Keywords: دسر خشک; Non-proteolytic aminoacyl derivatives; γ-glutamyl dipeptides; Pyroglutamyl amino acids; Lactoyl-amino acids; Dry-cured hams; Simulated gastrointestinal digestion;
مقالات ISI دسر خشک (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: دسر خشک; Time–intensity; Salt; Intramuscular fat; Dry-cured hams
Keywords: دسر خشک; Dry-cured hams; PDO; Sensory evaluation; Texture analysis; Electronic nose; Image-analysis;
Keywords: دسر خشک; MOS sensors; Aroma analysis; Volatile compounds; Dry-cured hams;
1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams
Keywords: دسر خشک; Dry-cured hams; NMR; Principle components analysis; Metabolites; Taste-active compounds; Multivariate data analysis;
On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses
Keywords: دسر خشک; Dry-cured hams; Ham-fat grading; Subcutaneous fat thickness; Pattern recognition;
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
Keywords: دسر خشک; Time-intensity-TI; Temporal-dominance of sensation-TDS; Salt; Feeding background; Dry-cured hams;
Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams
Keywords: دسر خشک; KDD; Knowledge Discovery in Databases; R; raw hams; SA; end of salting; PS; end of post-salting; D; end of drying; DC; dry-cured hams; P-C; physico-chemical; MRI-CVT; Magnetic Resonance Imaging and Computer Vision Techniques; B; Biceps femoris muscle; S
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Keywords: دسر خشک; Dry-cured hams; Flavour; Volatiles; Sensory assessment; Chemometrics
Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl
Keywords: دسر خشک; Water activity; Potassium chloride; Sodium chloride; Sorption isotherms; Dry-cured hams
Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities
Keywords: دسر خشک; Dry-cured hams; Sensory assessment; Chemometrics
A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC
Keywords: دسر خشک; Dry-cured hams; Iberian hams; White hams; Volatiles; Chemometrics