Keywords: مواد غذایی رژیمی; Viral metagenomics; Microbial community; Geographical origins of foods; Fermented foods;
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; Encapsulation; Lactic acid bacteria; Starter culture; Fermented foods;
Keywords: مواد غذایی رژیمی; Fermented foods; Fungi; Mycotoxins; Food safety; Water activity; South Africa;
Keywords: مواد غذایی رژیمی; Kynurenine; Kynurenic acid; Tryptophan; Fermented foods;
Keywords: مواد غذایی رژیمی; Fish sauce; Chemical property; Salinity; Protein digestion; Fermented foods;
Keywords: مواد غذایی رژیمی; Enterococcus spp.; Fermented foods; Antibiotic acquired resistance; Bacteriocin activities; Food safety
Keywords: مواد غذایی رژیمی; Atopic dermatitis; Fermented foods; Processed foods; Meats; VegetablesAD, atopic dermatitis; BMI, body mass index; CC, coffee, chocolate, and ice cream; CI, confidence interval; FF, fermented foods; IL, interleukin; KNHANES, Korean National Health and Nut
Keywords: مواد غذایی رژیمی; Fermented foods; Fresh produce; Chemical reaction; Adsorption; Modified atmosphere;
Keywords: مواد غذایی رژیمی; Fermented foods; Probiotics; Diarrhea; Hypocholesterolemic; Antimutagenicity
Keywords: مواد غذایی رژیمی; Ethnobotany; Fermented foods; Food security; Eastern Europe;
Keywords: مواد غذایی رژیمی; Lactobacillus spp.; Fermented foods; Phenotypic and genotypic antibiotic resistance; Horizontal gene transfer; In silico analysis
Keywords: مواد غذایی رژیمی; Melatonin; Melatonin isomer; Method development; Food analysis; Fermented foods;
Core bacterial community of soy-daddawa: Insights from high-throughput DNA metabarcoding
Keywords: مواد غذایی رژیمی; Soy-daddawa; Fermented foods; Bacterial diversity; High-throughput sequencing; Microbial ecology;
NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves
Keywords: مواد غذایی رژیمی; Metabolomics; Fermented foods; Lactic acid bacteria; Lactobacillus; Brassica;
Ultra-performance convergence chromatography (UPC2) method for the analysis of biogenic amines in fermented foods
Keywords: مواد غذایی رژیمی; Ultra-performance convergence chromatography (UPC2); Diode array detector; Biogenic amines; Determination; Fermented foods
Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine
Keywords: مواد غذایی رژیمی; Escherichia coli O157:H7; Salmonella Enteritidis; Listeria monocytogenes; Table olives; Fermented foods; Risk assessment;
Molecular cloning and antimicrobial activity of enterolysin A and helveticin J of bacteriolysins from metagenome of Chinese traditional fermented foods
Keywords: مواد غذایی رژیمی; Bacteriocins; Diversity; Antimicrobial activity; Metagenome; Fermented foods; Food safety;
ReviewMetabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
Keywords: مواد غذایی رژیمی; Metabolomics; Metabolic profiling; Lactic acid bacteria; Fermented foods; Probiotics;
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods
Keywords: مواد غذایی رژیمی; Yeasts; Predominant species; Candida krusei; Biodiversity; Fermented foods; Culture dependent and independent analysis
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin
Keywords: مواد غذایی رژیمی; Yeasts; Fermented foods; Culture-dependent and -independent analysis; Microbial successions; Biotypes;
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing
Keywords: مواد غذایی رژیمی; Fermented foods; Kimchi; Pyrosequencing; Bacterial community; Lactic acid bacteria;
Physico-chemical and microbiological characterization of corn and rice 'calugi' produced by Brazilian Amerindian people
Keywords: مواد غذایی رژیمی; Corn; Rice; Fermented foods; Bacteria; Yeasts; Calugi;
Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil
Keywords: مواد غذایی رژیمی; Fermented foods; Caxiri; Cassava fermentation; Alcoholic fermentation; Yeast and bacteria
Prevalence of Bacillus cereus bacteriophages in fermented foods and characterization of phage JBP901
Keywords: مواد غذایی رژیمی; Bacillus cereus; Bacteriophage; Fermented foods; Myoviridae
Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products
Keywords: مواد غذایی رژیمی; Histamine; Degradation; Halophilic archaea; Histamine Dehydrogenase; Fermented foods
Enantiomeric separation of ornithine in complex mixtures of amino acids by EKC with off-line derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate
Keywords: مواد غذایی رژیمی; Ornithine; Chiral separation; Cyclodextrins; AQC derivatization; Amino acids; Fermented foods; Electrokinetic chromatography
Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana
Keywords: مواد غذایی رژیمی; Tetracycline; Erythromycin; Kanamycin; Foodborne bacteria; Fermented foods; Dairy products
Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods
Keywords: مواد غذایی رژیمی; Aflatoxin; Surface binding; Saccharomyces cerevisiae; Fermented foods
Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential
Keywords: مواد غذایی رژیمی; Chilli puree; Fermented foods; Goat’s milk; Homofermenters; Lactic acid bacteria; Tapai; Tempoyak