Keywords: پذیرش مصرف کننده; Hedonic-frame; Projective mapping; Consumer acceptance; Korean fermented soybean paste;
مقالات ISI پذیرش مصرف کننده (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: پذیرش مصرف کننده; Consumer acceptance; Green tea; Lemonade; Miraculin; Natural sweetener;
Keywords: پذیرش مصرف کننده; Food innovation technology; Consumer acceptance; Shelf Life Extension; Millennials students;
Keywords: پذیرش مصرف کننده; Shelf-stable food; Shelf-life; Kinetics; Fingerprinting; Quality attribute; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Edibility; Edible insects; Entomophagy; Novel food; Consumer acceptance; Innovation;
Keywords: پذیرش مصرف کننده; CPP; Critical peak pricing; CPR; Critical peak rebate; DP; Dynamic pricing; EU; European Union; GB; Great Britain; OECD; Organisation for Economic Co-operation and Development; OLS; Ordinary Least Squares; PRISMA; Preferred Reporting Items for Systematic
Keywords: پذیرش مصرف کننده; protein beverage; natural sweetener; consumer acceptance;
Keywords: پذیرش مصرف کننده; Cashew; Whey peptides; Healthy snack; Antihypertensive activity; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Preference mapping; Puffed chickpeas; Sensory; Consumer acceptance; Snack food;
Keywords: پذیرش مصرف کننده; Internet interviews; Argentina; Leafy vegetables; Food irradiation; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Whole immature wheat flour; Quality change; Arrhenius equation; Volatile compounds; Consumer acceptance;
Keywords: پذیرش مصرف کننده; eHealth; Consumer acceptance; Portable Health Clinic;
Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers
Keywords: پذیرش مصرف کننده; Consumer acceptance; Reduction strategies; Masking strategies; Surgical castration; Entire male pig;
Keywords: پذیرش مصرف کننده; Animal welfare; Consumer acceptance; Mobile slaughter units; Theory of planned behavior; Value belief norm theory; Personal norms; Consumer decision making;
Sensory evaluation of boar meat products by trained experts
Keywords: پذیرش مصرف کننده; Boar taint; Meat products; Consumer acceptance; Indole; Skatole; Androstenone;
Keywords: پذیرش مصرف کننده; Acquired liking; Natural cheese; Repeated exposure; Environment setting; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Animation; Comics and games; Consumer acceptance; Data mining; Decision tree; Word-of-mouth; Pokémon GO;
Keywords: پذیرش مصرف کننده; fluid milk; ultra-pasteurization; direct steam injection; flavor; consumer acceptance;
Keywords: پذیرش مصرف کننده; Carbon monoxide; Colour enhancer; EU prohibition; Masking spoilage; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Boar taint; Meat quality; Sensory evaluation; Quality control; Piglet castration; Test surroundings; Consumer acceptance; Androstenone; Skatole;
Keywords: پذیرش مصرف کننده; Information effect; Consumer acceptance; Degree of processing; Chemistry; Nutrition; Institutional location;
Keywords: پذیرش مصرف کننده; Dry cured sausage; Essential oils; Foodborne pathogens; Consumer acceptance; Chouriço de vinho;
Keywords: پذیرش مصرف کننده; Consumer acceptance; Eco-innovation; WPCs; Conjoint analysis; Green marketing;
Keywords: پذیرش مصرف کننده; Smart meters; Smart meter enabled services; Automation; Consumer Acceptance; Consumer engagement;
Keywords: پذیرش مصرف کننده; Consumer acceptance; Insects as food; Edible insects; Novel foods;
Keywords: پذیرش مصرف کننده; Boars; Castration; Detection; Behaviour; Consumer acceptance; Breeding
Keywords: پذیرش مصرف کننده; Legumes; Legume-based burgers; Amino acid profile; Fiber content; Consumer acceptance; Oleic acid (PubChem CID: 445639); Aspartic acid (PubChem CID: 5960); Glutamic acid (PubChem CID 33032); Proline (PubChem CID145742); Valine (PubChem CID:6287) leucine (
Keywords: پذیرش مصرف کننده; Microgreens; Consumer acceptance; Flavor; Titratable acidity; Phytonurient; Total phenolic content;
Keywords: پذیرش مصرف کننده; Boar taint; Consumer acceptance; Home use test; Androstenone; Skatole; Repeated exposure;
Keywords: پذیرش مصرف کننده; Appropriateness; Dish; Meal context; Meat substitutes; Internet survey; Consumer acceptance; New product development
Keywords: پذیرش مصرف کننده; Aroma; Consumer acceptance; Ripeness; Tartness; Firmness; Sensory; Sweetness
Keywords: پذیرش مصرف کننده; Sodium reduction; Salt intake; Urinary excretion; Consumer acceptance; Compensation behavior
Keywords: پذیرش مصرف کننده; Protease; Dry cured sausage; Rancidity; Discolouration; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Fruits; Prediction; Consumer acceptance; Multivariate model;
Keywords: پذیرش مصرف کننده; Peanut butter; Peanut skins; Consumer acceptance; Spreadability; Particulates;
Keywords: پذیرش مصرف کننده; BP; blood pressure; CVD; cardiovascular disease; FSA; food standards agency; NS-SEC; National Statistics Socio-economic Classification Guidelines; PCA; principal component analysis; Beetroot; Bread; Consumer acceptance; Health information; Liking;
Keywords: پذیرش مصرف کننده; Cling-stone; Consumer acceptance; Fresh-cut; Melting; Postharvest; Prunus persica L. Batsch; Ready-to-eat
Keywords: پذیرش مصرف کننده; Apple; Varieties; Consumer acceptance; Preference mapping; Consumer segmentation; European countries
Keywords: پذیرش مصرف کننده; Black walnut; Sensory; Descriptive; Consumer acceptance;
Keywords: پذیرش مصرف کننده; Meat quality; Boar taint; Consumer acceptance; Label information; Androstenone sensitivity; Sensory evaluation;
Keywords: پذیرش مصرف کننده; DSM; Consumer acceptance; Smart homes;
Keywords: پذیرش مصرف کننده; carrot juice yogurt; probiotic; descriptive analysis; consumer acceptance;
Keywords: پذیرش مصرف کننده; E-commerce; Consumer acceptance; ICT; Robotic mannequin
Keywords: پذیرش مصرف کننده; Smart Grid; Default effect; Consumer acceptance; Behavioral economics
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content
Keywords: پذیرش مصرف کننده; cardiovascular disease; consumer acceptance; dairy product; monounsaturated fatty acid; saturated fatty acid;
Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis
Keywords: پذیرش مصرف کننده; Concentrated yogurt; Goat’s milk; Cow’s milk; Quality parameters; Consumer acceptance
Ripening degree at harvest affects bruising susceptibility and fruit sensorial traits of loquat (Eriobotrya japonica Lindl.)
Keywords: پذیرش مصرف کننده; Mechanical damage; Maturity stage; Fruit quality; Sensorial evaluation; Consumer acceptance; Eating quality
Application of a functional mathematical index (FMI) for predicting effects of the composition of jujube fruit on nutritional quality and health
Keywords: پذیرش مصرف کننده; Jujube fruit; Harvest maturity; Food composition; Essential amino acids; Protein; Flavonoids; Antioxidative capacity; Nutritional quality; Cancer cell inhibition; Mathematical modeling; Processing; Marketing; Consumer acceptance;
Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology
Keywords: پذیرش مصرف کننده; Pulsed electric fields; Micro electric pulse; Non-thermal pasteurisation; Terminology; Consumer acceptance
Acceptance of vitamin D-fortified products in Germany - A representative consumer survey
Keywords: پذیرش مصرف کننده; Vitamin D; Deficiency; Fortification; Consumer acceptance; Functional food; Nutritional knowledge;