Keywords: عطر و طعم; Chicken peptides; Maillard reaction; Flavor; Gas chromatography-olfactometry (GC-O-MS); Sensory perception;
مقالات ISI عطر و طعم (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: عطر و طعم; Reward; fMRI; Taste; Flavor; Food; Orbitofrontal cortex; Cingulate cortex; Cognitive modulation;
Keywords: عطر و طعم; oxidation; flavor; sensory; cow; milk fat depression;
Keywords: عطر و طعم; bleaching; whey protein; flavor; functionality;
Keywords: عطر و طعم; Entomophagy; Insects; Flavor; Eating behavior; Neophobia; Distaste; Disgust; Multisensory; Food policy;
Keywords: عطر و طعم; Dairy; Fermented milk; Lactic acid bacteria; Stress adaptation; Flavor; Metabolomics
Keywords: عطر و طعم; Stearic acid (PubChem CID: 5281); Palmitic acid (PubChem CID: 985); Linoleic acid (PubChem CID: 5280450); Linolenic acid (PubChem CID: 5280934); Hexanal (PubChem CID: 6184); 1-Octene-3-ol (PubChem CID: 18827); Soybean; Soymilk; Flavor; Evaluation method;
Keywords: عطر و طعم; Microwave drying; Microwave-vacuum drying; Drying kinetics; Lipid oxidation; Flavor; Vitamin C (Pub Chem CID: 5785); Tea polyphenols (Pub Chem CID: 65064); Trichloroacetic acid (Pub Chem CID: 6421); Thiobarbituric acid (Pub Chem CID: 2723628); Eicosapenta
Keywords: عطر و طعم; Shanlan wine; Saccharification; Fermentation; Flavor; Higher alcohol
Keywords: عطر و طعم; Corticosterone; Propranolol; Memory; Flavor; Taste recognition test; Rats;
Keywords: عطر و طعم; Carboxymethyl cellulose; Chitosan; Citrus; Edible coating; Flavor; Wax
Keywords: عطر و طعم; Pomegranate juice; Acceptance; Consumer; Flavor
Keywords: عطر و طعم; Flavor; Preference; Conditioning; Amygdala; Electrophysiology; Awake rat;
Keywords: عطر و طعم; Cheddar cheese; sodium salt; texture; flavor; sensory quality;
Keywords: عطر و طعم; Congruency; Enhancement; Flavor; Referral; Retronasal odor; Taste
Keywords: عطر و طعم; Clove cigarette; Kretek; Flavor; Ingredient; In vivo; Inhalation; Micronucleus;
Keywords: عطر و طعم; Wine finish; Time intensity; Flavor; Tannin; Ethanol;
Keywords: عطر و طعم; Bakery products; Compensation; Flavor; Tailoring; Cluster analysis; Market simulation
Keywords: عطر و طعم; OFC; orbitofrontal cortex; ACC; anterior cingulate cortex; fMRI; functional magnetic resonance imaging; Taste; Texture; Orthonasal; Retronasal; Flavor; fMRI;
Keywords: عطر و طعم; Wine finish; Time intensity; Flavor
Keywords: عطر و طعم; Clove cigarette; Kretek; Flavor; Ingredient; In vitro toxicology; Smoke chemistry;
Keywords: عطر و طعم; Flavor; Consumers' behavior; Descriptive sensory analysis;
Keywords: عطر و طعم; Flavor; Thermoplastic extrusion; Corn grits; Pre-flavored; Response surface methodology;
Keywords: عطر و طعم; Neophobia; Habituation; Dopamine; Flavor; Context;
Keywords: عطر و طعم; Flavor; Flowers; Fruits; Light; Smell; Volatiles;
Keywords: عطر و طعم; Drinking water; Flavor; Generic descriptive analysis; Inorganic composition; Multivariate analysis;
Keywords: عطر و طعم; whey; lactoperoxidase; flavor; bleach;
Keywords: عطر و طعم; yogurt; Greek; flavor; sensory property;
Keywords: عطر و طعم; flavor; bleaching; milk serum protein; native whey protein;
Keywords: عطر و طعم; whey protein isolate; flavor; acidification/heat treatment; lecithin;
Keywords: عطر و طعم; sour cream; flavor; preference mapping;
Keywords: عطر و طعم; Button mushroom; CO2 packaging; Flavor; Antioxidant activity; Browning; Postharvest storage
Keywords: عطر و طعم; alcoholic; baijiu(白酒); flavor; history; microorganisms
Keywords: عطر و طعم; Hollandaise sauce; Butter sauce; Emulsion; Flavor; Molecular gastronomy
Keywords: عطر و طعم; heavy ion collisions; parton energy loss; jet quenching; color factor; flavor;
Nitrogen availability modulates the effects of ocean acidification on biomass yield and food quality of a marine crop Pyropia yezoensis
Keywords: عطر و طعم; Amino acid; Carbon dioxide; Flavor; Growth; Nutrient; Phycobiliprotein;
Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions
Keywords: عطر و طعم; Flavor; Emulsion; Partition coefficient; Gas chromatography;
Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains
Keywords: عطر و طعم; LAB; lactic acid bacteria; MLF; malolactic fermentation; AF; alcoholic fermentations; MAC; malic acid consumption; HS-SPME; headspace solid phase microextraction; L. plantarum; O. oeni; Pinot noir wine; Flavor; Malic acid;
Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice
Keywords: عطر و طعم; Microorganism; Color; Polyphenol oxidase; Lipoxygenase; Flavor;
Identification of a novel umami compound in potatoes and potato chips
Keywords: عطر و طعم; Flavor; Taste; Savory; Umami; Potato; Potato chips; MSG; Thermal generation;
'Hass' avocado quality as influenced by temperature and ethylene prior to and during final ripening
Keywords: عطر و طعم; Pre-conditioning; Flavor; Aroma volatiles; Storage disorder;
Overexpression of mango alcohol dehydrogenase (MiADH1) mimics hypoxia in transgenic tomato and alters fruit flavor components
Keywords: عطر و طعم; ADH; Alcholo dehydrogenase; CA; Controlled atmosphere; NADH; Nicotinamide adenine dinucleotide; NADPH; Nicotinamide adenine dinucleotide phosphate; EDTA; Ethylenediaminetetraacetic; ARs; Adventitious roots; PDC; Pyruvate Decarboxylase; AAT; Alanine aminot
Transcriptome analysis of aroma volatile metabolism change in tomato (Solanum lycopersicum) fruit under different storage temperatures and 1-MCP treatment
Keywords: عطر و طعم; Aroma volatile; Flavor; Room-temperature; Recommended storage temperature; Low-temperature; Chilling injury;
Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers
Keywords: عطر و طعم; Beer stability; Antioxidant potential; Aldehyde; Flavor;
Differences in BOLD responses in brain reward network reflect the tendency to assimilate a surprising flavor stimulus to an expected stimulus
Keywords: عطر و طعم; Human; Functional magnetic resonance imaging; Valuation network; Cingulate cortex; Flavor; Expectation; Assimilation; ACC; anterior cingulate cortex; ANOVA; analysis of variance; BOLD; blood oxygen-level-dependent; BMI; body mass index; dAI; dorsal anteri
Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness
Keywords: عطر و طعم; PEAR; post extraction algal residue; FA; fatty acid; GR; glucose infused ruminally; GA; glucose infused abomasally; IMPS; institutional meat purchase specifications; FAME; fatty acid methyl esters; WBSF; Warner-Bratzler shear force; MUFA; monounsaturated
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
Keywords: عطر و طعم; C10-massoia lactone (PubChem CID: 39914); C12-massoia lactone (PubChem CID: 71351181); δ-Decalactone (PubChem CID: 12810); (R)-δ-Decalactone (PubChem CID: 1714996); Dried fruit; Dehydration; Grapes; Flavor; Wines; Warm climate; Over-ripening;
HeadspaceâGC-MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating
Keywords: عطر و طعم; Black garlic; HSâGC-MS; Sulfur volatiles; Flavor; Fermentation process;
ReviewA review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries
Keywords: عطر و طعم; Flavor; Biocatalysis; Enzyme; Lipase; Esters; Encapsulation;
ReviewBioaromas - Perspectives for sustainable development
Keywords: عطر و طعم; Aroma; Biotransformation; Flavor; Sustainability; Terpenes;