Keywords: کباب کردن; Coffee (Coffea spp.); Instant coffee; Decaffeinated coffee; Chlorogenic acids; Roasting;
مقالات ISI کباب کردن (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: کباب کردن; Sour cherry seed kernel; Oil extraction; Roasting; Bioactive compounds;
Keywords: کباب کردن; Cocoa; Roasting; Flavanols; Procyanidins; Epimerization; Stereochemistry; UHPLC-MS/MS; Capillary electrophoresis;
Keywords: کباب کردن; Almonds; Shelf-life; Infrared; Roasting; Volatile components;
Keywords: کباب کردن; AIA; acid insoluble ash; BH; biohydrogenation; C; control diet; CLA; conjugated linoleic acid; CP; crude protein; DM; dry matter; ECM; energy corrected milk; EE; ether extract; FA; fatty acid; FCM; fat corrected milk; LCFA; long chain FA; M; control diet
Keywords: کباب کردن; Iron ore; Phosphorus removal; Roasting; Leaching;
Keywords: کباب کردن; Copper smelter dust; characterized; cuprospinel; copper source; roasting; leaching;
Keywords: کباب کردن; Roasting; Calcium; Iron; Stone coal; Reducing impurities
Thermal removal of arsenic from copper concentrates: Three-dimensional isothermal predominance diagrams for the Cu-As-S-O system
Keywords: کباب کردن; Enargite; Pyrometallurgy; Roasting; Predominance volume diagrams; Arsenic;
Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Keywords: کباب کردن; Viscozyme; Palm kernel oil; Roasting; Aroma; Maillard reaction; Caramelization; Volatile compounds; Sensory characteristics;
Recovery of rare earths from spent NdFeB magnets of wind turbine: Leaching and kinetic aspects
Keywords: کباب کردن; Wind turbine; Spent NdFeB magnet; Roasting; Leaching; Kinetics;
Analysis and visualization of enargite and tennantite roasting using Cu-As-S-O system predominance volume diagrams
Keywords: کباب کردن; Enargite; Roasting; Predominance volume diagrams; Arsenic; Vacuum;
Decomposition behavior of CaSO4 during potassium extraction from a potash feldspar-CaSO4 binary system by calcination
Keywords: کباب کردن; K-feldspar; Calcium sulfate; Potassium extraction; Calcium sulfate decomposition; Roasting;
Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.)
Keywords: کباب کردن; Ilex paraguariensis; Processing condition; Cultivation; Roasting; Phenolics; Antioxidant capacity; Caffeine;
Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses
Keywords: کباب کردن; Pimpinella anisum; Carum carvi; Coriandrum sativum; Cuminum cyminum; Foeniculum vulgare; Solid phase microextraction; Roasting; Multivariate data analysis;
Sensory metabolites profiling in Myristica fragrans (Nutmeg) organs and in response to roasting as analyzed via chemometric tools
Keywords: کباب کردن; Nutmeg; Myristica fragrans; Roasting; Solid phase microextraction (SPME); Metabolomics;
Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Keywords: کباب کردن; Pea; Bread; Roasting; Encapsulation; Starch digestibility;
Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)
Keywords: کباب کردن; Aspergillus flavus; Bambara groundnut; Roasting; Fermentation; Aflatoxin;
Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
Keywords: کباب کردن; Sweet chestnut; Physicochemical; Functional; Antioxidant; Roasting;
Quality and safety of Sterculia murex, a scientifically unknown nut from Southern Africa
Keywords: کباب کردن; Sterculia murex; Nuts; Roasting; Safety; Chemical profile;
Formation kinetics of Na2SnO3 from SnO2 and Na2CO3 roasted under CO-CO2 atmosphere
Keywords: کباب کردن; SnO2; Roasting; CO-CO2 atmosphere; Na2SnO3; Kinetics;
Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics
Keywords: کباب کردن; Ceratonia siliqua; Volatiles; SPME; Chemometrics; Roasting; GC-MS; Carob;
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Keywords: کباب کردن; Jicaro seeds; Roasting; Volatile compounds; SAFE; Olfactometry; Physicochemical properties;
Iron recovery and rare earths enrichment from Bayan Obo tailings using Coal-Ca(OH)2-NaOH roasting followed by magnetic separation
Keywords: کباب کردن; Bayan Obo tailing; Iron recovery; Rare earth enrichment; Roasting; Magnetic separation;
Laser cleaning performance and PAHs formation in the removal of roasting marinade stain
Keywords: کباب کردن; Laser; Cleaning; Roasting; Marinade; Polycyclic aromatic hydrocarbons; Stainless steel substrate;
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. KataloÅski)
Keywords: کباب کردن; Hazelnut; Roasting; Tocopherols; Phenolic compounds; Volatile compounds;
Pentopan mono BG pretreatment of palm kernels modified the aroma of palm kernel oil after kernel roasting
Keywords: کباب کردن; Pentopan; Roasting; O-heterocyclic compounds; Palm kernel oil; Aroma;
Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster
Keywords: کباب کردن; Pistacia terebinthus; Roasting; Sensory; Response surface methodology;
Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)
Keywords: کباب کردن; Chickpea; Roasting; Microwave; Antioxidant; Functional properties; FTIR;
Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions
Keywords: کباب کردن; Allium; Controlled atmosphere; Roasting; Antioxidant activity; Total phenolic content; In vitro digestion;
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
Keywords: کباب کردن; Jicaro seeds; Tempering; Roasting; Kinetic modeling; Puffing; Dehulling;
A comparative study of gold refractoriness by the application of QEMSCAN and diagnostic leach process
Keywords: کباب کردن; Refractory gold; Cyanidation; Diagnostic leaching; QEMSCAN; Roasting; Atmospheric oxidation;
Getting Fired Material with Vitreous Binder Using Frame Technology
Keywords: کباب کردن; Coarse aggregate; waterglass; soda-lime-silicate glass; roasting;
Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
Keywords: کباب کردن; Antioxidant capacity; QUENCHER; Chlorogenic acid; Green coffee; Roasting; Espresso;
Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.]R. Br.)
Keywords: کباب کردن; Flour; Roasting; Phenolic content amino acid profile; Millet
Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour
Keywords: کباب کردن; Arrowhead; Roasting; Physicochemical; Thermal; Pasting; Color
Ca3 â x(Fe, Mn)xWO6 (0 < x â¤Â 1) prepared from tungsten-containing materials and its leachability in aqueous ammonium carbonate solution
Keywords: کباب کردن; Ca2FeWO6; Ca2MnWO6; Ca3 â x(Fe; Mn)xWO6; Roasting; Wolframite; Leaching; Ammonium carbonate solution;
Function mechanism of CO-CO2 atmosphere on the formation of Na2SnO3 from SnO2 and Na2CO3 during the roasting process
Keywords: کباب کردن; SnO2; Na2SnO3; Roasting; CO-CO2 atmosphere; Function mechanism;
Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans
Keywords: کباب کردن; Chromatography; Mass spectrometry; Coffee; Roasting; Chlorogenic acid; Lactone; Atractyloside; Maillard reaction;
Novel hybridized infrared-hot air method for roasting of peanut kernels
Keywords: کباب کردن; Roasting; Infrared radiation; Hot-air; Textural characteristics; Total phenolic compounds
Thermodynamic and XRD analysis of reaction behaviors of gangue minerals in roasting mixture of scheelite and calcium carbonate for Ca3WO6 preparation
Keywords: کباب کردن; Scheelite; Ca3WO6; Roasting; Gangue minerals; Thermodynamics
Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the three-dimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (μCT)
Keywords: کباب کردن; Microstructure; X-ray micro-computed tomography; Image analysis; Roasting; Porosity;
The pyrometallurgy of enargite: A literature update
Keywords: کباب کردن; Enargite; Pyrometallurgy; Roasting; Thermodynamics; Arsenic;
Decomposition of ilmenite by ZnO/ZnS: Enhanced leaching in acid solutions
Keywords: کباب کردن; Ilmenite; XPS; XRD; Acid leaching; Roasting; ZnO/ZnS;
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
Keywords: کباب کردن; Cocoa; Roasting; Flavanols; Procyanidins; Antioxidant activity;
Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
Keywords: کباب کردن; Tylosema esculentum; Marama bean water extracts; Roasting; Descriptive sensory evaluation; Bitterness; Phenolic compounds; Saponins;
α â γ â β-phase transformation of spodumene with hybrid microwave and conventional furnaces
Keywords: کباب کردن; Roasting; Extractive metallurgy; Mineral processing;
Ca3WO6 prepared by roasting tungsten-containing materials and its leaching performance
Keywords: کباب کردن; Ca3WO6; Roasting; Scheelite; Wolframite; Leaching; Ammonium carbonate solution
Thermal treatment for the separation of phosphate and recovery of rare earth metals (REMs) from Korean monazite
Keywords: کباب کردن; Korean monazite; Roasting; Phosphorus; TG/DTA; Rare earth metals (REMs); HCl
Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology
Keywords: کباب کردن; Expansion; Decompression; Roasting; Sensory analysis;