Keywords: عدس; Induced mutagenesis; Macromolecular variations; Mutant characterization; Hydrazine hydrates; Gamma rays; Lentil; Lens culinaris Medik;
مقالات ISI عدس (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: عدس; Chickpea; Lentil; Mineral; Nutrition; Pulse;
Keywords: عدس; Lentil; Sugar alcohols; Raffinose-family oligosaccharides; Fructooligosaccharides; Resistant starch; Dehulling; Cooking; Cooling; Food analysis; Food composition;
Keywords: عدس; Canopy temperature; Crop water stress index; Drought stress; Harvest index; Lentil; Relative water content; Root-shoot ratio; Thermal imaging;
Keywords: عدس; Insoluble-bound phenolics; Lentil; Boiling; Antioxidant capacity;
Keywords: عدس; CHO; carbohydrate; Cum GLoad; cumulative Glycemic Load; F; fiber; FBG; fasting blood glucose; GI; Glycemic Index; GLoad; Glycemic Load; hiCHO; high carbohydrate; HOMA-IR; homeostatic model assessment of insulin resistance; Ltl; lentil; modCHO; moderate ca
Keywords: عدس; lentil; production; cooking quality; anti-nutritional factors; processing; protein; starch;
Keywords: عدس; Silicon; Lentil; Drought stress; Proline; Superoxide anion; Hydrogen peroxide;
Keywords: عدس; Lentil; Particle size distribution; Complex viscosity; Gelatinization; Glass transition temperature; Microstructure
Keywords: عدس; Extrusion; IVPD; Gel electrophoresis; Lentil; Horsegram
Keywords: عدس; Extruded product; Antinutritional factor; RSM; Protein digestibility; Lentil;
Keywords: عدس; Lentil; Karyotype analysis; SDS-PAGE;
Keywords: عدس; AMMI, additive main effect and multiplicative interaction; G × E, genotype by environment interaction; IPC, interaction principal component; SOS, sum of squaresAMMI; Environment; Dry pea; Lentil; Genotype
Keywords: عدس; Antioxidant activity; Elicitation; Lentil; Nutrients; Phenolics; Sprouting
Keywords: عدس; CSαβ; cysteine-stabilized αβ motif; DOPG; 1,2-dioleoyl-sn-glycero-3-phosphoglycerol; POPC; 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine; SUV; small unilamellar vesicles; Antimicrobial peptide; Defensin; Lentil; Recombinant expression; Antifungal a
Keywords: عدس; Digital Image Analysis (DIA); Machine vision; Lentil; Seed Size Distribution (SSD); Seed Size Index (SSI); Quality assessment;
Keywords: عدس; Lentil; Pea; Rhizobium; Algeria; Population genetic structure; Eco-climatic zones
Keywords: عدس; Life cycle assessment; Economic assessment; Crop production; Dry pea; Lentil; Western Canada
Keywords: عدس; Lentil; Probiotic bacteria; Lactobacillus acidophilus; Bifidobacterium lactis; Polysaccharides; Antioxidant activity;
Keywords: عدس; Allergen; Antimicrobial peptide; Lipid transfer protein; Lentil; Lens culinaris; Recombinant expression; NMR; Spatial structure;
Keywords: عدس; Chickpea; Lentil; Functional properties; Protein; Commercial protein;
Keywords: عدس; Starch; Elicitation; Lentil; Sprouting; In vitro starch digestibility; Expected glycemic index;
Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation
Keywords: عدس; ACE; angiotensin I converting enzyme; ACN; acetonitrile; ARE; antioxidant response element; t-BHP; tert-butyl hydroperoxide; DCF; dichlorofluorescein; DCFDA; dichlorofluorescein diacetate; DMEM; High-glucose Dulbecco's Modified Eagle's Medium; FA; for
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)
Keywords: عدس; Protein quality; Lentil; Extrusion; PER; PDCAAS; In vitro;
Identification, development, and application of cross-species intron-spanning markers in lentil (Lens culinaris Medik.)
Keywords: عدس; Allele diversity; Cross-species; Genotypes; Introns; Lentil; Molecular markers;
Race profiling of Fusarium oxysporum f. sp. lentis causing wilt in lentil
Keywords: عدس; Lentil; Fusarium oxysporum f. sp. lentis; Virulence; Races;
Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
Keywords: عدس; Lentil; pH-controlled fermentation; Peptides; Phenolic compounds; Bioactivity; Metabolic syndrome; Savinase; L. plantarum;
Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
Keywords: عدس; Lentil; pH-controlled fermentation; Lactobacillus plantarum; Savinase; Bioactivity; Metabolic syndrome;
A meta-analysis approach to examining the greenhouse gas implications of including dry peas (Pisum sativum L.) and lentils (Lens culinaris M.) in crop rotations in western Canada
Keywords: عدس; Meta-analysis; Dry pea; Lentil; Greenhouse gas; Nitrogen fertilizer; Western Canada;
pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
Keywords: عدس; ACE; angiotensin I converting enzyme; ANOVA; analysis of variance; DOE; design of experiment; GAE; gallic acid equivalents; LAB; lactic acid bacteria; LPS; lipopolysaccharide; MetS; metabolic syndrome; MRS; Man Rogosa Sharpe; MW; molecular weight; NO; nit
Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils
Keywords: عدس; Lentil; Supercritical fluid extrusion; DPPH radical scavenging activity; Phenolic content;
Bio-effective disease control and plant growth promotion in lentil by two pesticide degrading strains of Bacillus sp.
Keywords: عدس; Alternaria sp.; Bacillus sp.; Bio-control agent; Lentil; Pesticide tolerance; Plant growth promoting rhizobacteria;
The temperature hydration kinetics of Lens culinaris
Keywords: عدس; Lentil; Rehydration; Kinetics; Temperature; Models;
Physiological and biochemical responses of two lentil varieties to chickpea (Cicer arietinum L.) aqueous extracts
Keywords: عدس; Allelopathy; Antioxidants; Aqueous extracts; Chickpea; Lentil; Stress response;
Can lentil (Lens culinaris Medikus) reduce the risk of obesity?
Keywords: عدس; Lentil; Prebiotic carbohydrates; Gut microbiome; Obesity; Food processing; Functional food;
Relevance of limited-transpiration trait for lentil (Lens culinaris Medik.) in South Asia
Keywords: عدس; Lentil; Limited transpiration trait; Vapor pressure deficit; South Asia; SSM; Crop model;
Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil (Lens culinaris L.) starch
Keywords: عدس; Lentil; Starch; Sonication; Irradiation; Pasting;
Effect of processing conditions and in vitro protein digestion on bioactive potentials of commonly consumed legumes
Keywords: عدس; Legumes; Horse gram; Lentil; Cow pea; Chickpea; Black pea; White pea; Green gram; Radical scavenging activity; ACE inhibitory activity;
Differential expression of two galactinol synthase isoforms LcGolS1 and LcGolS2 in developing lentil (Lens culinaris Medik. cv CDC Redberry) seeds
Keywords: عدس; Galactinol; Lentil; Raffinose; Oligosaccharides; RFO; Raffinose Family Oligosaccharides; GS; Galactinol Synthase; LcGolS; Lens culinaris Galactinol Synthase; DAF; Days After Flowering;
Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity
Keywords: عدس; Selenium; Lentil; Field experiment; Fertilization;
Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)
Keywords: عدس; Lentil; Prebiotics; Raffinose family oligosaccharides; Resistant starch; Food processing; Starch quality; Food composition; Food analysis; Antinutrients
Inter-primer binding site retrotransposon and inter-simple sequence repeat diversity among wild Lens species
Keywords: عدس; Retrotransposons; Wild species; Lentil; Genetic resources; Taxonomy; Turkey
Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature
Keywords: عدس; Lentil; Micronization; Starch; Protein; Functional properties; Lipoxygenase; Peroxidase
Production potential of Lentil (Lens culinaris Medik.) in East Africa
Keywords: عدس; East Africa; Lentil; Model; Yield; Sowing date; Phenology
Geographical differentiation of dried lentil seed (Lens culinaris) samples using Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS) and discriminant analysis
Keywords: عدس; Lentil; Geographical differentiation; DRIFTS; Discriminant analysis;
Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
Keywords: عدس; Antioxidant; Chickpea; Grass pea; Lentil; Polyphenols; UPLC;
The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.)
Keywords: عدس; Ascorbic acid; Biofortification; Chlorogenic acid; Fe deficiency; Gallic acid; Lentil; Phytic acid; Food analysis; Food composition;
Lentil (Lens culinaris L.): A prebiotic-rich whole food legume
Keywords: عدس; Prebiotic; Lentil; Raffinose; Sorbitol; Nystose; Resistant starch;
Transcriptional regulation of the ADP-glucose pyrophosphorylase isoforms in the leaf and the stem under long and short photoperiod in lentil
Keywords: عدس; ADP-glucose pyrophosphorylase; Starch biosynthesis; Lentil; Real time-PCR; Long and short photoperiod;
Evaluation of cover-cropping managements on productivity and N-utilization efficiency of kenaf (Hibiscus cannabinus L.), under different nitrogen fertilization rates and soil types
Keywords: عدس; Kenaf; Lentil; Cover cropping; Biomass production; N-utilization