Keywords: سبزیجات سبز; Bitterness; Green vegetables; Baby food; Descriptive analysis; Consumer acceptability;
مقالات ISI سبزیجات سبز (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: سبزیجات سبز; Antibacterial activities; Green vegetables; Enteric bacteria; Inhibitory effects
Keywords: سبزیجات سبز; Green vegetables; Microbial contamination; Molecular methods; ISO culturing methods
Keywords: سبزیجات سبز; L*, a*, b*; Digital camera; Thermal degradation; Green vegetables;
Keywords: سبزیجات سبز; Vitamin K intake; Warfarin therapy; Dietary recommendations; Green vegetables; Adherence to dietary recommendations
Short communicationOccurrence of hepatitis A and E and norovirus GI and GII in ready-to-eat vegetables in Italy
Keywords: سبزیجات سبز; Green vegetables; Viruses; Molecular methods;
Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea
Keywords: سبزیجات سبز; Boerhaavia diffusa; Portulaca oleracea; Green vegetables; Boiling and bleaching; Phenolics; Antioxidant capacity.
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes
Keywords: سبزیجات سبز; Green vegetables; Thermal processing; High pressure high temperature processing; Sterilization; MS-based chemical fingerprinting; Process induced chemical reaction;
More than just a pretty face. The relationship between infant’s temperament, food acceptance, and mothers’ perceptions of their enjoyment of food
Keywords: سبزیجات سبز; Feeding; Facial reactivity; FACS; Temperament; Green vegetables; Nutrition; Mother-infant interactions
Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables
Keywords: سبزیجات سبز; In vitro digestion; Micellarization; β-Carotene isomers; Green vegetables;
Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment
Keywords: سبزیجات سبز; Green vegetables; Thermal effect; Phenolic content; Antioxidant; Cell proliferation inhibition; HL-60
Heavy metal content of vegetables irrigated with mixtures of wastewater and sewage sludge in Zimbabwe: Implications for human health
Keywords: سبزیجات سبز; Soils; Sewage sludge; Wastewater; Heavy metals; Green vegetables; Zimbabwe
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
Keywords: سبزیجات سبز; Green vegetables; Phenolics; Antioxidant activity; DPPH;