Keywords: مواد غذایی رژیمی; Vigna mungo L.; Oryza sativa L.; Food quality; Fermented food; Phytochemical marker;
مقالات ISI مواد غذایی رژیمی (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: مواد غذایی رژیمی; Ethyl carbamate; Fermented food; Alcoholic beverage; Metabolism; Lung cancer;
Keywords: مواد غذایی رژیمی; Acetaldehyde; Alcohol; ALDH2; Cancer; Cancer risk assessment; Ethanol; Fermented food; l-cysteine; Mouth; Oesophagus; Oropharynx; Pharynx; Stomach; Tobacco;
Keywords: مواد غذایی رژیمی; Fermented food; Beverage; Ladakh; Yersinia enterocolitica; Lactic acid bacteria; Inhibition; Meat; Biopreservation
Keywords: مواد غذایی رژیمی; Biotechnology; Cytotoxicity; Fermentation; Food safety; Fermented food;
Keywords: مواد غذایی رژیمی; fermented food; fermented beverages; traditional knowledge; ethnic groups;
Keywords: مواد غذایی رژیمی; Fermented food; Beverage; Lactic acid bacteria; Probiotic; Probiotic properties;
Keywords: مواد غذایی رژیمی; Microbial culture safety; Probiotic safety; Safety evaluation; Safety decision tree; Fermented food; Fermented feed; Food safety; cGMP; current Good Manufacturing Practices; CO2; carbon dioxide; DNA; deoxyribonucleic acid; EFFCA; European Food and Feed Cu
Keywords: مواد غذایی رژیمی; Soy milk; Fermented food; Lactobacillus acidophilus; Rheology; Model;
Keywords: مواد غذایی رژیمی; Metagenetics; Metagenomics; Microbial communities; Food microbiology; Food processing; Food storage; Fermented food; Cheese;
Keywords: مواد غذایی رژیمی; antibiotic resistance; fermented food; food grade vectors; lactic acid bacteria
Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis
Keywords: مواد غذایی رژیمی; Gamma-aminobutyric acid; Glutamic acid; Lactobacillus brevis; Date residue; Fermented food;
Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food
Keywords: مواد غذایی رژیمی; Weissella confusa; Fermented food; Probiotic; Biofilm; Antioxidant activity;
A selective medium for the enumeration and differentiation of Lactobacillus delbrueckii ssp. bulgaricus
Keywords: مواد غذایی رژیمی; Lactobacillus bulgaricus; selective medium; mixed culture; lactic acid bacteria; fermented food;
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods
Keywords: مواد غذایی رژیمی; LH-PCR; Fermented food; Database; Culture-independent methods;
A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database
Keywords: مواد غذایی رژیمی; Acetonitrile (PubChem CID: 6342); α-Cyano-4-hydroxycinnamic acid (PubChem CID: 5328791); Ethanol (PubChem CID: 702); Formic acid (PubChem CID: 284); Trifluoroacetic acid (PubChem CID: 6422); MALDI-TOF MS; Weissella; Kimchi; Jeotgal; Fermented food;
Antimicrobial resistance of Lactobacillus spp. from fermented foods and human gut
Keywords: مواد غذایی رژیمی; Antimicrobial resistance; Lactobacillus; Fermented food; Human gut; Minimum inhibitory concentration;
Absence of subchronic oral toxicity and genotoxicity of rice koji with Aspergillus terreus
Keywords: مواد غذایی رژیمی; Aspergillus terreus; Koji; Fermented food; Functional food; Toxicity; Subchronic; Genotoxicity; NOAEL; no-observed-adverse-effect level; OECD; Organization for Economic Co-operation and Development; GLP; Good Laboratory Practice; WBC; white blood cell; RB
Molecular discrimination of Lactobacillus brevis strains isolated from food products in South Korea using multilocus sequence typing
Keywords: مواد غذایی رژیمی; Lactobacillus; MLST; Sequence type; Fermented food; Kimchi;
Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation
Keywords: مواد غذایی رژیمی; Fermented food; Autoinducer-2; Quorum sensing; Kimchi; Lactic acid bacteria (LAB)
The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides
Keywords: مواد غذایی رژیمی; γ-Aminobutyric acid; ACE inhibitory activity; Lactic acid bacteria; Fermented food
Contamination of Opisthorchis viverrini and Haplorchis taichui metacercariae in fermented fish products in northeastern Thailand markets
Keywords: مواد غذایی رژیمی; Fish-borne trematode metacercariae; Freshwater cyprinid fish; Pla-ra; Pla-som; Fermented food; Food control; FBT; Fish-borne trematodes; FBTM; Fish-borne trematode metacercariae; Ov; Opisthorchis viverrini; CCA; Cholangiocarcinoma; Hapt; Haplorchis taichu
Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)
Keywords: مواد غذایی رژیمی; Consumer perception; Drought tolerant crop; Ethiopia; Fermented food; Indigenous crop; Kocho;
Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose
Keywords: مواد غذایی رژیمی; Brassica juncea L.; Volatile compound; Flavor discrimination; Fermented food; Cyclohexanone (PubChem CID: 7967); Phenylethyl alcohol (PubChem CID: 6054); Benzaldehyde (PubChem CID: 240); Nonanal (PubChem CID: 31289); Allyl isothiocyanate (PubChem CID: 597
Exhibition of DNA-bioprotective activity by microflora of traditional fermented foods of North-Western Himalayas
Keywords: مواد غذایی رژیمی; DNA-bioprotection; Genotoxin; Probiotic; Fermented food; North-Western Himalayas;
Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa
Keywords: مواد غذایی رژیمی; Biltong; Physicochemical properties South Africa; Dried meat; Fermented food; Food preservation; Microbiological characteristics;
Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa
Keywords: مواد غذایی رژیمی; Phytase; Yeast; Secretion; Fermented food; Phosphate; Pichia kudriavzevii;
Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods
Keywords: مواد غذایی رژیمی; Bacillus cereus; Bacteriophages; Fermented food; Myoviridae; Phage biocontrol
Time to growth and inactivation of three STEC outbreak strains under conditions relevant for fermented sausages
Keywords: مواد غذایی رژیمی; Growth/no growth; VTEC; Fermented food; Predictive microbiology; Survival analysis; Lactic acid
Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies
Keywords: مواد غذایی رژیمی; Intestinal LAB; RAPD-PCR; 16S rDNA; MALDI-TOF; Gut microflora; Breast milk; Infant; Translocation; Lactobacillus plantarum; Fermented food
The role of culture collections as an interface between providers and users: the example of yeasts
Keywords: مواد غذایی رژیمی; Culture collection; Yeast; Fermented food; Saccharomyces cerevisiae; Dekkera bruxellensis
Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand
Keywords: مواد غذایی رژیمی; Chinese steamed bun; Lactic acid bacteria; Yeasts; Sourdough; Fermented food
Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product
Keywords: مواد غذایی رژیمی; Chungkukjang; Enterococcus faecium; Fermented food; Probiotic; Starter culture;
Selective analysis of histamine in food by means of solid-phase extraction cleanup and chromatographic separation
Keywords: مواد غذایی رژیمی; Fermented food; Histamine; Histamine poisoning; Ion-paired reagent; Ion-paired reversed-phase high-performance liquid chromatography
Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians
Keywords: مواد غذایی رژیمی; Lactic acid bacteria; Cauim; Fermented food; Cassava; Indigenous food
Functional effects of Japanese style fermented soy sauce (shoyu) and its components
Keywords: مواد غذایی رژیمی; fermented food; shoyu (soy sauce); 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF); antioxidant; anticarcinogen; antimicrobial activity; allergy;
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
Keywords: مواد غذایی رژیمی; Fermented food; Cassava; Linamarase; Gari; Lactic acid bacteria; Genotyping;