Keywords: تجزیه و تحلیل کمی توصیفی; prato cheese; probiotic; flavor enhancer; quantitative descriptive analysis; temporal dominance of sensations;
مقالات ISI تجزیه و تحلیل کمی توصیفی (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.
Keywords: تجزیه و تحلیل کمی توصیفی; Hordeum vulgare; Barley; Metabolomics; Beer; Malt; Flavor stability; Flavor; ICP-MS; inductively coupled plasma mass spectrometry; UHPLC-MS; ultra high performance liquid chromatography mass spectrometry; HS-SPME/GC-MS; headspace solid-phase microextrac
Keywords: تجزیه و تحلیل کمی توصیفی; Ram; Castrate; Flavour; Eating quality; Quantitative descriptive analysis;
Keywords: تجزیه و تحلیل کمی توصیفی; β-LG; β-lactoglobulin; ANOVA; analysis of variance; DLS; dynamic light scattering; QDA; quantitative descriptive analysis; RM-ANOVA; repeated measures analysis of variance; WPC; whey protein concentrate; Whey protein; Drying; Mucoadhesion; Denaturation;
Keywords: تجزیه و تحلیل کمی توصیفی; Camembert; Dairy technology; Starter-culture; Mold ripening; Quantitative descriptive analysis
Keywords: تجزیه و تحلیل کمی توصیفی; Fat-replacer; Texture profile analysis; Quantitative descriptive analysis; Physicochemical analysis
Keywords: تجزیه و تحلیل کمی توصیفی; Lucanian dry-sausages; Key-attributes profiling; Preservatives; Quantitative descriptive analysis; Temporal dominance of sensations; Pig;
Keywords: تجزیه و تحلیل کمی توصیفی; skim milk powder; carrageenan; pectin; quantitative descriptive analysis; principal component analysis;
Keywords: تجزیه و تحلیل کمی توصیفی; Dairy desserts; Prebiotics; Quantitative descriptive analysis; Principal component analysis; Partial least squares regression;
Keywords: تجزیه و تحلیل کمی توصیفی; Check all that apply; Free listing; Quantitative descriptive analysis; Dry fermented sausages; Sodium reduction;
Keywords: تجزیه و تحلیل کمی توصیفی; Cheese whey; Fraud; Quantitative descriptive analysis; Chemometric methods;
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
Keywords: تجزیه و تحلیل کمی توصیفی; Gluten-free bread; Prebiotic; Quantitative descriptive analysis; Celiac disease; Partial least squares regression;
Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology
Keywords: تجزیه و تحلیل کمی توصیفی; HWS; human whole saliva; ITC; isothermal titration calorimetry; PDMS; polydimethylsiloxane; QCM-D; quartz crystal microbalance with dissipation monitoring; QDA; quantitative descriptive analysis; SRR; slide-to-roll ratio; TDS; temporal dominance of sensat
Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
Keywords: تجزیه و تحلیل کمی توصیفی; Tomato aroma volatiles; Quantitative descriptive analysis; SPME-GC-MS; PTR-MS; Chewing device; Retronasal perception;
Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changes
Keywords: تجزیه و تحلیل کمی توصیفی; Apple (Malus × domestica Borkh.); Quantitative descriptive analysis; Texture; Flavour; Varietal characterisation; Postharvest
Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis
Keywords: تجزیه و تحلیل کمی توصیفی; Soy sauce; Gas chromatography with time-of-flightmass spectrometry (GC/TOFMS); Sensory analysis; Quantitative descriptive analysis; Multivariate analysis; Projection to latent structure
Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
Keywords: تجزیه و تحلیل کمی توصیفی; Temporal dominance of sensations; Quantitative descriptive analysis; Commercial blackcurrant squash
The genotype dependent presence of pyrrolizidine alkaloids as tertiary amine in Jacobaea vulgaris
Keywords: تجزیه و تحلیل کمی توصیفی; Senecio; Jacobaea vulgaris; Jacobaea aquatica; Asteraceae; Quantitative descriptive analysis; Pyrrolizidine alkaloid; N-oxides; Hybrids; Plant defense; Secondary metabolite diversity;
Gold kiwifruit leather product development using Quality function deployment approach
Keywords: تجزیه و تحلیل کمی توصیفی; Gold kiwifruit leather; Quality function deployment; Quantitative descriptive analysis; Consumer survey
Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour
Keywords: تجزیه و تحلیل کمی توصیفی; Solanum tuberosum; Potato; Flavour; Quantitative descriptive analysis; Tuber; Umami; Volatile;
The characterization of the most-liked reduced-fat Havarti-type cheeses
Keywords: تجزیه و تحلیل کمی توصیفی; preference mapping; quantitative descriptive analysis; reduced-fat cheese;
Proposing a ranking descriptive sensory method
Keywords: تجزیه و تحلیل کمی توصیفی; Ranking; Descriptive analysis; Free-Choice Profiling; Quantitative Descriptive Analysis; Generalized Procrustes Analysis; Pudding
Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment
Keywords: تجزیه و تحلیل کمی توصیفی; Just About Right analysis; Quantitative Descriptive Analysis; Penalty analysis; Wine typicality
Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis
Keywords: تجزیه و تحلیل کمی توصیفی; New product development; Sorting; Projective mapping; Flash profile; Repertory grid; Quantitative descriptive analysis; Sensory; Consumers
Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data
Keywords: تجزیه و تحلیل کمی توصیفی; commercial milk; quantitative descriptive analysis; principal component analysis; partial least squares regression analysis;
Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice
Keywords: تجزیه و تحلیل کمی توصیفی; Yellow passion fruit juice; High hydrostatic pressure; Quantitative descriptive analysis
Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
Keywords: تجزیه و تحلیل کمی توصیفی; Microstructure; Mixed gels; Whey proteins; Polysaccharides; Fracture mechanisms; Serum; Sensory; Correlation; ANOVA; one-way analysis of variance; CLSM; confocal laser scanning microscopy; GDL; glucono-δ-lactone; lbg; locust bean gum; PCA; principal comp
Major Advances in Testing of Dairy Products: Milk Component and Dairy Product Attribute Testing
Keywords: تجزیه و تحلیل کمی توصیفی; milk component testing; infrared; quantitative descriptive analysis
Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging
Keywords: تجزیه و تحلیل کمی توصیفی; Beer; Astringency; Sensory analysis; Time–intensity analysis; Quantitative descriptive analysis
Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map
Keywords: تجزیه و تحلیل کمی توصیفی; Sorting; Quantitative descriptive analysis; Product mapping; Description
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese
Keywords: تجزیه و تحلیل کمی توصیفی; Cheese; Quantitative descriptive analysis; Proton transfer reaction-mass spectrometry (PTR-MS); Chemometrics; Flavour; Odour