Keywords: ارزیابی حسی; Boar taint; Androstenone; Skatole; Sensory assessment;
مقالات ISI ارزیابی حسی (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: ارزیابی حسی; tactile perception; hand dexterity; sensory assessment
Keywords: ارزیابی حسی; Apple, pear, papaya, mango; Product quality; Combined drying techniques; Bioactivity; Polyphenols; Antioxidant activity; Sensory assessment;
Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures
Keywords: ارزیابی حسی; Sea bream; Shelf-life; Spoilage; Sensory assessment; 16S rRNA; Trimethylamine (PubChem CID: 1146);
Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere
Keywords: ارزیابی حسی; Bower actinidia; Kiwiberry; Mini kiwi; Cold storage; Sensory assessment; Physicochemical characteristics
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat
Keywords: ارزیابی حسی; Boar taint; Androstenone; Skatole; Heating method; Sensory assessment
Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop Part I. Sensory profiling and physicochemical differences
Keywords: ارزیابی حسی; Actinidia arguta; Hardy kiwifruit; Actinidia purpurea; Sensory assessment; SSC; TA;
Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content
Keywords: ارزیابی حسی; Winter squash; Drying; Novel product; Sensory assessment; β-Carotene
Modulation of biting procedures induced by the sensory evaluation of cheese hardness with different definitions
Keywords: ارزیابی حسی; Sensory assessment; Judgment; Paired-comparison; First bite; Bite force; Fracture; Multiple-point sheet sensor (MSS); Instrumental test.
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Keywords: ارزیابی حسی; Dry-cured hams; Flavour; Volatiles; Sensory assessment; Chemometrics
First bite for hardness judgment as haptic exploratory procedure
Keywords: ارزیابی حسی; Active exploration; Tactile; Perception; Texture; Mechanical properties; Sensory assessment; Cheese
Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes
Keywords: ارزیابی حسی; Modified atmosphere packaging; Oregano essential oil; Salting; Shelf-life; Sea bream; Biochemical analysis; Sensory assessment
Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities
Keywords: ارزیابی حسی; Dry-cured hams; Sensory assessment; Chemometrics
Utilisation of first principal component extracted from gas sensor measurements as a process control variable in wine fermentation
Keywords: ارزیابی حسی; Process control; Gas sensor array; PCA; Sensory assessment; Wine fermentation
Flesh colour dominates consumer preference for chicken
Keywords: ارزیابی حسی; Chicken; Consumer; Sensory assessment; Food preference;
Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice
Keywords: ارزیابی حسی; Slurry ice; Flake ice; Horse mackerel; Damage pathways; Chemical changes; Sensory assessment; Quality; Shelf- life;
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
Keywords: ارزیابی حسی; Hot-smoked chub mackerel; Salting; Vacuum-packaging; Shelf-life; Biochemical analysis; Sensory assessment;