Keywords: مقدار فعالیت بخور; Strawberry juice volatiles; Storage; Untargeted approach; Targeted approach; Sensory analysis; Kinetics; Multivariate data analysis; ASLT; Accelerated shelf-life testing; HS-SPME-GC-MS; Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectr
مقالات ISI مقدار فعالیت بخور (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.
Evolution of volatile compounds in gluten-free bread: From dough to crumb
Keywords: مقدار فعالیت بخور; ANOVA; analysis of variance; FD; flavour dilution factor; GC/MS; gas chromatography/mass spectrometry; HPMC; hydroxypropyl methylcellulose; OAV; odour activity value; OT; odour threshold; PCA; principal component analysis; PC1; first principal component;
Keywords: مقدار فعالیت بخور; Landfill; Ammonia; Odour threshold; Odour activity value; Odour concentration;
Keywords: مقدار فعالیت بخور; Odour concentration; Odour intensity; Odour activity value; Equivalent odour concentration; Odorous mixture;
Keywords: مقدار فعالیت بخور; FD; flavour dilution factor; LABs; lactic acid bacteria; OAV; odour activity value; WHO; World Health Organisation; WWF; whole wheat flour; RWF; refined wheat flour; Bread aroma; Volatile compounds; Crumb; Crust; Fermentation; Maillard;
Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Keywords: مقدار فعالیت بخور; GC; gas chromatography; GC-MS; gas chromatography-mass spectrometry; OAV; odour activity value; SPE; solid phase extraction; FID; flame ionization detector; BSD; Bonferroni significant difference; PCA; principal components analysis; Bee pollen; White wi
Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles
Keywords: مقدار فعالیت بخور; Defoliation; Volatile compounds; Odour activity value; Tempranillo;
Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia
Keywords: مقدار فعالیت بخور; Giant water bug (Lethocerus indicus); Edible insect; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odour activity value; Aroma reconstitution model; Omission studies;
Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines
Keywords: مقدار فعالیت بخور; Mepanipyrim; Fenhexamid; Volatile compounds; Odour activity value; Odorant series; Graciano and Tempranillo red wines
Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre
Keywords: مقدار فعالیت بخور; Chinese liquor; Aroma compounds; Solid phase microextraction; Gas chromatography; Odour activity value; Divinylbenzene (PubChem CID: 66666); Ethyl hexanoate (PubChem CID: 31265); Ethyl valerate (PubChem CID: 10882); Ethyl butyrate (PubChem CID: 7762); Eth
VOC emissions from beef feedlot pen surfaces as affected by within-pen location, moisture and temperature
Keywords: مقدار فعالیت بخور; Air quality; Feedlot; Gas chromatography; Odour; VOC; AFOs; animal feeding operations; DMDS; dimethyl disulfide; DMTS; dimethyl trisulfide; OAV; odour activity value; VFAs; volatile fatty acids; VOCs; volatile organic compounds; WDGS; wet distillers grain
Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications
Keywords: مقدار فعالیت بخور; Gr; Grand cru; Su; Sublime; Au; Authentique; CCQ; coffee cup quality; OAV; Odour Activity Value; Coffea arabica var. laurina; OAV; “Specialty coffee” brew; Trade classifications; Sensorial quality; “Bourbon Pointu”;
Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines
Keywords: مقدار فعالیت بخور; Negroamaro wine; Volatile compounds; Wine fermentation; Odour activity values; Autochthonous yeast; OPT; Odour Perception Threshold; I; index; OAV; Odour Activity Value; PCA; Principal Component Analysis;
Characterisation of odour-active compounds in aged rum
Keywords: مقدار فعالیت بخور; Rum; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odour activity value; Solvent-assisted flavour evaporation;
Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice
Keywords: مقدار فعالیت بخور; Apple juice; Aroma; GC/MS; Headspace trap; Odour activity value;
Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines
Keywords: مقدار فعالیت بخور; Aroma precursors; Wine; Volatile compounds; Gual; Listán blanco; GC; GC-MS; Odour activity value;
(Methylsulfanyl)alkanoate ester biosynthesis in Actinidia chinensis kiwifruit and changes during cold storage
Keywords: مقدار فعالیت بخور; Actinidia chinensis, Ethylene; (Methylsulfanyl)alkanoate-ester; Tropical flavour; Methional; Dynamic headspace sampling; GC-MS-TOF; Cold storage; Alcohol acyltransferase; Quantitative real-time PCR; Cell-free extracts; Odour activity value;
Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines
Keywords: مقدار فعالیت بخور; Solid-phase microextraction; Mencía wine; Volatile compounds; Odourant; Odour activity value; Factorial design; Gas chromatography–electron trap mass spectrometry
Characterisation of 39 varietal virgin olive oils by their volatile compositions
Keywords: مقدار فعالیت بخور; Varietal olive oil; Volatile compounds; DHS-GC; Odour activity value; Olfactometry; Chemometrics