Keywords: پاستا; Sodium chloride (PubChem CID: 5234); Sodium intake; Minerals; Quality control; Food composition; Food analysis; Spaghetti; Pasta;
مقالات ISI پاستا (ترجمه نشده)
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Keywords: پاستا; Pasta; Phenolic content; Antioxidant activity; Nutritional properties; Microstructure;
Keywords: پاستا; AGE; advanced glycation end product; ARP; Amadori rearrangement product; aw; water activity; CEL; N-ε-carboxyethyllysine; CML; N-ε-carboxymethyllysine; HMF; 5-hydroxymethylfurfural; LOD; limit of detection; LOQ; limit of quantification; MG-H1; methylgly
Keywords: پاستا; Pasta; Moisture content; Quantitative analysis; Multivariate calibration; Vibrational spectroscopy;
Keywords: پاستا; Pasta; Chia; Antioxidants; FRAP; DPPH; Antioxidant capacity;
Keywords: پاستا; Food packaging; Risk assessment; Toxicology; Exposure; Analytical methods; CFR; Code of Federal Regulations; DIPN; di-isopropyl naphthalene; EFSA; European Food Safety Authority; FACET; Flavorings, Additives, Contact Materials Exposure Task; FCMA; food co
Keywords: پاستا; Mushroom powder; Pasta; Nutritional profile; Starch digestibility; Antioxidant;
Keywords: پاستا; CI; confidence interval; EPOMM; European Platform on Mobility Management; ERF; exposure response function; GADM; Database of Global Administrative Areas; HIA; health impact assessment; MET; metabolic equivalent of task; OSM; OpenStreetMap; PA; physical ac
Keywords: پاستا; α-Amylase; α-Glucosidase; Glycemic index; Pasta; Pistachio green hull;
Keywords: پاستا; Quinoa; Pasta; Lactic acid bacteria;
Keywords: پاستا; Pasta; MRI; T2 images; Moisture profile; Mechanical properties; MR; magnetic resonance; MRI; magnetic resonance imaging; NMR; nuclear magnetic resonance; RF; radio frequency; MSME; multi-slice multi-echo; ISA; image sequence analysis;
Keywords: پاستا; Pasta; Carob fiber; Quality; Antioxidant properties; Digestion in vitro;
Keywords: پاستا; Couscous; Bulgur flour; Undersize bulgur; Pasta;
Keywords: پاستا; Pasta; Wheat bran; Hydration procedure; Cooking and sensory quality; Gluten network; Disulphide bonds;
Keywords: پاستا; Sodium Selenate (PubChem CID: 25960); Tween20 (PubChem CID: 443314); Sodium Hydroxide (PubChem CID: 14798); Sodium dodecylsulphate (PubChem CID: 3423265); Boric Acid (PubChem CID: 7628); Sulfuric acid (PubChem CID: 1118); 1-Butanol (PubChem CID: 263); Sel
Keywords: پاستا; Nutrition; Pasta; Carbohydrate; Risk factor; Type 2 diabetes (T2D); Cardiovascular disease (CVD); GI; glycemic index; T2D; type 2 diabetes; CVD; cardiovascular disease; RCT; randomized controlled trial; HbA1c; glycated hemoglobin; CI; confidence interval;
Keywords: پاستا; Metal Organic Framework; Energy savings; Waste heat recovery; Energy efficiency; Drying; Pasta;
Keywords: پاستا; Pasta; Functional food; Vitamin C; Glucoraphanin; β-carotene
Keywords: پاستا; Amaranth flour; Amaranth leaves; Pasta; Functional propertiesABTS, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid); AF, amaranth flour; CL, cooking loss; CMC, carboxymethylcellulose; CW, cooking weight; DAL, dried amaranth leaves; DPPH, 1,1-diphen
Keywords: پاستا; Particle size; Pasta; Pearl millet; Cooking loss
Keywords: پاستا; Pasta; Proteins; Starch; Molecular structure; Enzyme activity; GPC
Keywords: پاستا; Drying temperature; Starch; Sensory properties; Pasta; Durum wheat;
Keywords: پاستا; Brown rice flour; Pasta; Twin-screw extruder; Processing;
Keywords: پاستا; Partial rotator cuff; thrower; throwing; internal impingement; rotation deficit; GIRD; SLAP; Labrum; transtendinous; PASTA; pitcher; pitching;
Keywords: پاستا; Pasta; Finger millet; Pearl millet; Carrot pomace; Cooking quality;
Keywords: پاستا; Vacuum-drying; Hydration properties; Fiber; Pasta;
Keywords: پاستا; Sorghum; Polyphenols; Antioxidant capacity; Oxidative stress; Pasta; Durum; B0; maximum binding; CP; control pasta; DNPH; 2,4-dinitrophenylhydrazine; GAE; gallic acid equivalents; H2O2; hydrogen peroxide; NSB; non-specific binding; pNpp; p-nitrophenyl pho
Keywords: پاستا; Celiac disease; Gluten modification; Hypoimmunogenic; Pasta; Rheology;
Keywords: پاستا; Gluten-free; Pasta; Amaranth; Quinoa; High temperature drying; gf; gluten-free; ABQ; amaranth, buckwheat, quinoa; MW; millet, white bean; WR; wheat reference pasta; HT; high temperature; SDF; soluble dietary fibre; IDF; insoluble dietary fibre;
Keywords: پاستا; Pasta; Whole buckwheat flour; Autoclaving; Phenolic compounds
Keywords: پاستا; Pasta; Flavour; Maillard reaction; Furosine; PCA
Keywords: پاستا; Capillary rheology; Pasta; Dough; ExtrusionER, Extrusion rate; EP, Extrusion pressure; ME, Mechanical energy; S, Semolina; SFF, Semolina-flaxseed flour; SME, Specific mechanical energy; SWW, Semolina-whole wheat flour; SWWFF, Semolina-whole wheat flour-fl
Keywords: پاستا; Pasta; Semolina; Amaranth; Cooking quality; Texture;
Keywords: پاستا; Pasta; Drying; Ultrastructure; Heat damage; In vitro digestibility;
Keywords: پاستا; Wheat flour; Pasta; Gluten-free; SourdoughBV, Biological Value; CD, Celiac Disease; CS, Chemical Score; C-DWp, Durum Wheat pasta; C-GFp, Control Gluten-free pasta; DY, Dough yield; EAA, Essential Amino Acid; EAAI, Essential Amino Acids Index; E-GFp, Exper
Keywords: پاستا; Pasta; Aleurone; Cooking quality; Texture analysis; Sensory analysis; aleurone-rich flour; ARF; wheat pasta flour; WPF; aleurone-rich flour made pasta; AP; conventional pasta; CP;
Keywords: پاستا; Deoxynivalenol; Mycotoxin; Durum wheat; Milling process; Pasta;
Keywords: پاستا; Emerging Fusarium mycotoxins; Dietary exposure; Pasta; Liquid chromatography-tandem mass spectrometry;
Keywords: پاستا; Selenium; Chronopotentiometric stripping analysis; Sulphide; Internal standard; Biscuits; Pasta;
Keywords: پاستا; Gluten free; Pasta; Dot-Blot; ELISA; Rheology;
Keywords: پاستا; ADH; adhesiveness; AC; after cooking; AMT; angle measure technique; BC; before cooking; CONUC; contrast of uncooked sample; CONC; contrast of cooked sample; CORUC; correlation of uncooked sample; CORUC; correlation of cooked sample; ENRUC; energy of uncoo
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations
Keywords: پاستا; AMB; ambient CO2 (400Â ppm); ELE; elevated CO2 (570Â ppm); FACE; free air CO2 enrichment; PCA; principal component analysis; Free air carbon dioxide enrichment; Mineral content; Durum wheat; Pasta;
Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects
Keywords: پاستا; Pasta; Fiber; Protein; Satiety response; Energy intake;
Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
Keywords: پاستا; Fusarium; Grains; Mycotoxins; Fungi; Storage; Dough; Pasta; Bread;
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
Keywords: پاستا; Pasta; Semolina; Fish powder; Cooking quality; Protein supplementation;
Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis
Keywords: پاستا; Mycotoxins; Bread; Cornflakes; Prevalence; Breakfast cereals; Pasta; Contamination;
Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production
Keywords: پاستا; Common wheat adulteration; Real-time PCR; Semolina; Durum wheat; Pasta;
The cell wall precursor lipid II acts as a molecular signal for the Ser/Thr kinase PknB of Staphylococcus aureus
Keywords: پاستا; TCS; two-component regulatory system; ESTK; eukaryote-like serine/threonine kinase; ESTP; eukaryote-like serine/threonine phosphatase; PASTA; penicillin-binding protein and Ser/Thr kinase-associated; MRSA; methicillin-resistant S. aureus; PG; peptidogly
In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta
Keywords: پاستا; Brown rice; Pigeon pea; Pasta; Gelatinization; In vitro digestibility; Pasting properties;
Fate of enniatins and deoxynivalenol during pasta cooking
Keywords: پاستا; Mycotoxins; Processing; Pasta; Fate of mycotoxins; Enniatins; Deoxynivalenol; LC-MS/MS;