EuroFIR guidelines for assessment of methods of analysis: GAMA
Keywords: ترکیب مواد غذایی; Data quality; Food composition; Analytical methods; EuroFIR
مقالات ISI ترکیب مواد غذایی (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.
Effects of postharvest storage and processing techniques on the main fatty acids in the profile of oil extracted from African Walnut (Tetracarpidium conophorum Mull. Arg.)
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; African walnut; Gas chromatography; Tetracarpidium conophorum (Mull. Arg.); Postharvest storage; Methyl esters; Nut processing
Determination and evaluation of element bioaccessibility in some nuts and seeds by in-vitro gastro-intestinal method
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Nuts and seeds; Elements; Bioaccessibility; Principal component analysis; Linear discriminant analyses
Species- and cultivar-dependent traits of Prunus avium and Prunus cerasus polyphenols
Keywords: ترکیب مواد غذایی; Prunus avium; Prunus cerasus; Polyphenols; Anthocyanins; RP-HPLC; Mass spectrometry; Varietal markers; Varietal tracking; Food analysis; Food composition
Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2
Keywords: ترکیب مواد غذایی; Carrot seed oil; Daucus carota; Physicochemical properties; Oil quality; Thermal behavior; Fatty acid positional distribution; TAG composition; Food analysis; Food composition
Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions
Keywords: ترکیب مواد غذایی; Food composition; Food analysis; Common pheasant; Phasianus colchicus; Cholesterol; Fatty acids; Vitamin E; Amino acids
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
Keywords: ترکیب مواد غذایی; Chenopodium quinoa; Pseudocereal; Food composition; Nutrient content; Food biodiversity; FAO
Identification and quantification of phenolic compounds responsible for the antioxidant activity of sweet potatoes with different flesh colours using high performance thin layer chromatography (HPTLC)
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; HPTLC fingerprinting; Method validation; Antioxidant activity evaluation; Sweet potato; Ipomoea batatas; DPPH image analysis
The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Keywords: ترکیب مواد غذایی; Cooking methods; Retention factor; Mineral content; Pseudocereals; Recommended nutrient intake; Oryza sativa; Food analysis; Food composition
Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Brewer’s spent yeast extract; Phenolic compounds; Saccharomyces pastorianus
Secondary metabolite diversity in taro, Colocasia esculenta (L.) Schott, corms
Keywords: ترکیب مواد غذایی; Araceae; Diversity; Carotenoids; Chemotype; Colocasia esculenta; HPLC; UPLC-ESI-Q-TOF; Phenolic compounds; Food analysis; Food composition; Taro
Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Oenocarpus distichus Mart.; Bacaba-de-leque; Bioactivity; Antioxidant capacity; Optimization; LC-MS; Amazon;
Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae)
Keywords: ترکیب مواد غذایی; Characterization; Cation determination; Antioxidant activity; Total phenolic compounds; Meliponinae; Honey; Food analysis; Food composition
Comprehensive, untargeted, and qualitative RP-HPLC-ESI-QTOF/MS2 metabolite profiling of green asparagus (Asparagus officinalis)
Keywords: ترکیب مواد غذایی; RP-HPLC-ESI-QTOF/MS2; Tandem mass spectrometry; Asparagus officinalis; Asparagaceae; Metabolic profile; Polyphenols; Flavonoids; Oxylipins; Food analysis; Food composition
Comparison of the grain composition in resveratrol-enriched and glufosinate-tolerant rice (Oryza sativa) to conventional rice using univariate and multivariate analysis
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Resveratrol; Genetically modified rice; Nutrient; Substantial equivalence; Multivariate analysis; Safety assessment
Original research articleToxic element determination in fish from Paraná River Delta (Argentina) by neutron activation analysis: Tissue distribution and accumulation and health risk assessment by direct consumption
Keywords: ترکیب مواد غذایی; Arsenic; Mercury; Food composition; Food analysis; Pollution; Argentina;
Liquid chromatography-tandem mass spectrometry method for the determination of vitamin K homologues in human milk after overnight cold saponification
Keywords: ترکیب مواد غذایی; CID; collision induced dissociation;; CV; coefficient of variation; FDA; Food and Drug Administration; IS; internal standard; K1; phylloquinone; K1-d7; phylloquinone-d7; LC-F; liquid chromatography with fluorescence detection; HPLC-MS/MS; high performan
Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia
Keywords: ترکیب مواد غذایی; Phenolic compounds; UPLC–MS; PCA; LDA; Food analysis; Food composition; Coffee; Geographical origin; Authentication; Ethiopia
Diversity in composition of scarlet (S. aethiopicum) and gboma (S. macrocarpon) eggplants and of interspecific hybrids between S. aethiopicum and common eggplant (S. melongena)
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Scarlet eggplant; Gboma eggplant; Solanum aethiopicum; Solanum macrocarpon; Carbohydrates; Antioxidants; Varietal differences; Interspecific hybrids
Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
Keywords: ترکیب مواد غذایی; Colour parameters; Dry-cured Tocino; Fat healthiness; Fat oxidation; Fatty acid profile; Food analysis; Food composition; Lipolysis; Salting intensity; Ripening temperature
Element content and daily intake from dietary supplements (nutraceuticals) based on algae, garlic, yeast fish and krill oils-Should consumers be worried?
Keywords: ترکیب مواد غذایی; Krill oil; Fish oil; Essential elements; Non-essential elements; Garlic; Food supplement; Algae; Food composition; Food analysis;
Identification and quantification of polyphenolic compounds in ten pear cultivars by UPLC-PDA-Q/TOF-MS
Keywords: ترکیب مواد غذایی; UPLC/ESI–MS; Pyrus communis L; Pear; Mass spectrometry; Phenolics; Food composition; Food analysis
Profiling of anthocyanins from blueberries produced in China using HPLC-DAD-MS and exploratory analysis by principal component analysis
Keywords: ترکیب مواد غذایی; Acetonitrile (PubChem CID: 6342); Hydrochloric acid (PubChem CID: 313); Cyanidin 3-glucoside (PubChem CID: 197081); Methanol (PubChem CID: 887); Formic acid (PubChem CID: 284); Vaccinium corymbosum L.; Vaccinium corymbosum L./V. anugustifolium Ait.; Blueb
Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Regional composition; Muscle; Fat; Fatty acid composition; Spanish lamb;
Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatoes
Keywords: ترکیب مواد غذایی; Food composition; Food analysis; Tomatoes bioactive compounds; LC-DAD; LC-MS; Biological assays; Antioxidant activity;
New dietary fibre content results for cereals in the Nordic countries using AOAC 2011.25 method
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Method AOAC 2011.25; Dietary fibre; Dietary fiber; Water-insoluble dietary fibre; Water-soluble dietary fibre; Wheat (Triticum aestivum); Oats (Avena sativa); Rye (Secale sereale); Barley (Hordeum vulgare);
Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves
Keywords: ترکیب مواد غذایی; VQ; visual quality; pMA; passive modified atmosphere; fw; fresh weight; HPLC; high performance liquid chromatography; UV; ultraviolet; Vis.; visible; ESI-ITMSn; electrospray ionization multistage ion trap mass spectrometry; 5-O-Caffeoylquinic acid (PubChe
A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the Canadian market 2012-2013
Keywords: ترکیب مواد غذایی; 2-Monochloropropanediol; 3-Monochloropropanediol; Glycidol; Esters; Gas chromatography-mass spectrometry (GC-MS); Liquid chromatography-tandem mass spectrometry (LC-MS/MS); Baby formula; Food analysis; Food composition;
Sources of variability in the analysis of meat nutrient coenzyme Q10Â for food composition databases
Keywords: ترکیب مواد غذایی; Coenzyme Q10; Meat nutrients; Meat composition; Food composition; Food databases; Muscle metabolism;
Nutritional traits and antioxidant capacity of kiwifruit (Actinidia deliciosa Planch., cv. Hayward) grown in Italy
Keywords: ترکیب مواد غذایی; Kiwifruit; Compositional profile; Proximates; Ascorbic acid; Total polyphenols; Carotenoids; Tocols; Antioxidant activity; Food analysis; Food composition;
Ca2+-selective electrode: A simple method to measure the phytase-aided release of bound calcium in soymilk
Keywords: ترکیب مواد غذایی; Phytase; Phytic acid; Soymilk; Calcium; Ion-selective electrode; Food analysis; Atomic absorption spectrophotometry; Electromotive force; Food composition;
The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV-vis spectroscopy
Keywords: ترکیب مواد غذایی; Antioxidant activity; EPR spectroscopy; DPPH; Trolox; Tincture; Polyphenols; Beverages; Food analysis; Food composition;
Heat-assisted slurry sampling GFAAS method for determination of lead in food standard reference materials
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Heat-assisted slurry sampling; Trace element in food; Heavy metal contamination; Lead; Food certified material; Method validation; Standard reference material;
Identification and quantification of flavonoid aglycones in rape bee pollen from Qinghai-Tibetan Plateau by HPLC-DAD-APCI/MS
Keywords: ترکیب مواد غذایی; Rape bee pollen (RBP); Flavonoid aglycone; Quercetin; Kaempferol; Food analysis; Food composition; HPLC-DAD-APCI/MS; Microwave-assisted extraction (MAE); Traditional foods
Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)
Keywords: ترکیب مواد غذایی; Lentil; Prebiotics; Raffinose family oligosaccharides; Resistant starch; Food processing; Starch quality; Food composition; Food analysis; Antinutrients
Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.)
Keywords: ترکیب مواد غذایی; Proximate composition; Minerals; Amino acids; Traditional foods; Pumpkin; Cucurbita maxima; Cameroon; Food analysis; Food composition
Provitamin A carotenoid content of unripe and ripe banana cultivars for potential adoption in eastern Africa
Keywords: ترکیب مواد غذایی; Biodiversity; Cooking banana; Dessert banana; East Africa; Food analysis; Food composition; Plantain banana; Provitamin A carotenoids; Vitamin A deficiency;
Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis
Keywords: ترکیب مواد غذایی; Cheese amino acids; Sample preparation; Histidine; Lysine; Arginine; Ornithine; Tyrosine; Phenylalanine; Optimization of extraction; Capillary isotachophoresis; Food analysis; Food composition;
Interactive effects of dietary protein level and oil source on proximate composition and fatty acid composition in common carp (Cyprinus carpio L.)
Keywords: ترکیب مواد غذایی; Carbohydrates; Common carp; Cyprinus carpio L.; Fatty acids; Food composition; Food analysis; Net pen; Nutrition; Vegetable oil;
Characterization of phenolics, betacyanins and antioxidant activities of the seed, leaf, sprout, flower and stalk extracts of three Amaranthus species
Keywords: ترکیب مواد غذایی; Food composition; Food analysis; UHPLC; LC-MS; Amaranthus; Betacyanin; Phenolic; Antioxidant activity; Bioactive non-nutrients; AAE; ascorbic acid equivalent; AAPH; 2,2â²-azobis-(2-methylpropionamidine) dihydrochloride; ACa; Amaranthus caudatus; ACr; A
Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugosa Thunb.
Keywords: ترکیب مواد غذایی; Vitamin C (PubChem CID: 54670067); Gallic acid (PubChem CID 24721416); Chlorogenic acid (PubChem CID 1794427); Ferulic acid (PubChem CID: 445858); Syringic acid (PubChem CID: 10742); p-Coumaric acid (PubChem CID: 637542); Quercetin rutinoside (PubChem CID
Dietary intake of metals from yogurts analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES)
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Yogurt; Minerals; Trace elements; Toxic metals; Canary Islands - Spain; Dietary intake;
Investigation of amino acids in wolfberry fruit (Lycium barbarum) by solid-phase extraction and liquid chromatography with precolumn derivatization
Keywords: ترکیب مواد غذایی; Wolfberry fruit; Lycium barbarum; Goji fruit; Amino acids; Solid-phase extraction; Purification; Precolumn derivatization; High-performance liquid chromatography; Food composition; Food analysis;
Application of a functional mathematical index (FMI) for predicting effects of the composition of jujube fruit on nutritional quality and health
Keywords: ترکیب مواد غذایی; Jujube fruit; Harvest maturity; Food composition; Essential amino acids; Protein; Flavonoids; Antioxidative capacity; Nutritional quality; Cancer cell inhibition; Mathematical modeling; Processing; Marketing; Consumer acceptance;
Phytonutrient content of Solanum sisymbriifolium Lam. berries
Keywords: ترکیب مواد غذایی; Food analysis; Food composition; Solanum sysymbrifollium (Lam.); Litchi tomato; Potato cyst nematode; Phytonutrients; Antioxidants; Chlorogenic acid; Carotenoids;
A magnetic ion-imprinted polymer for lead(II) determination: A study on the adsorption of lead(II) by beverages
Keywords: ترکیب مواد غذایی; Lead determination; Ion-imprinted polymer; Magnetic nanoparticles; Pb(II); Food analysis; Food composition; Food safety; Beverage samples
Simultaneous determination of 31 elements in foodstuffs by ICP-MS after closed-vessel microwave digestion: Method validation based on the accuracy profile
Keywords: ترکیب مواد غذایی; Method validation; ICP-MS; Microwave digestion; Quality controls; Foodstuffs; French Infant Total Diet Study; Food composition; Food analysis
Chemical and nutritional analysis of seeds from purple and white açaí (Euterpe oleracea Mart.)
Keywords: ترکیب مواد غذایی; Açaí; Açaí seeds; Euterpe oleracea Mart.; NMR; Triglycerides; Fats; Phytochemical composition; Polyphenols; Emphysema; Food composition; Food analysis
Effects of dietary n-3 polyunsaturated fatty acids on the nutritional quality of abdomen meat and hepatopancreas in a freshwater crayfish (Astacus leptodactylus)
Keywords: ترکیب مواد غذایی; Cholesterol; Crayfish; Fat-soluble vitamin; Fatty acid; Abdomen meat composition; Food analysis; Food composition
Acridine derivatives (PANHs, azaarenes) in raw, fried or grilled pork from different origins, and PANH formation during pork thermal processing
Keywords: ترکیب مواد غذایی; Azaarenes; Polycyclic aromatic hydrocarbons; Polycyclic aromatic nitrogen hydrocarbons (PANH); Pork; Raw pork; Raw meat; Food toxin; Food analysis; Food safety; Food composition; PAH; polycyclic aromatic hydrocarbons; PANH; polycyclic aromatic nitrogen hy