Keywords: پذیرش حسی; Fucus spiralis; Dipping; Chilled megrim; Microbial activity; Lipid damage; Sensory acceptance;
مقالات ISI پذیرش حسی (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 حسی; Aglycones; Antioxidant activity; Dry-heating; Saccharomyces cerevisiae; Sensory acceptance;
Keywords: پذیرش حسی; Celiac; Fructans; Sensory acceptance; Sensory profile; External preference mapping;
Keywords: پذیرش حسی; Supercritical dioxide carbon technology; Whey-grape juice drink; Physical parameters; Sensory acceptance;
Keywords: پذیرش حسی; Prato cheese; Sodium reduction; Flavor enhancers; Probiotic bacteria; Bioactivity; Rheology; Microstructure; Sensory acceptance;
Keywords: پذیرش حسی; Goat cheese; Omega-3; Conjugated linoleic acid; Lipid profile; Storage stability; Sensory acceptance;
Keywords: پذیرش حسی; Gluten-free; Nutrition; Glycemic response; Sensory acceptance; CD; Celiac disease; DF; Dietary fiber; fwb; flour weight basis; GF; Gluten-free; GFB; Gluten-free bread; GI; Glycemic index; GL; Glycemic load; GR; Glycemic response; HI; Hydrolysis index; HPM
Keywords: پذیرش حسی; Aroma compounds; Fermented cereal beverages; Flavor; Lactic acid bacteria; Sensory acceptance
Keywords: پذیرش حسی; Sensibility test; Consumer rejection threshold; Sensory acceptance; Grape nectar; Sucrose reduction;
Keywords: پذیرش حسی; Inulin; β-glucan; Cocoa butter; Flash profile; Sensory acceptance;
Keywords: پذیرش حسی; Biscuits; Starch digestibility; Glycaemic index; Sensory acceptance; Dietary fibre;
Keywords: پذیرش حسی; White pudding sausage; Salt; Fat; Reduction; Sensory acceptance; Flash profile; Texture profile analysis
Keywords: پذیرش حسی; CRT, consumer rejection thresholdNon-sensory attributes; Sensory acceptance; Food irradiation; Irradiated strawberry
Keywords: پذیرش حسی; Red wine; Physicochemical properties; Sensory acceptance; Pre-drying; Static pomace; TAC; total acidity; VAC; volatile acidity; FAC; fixed acidity; DENS; density; ALC; alcoholic content; EXT; dry extract; REXT; residual dry extract; ALC/REXT; relation bet
Keywords: پذیرش حسی; Arabinoxylan; β-glucan; Inulin; Resistant starch; Glycaemic response; Sensory acceptance; Texture; BB; Barley Balance; CB; cereal bran; CF; Cassava flour; CL; cooking loss; CLSM; confocal laser scanning microscopy; DF; dietary fibre; DP; degree of polyme
Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
Keywords: پذیرش حسی; Hexanal (PubChem CID: 6184); Ethyl butanoate (PubChem CID: 7762); Heptanal (PubChem CID: 8130); α-Pinene (PubChem CID: 6654); β-Pinene (PubChem CID: 14896); β-Myrcene (PubChem CID: 31253); Octanal (PubChem CID: 454); Cymene (PubChem CID: 7463); d-Limon
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
Keywords: پذیرش حسی; Extruded; Extrusion; Microalga; Nutrition; Sensory acceptance;
Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
Keywords: پذیرش حسی; Probiotic viability; Prebiotic; Storage; Physicochemical properties; Sensory acceptance;
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
Keywords: پذیرش حسی; Galactooligosaccharide; Requeijao cremoso; TD-nuclear magnetic resonance; Rheology; Microstructure; Sensory acceptance;
Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality
Keywords: پذیرش حسی; Drying; Factorial design; Osmotic dehydration; Pyrus communis; Sensory acceptance
Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt
Keywords: پذیرش حسی; Probiotic; Microencapsulation; Yoghurt; Viability; Simulated gastrointestinal conditions; Sensory acceptance;
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
Keywords: پذیرش حسی; fungal enzyme; yield; sensory acceptance; capillary electrophoresis;
Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions
Keywords: پذیرش حسی; Strawberry; Chitosan coating; Beeswax; Shelf-life quality; Sensory acceptance
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
Keywords: پذیرش حسی; probiotic cheese; quality; sensory acceptance; internal preference mapping;