Keywords: خنکی; Egg products; Freshness; Ion mobility spectrometry; Gas chromatography;
مقالات ISI خنکی (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: خنکی; Lean pork; Freshness; Indicator label; Color change; Intelligent packaging;
Keywords: خنکی; Histamine; Enzyme free; Amperometry; Copper electrode; Freshness;
Keywords: خنکی; Freshness; Beef; Thermally buffered; Packaging; Food safety;
Keywords: خنکی; Microwave heating; Water bath heating; ATP degradation; Freshness; K value;
Keywords: خنکی; Freshness; Vegetables; Consumers' beliefs; Purchase; Consumption; Explorative factor analysis; Confirmatory factor analysis;
Keywords: خنکی; Animacy; Food porn; Movement; Transformation; Dead; Freshness; Colour-changing foods; Digital technology;
Keywords: خنکی; Pound cakes; MIR; Texture; Freshness; Chemometrics;
Keywords: خنکی; Meat; Aging; Drying; Freshness; Refreezing; Light absorption;
Keywords: خنکی; Egg; Hyperspectral imaging; Freshness; Haugh unit; Prediction; Image;
Keywords: خنکی; Beef; Freshness; Near infrared; Reflectance spectrum; Partial least squares;
Keywords: خنکی; Observability; freshness; switched network; tele-monitoring; space vehicles;
Keywords: خنکی; Meat; Freshness; Nondestructively sensing; Light scattering; AdaBoost–OLDA
Keywords: خنکی; Multispectral imaging; Grass carp; Chemical spoilage; LS-SVM; GA; Freshness
Keywords: خنکی; High pressure processing; Peaches; Viability; Enzymes; Freshness; Microstructure
Keywords: خنکی; Fish; Freshness; K-value; Fluorescence spectroscopy; Excitation-emission matrix (EEM); Multivariate analysis;
Keywords: خنکی; Electronic nose; Shrimp; Discriminant model; Freshness
Keywords: خنکی; Food; Freshness; Advertising; Packaging; Evolutionary psychology
Keywords: خنکی; Royal jelly; Freshness; Adenosine triphosphate;
Keywords: خنکی; Impulse response; Laser Doppler vibrometer; Nondestructive measurement; Texture; Freshness;
Keywords: خنکی; Imaging spectroscopy; Quality index method; LS-SVM; Freshness; Sensory evaluation;
Keywords: خنکی; Prawn; Freshness; Hyperspectral imaging; Successive projections algorithm; Least-squares support vector machines; Adaptive boosting; Artificial neutral network
Keywords: خنکی; Fish; Freshness; Front-face fluorescence; Lipid oxidation; Chemometry;
Keywords: خنکی; Fish; Freshness; K-value; Horse mackerel; Fluorescence spectroscopy; Excitation–emission matrix; Partial least square (PLS)
Keywords: خنکی; Rice; Freshness; Near infrared spectroscopy; Independent component analysisNIR, near infrared; ICA, independent component analysis; SEC, standard error of calibration; SEP, standard error of prediction; ICs, independent components; LVs, latent variables;
Keywords: خنکی; Freshness; Moisture content; NIR; Soluble solids content; Vitamin C;
Keywords: خنکی; Intelligent packaging; Food spoilage indicator; Freshness; pH dye; Total volatile basic nitrogen; Carbon dioxide; Chicken
Keywords: خنکی; Routing; Food perishability; Freshness; Multi-objective optimization
Keywords: خنکی; Generational cohort; Night market; Freshness; Safety; Wet market; Retail format
Keywords: خنکی; Crawler; Freshness; Online social network
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness
Keywords: خنکی; Intelligent packaging; Pork; Freshness; Roselle anthocyanins; Film;
Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks
Keywords: خنکی; Tilapia fillets; Freshness; Non-isothermal conditions; Hyperspectral imaging; Reliable radial basis function neural networks;
Evaluation of an 'After Opening Freshness (AOF)' label for packaged ham
Keywords: خنکی; Indicator; Freshness; Ham; Packaging; MAP;
Quality of broccoli (Brassica oleracea L. var. italica) in modified atmosphere packaging made by gas barrier-gas promoter blending materials
Keywords: خنکی; Modified atmosphere; Blending film; Broccoli; Freshness;
Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose
Keywords: خنکی; Fresh-cut vegetable; Electronic nose; Freshness; Microbial spoilage; Shelf life;
A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging technique
Keywords: خنکی; Beef; TVB-N; Freshness; Airflow; Laser ranging; Viscoelasticity;
Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities
Keywords: خنکی; Milk; Oxidation; LED; Light intensity; Packaging; PET; Freshness;
Thermally buffered corrugated packaging for preserving the postharvest freshness of mushrooms (Agaricus bispours)
Keywords: خنکی; Postharvest; Button mushroom; Packaging; Thermally buffered; Freshness; Tetradecane (PubChem CID: 12389); melamine (PubChem CID: 7955); catechol (PubChem CID: 289); sodium phosphate (PubChem CID: 24243); phosphate-buffered saline (PubChem CID: 24978514);
Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques
Keywords: خنکی; Non-destructive; Chemometrics; Freshness; Poultry; Neural networks;
Freshness related fluorescent compound changes in Japanese dace fish (Tribolodon hakonensis) eye fluid during storage
Keywords: خنکی; Freshness; Eye fluid; Fluorescence intensity; Uric acid;
A disposable non-enzymatic histamine sensor based on the nafion-coated copper phosphate electrodes for estimation of fish freshness
Keywords: خنکی; Histamine; Copper phosphate; Nafion coating; Freshness;
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
Keywords: خنکی; Common carp; Thawing; High voltage electrostatic field (HVEF); Freshness; HVEF; high voltage electrostatic field; ATP; adenosine triphosphate; ADP; adenosine diphosphate; AMP; adenosine monophosphate; IMP; inosine monophosphate; HxR; hypoxanthine ribonucl
A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry
Keywords: خنکی; MALDI-TOF; Mass spectrometry; Freshness; Fish; Quality control; Authenticity;
Insights into organic farming of European sea bass Dicentrarchus labrax and gilthead sea bream Sparus aurata through the assessment of environmental impact, growth performance, fish welfare and product quality
Keywords: خنکی; Organic aquaculture; Sustainability; Growth performance; Fish welfare; Fillet fatty acid composition; Freshness;
Estimating freshness of carp based on EIS morphological characteristic
Keywords: خنکی; Carp; Electrochemical impedance spectroscopy; Morphological characteristic; Freshness; Relative standard deviation; Correlation;
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts
Keywords: خنکی; Supercooling; Pulsed electric field; Oscillating magnetic field; Chicken breast; Preservation; Freshness;
LED-induced fluorescence spectroscopy technique for apple freshness and quality detection
Keywords: خنکی; Fluorescence spectroscopy; Non-destructive test; LED; Apple; Freshness; Fruit quality
Understanding young immigrant Chinese consumers' freshness perceptions of orange juices: A study based on concept evaluation
Keywords: خنکی; Freshness; Orange juice products; Consumer perceptions; Young immigrant Chinese; Napping; Q methodology;
Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques
Keywords: خنکی; Sulphuric acid (95%) (PubChem CID: 1118); 2-Thiobarbituric acid (PubChem CID: 2723628); Trichloroacetic acid (PubChem CID: 6421)Whiting fillets; Freshness; Modified atmosphere packaging; Front face fluorescence spectroscopy
Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness
Keywords: خنکی; Freshness; Pork; ATP-related compounds; K value; Enzyme;