Keywords: FAA، اسیدهای آزاد آزاد; T18, Thraustochytrium sp.; AOM, algogenic organic matter; FAA, free amino acids; DHA, docosahexaenoic acid; FAME, fatty acid methyl esters; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acidHeterotrophic microalgae; Amino acids; Nitrogen recycling; En
مقالات ISI FAA، اسیدهای آزاد آزاد (ترجمه نشده)
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Keywords: FAA، اسیدهای آزاد آزاد; ANF, anti-nutritional factors; BHT, butylated hydroxytoluene; D, dough; DY, dough yield; FAA, free amino acids; GABA, γ-amino butyric acid; IDF, insoluble dietary fibre; ME, methanol extract; OPA, o-phthaldialdehyde; PCA, principal component analysis; QF,
Keywords: FAA، اسیدهای آزاد آزاد; Lactic acid bacteria; Fermentation; Baked goods2-DE, Two-dimensional electrophoresis; Ban, Bandar Torkaman/Jorgan; Bar, Barbari; UD, Unfermented Dough; DY, Dough yield; FAA, Free amino acids; GI, Gluten index; HMW, High molecular weight; IEF, Isoelectric
Keywords: FAA، اسیدهای آزاد آزاد; Lactic acid bacteria; Sourdough; Gluten; Proteolysis; BreadBV, biological value; CD, celiac disease; CS, chemical score; DY, dough yield; EAA, essential amino acid; EAAI, essential amino acid index; EMA, anti-endomysial antibodies; FAA, free amino acids;
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
Keywords: FAA، اسیدهای آزاد آزاد; Quinoa; Lactic acid bacteria; Sourdough; BreadIDF, insoluble dietary fiber; SDF, soluble dietary fiber; DY, dough yield; TTA, Total titratable acidity; WSE, Water/salt-soluble extract; FAA, free amino acids; QS, quinoa sourdough; QD, quinoa dough; FQ, fer
Effects of grass silages with two levels of free amino acids on degradation of amino acids and fixation of nitrogen in bacterial protein in bovine ruminal fluid using the rumen simulation technique (Rusitec)
Keywords: FAA، اسیدهای آزاد آزاد; ADF, acid detergent fibre expressed inclusive of residual ash; BCVFA, branched-chain volatile fatty acids; BSA, bovine serum albumin; CA, crude ash; CP, crude protein; DM, dry matter; EE, crude fat (ether extract); FAA, free amino acids; GS-HIGH, grass si
Effect of high salinity on Atriplex portulacoides: Growth, leaf water relations and solute accumulation in relation with osmotic adjustment
Keywords: FAA، اسیدهای آزاد آزاد; A, net CO2 assimilation rate; AWC, apoplastic water content; DW, dry weight; FAA, free amino acids; FW, fresh weight; GB, glycine betaine; KAE, potassium absorption efficiency; KUE, potassium use efficiency; OA, osmotic adjustment; P–V curves, pressure–vo
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread
Keywords: FAA، اسیدهای آزاد آزاد; BF, bran fractions; BHT, butylated hydroxytoluene; CF, coarse fraction; cfu, colony-forming unit; d.m., dry matter; DPPH, 2,2-diphenyl-1-picrylhydrazyl; FAA, free amino acids; Ff, fine fraction; GABA, γ-aminobutyric acid; GAD, glutamate decarboxylase; HI,
Microbial inoculant effects on silage and in vitro ruminal fermentation, and microbial biomass estimation for alfalfa, bmr corn, and corn silages
Keywords: FAA، اسیدهای آزاد آزاد; ADF, acid detergent fiber expressed inclusive of residual ash; bmr, brown mid-rib; CP, crude protein; DM, dry matter; FAA, free amino acids; IVTDMD, in vitro true DM digestibility; LAB, lactic acid bacteria; MBY, microbial biomass yield; aNDF, amylase-tre
Effects of dietary protein source and protein–lipid source interaction on channel catfish (Ictalurus punctatus) egg biochemical composition, egg production and quality, and fry hatching percentage and performance
Keywords: FAA، اسیدهای آزاد آزاد; AA, amino acids; FAA, free amino acids; FA, fatty acids; FM, menhaden fish meal; PBM, poultry byproduct meal; PP, all plant protein sources; FO, menhaden fish oil; PF, poultry fatChannel catfish; Broodstock; Eggs; Fry; Lipid; Protein; Amino acids
Nutritive value of corn silage in mixture with climbing beans
Keywords: FAA، اسیدهای آزاد آزاد; ADF, acid detergent fiber; CP, crude protein; DM, dry matter; FAA, free amino acids; IVTDDM, in vitro true digestible dry matter; aNDF, amylase-treated neutral detergent fiber; NDFD, neutral detergent fiber digestibilityCrude protein; Neutral detergent fi
Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.
Keywords: FAA، اسیدهای آزاد آزاد; Cheddar cheese; Probiotic; Proteolysis; RipeningCN, casein; FAA, free amino acids; PTA, phosphotungstic acid; SN, soluble nitrogen; SDS-PAGE, sodium dodecyl sulphate-polyacrylamide gel electrophoresis; TN, total nitrogen; TCA, trichloroacetic acid; WSN, w
The effect of sugars and free amino acids from the freshwater prawn Macrobrachium rosenbergii hemolymph on lectin activity and on oxidative burst
Keywords: FAA، اسیدهای آزاد آزاد; FAA, free amino acids; LMWC, low molecular weight components; Gal, galactose; GalNac, N-acetyl-d-galactosamine; Glc, glucose; GlcNac, N-acetyl-d-glucosamine; Man, mannose; Neu5Ac, N-acetyl-d-neuraminic acidMacrobrachium rosenbergii; Glycine; Amino acids;
Optimization of dipeptide–protein mixtures in experimental diet formulations for rainbow trout (Oncorhynchus mykiss) alevins
Keywords: FAA، اسیدهای آزاد آزاد; DAA, dispensable amino acids; FAA, free amino acids; IAA, indispensable amino acids; OUC, ornithine–urea cycle; SGR, specific growth rateAlevin nutrition; Dipeptide; Protein; Amino acids; Diet formulation
Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market
Keywords: FAA، اسیدهای آزاد آزاد; Cheese; Consumer; Quality; Sensory; FAA, Free amino acids; PCA, Principal component analysis; QDA, Quantitative descriptive analysis.;
Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening
Keywords: FAA، اسیدهای آزاد آزاد; White cheese; starter; Lactococcus; ripeningEtOH-i, ethanol-insoluble; EtOH-s, ethanol-soluble; FAA, free amino acids; HCA, hierarchical cluster analysis; PCA, principal component analysis; PTA-SN, 5% phosphotungstic acid-soluble nitrogen; RP-HPLC, revers