Keywords: روغن نارنجی; Beverage emulsion; Lycopene; Orange oil; In vitro digestion; Bioaccessibility;
مقالات ISI روغن نارنجی (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: روغن نارنجی; Scented leather; Smart leather; Lavender oil; Orange oil; Nanospheres; Encapsulation;
Keywords: روغن نارنجی; Orange oil; Carrier oils; Beverage emulsions; Soybean soluble polysaccharides; Physicochemical property
Keywords: روغن نارنجی; Orange oil; Layer-by-layer emulsion; Lactoferrin; Soybean soluble polysaccharides; Beet pectin; Physicochemical stability;
Keywords: روغن نارنجی; Basil oil; Orange oil; Sitophilus zeamais; Tribolium castaneum; Contact toxicity; Fumigant toxicity;
Keywords: روغن نارنجی; Lactoferrin; Polysaccharides; Orange oil; Bilayer emulsion; Physicochemical stability;
Terpene based biopesticides as potential alternatives to synthetic insecticides for control of aphid pests on protected ornamentals
Keywords: روغن نارنجی; Orange oil; Chenopodium ambrosioides variety nr. ambrosioides; Neem oil; Azadirachtin; Myzus persicae; Aphis gossypii;
Effect of electrochemical conversion of biofuels using ionization system on CO2 emission mitigation in CI engine along with post-combustion system
Keywords: روغن نارنجی; CO2 emission; Electrochemical conversion; Methanol; Zeolite; Orange oil; Fuel ionization filter;
Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage
Keywords: روغن نارنجی; Emulsion beverage; Orange oil; Vitamin E; Heat treatment; Cold storage;
Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions
Keywords: روغن نارنجی; Nanoemulsions; Modified starch; Quillaja saponins; Orange oil; Stability; Turbidity;
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Keywords: روغن نارنجی; Nanoemulsions; Vitamin E; Whey protein isolate; Gum arabic; Orange oil; Stability;
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
Keywords: روغن نارنجی; Nanoemulsions; Vitamin E; Lecithin; Quillaja saponin; Q-Naturale; Orange oil; Stability
Enrichment of oxyterpenes from orange oil by short path evaporation
Keywords: روغن نارنجی; Orange oil; Limonene; Short path evaporator; Deterpenation
Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention
Keywords: روغن نارنجی; Whey protein; Carboxymethylcellulose; Oscillatory rheometry; Gelation; Orange oil; Aroma retention
Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor
Keywords: روغن نارنجی; Emulsions; Emulsion stability; Ester gum; Modified starch; Orange oil; Ostwald ripening;
Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition
Keywords: روغن نارنجی; Emulsions; Lyso-lecithin; Orange oil; Sucrose ester; Sucrose monopalmitate; Beverages; Stability
Efficacy of an orange oil emulsion as an anthelmintic against Haemonchus contortus in gerbils (Meriones unguiculatus) and in sheep
Keywords: روغن نارنجی; Orange oil; Gerbil; Sheep; Haemonchus contortus; Anthelmintic
Performance, emission and combustion characteristics of a compression ignition engine operating on neat orange oil
Keywords: روغن نارنجی; Diesel engine; Orange oil; Combustion; Performance; Emission
Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure
Keywords: روغن نارنجی; Arabic gum; Xanthan gum; Orange oil; Equilibrium volatile headspace; Average droplet size; Apparent viscosity; Beverage emulsion
Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
Keywords: روغن نارنجی; Semi-quantitative analysis; Orange beverage emulsion; Central composite design; Orange oil; Response surface model; Flavor release
Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Keywords: روغن نارنجی; Whey protein; Protein–polysaccharide complex; Emulsion stability; Maltodextrin; Orange oil; Gum arabic; Colouring agent