Keywords: عطر و طعم; Lamb; Tenderness; Juiciness; Flavour; Odour; Overall liking;
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; Flavour; GC-MS; Heat treatment; PCA; Quarantine; Ripening; Volatile compounds;
Keywords: عطر و طعم; Muon; Flavour; Rare decay; Experimental method; Lepton flavour violation;
Keywords: عطر و طعم; Microbubbles; Ozone; Residual pesticide; Persimmon leave; Physical property; Flavour;
Keywords: عطر و طعم; Tempeh; AEDA; Aroma analysis; Flavour; Gas chromatography-olfactometry GC-O; Odour activity values OAV; Gas chromatography/mass spectrometry GC/MS;
Keywords: عطر و طعم; Biscuits; Healthier fatty acid profile; Texture; Flavour; Free Choice Profile;
Keywords: عطر و طعم; Salami; Flavour; Odour; Acceptability; Volatile compounds; Shelf life;
Keywords: عطر و طعم; MTGase; Cross-linking; Maillard peptides; Flavour; Antioxidant activity;
Keywords: عطر و طعم; Punica granatum L; Fruit; Cultivar; Flavour; Aroma;
Keywords: عطر و طعم; Rye; Bran; Endosperm; Stability; Flavour; Chemical composition;
Keywords: عطر و طعم; Cooked wheat grain; Sensory profiles; Flavour; Odour; ANOVA; analysis of variance; PCA; Principal Components Analysis;
Keywords: عطر و طعم; Fermented sausages; Salt reduction; Volatile compounds; Aroma; Flavour;
Keywords: عطر و طعم; Biological activity; Cooling effects; Flavour; Mentha canadensis; Mentha piperita; Menthol;
Keywords: عطر و طعم; Cereal vinegar; Flavour; Metabolic pathway; Metagenomics; Microbiota
Keywords: عطر و طعم; Distiller’s grains; Bread; Flavour; AEDA
Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee
Keywords: عطر و طعم; Coffee; Chlorogenic acid; Esterase; Digestibility; Flavour;
Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk
Keywords: عطر و طعم; 4-Methyloctanoic acid (PubChem CID: 62089); 4-Ethyloctanoic acid (PubChem CID: 61840); 4-Methylnonanoic acid (PubChem CID: 62003); Flavour; Branched chain fatty acids; Ruminant milk; Pasture; Heat treatment; Milk powder;
Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines
Keywords: عطر و طعم; Wine; Aroma; Flavour; GC-O-MS; Stone fruit; Viognier; Botrytis Semillon; Chardonnay;
The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment
Keywords: عطر و طعم; Da-Jiang; Chemistry changes; Microbial dynamics; Quality; Flavour; Nutrition; NGS; next-generation sequencing; DGGE; denaturing gradient gel electrophoresis; DNS; 3, 5-dinitrosalicylic acid; PCA; Principal component analysis; IMG; Integrated Microbial Gen
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
Keywords: عطر و طعم; Sichuan Paocai; Spontaneous fermentation; Flavour; Microbial diversity; Correlation analysis;
Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi
Keywords: عطر و طعم; Fermented fish; Metaproteomics; Amino acid degradation; Flavour; Sodium chloride (PubChem CID: 5234); Potassium chloride (PubChem CID: 4873); Disodium phosphate (PubChem CID: 61488); Potassium dihydrogen phosphate (PubChem CID: 516951); Carbamide (PubChem
Meat quality attributes of Agile Wallabies
Keywords: عطر و طعم; Wallaby; Aging; Tenderness; Juiciness; Flavour; Colour;
Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae
Keywords: عطر و طعم; Flavour; Fungal metabolism; Agro-waste; Microbial fermentation; Gas chromatography-olfactometry, Sensory analysis;
Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials
Keywords: عطر و طعم; Nanocomposite packaging; Flammulina velutipes; Flavour; Preservation;
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum
Keywords: عطر و طعم; Wine; Yeast; Non-Saccharomyces; Low alcohol; Flavour; Metagenomics;
Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves
Keywords: عطر و طعم; Stinging nettle leaves; Sensory profile; Aroma; Flavour; Infusion cycles; Total colour difference; Oven-dried;
Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (FragariaÃananassa Duch. cv. Akihime) fruit
Keywords: عطر و طعم; strawberry; molybdenum; nutrition; volatile compounds; flavour;
Lipase mediated resolution of cis- and trans-linalool oxide (pyranoid)
Keywords: عطر و طعم; Biocatalysis; Lipase; Flavour; Resolution; Organic synthesis;
Flavour enhancement of freshwater farmed barramundi (Lates calcarifer), through dietary enrichment with cultivated sea lettuce, Ulva ohnoi
Keywords: عطر و طعم; Aquaculture; Flavour; Functional feed; Quality; Dimethylsulfide
Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages
Keywords: عطر و طعم; Fruit beverages; Stevia rebaudiana; β-Glucan; Cross-modality; Flavour; Consumer response
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
Keywords: عطر و طعم; Wine; Yeast; non-Saccharomyces; Low alcohol; Flavour
Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
Keywords: عطر و طعم; Okara; Soybean residue; Yarrowia lipolytica; Fermentation; Flavour; Yeast
Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines
Keywords: عطر و طعم; Lychee wine fermentation; Torulaspora delbrueckii; Saccharomyces cerevisiae; Aroma; Flavour;
Short communicationEvaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation
Keywords: عطر و طعم; Lychee wine fermentation; Non-Saccharomyces yeast; Torulaspora delbrueckii; Williopsis saturnus; Kluyveromyces lactis; Flavour;
Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage
Keywords: عطر و طعم; Lactic acid bacteria; Sarcoplasmic proteins; Proteolysis; Flavour;
Characterising deterioration patterns in fresh-cut fruit using principal component analysis. II: Effects of ripeness stage, seasonality, processing and packaging
Keywords: عطر و طعم; Quality; Characterisation; Acceptability; Appearance; Firmness; Flavour
Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis
Keywords: عطر و طعم; Pericarpium Citri Reticulatae; Pericarpium Citri Reticulatae Viride; Metabolomics; Flavour; Volatiles; d-limonene (PubChem CID: 440917); Linalool (PubChem CID: 6549); 4-Carene (PubChem CID: 530422); 3-Carene (PubChem CID: 26049); β-Pinene (PubChem CID: 1
Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW)
Keywords: عطر و طعم; Coffee ageing; Flavour; Sensors; SAW;
Manger ou la saveur du monde : autour du goût
Keywords: عطر و طعم; Goût; goût de vivre; saveur; nourriture; anthropologie; Taste; zest for life; flavour; food; anthropology;
Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper
Keywords: عطر و طعم; Phytochemicals; brine shrimp toxicity assay; Thaumatococcus daniellii; steaming; flavour
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds
Keywords: عطر و طعم; Bayberry juice; Flavour; HS-SPME–GC–MS; Heat processing; Storage
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
Keywords: عطر و طعم; Fermentation; Lychee wine; Amino acids; Nitrogen; Aroma; Flavour
Relation of sensory perception with chemical composition of bioprocessed lingonberry
Keywords: عطر و طعم; Lingonberry; Sensory; Flavour; SPME–GC/MS; Fermentation; Enzyme
Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing
Keywords: عطر و طعم; Encapsulation; Flavour; Batch mixing process; Maltodextrin; Sucrose; Tocopherola, time interval of the recording rate for torque (s); AWC, added water content (%); cc, crystalline content (%); dCAR, decomposition products of carvacrol; i, intensity; m, ma
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
Keywords: عطر و طعم; Yeast; Debaryomyces hansenii; Fermented sausage; Flavour; Aroma and volatile; Odour activity values
Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities
Keywords: عطر و طعم; Melon; Cucumis melo L.; Flavour; Cantaloupe; Charentais; Volatile compounds; Semi-volatile compounds; Sensory evaluation; GC-MS; GC-O/MS;
Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)
Keywords: عطر و طعم; Muskmelon (Cucumis melo L.); Flavour; Dynamic headspace extraction; Solid-phase microextraction; Solid-phase extraction; GC-MS; GC-O; Volatile compounds; Semivolatile compounds;
Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment
Keywords: عطر و طعم; Ethylene; Ripening; Mango; Pre-climacteric; Volatiles; Flavour;
An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening
Keywords: عطر و طعم; Melon maturity; Ripening; Aroma; Flavour; Volatiles; Sensory descriptive analysis; zNose; Headspace sorptive extraction;
The liking and preferences of people with thoracic cancer for oral nutritional supplement drinks
Keywords: عطر و طعم; Flavour; Lung cancer; Oral nutritional supplements; Palatability; Taste; Thoracic cancerIQR, inter-quartile range; NSCLC, non-small-cell lung cancer; ONS, oral nutritional supplements; SCLC, small cell lung cancer; SD, standard deviation; UK, United Kingd