Keywords: تجزیه و تحلیل حسی توصیفی; Coffee by-product; Coffee silverskin; Fat reducement; Fiber enrichment; Descriptive sensory analysis;
مقالات ISI تجزیه و تحلیل حسی توصیفی (ترجمه نشده)
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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: تجزیه و تحلیل حسی توصیفی; Antioxidant activity; Cydonia oblonga Miller; Descriptive sensory analysis; Drying kinetics; Flavan-3-ols; Phenolic compounds;
Keywords: تجزیه و تحلیل حسی توصیفی; Apple cider; Volatile compounds; DHS-GC-MS; Descriptive sensory analysis; PLS;
Keywords: تجزیه و تحلیل حسی توصیفی; Dianhong tea; Tea cultivars; Volatile compounds; Partial least squares-discriminant analysis; Hierarchical cluster analysis; Descriptive sensory analysis;
Keywords: تجزیه و تحلیل حسی توصیفی; Projective mapping; Descriptive sensory analysis; Panel performance; Cyclopia species; Multiple factor analysis; Similarity index;
Keywords: تجزیه و تحلیل حسی توصیفی; Amaranth; Antioxidant capacity; Descriptive sensory analysis; Jerusalem artichoke; Pumpkin
Keywords: تجزیه و تحلیل حسی توصیفی; Lamb; Extensive grazing; Descriptive sensory analysis; Meat quality; Flavour; Aroma;
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Dried food; Flavan-3-ols; Flavonols; Convective drying; Vacuum microwave drying; Ziziphus jujube;
Keywords: تجزیه و تحلیل حسی توصیفی; Midday stem water potential; Mineral elements; Descriptive sensory analysis; Volatile compounds; Zizyphus jujuba Mill;
Keywords: تجزیه و تحلیل حسی توصیفی; G theory, Generalizability theory; G study, generalizability study; D study, decision study; uQI, univariate quality index; mQI, multivariate quality indexGeneralizability (G) theory; Descriptive sensory analysis; Assessor and panel performance; Multivari
Keywords: تجزیه و تحلیل حسی توصیفی; Traditional balsamic vinegar; Industrial balsamic vinegar; Descriptive sensory analysis; 5-Hydroxymethyl-furfural; Sweet; Sour; Nuclear magnetic resonance; Quality control; Regulatory issues; Food safety; Food composition; Food analysis
Keywords: تجزیه و تحلیل حسی توصیفی; Solaris; White wine; Volatile compounds; Headspace analysis; Descriptive sensory analysis; PLS;
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Hardness; Punica granatum; Seeds; Texture profile analysis;
Keywords: تجزیه و تحلیل حسی توصیفی; Bread; Cassava flour; Descriptive sensory analysis; Psyllium husk; Texture profile analysis;
Keywords: تجزیه و تحلیل حسی توصیفی; Enzymatic hydrolysis-thermal oxidation; Maillard reaction; Beef flavour; Descriptive sensory analysis; PLSR;
Keywords: تجزیه و تحلیل حسی توصیفی; Herbal tea; Descriptive sensory analysis; Sensory wheel; Gas chromatography-olfactometry; Aroma-active compounds; Eugenol;
Keywords: تجزیه و تحلیل حسی توصیفی; Altitude; Climate; Descriptive sensory analysis; Gas chromatography; Volatile compounds; Wine provenance;
Keywords: تجزیه و تحلیل حسی توصیفی; Flavor; Consumers' behavior; Descriptive sensory analysis;
Keywords: تجزیه و تحلیل حسی توصیفی; Coffee; Volatile; Pressurised liquid extraction; Response surface methodology; Descriptive sensory analysis;
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Hydrodistillation; Petroselinum sativum; Plant yield; Volatile compounds
Steam treatment of green Cyclopia longifolia - Delivering herbal tea infusions with a high bioactive content and improved aroma
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Green herbal tea; Aroma; Colour; Polyphenols; Mangiferin; Scolymoside;
Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions
Keywords: تجزیه و تحلیل حسی توصیفی; Honeybush herbal tea; Processing conditions; Descriptive sensory analysis; Aroma attributes; Bitter taste;
Sensory profile of rooibos originating from the Western and Northern Cape governed by production year and development of rooibos aroma wheel
Keywords: تجزیه و تحلیل حسی توصیفی; DSA; descriptive sensory analysis; ANOVA; analysis of variance; PCA; principal component analysis; Herbal tea; Geographical area; Quality grade; Primary sensory attributes; Sensory wheel;
Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression
Keywords: تجزیه و تحلیل حسی توصیفی; Flat peach juice; β-Glucosidase; Descriptive sensory analysis; Gas chromatography-mass spectrometry; Partial least squares regression;
Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Green herbal tea; Aroma; Colour; Polyphenols; ANOVA; analysis of variance; DMSO; dimethyl sulfoxide; DSA; descriptive sensory analysis; HPLC-DAD; high-performance liquid chromatography with diode array detection; LSD; least s
Optimisation and validation of high-temperature oxidation of Cyclopia intermedia (honeybush) - From laboratory to factory
Keywords: تجزیه و تحلیل حسی توصیفی; Honeybush herbal tea; Processing conditions; Descriptive sensory analysis; Aroma; Taints; Turbidity;
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries
Keywords: تجزیه و تحلیل حسی توصیفی; Unripe grape juice; Verjuice; Verjus; Descriptive sensory analysis; Aroma; Taste;
Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of ‘Granny Smith’ apples during postharvest storage
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; ‘Granny Smith’; 1-Methylcyclopropene; Diphenylamine; Tucker-1; PC-ANOVA
Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Ageing; Tenderization; Game meat;
Sensory profiling of Egyptian goose (Alopochen aegyptiacus) meat
Keywords: تجزیه و تحلیل حسی توصیفی; Gamebird; Meat quality; Descriptive sensory analysis; Egyptian goose; Alopochen aegyptiacus; Fatty acids;
Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry
Keywords: تجزیه و تحلیل حسی توصیفی; Mutton process flavor; Sheep bone protein hydrolysate; Descriptive sensory analysis; Gas chromatography–mass spectrometry–olfactometry analysis; Partial least squares regression
Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Sensory profile; Free comments method; Chi-square per cell; Method comparison; Wines
Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performance
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Assessor and panel performance; Performance indices framework; RV and RV2 correlation coefficient; Screening tool
Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling
Keywords: تجزیه و تحلیل حسی توصیفی; Natural cheese; Metabolomics; GC/TOF-MS; Descriptive sensory analysis; Sensory predictive modeling
Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression
Keywords: تجزیه و تحلیل حسی توصیفی; Maillard reaction; Oxidized tallow; Meat flavour; Descriptive sensory analysis; GC–MS; Electronic nose
Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines
Keywords: تجزیه و تحلیل حسی توصیفی; Gas chromatography-mass spectrometry; Volatile compounds; Descriptive sensory analysis; Oak chips; Moravia Agria wine; Malolactic fermentation; Alcoholic fermentation;
Cocoa fibre and its application as a fat replacer in chocolate muffins
Keywords: تجزیه و تحلیل حسی توصیفی; Muffins; Soluble cocoa fibre; Rheology; Texture; Descriptive sensory analysis
Sensory profile and Beijing youth preference of seven cheese varieties
Keywords: تجزیه و تحلیل حسی توصیفی; Cheese flavor; Descriptive sensory analysis; External preference mapping; Cluster analysis; China
Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit
Keywords: تجزیه و تحلیل حسی توصیفی; Kiwifruit; Actinidia chinensis; Descriptive sensory analysis; Acceptance testing; New Zealand consumers; New product development; Linalool; Allyl hexanoate
Influence of co-winemaking technique in sensory characteristics of new Spanish red wines
Keywords: تجزیه و تحلیل حسی توصیفی; Red wine; Descriptive sensory analysis; Co-winemaking;
Development of a nutritious acceptable snack bar using micronized flaked lentils
Keywords: تجزیه و تحلیل حسی توصیفی; Product development; Micronized flaked lentils; Snack bars; Preference mapping; Consumer acceptability; Descriptive sensory analysis; Mixture design experiment
Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis
Keywords: تجزیه و تحلیل حسی توصیفی; Marion; Thornless blackberry; Volatile; Stir bar sorptive extraction (SBSE); Microvial insert thermal desorption; Descriptive sensory analysis
Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads
Keywords: تجزیه و تحلیل حسی توصیفی; Evechinus chloroticus; Sea urchin; Roe; Gonad; Manufactured diet; Descriptive sensory analysis
Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand
Keywords: تجزیه و تحلیل حسی توصیفی; Descriptive sensory analysis; Volatile composition; Proton transfer mass spectrometry (PTR-MS); Sea urchin; Roe
Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression
Keywords: تجزیه و تحلیل حسی توصیفی; Beef base; Beeflike process flavour; Descriptive sensory analysis; GC–O; PLSR
Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage
Keywords: تجزیه و تحلیل حسی توصیفی; Grape seed extract; Descriptive sensory analysis; Color; Yield; pH; Binding strength
Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend
Keywords: تجزیه و تحلیل حسی توصیفی; Meat quality; Enhanced beef; Descriptive sensory analysis; Preference testing
Distinctive sensory features introduced by resistant starch in baked products
Keywords: تجزیه و تحلیل حسی توصیفی; Resistant starch; Muffins; Consumer acceptability; Descriptive sensory analysis
Some new tools for visualising multi-way sensory data
Keywords: تجزیه و تحلیل حسی توصیفی; Sensory profiling; Descriptive sensory analysis; Multi-way data; Visualisation; Hiding plot; Manhattan plot; GCA; Tucker-1
Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
Keywords: تجزیه و تحلیل حسی توصیفی; High-pressure; Cheddar cheese; Proteolysis; Descriptive sensory analysis; Microbiology