Keywords: پایداری اکسیداتیو; Branched polymer; Poly(arylene ether)s; Oxidative stability; Proton exchange membrane; Fuel cells;
مقالات ISI پایداری اکسیداتیو (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: پایداری اکسیداتیو; Green coffee oil; Microencapsulation; Emulsion properties; Oxidative stability; Diterpenes;
Keywords: پایداری اکسیداتیو; Sunflower oil; Green coffee; Antioxidant activity; Oxidative stability; Fatty acids;
Keywords: پایداری اکسیداتیو; Biodiesel; Oxidative stability; Stability parameters; Determination; Antioxidants
Keywords: پایداری اکسیداتیو; Soybean; Oxidative stability; Cold filter plugging point; Biodiesel; Fatty acid profile;
Keywords: پایداری اکسیداتیو; Biodiesel; Soybean; Caffeic acid; Ferulic acid; Oxidative stability;
Keywords: پایداری اکسیداتیو; Walnut oil; Antioxidants; Storage conditions; Oxidative stability; Shelf life; AP; ascorbyl palmitate; CD; conjugated dienes; CT; conjugated trienes; DPPH; 2,2-diphenyl-1-picrylhydrazyl; FAMEs; fatty acid methyl esters; OSI; oxidative stability index; p-A
Keywords: پایداری اکسیداتیو; Plant extract; Pork; Nutrition; Oxidative stability; Sensory evaluation; Collagen characteristics;
Keywords: پایداری اکسیداتیو; Green tea; Sonication; Water-in-oil emulsion; Oxidative stability; Rheological properties;
Keywords: پایداری اکسیداتیو; Olive oil; Oxidative stability; Regression models; Rancimat; Shelf-life;
Keywords: پایداری اکسیداتیو; Biodiesel; Antioxidants; Oxidative stability; Rancimat method; Citric acid;
Keywords: پایداری اکسیداتیو; Emulsions; Oil bodies; Maize germ; Oxidative stability; Creaming stability; Green tea extract; Polyphenols; ι-Carrageenan;
Keywords: پایداری اکسیداتیو; Microencapsulation; Spray drying; Flaxseed oil; Wall material; Encapsulation efficiency; Oxidative stability;
Keywords: پایداری اکسیداتیو; Rapeseed cultivar; Rapeseed oil; Minor components; Oxidative stability; Correlation analysis; Principal component analysis; Food analysis; Food composition;
Keywords: پایداری اکسیداتیو; Grazing; Botanical composition; Milk composition; Fatty acid; Fat-soluble vitamin; Oxidative stability;
Keywords: پایداری اکسیداتیو; Flaxseed oil; Microencapsulation; Legume protein; Freeze-drying; Oxidative stability;
Keywords: پایداری اکسیداتیو; Brown seaweed lipids; Eicosapentaenoic acid; Fucoxanthin; Glycoglycerolipids; Oxidative stability; Stearidonic acid;
Keywords: پایداری اکسیداتیو; Arbequina; Virgin olive oil; Oxidative stability; Colour coordinates; Fatty acids; Brazil; Spain; Climatic conditions
Keywords: پایداری اکسیداتیو; Oxidative stability; Induction period; Rancimat method; Antioxidants; Biodiesel
Keywords: پایداری اکسیداتیو; DAD, diode array detector; ESI-MS, electrospray ionization-mass spectrometry; GAE, gallic acid equivalent; PO, palm olein; Ca.S, Camellia sinensisForced storage; Natural antioxidant; Oxidative stability; Palm olein; Tea leaves
Keywords: پایداری اکسیداتیو; Food processing; Ion exchange; Tartaric stability; Oxidative stability; Red wine;
Oxidative stability of plant hydroalcoholic extracts assessed by EPR spin trapping under forced ageing conditions: A myrtle case study
Keywords: پایداری اکسیداتیو; EPR; Myrtle extracts; Oxidative stability; Hydroxyl radical scavenging activity;
Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation
Keywords: پایداری اکسیداتیو; Microencapsulation; Microcapsule morphology; Wall material; Complex coacervation; Oxidative stability; Methyl oleate (PubChem CID: 5364509); Gelatin (PubChem CID: 441411); Arabic gum (PubChem CID: 24847856); Tween 80 (PubChem CID 5281955); Transglutaminas
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
Keywords: پایداری اکسیداتیو; Sage extract; Zein hydrolysates; Emulsifying stability; Oxidative stability; Myofibrillar protein;
Studies on nano composites of SPEEK/ethylene glycol/cellulose nanocrystals as promising proton exchange membranes
Keywords: پایداری اکسیداتیو; Cross-linked SPEEK; Cellulose nanocrystals; Oxidative stability; Proton conductivity; Fuel cell;
A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
Keywords: پایداری اکسیداتیو; Adulteration; Olive oil; Oxidative stability; Rancimat; Zard and roghani cultivars;
Tinospora cordifolia stem extract as an antioxidant additive for enhanced stability of Karanja biodiesel
Keywords: پایداری اکسیداتیو; Biodiesel; Oxidative stability; Antioxidant; Plant polyphenol; Tinospora cordifolia;
Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate
Keywords: پایداری اکسیداتیو; Snakehead (Channa striata); Protein hydrolysate; Fish emulsion sausage; Oxidative stability; Physicochemical properties;
Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability
Keywords: پایداری اکسیداتیو; Barbarine lambs; Feeding system; Nigella sativa seeds; Meat; Fatty acids; Oxidative stability;
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
Keywords: پایداری اکسیداتیو; Chestnuts diet; Finishing diet; Shelf-life of meat; Celta pig breed; Oxidative stability; Sensory attributes;
Concurrent extraction of oil from roasted coffee (Coffea arabica) and fucoxanthin from brown seaweed (Saccharina japonica) using supercritical carbon dioxide
Keywords: پایداری اکسیداتیو; Antioxidant activity; Coffee; Fucoxanthin; Oxidative stability; Saccharina japonica; Supercritical carbon dioxide;
Novel perovskite structured calcium titanate-PBI composite membranes for high-temperature PEM fuel cells: Synthesis and characterizations
Keywords: پایداری اکسیداتیو; High-temperature fuel cell; Oxidative stability; Proton conductivity; Nano calcium titanate-PBI composite;
Assessment of subcritical propane, supercritical CO2 and Soxhlet extraction of oil from sapucaia (Lecythis pisonis) nuts
Keywords: پایداری اکسیداتیو; Sapucaia; Subcritical propane; Thermal behavior; Triacylglycerols; Oxidative stability;
Influence of silica sources on structural property and activity of Pd-supported on mesoporous MCM-41 synthesized with an aid of microwave heating for partial hydrogenation of soybean methyl esters
Keywords: پایداری اکسیداتیو; Partial hydrogenation; Fatty acid methyl ester; Fumed silica; Silatrane; Pd/MCM-41; Oxidative stability;
Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein
Keywords: پایداری اکسیداتیو; Oxidative stability; Whey protein concentrate; Protein-xanthan gum mixtures; Microparticulation;
Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina
Keywords: پایداری اکسیداتیو; Planting density; Arbequina olive oils; Quality; Chemical composition; Oxidative stability;
Catalytic hydrogenation of soybean oil-derived fatty acid methyl esters over Pd supported on Zr-SBA-15 with various Zr loading levels for enhanced oxidative stability
Keywords: پایداری اکسیداتیو; Biodiesel; Partial hydrogenation; Oxidative stability; Pd catalyst; Zr-SBA-15; XPS;
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage
Keywords: پایداری اکسیداتیو; Dye; Meat product; Natural extract; Oxidative stability; Chloroform (PubChem CID: 6212); Malondialdehyde (PubChem CID: 10964); Methanol (PubChem CID: 887); Sodium chloride (PubChem CID: 5234); Sodium nitrite (PubChem CID: 23668193); Sodium tripolyphosphat
The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages
Keywords: پایداری اکسیداتیو; Sage by-product; Supercritical fluid extraction; Fresh pork sausage; Oxidative stability; Microbiological stability; 1,1-diphenyl-2-picryl-hydrazyl-hydrate (Pubchem CID: 74358); α-Thujone (PubChem CID: 261491); Eucalyptol (PubChem CID: 2758); Borneol (Pu
Incorporation of Black Soldier Fly (Hermetia illucens L.) larvae fat or extruded linseed in diets of growing rabbits and their effects on meat quality traits including detailed fatty acid composition
Keywords: پایداری اکسیداتیو; Black soldier fly; Insect fat; Rabbit; Meat quality; Fatty acids; Oxidative stability;
Dietary supplementation with orange pulp (Citrus sinensis) improves egg yolk oxidative stability in laying hens
Keywords: پایداری اکسیداتیو; FCR; feed conversion ratio; MDA; malondialdehyde; W; width; L; length; N; eggshell breaking strength; L*; lightness; a*; redness; b*; yellowness; C; control group; EN; hesperidin plus naringin group fed with 0.767âg hesperidin plus 0.002âg naringin pe
Rational design of botulinum neurotoxin A1 mutants with improved oxidative stability
Keywords: پایداری اکسیداتیو; Light chain; BoNT/A; Toxin; Oxidative stability; Protein stability; Protein design;
Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil
Keywords: پایداری اکسیداتیو; Amygdalus reuteri; Oxidative stability; Kernel oil; Chemical composition; Amygdalus scoparia;
Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder
Keywords: پایداری اکسیداتیو; Ethyl hexanoate (PubChem CID: 31265); Hexane (PubChem CID: 8058); Cyclohexanone (PubChem CID: 7967); 2-Methyl-1-propanol (PubChem CID: 6560); d-Limonene (PubChem CID: 440917); Saccharomyces cerevisiae; Oxidative stability; Release behavior; d-Limonene; Et
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Keywords: پایداری اکسیداتیو; Ascorbic acid; α-tocopherol; Oxidative stability; Omega-3 fatty acids; Bread; AACC; American Association of Cereal Chemists; ALA; alpha-linolenic acid; BHA; butylhydroxyanisole; CAA; Argentine Food Code; CO; canola oil; DSC; differential scanning calorim
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
Keywords: پایداری اکسیداتیو; β-Conglycinin; Catechin; Interaction; Interfacial behavior; Emulsifying property; Oxidative stability; Safflower oil-in-water emulsion;
Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage
Keywords: پایداری اکسیداتیو; Sunflower oil; Coriandrum sativum; Oxidative stability; Accelerated storage;
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation
Keywords: پایداری اکسیداتیو; Sodium alginate (PubChem CID: 5102882); Chitosan (PubChem CID: 71853); Calcium chloride (PubChem CID: 5284359); Chloroform (PubChem CID: 6212); Methanol (PubChem CID: 887); Ammonium thiocyanate (PubChem CID: 15666); Iron (II) chloride (PubChem CID: 24458)
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Keywords: پایداری اکسیداتیو; Free fatty acid; Meat product; Oxidative stability; Origanum vulgare; Sensorial analysis; Volatile compounds;
Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Keywords: پایداری اکسیداتیو; Oxidative stability; Ascophyllum nodosum; Fucus vesiculosus; Bifurcaria bifurcata; Healthy pâté; Volatile compounds; Seaweed extracts;