Keywords: عطر و طعم; Flavour; ScentMove⢠scale; Demographic groups; Emotions; Liking; Online survey; Consumption context;
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; Nitrate; Fermented sausage; Storage; Vacuum; Flavour; Health safety;
Keywords: عطر و طعم; Electroweak phase transition; Flavour;
Keywords: عطر و طعم; Complexity; Quality; Wine; Flavour; Natural language processing;
Keywords: عطر و طعم; Ultrasound; Lipase; Flavour; Solvent free system; Thermodynamics;
Keywords: عطر و طعم; Vegetables; Taste; Smell; Flavour; Texture; Identification;
Keywords: عطر و طعم; Flavour; Bergamot oil; Cardamom oil; Lime oil; Terpene; Oxidative pyrolysis;
Keywords: عطر و طعم; Taste; Fatty mouthfeel; Flavour; Diet; Healthy eating; Dietary recommendations;
Keywords: عطر و طعم; Behaviour; Creep feed; Dietary diversity; Feed intake; Flavour; Piglet;
Keywords: عطر و طعم; Colour; Taste; Flavour; Plateware; Contrast; Sensation transference; Expectations;
Keywords: عطر و طعم; Polysaccharides; Flavour; Controlled; Release; Mucoadhesion;
Keywords: عطر و طعم; Beer; Glass shape; Taste; Flavour; Crossmodal correspondences;
Keywords: عطر و طعم; MSG; Protein; Liking; Taste; Flavour; Deprivation;
Keywords: عطر و طعم; E-liquid; Contact sensitisation; Hypersensitivity; Respiratory allergy; Risk assessment; ENDS; E-cigarette; Flavour;
The role of saliva in aroma release and perception
Keywords: عطر و طعم; Saliva; Aroma release; Interactions; Enzymatic conversion; Mucins; Volatile organic compounds; Salivary proteins; Flavour;
Keywords: عطر و طعم; Appetite; Food intake; Aroma; Taste; Flavour; Cross-modal perception;
Keywords: عطر و طعم; Loquat; Volatilome; Bud mutation; Chance seedling; Flavour;
Keywords: عطر و طعم; Ram; Castrate; Flavour; Eating quality; Quantitative descriptive analysis;
Keywords: عطر و طعم; Aerosol; Flavour; Hybrid tobacco product; Tobacco; Toxicants; Vapour product;
Keywords: عطر و طعم; Free fatty acids; Cheese ripening; Flavour;
The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting
Keywords: عطر و طعم; Glycosides; Wine; Monoterpenes; Flavour; LC-MS; GC-MS; Sensory; Time intensity;
Keywords: عطر و طعم; Red wine labels; Sensory marketing; Cross-modal correspondences; Colour; Flavour; Sensory expectations; Retailing;
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Keywords: عطر و طعم; 2-Acetyl-1-pyrroline; 2-AP; Flavour; Rice; Pandan; Popcorn; Maillard reaction; Biosynthesis; Analysis;
Keywords: عطر و طعم; Wine; Lactic acid bacteria; Aroma; Flavour; Biodiversity;
Keywords: عطر و طعم; Haptics; Texture; Oral-somatosensory; Taste; Flavour; Sensation transference;
Keywords: عطر و طعم; Food; Pleasure; Infants; Toddlers; Children; Food preference; Breastfeeding; Complementary feeding; Taste; Flavour; Energy density; Social context;
Keywords: عطر و طعم; Wheat starch; Flavour; RVA; Partial gelatinisationEthyl hexanoate (PubChem CID: 31265); 2-Hexanone (PubChem CID: 11583); Methyl heptanoate (PubChem CID: 7826); Ethyl octanoate (PubChem CID: 7799)
Keywords: عطر و طعم; Chinese mitten crab; Flavour; Taste intensity; Odour compounds
Keywords: عطر و طعم; Emulsions; Microstructure; Sensory perception; Flavour; Expected satiety; Creaminess
Keywords: عطر و طعم; Beef; Dry-aging; Meat quality; Flavour; Metabolite; NMR
Keywords: عطر و طعم; Diet selection; Flavour; Food neophobia; Horses; Odour; Novel food
Keywords: عطر و طعم; Lamb; Extensive grazing; Descriptive sensory analysis; Meat quality; Flavour; Aroma;
Keywords: عطر و طعم; Beer; Fermentation; Flavour; Modelling; Simulation; Optimisation;
Keywords: عطر و طعم; Mouthfeel; Flavour; Sweetness; Xanthan; Dextran; Thin film rheology; APCI-MS;
Keywords: عطر و طعم; Citral; Chemical degradation; Flavour; Micelles; Polyoxyethylene alkyl ethers
Keywords: عطر و طعم; Flavour; Vision; Crossmodality; Stroop; Working memory; Anagrams;
Keywords: عطر و طعم; Honey; GC-O; SPME; GC-MS; Flavour; Calluna vulgaris; Rubus idaeus; Brassica napus; Frangula alnus;
Keywords: عطر و طعم; Fermented sausage; Flavour; Aroma; Volatile; Yeasts; D. hansenii
Keywords: عطر و طعم; Natural fermentation; Suan-cai; Flavour; Microbial diversity
Keywords: عطر و طعم; Flavour; Taste; Crossmodal; Sensation transference; Hedonic; Container
Keywords: عطر و طعم; Lamb; Eating quality; Human health; Colour; pH; Flavour;
Keywords: عطر و طعم; Vanilla oil; Flavour; Microcapsule; Complex coacervation;
Keywords: عطر و طعم; Pasta; Flavour; Maillard reaction; Furosine; PCA
Keywords: عطر و طعم; Soy sauce; Phospholipase; Lipids; Free fatty acid; Oxidative degradation; Flavour;
Keywords: عطر و طعم; Yogurts; Probiotics; Spices; Antioxidant activity; Flavour;
Keywords: عطر و طعم; EY; egg yolk; WPI; whey protein isolate; HS-SPME; headspace solid-phase microextraction; LDL; low density lipoproteins; β-lb; β-lactoglobulin; Egg yolk; Egg yolk plasma; Whey protein isolate; Gelation; Rheology; Flavour;
Keywords: عطر و طعم; Spray drying; Flavour; Morphology; Isotherm; Glass transition;
Keywords: عطر و طعم; Gouda; Non-dairy; Flavour; Microfluidisation;
Keywords: عطر و طعم; Yeast; D. hansenii; Dry-cured sausages; Flavour; Aroma; Volatile compound
Keywords: عطر و طعم; Time-intensity; Flavour; Texture; Pâté; Dry-cured sausage; Dry-cured loin;