Keywords: خواص حسگر; Cocoa beans; Roasting conditions; Cocoa butter; Physicochemical properties; Sensorial properties;
مقالات ISI خواص حسگر (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: خواص حسگر; Antinutrients; Antioxidants; Bioactive compounds; Eustress; Phytochemicals; Salinity; Sensorial properties; Visual quality;
Shelf life assessment of industrial durum wheat bread as a function of packaging system
Keywords: خواص حسگر; Durum wheat bread; Shelf life; Packaging system; Volatile compounds; Textural properties; Sensorial properties;
Keywords: خواص حسگر; Dairy cow; Pasture; Animal performance; Sensorial properties; Fatty acid; Biodiversity
Keywords: خواص حسگر; Durum wheat bread; Yeast; Texture and microstructure; Sensorial properties;
Keywords: خواص حسگر; Durum wheat bread; Water content; Textural characteristics; Sensorial properties;
Radiosensitivity of microorganisms in Saengshik products and irradiation effects on the sensorial properties
Keywords: خواص حسگر; Saengshik products; Pathogens; Radiation D10; 5D values; Sensorial properties;
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound
Keywords: خواص حسگر; Dehydrated carrot; Blanching; Ultrasound; Vitamin C; Sensorial properties; ChemSensor (MS-electronic nose); Mass spectrometry; Classification;
Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties
Keywords: خواص حسگر; Chestnut; Wine; Aging process; Volatile compounds; Sensorial properties;
Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices
Keywords: خواص حسگر; Critical agricultural practices (CAP); Fungicides; Good agricultural practices (GAP); Sensorial properties; VitisviniferaGodellovar;
Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents
Keywords: خواص حسگر; Quinoa; Oat; Rheological characteristics; Sensorial properties
Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction
Keywords: خواص حسگر; Nigella seeds; Oil; Fatty acids; Thermal properties; Sensorial properties