Keywords: دانه های کاکائو; Cocoa beans; Roasting conditions; Cocoa butter; Physicochemical properties; Sensorial properties;
مقالات ISI دانه های کاکائو (ترجمه نشده)
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Keywords: دانه های کاکائو; Cocoa beans; Mass spectrometry; Flavan-3-ols; Ethyl bridged flavan-3-ols; Polyphenols;
Keywords: دانه های کاکائو; Theobroma cacao L.; Nickel; Cadmium; Lead; Dark chocolate; Cocoa mass; Cocoa beans; Cocoa powder; Food analysis; Food composition;
Keywords: دانه های کاکائو; Carbohydrates; Cocoa beans; Theobroma cacao; HILIC-ESI-TOF-MS; Multivariate statistical analysis;
Keywords: دانه های کاکائو; Pesticides; Organochlorine; Cocoa beans; Ondo; Ile-Ife; Nigeria;
Keywords: دانه های کاکائو; Aroma; Cocoa beans; Fermentation; Globular storage protein; Mass spectrometry; Peptides;
Keywords: دانه های کاکائو; Aliskiren hemifumarate (PubChem CID: 6918427; Pepstatin A (PubChem CID: 4742); Saquinavir (PubChem CID: 60787); Aroma precursors; Aspartic protease; Cleavage specificity; Cocoa beans; Pepsin;
Keywords: دانه های کاکائو; Cocoa beans; Heap fermentation; Box fermentation; Microbial dynamics; Rep-PCR; Physiological characterization
Keywords: دانه های کاکائو; Cocoa beans; Oligopeptides; Geographic origin; Fermentation level;
Keywords: دانه های کاکائو; Cocoa beans; Chocolate; Total fat; Fatty acids profile; GC-MS;
Keywords: دانه های کاکائو; FT-NIR spectroscopy; Cocoa beans; Identification; Quantification; Adulteration; SVM; Si-PLS;
Keywords: دانه های کاکائو; Cocoa beans; Theobroma cacao L.; Roasting; Biogenic amines;
Keywords: دانه های کاکائو; Chocolate; Traceability; Cocoa beans; Food quality; Optimization; Supply chain;
Keywords: دانه های کاکائو; Irradiation; cocoa beans; Salmonella spp; PCR specifc group; 16S sequencing.
Damage potential of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) on cocoa beans: Effect of initial adult population density and post infestation storage time
Keywords: دانه های کاکائو; Cocoa beans; Insect infestation; Tribolium castaneum; Population density; Damage; Storage time;
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
Keywords: دانه های کاکائو; Cocoa beans; HPTLC fingerprinting; Phenolic compounds; Proanthocyanidins;
Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation
Keywords: دانه های کاکائو; Cocoa beans; Fermentation; Starter cultures; Microbial inoculum; Quality attributes;
HR MAS 1H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans – Comparison with HR 1H NMR
Keywords: دانه های کاکائو; HR MAS 1H NMR; HR 1H NMR; Cocoa beans; Geographical origin; Metabolic profiling; Chemometrics
A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries
Keywords: دانه های کاکائو; Aptasensor; Cocoa beans; Label free; Impedimetric; Ochratoxin; Screen printed electrodes
Application of the QuEChERS procedure and LC-MS/MS for the assessment of neonicotinoid insecticide residues in cocoa beans and shells
Keywords: دانه های کاکائو; Neonicotinoid insecticides; Cocoa beans; Cocoa shells; Food analysis; Food composition; QuEChERS; LC-MS/MS; Ghana; Acetamiprid (PubChem CID: 213021); Clothianidin (PubChem CID: 213027); Imidacloprid (PubChem CID: 86418); Thiacloprid (PubChem CID: 115224
Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels
Keywords: دانه های کاکائو; 1H NMR; Cocoa beans; Variety; Geographical origin; Fermentation level; Metabolic profile; PCA
Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
Keywords: دانه های کاکائو; γ-Aminobutyric acid (GABA); Free amino acids; Cocoa beans; Neurotransmitter
Extraction, identification and semi-quantification of oligopeptides in cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; oligopeptides; vicilin; 21 kDa cocoa seed protein
Occurrence of Ochratoxin A in Brazilian cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; Mycotoxin; Ochratoxin;
Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
Keywords: دانه های کاکائو; Cocoa beans; Fermentation process; GC-MS; Volatile compounds;
Effect of farm and industrial processing on the amino acid profile of cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; Farm fermentation; Industrial processing; Amino acids
Mass transfer of water and volatile fatty acids in cocoa beans during drying
Keywords: دانه های کاکائو; Cocoa beans; Drying; Volatile fatty acids; Mass transfer; Ellipsoidal cylindrical coordinates
Phenolic content and antioxidant capacity of hybrid variety cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; Hybrid varieties; Antioxidants; Phenolics
Mycobiota and mycotoxin producing fungi from cocoa beans
Keywords: دانه های کاکائو; Aflatoxin; Aspergillus; Cyclopiazonic acid; Cocoa beans; HPLC; Ochratoxin A
Antioxidant capacity and phenolic content of cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; Antioxidant activity; Scavenging activity; Ferric reducing activity; Phenolic content
Influence of roasting conditions on coloration of roasted cocoa beans
Keywords: دانه های کاکائو; Cocoa beans; Convective roasting; Roasting of cocoa beans; Relative air humidity; Coloration and pigment fractions in roasted cocoa beans
Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation
Keywords: دانه های کاکائو; Acidity; Cocoa beans; Fermentation; Pod storage; Polyphenols content
Sorption of propylene oxide by various commodities
Keywords: دانه های کاکائو; Propylene oxide; Fumigation; Sorption; Narcissus bulbs; Corn; Wheat; Cocoa beans;