Keywords: ارزش D; Thermal processing; MNV; TV; Oyster; D-value;
مقالات ISI ارزش D (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: ارزش D; Gamma radiation; Murine norovirus-1; Cabbage kimchi; pH; Acidity; D-value;
Keywords: ارزش D; Hydrazine; Planetary Protection; Spores; Lethality rate; Bacillus; D-value
Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans
Keywords: ارزش D; Pecans; Microbial contamination; Thermal treatment; D-value; Kill-step;
Heat resistance of Salmonella Enteritidis in four different liquid egg products and the performance and equivalent conditions of Ministry of Food and Drug Safety of South Korea and US Department of Agriculture protocols
Keywords: ارزش D; Liquid egg; Salmonella Enteritidis; Heat; D-value; Capillary tube; PBS; phosphate-buffered saline; MFDS; Ministry of Food and Drug Safety; USDA; US Department of Agriculture;
Heat resistance of Salmonella Enteritidis under prolonged exposure to acid-salt combined stress and subsequent refrigeration
Keywords: ارزش D; NaCl; sodium chloride; TSB; tryptic soy broth; TSA; tryptic soy agar; PBS; phosphate-buffered saline; PCR; polymerase chain reaction; Acid stress; Salt; Refrigeration; D-value; Heat shock gene;
Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components
Keywords: ارزش D; Chinese rice wine; Thermal inactivation; Heat resistance; D-value; First-order kinetics; Morphological damage;
Initial hazard assessment of 4-benzylphenol, a structural analog of bisphenol F: Genotoxicity tests in vitro and a 28-day repeated-dose toxicity study in rats
Keywords: ارزش D; CAS no. 101-53-1; 4-Benzylphenol; Genotoxicity; Repeated-dose toxicity; Rat; Gavage; NOAEL; D-value; Hazard class; Screening risk assessment; CHL; Chinese hamster lung fibroblastic cell; CSCL; The Japanese Chemical Substances Control Law; JECDB; Japan Exi
Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface
Keywords: ارزش D; D-value; Heat resistance; Model agar system; Surface pasteurization; Meta-analysis;
Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
Keywords: ارزش D; Strain variability; Linear mixed model; D-value;
A mixture detection method based on separate amplification using primer specific alleles of INDELs-a study based on two person's DNA mixture
Keywords: ارزش D; INDEL; Forensic DNA mixtures; Real-time PCR; D-value; Chinese Han population;
Correlation between the d-value and the M2 +:M3 + cation ratio in Mg–Al–CO3 layered double hydroxides
Keywords: ارزش D; LDHs; Hydrotalcite; Quintinite; Pyroaurite; d-Value; M2 +:M3 + ratio
Inactivation of Geobacillus stearothermophilus spores by alkaline hydrolysis applied to medical waste treatment
Keywords: ارزش D; D-value; Sterilization method; Disinfection method; Medical waste; Sodium hydroxide;
Quantifying variability on thermal resistance of Listeria monocytogenes
Keywords: ارزش D; D-value; Heterogeneity; Modified Weibull model
Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach
Keywords: ارزش D; Bigelow; Secondary model; Mixed linear model; D-value; z-value; Juice; Pasteurization;
Influence of NaCl on the inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional salted oyster product “Eoriguljeot” during storage
Keywords: ارزش D; Murine norovirus-1; Hepatitis A virus; Oyster; NaCl; D-value;
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro)
Keywords: ارزش D; Thermal inactivation; D-value; Salmonella; Chicken shawirma; Gyro;
Small, balanced, efficient and near rotatable central composite designs
Keywords: ارزش D; Central composite designs; Rotatability measures; Saturated design; D-value;
Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen
Keywords: ارزش D; Escherichia coli O157:H7; S. Enteritidis; L. monocytogenes; pH; Citric acid; D-value
Inactivation of multidrug resistant (MDR)- and extensively drug resistant (XDR)-Mycobacterium tuberculosis by photodynamic therapy
Keywords: ارزش D; MDR-TB; XDR-TB; D-value; PDT
Inactivation of Salmonella during cocoa roasting and chocolate conching
Keywords: ارزش D; Salmonella; Cocoa; Chocolate; Heat resistance; D-value
Application of electron beam to inactivate Salmonella in food: Recent developments
Keywords: ارزش D; Electron beam; Ionizing radiation; Secondary emission electron gun; Salmonella; Microbial inactivation kinetics; Microbial radio-resistance; d-value
Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation
Keywords: ارزش D; PATS; HPP; Geobacillus stearothermophilus; D-value; Pumpkin soup; l-Ascorbic acid; Shelf life
Effects of grass silage harvesting time and level of concentrate supplementation on nutrient digestibility and dairy goat performance
Keywords: ارزش D; AAT; amino acids absorbed from the small intestine; aNDFom; NDF assayed with alpha amylase and expressed exclusive of residual ash; BMI; body mass index; BW; body weight; CP; crude protein; DM; dry matter; DMI; dry matter intake; D-value; digestible organ
Thermal inactivation of Salmonella spp. during conching
Keywords: ارزش D; Salmonella spp.; Chocolate; Conching; D-value; MPN-method
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing
Keywords: ارزش D; Enzymatic inactivation; Microwaves; Kinetic parameters; D-Value; Thermal processing; Heat treatment
Decimal reduction times of Salmonella Typhimurium in guinataang kuhol: An indigenous Filipino dish
Keywords: ارزش D; Coconut cream; D-value; Golden apple snail; Indigenous foods; Thermal inactivation
Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis
Keywords: ارزش D; Alicyclobacillus acidoterrestris; Apple juice; Apple nectar; D-value; z-value; Response surface methodology;
Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods
Keywords: ارزش D; Bacillus cereus; Antibiotic susceptibility; Extracellular enzyme; D-value; Natural preservative; Combined effect; Whole-cell protein fingerprinting; Diversity
Investigation of fatty acid esters to replace isopropyl myristate in the sterility test for ophthalmic ointments
Keywords: ارزش D; Sterility test; Isopropyl myristate; D-Value; Isopropyl palmitate; Ethyl laurate; Ethyl myristate; Antimicrobial activity;
Thermal inactivation of water-borne pathogenic and indicator bacteria at sub-boiling temperatures
Keywords: ارزش D; D-value; Thermal; Destruction; Hot water; Bacteria; Resistance
Survival curves of Listeria monocytogenes in chorizos modeled with artificial neural networks
Keywords: ارزش D; Artificial neural networks; D-value; Listeria monocytogenes; Regression; Survival curves