Keywords: رطوبت; Banana; Ripening; Starch enzymes; Sugars content;
مقالات ISI رطوبت (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: رطوبت; GC-MS; gas chromatography and mass spectrometry; RM; red maturity; HS-SPME; headspace solid phase micro-extraction; PDMS/DVB; polydimethylsiloxane-divinylbenzene; PCA; principal component analysis; GM; green maturity; FAA; free amino acid; YM; yellow ma
Keywords: رطوبت; Carotenoids; Climacteric fruit; Maturation; Ripening; Pigments;
Keywords: رطوبت; DXR; 1-deoxy-D-xylulose-5-phosphate reductoisomerase; DXS; 1-deoxy-D-xylulose 5-phosphate-synthase; GGPS; Geranylgeranyl diphosphate synthase; PDS; Phytoene desaturase; ZDS; ζ-carotene desaturase; CRTISO; Carotenoid isomerase; LCYB; Lycopene β-cyclase;
Keywords: رطوبت; Ripening; Postharvest; Polyamine; Reactive oxygen species;
Keywords: رطوبت; Kiwifruit; Hydrogen gas; Ethylene; Storage; Ripening; Disease incidence;
Keywords: رطوبت; Ripening; Malaxation; Temperature; Duration; Istarska bjelica;
Keywords: رطوبت; Japanese plums; Sugar metabolism; Ethylene; Fruit; Non-climacteric; Ripening;
Keywords: رطوبت; Aroma volatiles; Bioactive compounds; Citrullus lanatus; Climacteric; Cucumis melo; Ripening; Sugars; Texture;
Keywords: رطوبت; Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique;
Keywords: رطوبت; Lactobacillus rhamnosus; Cheddar cheese; Antioxidant activity; Ripening; Simulated gastrointestinal digestion;
Keywords: رطوبت; CTR; constitutive triple response; Cyb5; cytochrome b5; ein2; ethylene insensitive 2; ETR; ethylene receptor; GRL; green-ripe like; RAN1; response to ANtagonist 1; RTE; reversion to ethylene sensitivity; SMART; simple modular architecture research tool; T
Keywords: رطوبت; Fermented meat; Sausage size; Aroma profile; Starter cultures; Ripening;
Keywords: رطوبت; Fruits; Ripening; Computer vision; Imaging techniques;
Keywords: رطوبت; Cheese; Salt; Ripening; ICA; MIR; Heating;
Keywords: رطوبت; Nanoparticles; Colloids; Ripening; Laser ablation; Laser irradiation;
Keywords: رطوبت; Phase transformation; Coherent precipitation; Ripening; Elasticity;
Changes in flavonoid and phenolic acid contents in some Rosa species during ripening
Keywords: رطوبت; Phenolic acid; Rosehip; Flavonoid; Ripening; Harvesting time;
Keywords: رطوبت; BS; berry shrivel; ICP-MS; inductively coupled plasma mass spectrometry; qPCR; quantitative polymerase chain reaction; SAD; sugar accumulation disorder; SOUR; suppression of uniform ripening; NRQ; normalized relative quantities; DAA; days after anthesis;
Keywords: رطوبت; Free fatty acids; Lipase; Ripening; Ultrafiltration;
Keywords: رطوبت; Packaging; Ripening; Senescence; Adsorption; Storage; Bioactive; Desorption;
Original research articleModeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
Keywords: رطوبت; Table grapes; Vitis vinifera; HCTA index; Ferulic acid; Epicatechin; Resveratrol; Ripening; Berry density; HPLC-MS/MS; Food composition; Food analysis;
Keywords: رطوبت; Microbial cell-free enzyme extracts; Ripening; Ewes' milk cheese; CFEs; cell-free enzyme extracts; FAAs; free amino acids; VOCs; volatile organic compounds; VFFAs; volatile free fatty acids; LAB; lactic acid bacteria; NSLAB; non starter lactic acid bacter
Keywords: رطوبت; Carica papaya L.; cv. ‘Golden’; cv. ‘Sunrise Solo’; Ripening; Peroxyl radical scavenging
Keywords: رطوبت; Ascorbic acid; Citric acid; Fruit yield; Gluthatione; Lycopene; Malic acid; Ripening; Tomato;
Keywords: رطوبت; DA-meter; IAD; Fruit firmness; Harvest; Maturity index; Nectarine; Prunus persica; Ripening
Keywords: رطوبت; Nitric oxide; Ethylene biosynthesis; Tomato fruits; Ripening; Protein phosphorylation;
Keywords: رطوبت; Anthocyanin; Mango; Chilling injury; Decay; Storage; Ripening
Keywords: رطوبت; Ethylene; Kiwifruit softening; Modelling; Ripening; Temperature
Keywords: رطوبت; Mango; Ripening; Rheology; Peel strength; Firmness; Kinetics;
Keywords: رطوبت; DAB, Days after bloom; EG, Early Golden; V9, V98041 plum genotypeAuxin/ethylene interaction; Fruit firmness; Ripening; Shelf-life
Keywords: رطوبت; Ripening; Gas exchange; Ethylene; Climacteric respiration; Quality;
Keywords: رطوبت; cow; ewe; and goat milks; ripening; season; cheese composition;
Keywords: رطوبت; Creep; Recovery; Viscoelasticity; Bubble; Ripening; Cheese
Keywords: رطوبت; Prunus persica; Fruit; Metabolic profiling; Metabolic diversity; Ripening; Varieties;
Keywords: رطوبت; Sweet cherry; Ripening; Auxins; Gibberellins; Cytokinins; Fruit quality;
Keywords: رطوبت; Active pharmaceutical ingredient; Mefenamic acid; Media milling; Formulation; Nanosuspension; Solubility; Solubilisation; Ripening; Surface concentration
Keywords: رطوبت; Lactococcus lactis; Model cheese; RT-qPCR; Viability; Ripening; VNC;
Keywords: رطوبت; Lactobacillus reuteri; Reuterin; Cheese; Proteolysis; Texture; Taste; Ripening;
Keywords: رطوبت; Durian; Maturity; Ripening; Carotenoid
Keywords: رطوبت; Tomato; Storage; Ripening; Heat treatment; UV irradiation
Keywords: رطوبت; Solanum lycopersicum; Aroma; Ripening; Low temperature; Hot water;
Keywords: رطوبت; Persea Americana; Softening; 1-MCP; Ethylene sensitivity; Polygalacturonase; Ripening;
Keywords: رطوبت; Unripe peach; Polyphenols; Antioxidant activity; Ripening; HPLC
Keywords: رطوبت; Iberian ham; Volatile hydrocarbons; Purge and trap; Ripening; Pattern recognitions;
Keywords: رطوبت; Sensory; Hedonic score; Maturity; Ripening;
Keywords: رطوبت; Brassinosteroids; Tomato fruit; Ethylene; Ripening
Keywords: رطوبت; Honey peach fruit; Hypobaric treatment; Ripening; Antioxidant enzyme activity; Energy status
Keywords: رطوبت; Rosa canina; Rose hips; Phenolics; Frost damage; Ripening
Keywords: رطوبت; Foam drainage; Bubble coalescence; Ripening; Population balance; Inverse problem; Surfactant effect