Keywords: عطر و طعم; Flavor; Cross-modal interactions; PTR-MS; Sensory analysis; In vivo aroma release; Aroma enhancement by taste;
مقالات ISI عطر و طعم (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: عطر و طعم; Low-fat yogurt; Buttermilk; Flavor; Volatile compounds;
Keywords: عطر و طعم; Flavor; Flavor binding; Congruency; Odor referral; Retronasal odor; Taste;
Keywords: عطر و طعم; Soybean protein; Reverse micelles; Functionality; Nutrition; Flavor;
Keywords: عطر و طعم; dairy protein; spray drying; flavor; functionality;
Keywords: عطر و طعم; Emotion; Flavor; Oral care products; Electroencephalography; Electromyography; Heart rate variability;
Keywords: عطر و طعم; Food; Biopolymers; Matrix; Flavor; Cell membrane; Supramolecular structures;
Keywords: عطر و طعم; whey; flavor; processing;
Keywords: عطر و طعم; manufacture of skim milk powder; flavor; spray dry; freeze dry; chocolate;
Keywords: عطر و طعم; fluid milk; ultra-pasteurization; flavor;
Keywords: عطر و طعم; Partitioning; Flavor; Whey protein isolate; Sodium caseinate; Hydrophobicity; APCI-MS;
Keywords: عطر و طعم; Glutathione (PubChem CID: 124886); γ-Glutamylcysteine (PubChem CID: 123938); Glutamate (PubChem CID: 33032); Cysteine (PubChem CID: 5862); Alanine (PubChem CID: 5950); Aspartate (PubChem CID: 5960); Leucine (PubChem CID: 6106); Malate (PubChem CID: 525);
Keywords: عطر و طعم; Common carp; Cyprinus carpio; Fermentation; Lipolysis; Fatty acid; Flavor;
Keywords: عطر و طعم; Hordeum vulgare; Barley; Metabolomics; Beer; Malt; Flavor stability; Flavor; ICP-MS; inductively coupled plasma mass spectrometry; UHPLC-MS; ultra high performance liquid chromatography mass spectrometry; HS-SPME/GC-MS; headspace solid-phase microextrac
Keywords: عطر و طعم; Attenuation of neophobia; Flavor; Memory; Object recognition; Perirhinal cortex; Rat;
Keywords: عطر و طعم; Mimicry; Liking; Flavor; Taste; Unsought beverage; Healthy products;
Keywords: عطر و طعم; fluid milk; pasteurization; flavor; shelf life;
Keywords: عطر و طعم; Bolus; Proton transfer reaction-mass spectrometry (PTR-MS); Progressive profiling; Flavor; Texture; Sensory analyses;
Keywords: عطر و طعم; homogenization; flavor; whole milk powder;
Keywords: عطر و طعم; Algae; Flavor; Texture; Fiber; Polysaccharide; Proteins;
Keywords: عطر و طعم; Lactobacillus; flavor; biodiversity; model system;
Keywords: عطر و طعم; fluid milk; ultra-pasteurization; direct steam injection; flavor; consumer acceptance;
Keywords: عطر و طعم; milk; vitamin fortification; flavor;
Keywords: عطر و طعم; peach; sugar; organic acid; aroma volatile; flavor; consumer acceptability;
Keywords: عطر و طعم; sensory analysis; flavor; fluid milk;
Keywords: عطر و طعم; Taste; Flavor; Perception; Psychophysics; Temperature; Capsaicin;
Keywords: عطر و طعم; Sheep; Protein; Flavor; Juiciness; Moisture;
Keywords: عطر و طعم; Chemoperception; Insular cortex; In vivo optical imaging; Flavor; Cross modality;
Keywords: عطر و طعم; whey protein; flavor; bleaching; storage;
Keywords: عطر و طعم; caraway; flavor; methane; oregano;
Keywords: عطر و طعم; Chewing gum; Flavor; Texture; Bioactive compounds
Keywords: عطر و طعم; Congruency; Enhancement; Flavor; Perceptual similarity; Retronasal odor; Saltiness; Umami;
Keywords: عطر و طعم; acid whey; sweet whey; flavor; gas chromatography;
Keywords: عطر و طعم; Cheddar; flavor; pasteurization; commingling;
Keywords: عطر و طعم; Flavor; Cross-modal interactions; Sensory training; Wine expertise; Sweetness; Acidity; Fruitiness;
Keywords: عطر و طعم; Crispness; Flavor; Texture; Time–Intensity analysis; Age; Mastication
Keywords: عطر و طعم; nonfat dry milk; unit operations; flavor;
Keywords: عطر و طعم; nonfat dry milk; milk protein concentrate; process parameter; flavor;
Keywords: عطر و طعم; Beef; Consumer; Fatty acids; Flavor; Sensory; Volatiles
Keywords: عطر و طعم; Aroma compounds; Fermented cereal beverages; Flavor; Lactic acid bacteria; Sensory acceptance
Keywords: عطر و طعم; milk protein; flavor; shelf life;
Keywords: عطر و طعم; Soybean; Flavor; Shading; Isoflavone; Fatty acid;
Keywords: عطر و طعم; Sensation transfer; Extrinsic information; Expectations; Perception; Food; Flavor;
Keywords: عطر و طعم; pigs; oral fluid; flavor; saliva; stimulation
Keywords: عطر و طعم; Procyanidin; Bitterness; Astringency; Flavor; Sensory interaction;
Keywords: عطر و طعم; Flavor; Volatiles; Quality attributes; Medicinal product; Excipient;
Keywords: عطر و طعم; Beef; Consumer; Fat level; Flavor; Marbling; Palatability;
Keywords: عطر و طعم; Microgreens; Consumer acceptance; Flavor; Titratable acidity; Phytonurient; Total phenolic content;
Keywords: عطر و طعم; EVOH, Ethyl vinyl alcohol copolymer; GAE, Gallic acid equivalents; HPP, High pressure processing; TCD, Total color difference; TP, Total phenolics; TSS, Total soluble solidsFruit; Novel technology; Color; Taste; Flavor; Aroma
Keywords: عطر و طعم; Coffee; Fermentation; Fungus; Flavor; Civet cat coffee; Extracellular enzymes;