دانلود مقالات ISI درباره عطر و طعم + ترجمه فارسی

The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis

Keywords: عطر و طعم; Volatile compounds; Flavor; Prunus armeniaca; Ripening; Electronic nose

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit

Keywords: عطر و طعم; Volatiles; Sensory evaluation; Flavor; Postharvest quality; Refrigeration; Alcohol dehydrogenase; Tomato

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Environmental and seasonal influence on virgin olive (Olea europaea L.) oil volatiles in northern Italy

Keywords: عطر و طعم; Aroma; Flavor; Head-space; Panel test; Phenols; Sensory analysis; Volatiles

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Increasing omega fatty acid content in cow's milk through diet manipulation: Effect on milk flavor

Keywords: عطر و طعم; sensory evaluation; milk; fish oil; flavor;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2009 سفارش ترجمه

Learning and Dietary Choice in Herbivores

Keywords: عطر و طعم; aversions; choice; diet selection; flavor; postingestive feedback; preference;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Keywords: عطر و طعم; Tomato juice; Autochthonous lactic acid bacteria; Antioxidants; Color; Flavor

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2009 سفارش ترجمه

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Keywords: عطر و طعم; whey protein concentrate; solid-phase microextraction; flavor; bleach;

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2009 سفارش ترجمه

Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

Keywords: عطر و طعم; Solid-phase microextraction; Flavor; Grape maturity

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

Keywords: عطر و طعم; whole milk powder; flavor; storage; dried dairy ingredient

دانلود رایگان متن کامل مقاله ISI 14 صفحه سال انتشار : 2009 سفارش ترجمه

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates1

Keywords: عطر و طعم; whey protein; serum protein; flavor; microfiltration;

دانلود رایگان متن کامل مقاله ISI 19 صفحه سال انتشار : 2009 سفارش ترجمه

Tests of the standard model and search for new physics using flavor

Keywords: عطر و طعم; Flavor; CP violation; CKM; Test of the SM; New physics;

دانلود رایگان متن کامل مقاله ISI 47 صفحه سال انتشار : 2009 سفارش ترجمه

Age-related changes in conditioned flavor preference in rats

Keywords: عطر و طعم; Aging; Reward; Flavor; Associative learning; Amygdala

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2008 سفارش ترجمه

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Keywords: عطر و طعم; Beef muscles; Volatiles; Flavor; Enhancement; Ageing

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2008 سفارش ترجمه

Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions

Keywords: عطر و طعم; Citral; Flavor; Emulsion; Protein; Oxidation

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2008 سفارش ترجمه

Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy

Keywords: عطر و طعم; Infant nutrition; Fruits; Vegetables; Variety; Taste; Flavor; Feeding; Diet

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2008 سفارش ترجمه

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Keywords: عطر و طعم; Self-administration; Sucrose; Fat; Reinforcement; Macronutrients; Flavor

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2008 سفارش ترجمه

Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows

Keywords: عطر و طعم; Realimentation; Cull cow; Flavor; Fatty acid

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2008 سفارش ترجمه

The multisensory perception of flavor

Keywords: عطر و طعم; Multisensory perception; Flavor; Taste; Smell; Trigeminal system; Ecological theory; Synesthesia

دانلود رایگان متن کامل مقاله ISI 16 صفحه سال انتشار : 2008 سفارش ترجمه

Caffeine as a flavor additive in soft-drinks

Keywords: عطر و طعم; Caffeine; Soft-drink; Flavor; Threshold; Psychophysics; Obesity

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2007 سفارش ترجمه

Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation

Keywords: عطر و طعم; Dynamic headspace; Volatiles; Flavor; Aroma; Gas chromatography; Mass spectrometry

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2007 سفارش ترجمه

Use of Flavored Drinking Water in Calves and Lactating Dairy Cattle

Keywords: عطر و طعم; orange; flavor; water; dairy calf

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Radiation sensitivity of selected pathogens in ice cream

Keywords: عطر و طعم; Ice cream; Pathogen; Irradiation; D10; Flavor;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows

Keywords: عطر و طعم; Antioxidant; Flavor; Mature beef; Lipid oxidation; Restructured beef; Frozen storage;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2007 سفارش ترجمه

Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

Keywords: عطر و طعم; milk; flavor; pasture; sensory;

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2007 سفارش ترجمه

Identification of the Characteristics That Drive Consumer Liking of Butter

Keywords: عطر و طعم; butter; flavor; consumer preference; segmentation;

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2007 سفارش ترجمه

Invited Review: Sensory Analysis of Dairy Foods

Keywords: عطر و طعم; sensory analysis; sensory methods; flavor; texture;

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2007 سفارش ترجمه

Analytical extractions with water at elevated temperatures and pressures

Keywords: عطر و طعم; Extraction; Flavor; Fragrance; Isolation; Metal; On-line coupling; Organic pollutant; Pressurized hot water; Sub-critical water

دانلود رایگان متن کامل مقاله ISI 17 صفحه سال انتشار : 2007 سفارش ترجمه

A fresh look at meat flavor

Keywords: عطر و طعم; Flavor; Meat; Beef; Off-flavor; Liver flavor

دانلود رایگان متن کامل مقاله ISI 18 صفحه سال انتشار : 2007 سفارش ترجمه

Sensory properties of probiotic yogurt is comparable to standard yogurt

Keywords: عطر و طعم; Probiotic yogurt; Consumer preference; Lactobacillus rhamnosus GR-1; Lactobacillus reuteri RC-14; Appearance; Flavor; Texture

دانلود رایگان متن کامل مقاله ISI 4 صفحه سال انتشار : 2006 سفارش ترجمه

Influence of Raw Milk Quality on Fluid Milk Shelf Life and 

Keywords: عطر و طعم; shelf life; somatic cell count; proteolysis; flavor

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2006 سفارش ترجمه

Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry

Keywords: عطر و طعم; Volatile compounds; Flavor; Annacardium occidentale; Cashew wine; Dynamic headspace; GC-olfactometry; GC-mass spectrometry

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2006 سفارش ترجمه

Vegetable acceptance by infants: Effects of formula flavors

Keywords: عطر و طعم; Infant nutrition; Weaning; Flavor; Development; Taste; Formula; Hydrolysate

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2006 سفارش ترجمه

Differences in onion pungency due to cultivars, growth environment, and bulb sizes

Keywords: عطر و طعم; Allium cepa L.; Flavor; Breeding; Pungency; Pyruvic acid

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2006 سفارش ترجمه

Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates

Keywords: عطر و طعم; Vacuum puffed drying; Texture; Flavor; Water uptake; Sensory evaluation

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2006 سفارش ترجمه

Development of a behavioral task measuring reward “wanting” and “liking” in rats

Keywords: عطر و طعم; Incentive; Reinforcer; Motivation; Impulsivity; Flavor; Magnitude; Saccharin; Thirst; Reward-seeking; Reward-taking; Norepinephrine; Antidepressant

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2006 سفارش ترجمه

Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls

Keywords: عطر و طعم; Beef; Forage-fed; Soyhulls; Fatty acids; CLA; Flavor

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2006 سفارش ترجمه

Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese1

Keywords: عطر و طعم; Hispanic-style cheese; flavor; texture; raw milk;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2006 سفارش ترجمه

Adsorption and desorption behaviors of flavor molecules into a microporous pillared clay mineral and the application to flavor capsule composites

Keywords: عطر و طعم; Pillared clay; Flavor; Hinokitiol; Poly(ethylene terephthalate); Composite; Microcapsule; Desorption

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2006 سفارش ترجمه

The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables

Keywords: عطر و طعم; Fruit; Vegetables; Ripening; Senescence; Ethylene; Softening; Respiration; Flavor; Antioxidants

دانلود رایگان متن کامل مقاله ISI 21 صفحه سال انتشار : 2006 سفارش ترجمه

Risk and safety assessment on the consumption of Licorice root (Glycyrrhiza sp.), its extract and powder as a food ingredient, with emphasis on the pharmacology and toxicology of glycyrrhizin

Keywords: عطر و طعم; Licorice; Glycyrrhizin; Toxicity; GRAS; Additive; Burdock; Food; Flavor; FEMA; Generally recognized as safe; JECFA; Food additive; Sweetener; 11β-Hydroxysteroid dehydrogenase; Enzyme; Cortisol; Hypermineralocorticoid; Teratogen; Mutagen; Cytotoxicity; Ca

دانلود رایگان متن کامل مقاله ISI 26 صفحه سال انتشار : 2006 سفارش ترجمه

The neurocognitive bases of human multimodal food perception: Sensory integration

Keywords: عطر و طعم; Taste; Gustation; Smell; Olfaction; Somatosensory; Chemesthesis; Flavor; Recurrent networks; Food; Crossmodal integration; Multisensory integration; Attention; Perception; consciousness; fMRIACC, anterior cingulate cortex; Ag, amygdala; AI/FO, anterior in

دانلود رایگان متن کامل مقاله ISI 38 صفحه سال انتشار : 2006 سفارش ترجمه

Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production

Keywords: عطر و طعم; isoamyl acetate; alcohol acetyltransferase; sake yeast; sake brewing; flavor; isoprenoid;

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2005 سفارش ترجمه

Quality characteristics of irradiated turkey breast rolls formulated with plum extract

Keywords: عطر و طعم; Ready-to-eat turkey rolls; Color; Flavor; Volatiles; Irradiation; Lipid oxidation;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2005 سفارش ترجمه

Temperature-programmed sensing for gas identification using the cataluminescence-based sensors

Keywords: عطر و طعم; Chemiluminescence; Gas sensor; Flavor; Identification; Catalytic oxidation;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2005 سفارش ترجمه

Gustatory stimulation influences the processing of intranasal stimuli

Keywords: عطر و طعم; Sensory system; Olfactory senses; Taste; Smell; Interaction; Flavor; Aroma; Priming;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2005 سفارش ترجمه

Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean

Keywords: عطر و طعم; Sensory quality; Flavor; Glycine max; Vegetable soybean; Pods; Variety selection; Organic;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2005 سفارش ترجمه

A study of the volatile composition of Minas cheese

Keywords: عطر و طعم; Minas cheese; Volatiles; Flavor; Gas chromatography; Mass spectrometry;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2005 سفارش ترجمه

Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly

Keywords: عطر و طعم; Aging; Olfactory test; ETOC; Prediction; Flavor; Perception;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Comparison of hydrodistillation methods for the deodorization of turmeric

Keywords: عطر و طعم; Turmeric; Natural colorant; Deodorization; Curcuminoid pigments; Color; Flavor;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

Keywords: عطر و طعم; Starch; Amylose; Flavor; α-Amylase; Release;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه