Keywords: کباب کردن; Acrylamide; Keribo; Barley; Malting; Roasting; Sugar level;
مقالات ISI کباب کردن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: کباب کردن; Hot air-assisted radio frequency (HA-RF); Roasting; Cashew nut kernels; Quality; Antioxidant activity;
Keywords: کباب کردن; Gallic acid (PubChem CID: 370); Sodium carbonate (PubChem CID: 10340); Trolox (PubChem CID: 40634); DPPH radical (PubChem CID: 2735032); ABTS Radical (PubChem CID: 16240279); Potassium Persulfate (PubChem CID: 24412); Sodium hydroxide (PubChem CID: 14798)
Keywords: کباب کردن; Lead-zinc tailings; Roasting; Chloride leaching; Metal recovery; Leaching residue;
Keywords: کباب کردن; Vanadium; Titanium; Vanadium slag; Ammonium sulfate; Roasting;
Keywords: کباب کردن; Brown rice; Roasting; Aroma compounds; Microstructure; Electronic nose;
Keywords: کباب کردن; Apricot; Roasting; Microwave; Bioactive properties; Phenolic compounds; Fatty acids;
Keywords: کباب کردن; BHT; butylated hydroxytoluene; DPPH; 2,2-diphenyl-1-picrylhydrazyl; AV; acid value; IV; iodine value; PV; peroxide value; SV; saponification value; NR; not roasted; Food analysis; Food composition; Roasting; Pumpkin seed oil; Tocopherols; Phenolics; Antir
Keywords: کباب کردن; Wheat germ oil; Roasting; Antioxidant capacity; Oxidative stability; Volatile compounds;
Keywords: کباب کردن; Roasting; In-situ; Mineral phase transition; Vanadium; Stone coal;
Keywords: کباب کردن; Loss on ignition; Goethite; Kaolinite; Gibbsite; Roasting; Pellet feed; Kinetic analysis;
Keywords: کباب کردن; Coffee; Roasting; Air flow; Antioxidant; Phenolic compound; Response surface methodology;
Keywords: کباب کردن; Nickel laterite; Ammonium sulfate; Roasting; Valuable metals; Phase transformation;
Keywords: کباب کردن; mineralogical characteristics; rare earths; Bayan Obo tailings; roasting; reaction mechanism;
Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions
Keywords: کباب کردن; Chlorogenic acids; Caffeine; Roasting; Brewed coffee; High-performance liquid chromatography;
Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction
Keywords: کباب کردن; Maillard reaction; Melanoidins; Roasting; Phenols; Transglycosylation;
Keywords: کباب کردن; Thallium; Tl-bearing pyrite; Roasting; Iron oxides wastes; Riotinto mine; Environmental pollution;
Keywords: کباب کردن; Peanut allergy; lipophilic allergens; oleosins; Ara h 10; Ara h 11; Ara h 14; Ara h 15; BAT; roasting; epitope mapping; Ara h; Arachis hypogaea; BAT; Basophil activation test; HCD; Hydrophobic core domain; NA; Non-peanut-sensitized nonallergic peanut co
Keywords: کباب کردن; Vanadium; Hydrofluoric acid leaching; Roasting; Co-precipitation; Titano-magnetite;
Keywords: کباب کردن; Composite barite-scheelite concentrate; Roasting; Leaching; Tungsten;
Keywords: کباب کردن; Lithium-ion batteries; Recycling; Washing; Precipitation; Roasting;
Keywords: کباب کردن; High-sulfur bauxite; Ammonium bisulfate; Kinetics; Roasting; Leaching;
Keywords: کباب کردن; Cocoa; Roasting; Fermentation; Aroma potential; Chemical analysis
Keywords: کباب کردن; 1H-Pyrrole (PubChem CID: 8027); Pyridine (PubChem CID: 1049); 3-Furanmethanol (PubChem CID: 20,449); 2-Acetyl-5-methylfuran (PubChem CID: 14,514); Tetradecanoic acid (PubChem CID: 11,005)Coffee beans; Spouted bed; Cryogenic cooling; Roasting
Keywords: کباب کردن; Arsenic removal; Tennantite; Roasting
Keywords: کباب کردن; Gastric digestion; Protein hydrolysis; Almonds; Roasting; In vivo;
Keywords: کباب کردن; Roasting; Grinding; Alkalization; Phenolics; In-vitro gastrointestinal digestion
Keywords: کباب کردن; Bauxite residue; Leaching; Rare earths; Red mud; Roasting; Sulfation
Keywords: کباب کردن; Cocoa; Roasting; Colour; Melanoidins; 5-Hydroxymethylfurfural;
Keywords: کباب کردن; Palm kernel oil; Roasting; Volatiles; Aroma-active compoundsOctanoic acid (PubChem CID: 379); Ethyl pyrazine (PubChem CID: 26331); 2-Nonanone (PubChem CID: 13187); 2-Hydroxy-3-methyl-2-cyclopenten-1-one (PubChem CID: 6660); Maltol (PubChem CID: 8369); 2,6
Keywords: کباب کردن; Cocoa bean; Cocoa nibs; Chocolate; Roasting; Phenolic compounds; LC-MS/MS;
Keywords: کباب کردن; Shrinkage; Stress–strain analysis; Eggplant; Roasting; Heat and moisture transfer
Keywords: کباب کردن; Nut co-products; Roasting; Phenolic compounds; Antioxidant activity; Bioavailability; Health benefits;
Keywords: کباب کردن; Lithium; Lepidolite; Roasting; Leaching; Iron sulphide; HSC modelling
Keywords: کباب کردن; Nickel laterite; Preconcentration; Gravity; Magnetic; Roasting
Keywords: کباب کردن; Roasting; Polysaccharides; Arabinogalactans; Caffeoylquinic acid; Transglycosylation; Mass spectrometry;
Keywords: کباب کردن; Tennantite; Arsenic removal; Roasting; Vacuum;
Keywords: کباب کردن; Acrylamide; Coffee; Roasting; Vacuum treatment;
Keywords: کباب کردن; Blanching; Roasting; SDS-PAGE; Sesame milk; Soaking;
Keywords: کباب کردن; Zinc concentrates; DTA; TGA; XRD analysis; Mössbauer spectroscopy; Roasting
Keywords: کباب کردن; Nickeliferous limonitic laterites; Reduction; Roasting; Carbothermic; Thermodynamics; Ferronickel
Keywords: کباب کردن; Electron beam irradiation; Roasting; Soybean; Rumen; Dairy cows
Keywords: کباب کردن; Lithium; Lepidolite; Roasting; Leaching; Iron sulphate
Keywords: کباب کردن; Intensification of Vaporization by Decompression to the Vacuum; Expansion; Roasting; Purple maizeDIC, Détente Instantanée Contrôlée; ER, expansion ratio; HARD, hardness; IVDV, Intensification of Vaporization by Decompression to the Vacuum; P, saturated st
Keywords: کباب کردن; Carob; Roasting; Antioxidant activity; Gastrointestinal solubility; Maillard reaction;
Keywords: کباب کردن; Malt; Roasting; Thermal flavour generation; Speciality malt;
Keywords: کباب کردن; Cocoa beans; Theobroma cacao L.; Roasting; Biogenic amines;
Keywords: کباب کردن; Cocoa bean; Roasting; Tocopherols
Keywords: کباب کردن; ruminal biohydrogenation; roasting; extrusion; trans fatty acid;
Keywords: کباب کردن; Polycyclic aromatic hydrocarbons; Coffea arabica; Coffea canephora; Coffee brew; Roasting;