatory; Neurogenesis; Angiogenesis; Age- and disease-related decline; Neurocognition; Neuromodulation; Neuroprotection;
Keywords: شکلات; Antioxidant capacity; Chocolate; Dried fruits; Polyphenols; Sensory evaluation;
Keywords: شکلات; Cocoa; Butter; Chocolate; Crystallization; Avrami equation; Polymorphism;
Keywords: شکلات; Chocolate; Traceability; Cocoa beans; Food quality; Optimization; Supply chain;
Keywords: شکلات; D83; D84; M303900; 3920Situational appropriateness; Usage situations; Product familiarity; Versatility of use; Consumer research; Kiwifruit; Wine; Chocolate; Fruit
A fast semi-quantitative screening for cocoa content in chocolates using MALDI-MSI
Keywords: شکلات; Chocolate; Quality; Phenolic compounds; Mass spectrometry;
A 1.6â¯mg/kg dose of epicatechin in a supplemented cocoa mixture yielded the largest acute decrease in food intake in humans
Keywords: شکلات; Chocolate; Cocoa; Epicatechin; Appetite control; Weight loss; Body weight;
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Keywords: شکلات; Chocolate; Maltitol; Sucrose; Prebiotic; Probiotic;
Cocoa and chocolate are sources of vitamin D2
Keywords: شکلات; Vitamin D; Ergocalciferol; Theobroma cacao L.; Cocoa; Cocoa butter; Chocolate;
Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GCâ¯Ãâ¯GC-QMS
Keywords: شکلات; HS-SPME; headspace solid phase microextraction; DVB/CAR/PDMS; divinylbenzene/carboxen/polydimethylsiloxane; GC; gas chromatography; GCâ¯Ãâ¯GC; comprehensive two-dimensional gas chromatography; PCA; Principal Component Analysis; QMS; mass spectrometry w
Multielemental quantification in dark chocolate by ICP OES
Keywords: شکلات; Nitric acid (PubChem CID: 944); Argon (PubChem CID: 23968); Hydrogen peroxide (PubChem CID: 784); Aluminum (PubChem CID: 5359268); Boron (PubChem CID: 5462311); Barium (PubChem CID: 5355457); Calcium (PubChem CID: 5460341); Cadmium (PubChem CID: 23973); C
From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain
Keywords: شکلات; HS-SPME; Chemometrics; Aroma compounds; Theobroma cacao; Processing chain; Chocolate;
Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives
Keywords: شکلات; Peanut; Allergen; Ara h 6; Extraction; Chocolate; Food; Biosensor; Voltammetric;
Habitual chocolate intake and type 2 diabetes mellitus in the Maine-Syracuse Longitudinal Study: (1975-2010): Prospective observations
Keywords: شکلات; Chocolate; Cocoa; Type 2 diabetes;
Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans
Keywords: شکلات; Cocoa beans fermentation; Chocolate; Rep-PCR; Aroma-producing yeast; Pichia kudriavzevii;
Food cravings in everyday life: An EMA study on snack-related thoughts, cravings, and consumption
Keywords: شکلات; Food craving; Snack foods; Chocolate; Ecological Momentary Assessment; Food Cravings Questionnaire; Ecological validity;
Hippocampal CA1 local field potential oscillations induced by olfactory cue of liked food
Keywords: شکلات; Local field potential; Hippocampus; Theta-gamma coupling; Scent cue; Chocolate;