Keywords: کم چرب; Cardiometabolic risk; Magnetic-resonance-imaging; Renal-parenchymal-fat; Renal-sinus-fat; Weight-loss; BP; blood-pressure; CKD; chronic-kidney-disease; deep-SAT; deep-subcutaneous-adipose-tissue; DBP; diastolic blood pressure; eGFR; estimated-glomerular-f
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Keywords: کم چرب; Frankfurter; Low-fat; Collagen; Sausages; Pork backfat;
Keywords: کم چرب; Low-fat; Overpurchasing; Household panel data; Long-run impact; Structural break analysis;
Keywords: کم چرب; OPN; osteopontin; hSPP1; humanized SPP1; ECM; extracellular matrix; AT; adipose tissue; GWAT; gonadal white AT; SWAT; subcutaneous white AT; mRNA; messenger RNA; HF; high-fat; LF; low-fat; DIO; diet-induced obesity; FRT; flippase recognition target; BAC;
Keywords: کم چرب; Postprandial; Adiponectin; MMP-2; MMP-9; High-fat; Low-fat;
Keywords: کم چرب; Sodium Chloride (PubChem CID: 5234); Potassium Chloride (PubChem CID: 4873); Sodium Tripolyphosphate (PubChem CID: 26118); Low-fat; Meat emulsion; Low-sodium; Potassium; Texture; Rheology;
Keywords: کم چرب; ACS; acyl-CoA synthetase; ACSVL; very-long-chain acyl-CoA synthetase; AP; alkaline phosphatase; AST; aspartate aminotransferase; ATF-2; activating transcription factor-2; Bax; Bcl-2 associated X protein; CE; cholesterol ester; Cer; ceramides; CerS; cerami
Keywords: کم چرب; CVD; cardiovascular disease; USDA; United States Department of Agriculture; MUFA; monounsaturated fatty acids; GI; glycaemic index; MUFObes; Mono Unsaturated Fatty acids in Obesity; LF; low-fat; BMI; body mass index; FVII; factor VII; TAFI; thrombin activ
Keywords: کم چرب; acgal; acetylgalactose; acglu; acetylglucose; ACNs; anthocyanins; ara; arabinose; AT; adipose tissue; BB; blueberry/bilberry(ies); BJ; biotransformation of blueberry juice; Cy; cyanidin; C3G; cyanidin-3-glucoside; Dp; delphinidin; D3G; delphinidin-3-gluco
The effect of long-term weight-loss intervention strategies on the dynamics of pancreatic-fat and morphology: An MRI RCT study
Keywords: کم چرب; Pancreatic fat; Diet; Cardio-metabolic risk; FPG; Fasting plasma glucose; LF; Low-fat; 1H-MRS; Magnetic resonance spectroscopy; Med/LC; Mediterranean/low-carbohydrate; PMR; Pancreatic morphology ratio; PA; Physical activity; PUFA; Polyunsaturated fatty-ac
[D-Leu-4]-OB3 and MA-[D-Leu-4]-OB3, small molecule synthetic peptide leptin mimetics, improve glycemic control in diet-induced obese (DIO) mice
Keywords: کم چرب; AD; Alzheimer's Disease; AUC; area under the curve; BBB; blood-brain barrier; BMI; body mass index; CNS; central nervous system; DDM; dodecyl maltoside; DIO; diet-induced obese; HF; high-fat; LF; low-fat; OGTT; oral glucose tolerance test; PBS; phosphat
Apolipoprotein E Deficiency Increases Remnant Lipoproteins and Accelerates Progressive Atherosclerosis, But Not Xanthoma Formation, in Gene-Modified Minipigs
Keywords: کم چرب; apolipoprotein E; atherosclerosis; pig; remnant cholesterol dysbetalipoproteinemia; APOB; apolipoprotein B; APOE; apolipoprotein E; cDNA; complementary DNA; HFHC; high-fat high-cholesterol; IDL; intermediate-density lipoprotein; LAD; left anterior descend
Is it possible to produce a low-fat burger with a healthy n â 6/n â 3 PUFA ratio without affecting the technological and sensory properties?
Keywords: کم چرب; Microencapsulation; Chia oil; Linseed oil; Low-fat; Healthier meat products; CATA;
Dietary lipids differentially modulate the initiation of experimental breast carcinogenesis through their influence on hepatic xenobiotic metabolism and DNA damage in the mammary gland
Keywords: کم چرب; AA; arachidonic acid; AhR; aryl-hydrocarbon receptor; c; control; CYP1; Cytochrome P450 family 1; DMBA; 7,12-dimethylbenz(a)anthracene; d.o.; days old; EROD; ethoxyresorufin-O-deethylase; GC/MS; gas chromatography/mass spectrometry; GSTs; glutathione S-tr
Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study
Keywords: کم چرب; Emulsion; Low-fat; Extrusion; Microscopy; Rheology; Stability
Effects of Food Intake on the Pharmacokinetic Properties of Mirabegron Oral Controlled-Absorption System: A Single-Dose, Randomized, Crossover Study in Healthy Adults
Keywords: کم چرب; β3-adrenoceptor; food; high-fat; low-fat; mirabegron; pharmacokinetics
Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties
Keywords: کم چرب; Low-fat; Yoghurt; Microfluidisation; Confocal laser scanning microscopy; Rheology; Sensory properties; Principal component analysis; Microstructure; Texture;
Effect of ground poppy seed as a fat replacer on meat burgers
Keywords: کم چرب; Poppy seed; Meat burger; Fat replacer; Low-fat; Cholesterol;
Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef
Keywords: کم چرب; Maturity; Dicationic salts; Restructured beef; Low-salt; Low-fat
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
Keywords: کم چرب; Grape seed oil; Dietary fiber; Rice bran fiber; Low-fat; Meat batter
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Keywords: کم چرب; Frankfurter; Low-fat; Low-salt; Edible seaweeds; Konjac; Physicochemical properties; Sensory analysis
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
Keywords: کم چرب; Burger; Wakame seaweed; Low-salt; Low-fat; Olive oil emulsion; Frozen storage
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Keywords: کم چرب; Vegetable oil; Frankfurter; Dietary fiber; Rice bran; Low-fat
Development and characterisation of tempered cocoa butter emulsions containing up to 60% water
Keywords: کم چرب; Emulsion; Cocoa butter; Low-fat; Microstructure; Diet; Chocolate; Confectionery
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
Keywords: کم چرب; Low-fat; Reduced-sodium; Sausages; Gellan gum; Texture; Microstructure
Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls
Keywords: کم چرب; CHD; Preference; Dietary fat; Low-fat; Full-fat
Nutritional Treatment of Obesity
Keywords: کم چرب; Nutrition; Weight loss; Supplements; Diet; Low-fat; Low-carb;
Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content
Keywords: کم چرب; Frankfurters; Functional meat products; Low-fat; Walnut; Physicochemical characteristics; Sensory properties
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
Keywords: کم چرب; Mixture design; Hydrocolloids; Low-fat; Sodium-reduced; Sausages
Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese
Keywords: کم چرب; Iranian White cheese; Homogenization; Microstructure; Rheology; Low-fat
Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain
Keywords: کم چرب; Osmosis; Low-fat; Fried; Rancidity; Texture; Sensory; Snack; Crisp
Adherence to low-fat diets: fat intake during a self-monitoring period
Keywords: کم چرب; Dietary intervention; Low-fat; Self-monitoring; Adherence;
Utilization of hazelnut pellicle in low-fat beef burgers
Keywords: کم چرب; Hazelnut pellicle; Low-fat; Beef burger;