Keywords: پذیرش حساسیتی; Garlic extract; Film coating; Antimicrobial packaging; Sliced pan loaf; Sensory acceptability;
مقالات ISI پذیرش حساسیتی (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: پذیرش حساسیتی; Gluten-free bread; Dietary fibre; Sensory acceptability; Glycemic index;
Keywords: پذیرش حساسیتی; Snack bars; Health claims; Consumer; Behavior; Sensory acceptability;
Keywords: پذیرش حساسیتی; Radiation processing; Preservation; Squid; Sensory acceptability; Shelf-life;
Keywords: پذیرش حساسیتی; Thermoplastic extrusion; Expansion; Texture; Aroma intensity; Sensory acceptability;
Keywords: پذیرش حساسیتی; Wheat germ; Sourdough fermentation; Rheological properties; Bread quality; Sensory acceptability; RWG; raw wheat germ; TWG; toasted wheat germ; SWG; sourdough wheat germ; FWG; fermented wheat germ; WF; wheat flour;
Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
Keywords: پذیرش حساسیتی; Pleurotus sajor saju; Nutritional values; Microstructure; Starch digestibility; Glycaemic index; Sensory acceptability;
Quality perception and acceptability of chicken breast meat labeled with sustainability claims vary as a function of consumers' label-understanding level
Keywords: پذیرش حساسیتی; Sustainability label; Label understanding; Chicken meat; Sensory acceptability; Quality perception;
Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves
Keywords: پذیرش حساسیتی; VQ; visual quality; pMA; passive modified atmosphere; fw; fresh weight; HPLC; high performance liquid chromatography; UV; ultraviolet; Vis.; visible; ESI-ITMSn; electrospray ionization multistage ion trap mass spectrometry; 5-O-Caffeoylquinic acid (PubChe
Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat
Keywords: پذیرش حساسیتی; Yak; TBARS; Lipid oxidation; High-pressure treatment; Sensory acceptability;
Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content
Keywords: پذیرش حساسیتی; Consumers; Intramuscular fat; Marbling; Preferences; Segments; Sensory acceptability;
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Keywords: پذیرش حساسیتی; Sorghum; Flat bread; Polyphenol; Antioxidant capacity; In vitro starch digestibility; Sensory acceptability;
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Keywords: پذیرش حساسیتی; Fermented sausages; Low fat; Sensory acceptability; Ripening
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
Keywords: پذیرش حساسیتی; Product development; Optimisation; RSM; Sensory acceptability; Non-dairy
Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data
Keywords: پذیرش حساسیتی; Optimum ripeness time; Sensory acceptability; Survival analysis
Number of consumers necessary for sensory acceptability tests
Keywords: پذیرش حساسیتی; Number of consumers; Sensory acceptability; Statistics
Effect of γ-irradiation on the sensory quality of moist beef biltong
Keywords: پذیرش حساسیتی; Biltong; Irradiation; TBARS; Sensory acceptability; Flavour;