Keywords: طعم; E-cigarettes; Flavors; Vaping topography; e-cigarette pharmacology; Patterns of use;
مقالات ISI 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: طعم; AA; arachidonic acid; COPD; chronic obstructive pulmonary disease; DHA; cis-4,7,10,13,16,19-docosahexaenoic acid; ELISA; enzyme-linked immunosorbent assay; EPA; cis-5,8,11,14,17-eicosapentaenoic acid; EPR; electron paramagnetic resonance; GLY; glycerol; P
Keywords: طعم; E-cigarettes; Flavors; Youth; Young adults; Adults;
Keywords: طعم; E-cigarettes; Flavors; Nicotine delivery; Nicotine pharmacokinetics; E-cigarette pharmacology;
Development and application of nano-flavor-drug carriers in neurodegenerative diseases
Keywords: طعم; Neurodegenerative diseases; Flavors; Nano-drug carriers;
Keywords: طعم; Coffee oil; Encapsulation efficiency; Flavors; Optimization; PGSS
Keywords: طعم; Electronic cigarettes; Flavors; Mixed methods; Concept mapping;
Keywords: طعم; Yeast cell; Microcapsules; Encapsulation; Flavors; Molecule structure; Functional groups;
Keywords: طعم; Yeast; Biodiversity; Biotechnology; Flavors; Principal Component Analysis
Keywords: طعم; Vaporization enthalpies; Vapor pressures; Flavors; Correlation gas chromatography
Keywords: طعم; Taste perception; Flavors; Food intake; Obesity; Thresholds;
Keywords: طعم; 2-Furoic acid; Alkyl-2-furoates; Heteropolyacids/zirconia composites; Fragrances; Flavors; Biomass valorization;
Keywords: طعم; Chiral separation; Chiral stationary phases; Allylic oxidation; Flavors; Natural products; Terpenes
Keywords: طعم; Beverages; Soft drinks; Nutraceuticals; Flavors; Emulsions; Nanoemulsions;
Keywords: طعم; Flavors; Cyclodextrins; Stability constant; Static headspace gas chromatography;
Keywords: طعم; Electronic cigarette; Asian American; Pacific Islander; Flavors; Risk perception; Young adults
Studies towards the synthetic applicability of biocatalytic allylic oxidations with the lyophilisate of Pleurotus sapidus
Keywords: طعم; Allylic oxidation; Flavors; Natural products; Terpenoids; Biocatalysis
Comprehensive chemical characterization of Rapé tobacco products: Nicotine, un-ionized nicotine, tobacco-specific Nâ²-nitrosamines, polycyclic aromatic hydrocarbons, and flavor constituents
Keywords: طعم; Smokeless tobacco; Nasal snuff; Rapé; Nicotine; Tobacco-specific nitrosamines; Flavors;
Sensory-specific appetition: Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor
Keywords: طعم; Appetite; Satiation; Meal size; Glucose; Motivation; Flavors; Food preference; Nutrient sensing
Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry
Keywords: طعم; Carbonyls; Hybrid chemical ionization; Ion trap; Wine; Flavors; 3-Methyl-2,4-nonanedione
Factors controlling flavors binding constants to cyclodextrins and their applications in foods
Keywords: طعم; Cyclodextrins; Flavors; Binding constants; UV-Vis spectroscopy
How do you feel when you smell this? Optimization of a verbal measurement of odor-elicited emotions
Keywords: طعم; Emotion; Affective response; Feeling; Fragrances; Flavors; Odor
Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology
Keywords: طعم; SPME; GC–MS; Flavors; Food; Cheese; Experimental design
Preparation of dry honey by microwave–vacuum drying
Keywords: طعم; Microwave–vacuum drying; Honey; Dry honey; Fructose; Flavors
Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME)
Keywords: طعم; Siriguela; SPME; Volatile compounds; Spondias purpurea; Flavors
Effect of the chain length of the acid on the enzymatic synthesis of flavors in supercritical carbon dioxide
Keywords: طعم; Biocatalysis; Enzymes; Lipase; Supercritical; Flavors;
EEG pattern discrimination between salty and sweet taste using adaptive Gabor transform
Keywords: طعم; Sensorial analysis; Time-frequency; Brain; Flavors;