Keywords: ژامبون ایربیر; Iberian ham; Fatty infiltration; Manual slicing; Machine slicing; Image analysis; Multifractal analysis;
مقالات ISI ژامبون ایربیر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: ژامبون ایربیر; Iberian ham; High pressure processing; Shelf life; Volatile compound; Intramuscular fat; Salt;
Keywords: ژامبون ایربیر; Iberian ham; Volatile compound; Intramuscular fat; Salt; Water activity; High pressure processing;
Keywords: ژامبون ایربیر; ACE-inhibitory peptides; Iberian ham; Antihypertensive effect; Mass spectrometry
Keywords: ژامبون ایربیر; Iberian ham; Volatile hydrocarbons; Purge and trap; Ripening; Pattern recognitions;
Keywords: ژامبون ایربیر; Iberian ham; Volatile aldehydes; Volatile ketones; Purge and trap; Ripening; Patter recognitions;
Keywords: ژامبون ایربیر; Iberian ham; Glyceridic fraction; Phospholipids; Fatty acids; Ripening; Pattern recognitions;
Keywords: ژامبون ایربیر; Iberian ham; Weight loss; Sweaty fat; Fatty acids; Acylglycerols;
Keywords: ژامبون ایربیر; MRI; Computer vision; Classification; Prediction; Iberian ham; Salt uptake
Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium
Keywords: ژامبون ایربیر; Penicillium nordicum; Iberian ham; Ochratoxin A; NaCl; Stress;
SIFT-MS analysis of Iberian hams from pigs reared under different conditions
Keywords: ژامبون ایربیر; SIFT-MS; Iberian ham; Rearing conditions; Volatile compounds; Direct spectrometry; Dry-cured-meat;
Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams
Keywords: ژامبون ایربیر; KDD; Knowledge Discovery in Databases; R; raw hams; SA; end of salting; PS; end of post-salting; D; end of drying; DC; dry-cured hams; P-C; physico-chemical; MRI-CVT; Magnetic Resonance Imaging and Computer Vision Techniques; B; Biceps femoris muscle; S
Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams
Keywords: ژامبون ایربیر; Iberian ham; IGF-II; Rearing system; Fatty acids; PTR-ToF-MS; Dynamic olfactometry;
Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry
Keywords: ژامبون ایربیر; α-Keto acids; Quantification; Mass spectrometry; Dansylhydrazone; Pork meat; Iberian ham
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
Keywords: ژامبون ایربیر; Iberian ham; Accelerated proessing; Lipases; Proteases; Enzymes; Free fatty acids; Free amino acids; Sensory
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
Keywords: ژامبون ایربیر; Pre-cured frozen hams; Iberian ham; Brine thawing/salting; Vacuum pulse; Post-salting
MRI-based analysis of feeding background effect on fresh Iberian ham
Keywords: ژامبون ایربیر; MRI; Computer vision techniques; Lipid composition; Iberian ham; Feeding background;
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
Keywords: ژامبون ایربیر; Phospholipid classes; Iberian ham; Ripening process; Pre-cure freezing
Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition
Keywords: ژامبون ایربیر; Sensory traits; Iberian ham; MRI; Computational texture features; Lipid composition; Multiple Linear Regression
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
Keywords: ژامبون ایربیر; Pre-freezing; Proteolysis; Amino acids; Processing; Iberian ham
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
Keywords: ژامبون ایربیر; Iberian ham; Thawing; Lipolytic activity; Proteolytic activity; Enzymes; Free fatty acids; Amino acids; Sensory
Consumers’ preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain
Keywords: ژامبون ایربیر; Iberian ham; Consumers’ preferences; Segmentation
Effect of the Iberian pig line on dry-cured ham characteristics
Keywords: ژامبون ایربیر; Iberian ham; Pig line; Acceptance; Sensory analysis; Colour; Dry-cured meat
Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging
Keywords: ژامبون ایربیر; Ripening process; Iberian ham; Meat; Computer vision; Image analysis; Magnetic Resonance Imaging (MRI);
Efficient feature selection for mass spectrometry based electronic nose applications
Keywords: ژامبون ایربیر; Feature selection; Mass spectrometry; Electronic nose; Simulated annealing; Neural networks; Iberian ham
Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham
Keywords: ژامبون ایربیر; Iberian ham; Flavour; Ripening time; Rearing system; Free amino acids; Strecker and Maillard compounds
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits
Keywords: ژامبون ایربیر; Iberian ham; Extensive feeding; Tocopherol; Oleic acid; Intramuscular fat; Oxidation; Sensory features
Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system
Keywords: ژامبون ایربیر; Iberian ham; Instrumental colour; Crossbreeding; Rearing system; Dry-cured meat;