Keywords: ویژگی های ذهنی; Maillard reaction products; Peptide fractions; Soybean hydrolysate; Molecular weight distribution; Sensory characteristics; Antioxidant activity;
مقالات ISI ویژگی های ذهنی (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: ویژگی های ذهنی; White chocolate; Blackberry juice encapsulate; Physical properties; Sensory characteristics; Polyphenol content;
Keywords: ویژگی های ذهنی; VOO; Virgin Olive Oil; HPU; High Power Ultrasound; FAMEs; Fatty Acid Methyl Esters; HPLC; High Performance Liquid Chromatography; GC; Gas Chromatograph; High power ultrasound frequency; Virgin olive oil; Fatty acid; Phenolic compounds; Volatile compounds;
Keywords: ویژگی های ذهنی; Chemical composition; Dietary fiber; Extrusion; Physical properties; Sensory characteristics;
Keywords: ویژگی های ذهنی; High pressure; Ewe milk cheese; Proteolysis, texture, volatile compounds; Sensory characteristics;
Keywords: ویژگی های ذهنی; Red wine; 4-ethylphenol; 4-ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics;
Keywords: ویژگی های ذهنی; Beef; Decontamination; Lactic acid; Microbial load; Instrumental colour; Sensory characteristics;
Keywords: ویژگی های ذهنی; Venison; Evisceration; Carcass ageing; Meat quality; Sensory characteristics;
Keywords: ویژگی های ذهنی; Frankfurters; Red wine; Texture profiles; Lipid/protein oxidation; Volatiles; Sensory characteristics; Principal component analysis;
Keywords: ویژگی های ذهنی; Lucanian dry sausage; Food choice determinants; Preservatives; Sensory characteristics; Consumer liking
Keywords: ویژگی های ذهنی; Specialty beers; Conjoint analysis; Beer; Consumer preference; Culture; Food preference; Ingredients; Sensory characteristics
Keywords: ویژگی های ذهنی; Starter; Lactococcus lactis; Streptococcus thermophilus; Ewe's raw milk cheese; Sensory characteristics; Manufacturing conditions
Keywords: ویژگی های ذهنی; Salt substitution; Calcium chloride; Manzanilla green olives; Potassium chloride; Mineral nutrient; Sensory characteristics; Sodium chloride; PLS;
Keywords: ویژگی های ذهنی; cheese; milk; sensory characteristics; oil supplement;
Keywords: ویژگی های ذهنی; Argentinean sheep cheese; Salting process; Proteolysis; Sensory characteristics;
Keywords: ویژگی های ذهنی; Apple acceptability; Conjoint analysis; Sensory characteristics; External information; Consumers’ segmentation
Keywords: ویژگی های ذهنی; Beef sausage; Cooking characteristics; Microbiological criteria; Pomegranate peels; TBA; TVN; Sensory characteristics
Keywords: ویژگی های ذهنی; Muscle type; Celta ham; Sensory characteristics; Physicochemical properties;
Keywords: ویژگی های ذهنی; Beverage; Sensory characteristics; Satiation; Viscosity; Creaminess; Expectations; mPa s; millipascal-second; sâ1; reciprocal seconds; mm sâ1; millimetres per second; MTM2; Mini-Traction-Machine tribometer;
Keywords: ویژگی های ذهنی; Goat milk; Monterey Jack cheese; Long-term storage; Sensory characteristics;
Keywords: ویژگی های ذهنی; Microbiology; Shiga toxigenic E. coli; EHEC; Food safety; Dry-fermented sausage; Sensory characteristics;
Keywords: ویژگی های ذهنی; Gamma irradiation; Hazelnut; Storage; Sensory characteristics; Chemical characteristics
Keywords: ویژگی های ذهنی; Postharvest; MAP; Noble gases; Fresh cut; Respiratory rate; Sensory characteristics
Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Keywords: ویژگی های ذهنی; Viscozyme; Palm kernel oil; Roasting; Aroma; Maillard reaction; Caramelization; Volatile compounds; Sensory characteristics;
Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage
Keywords: ویژگی های ذهنی; Saffron; Crocus sativus L.; Fresh ovine cheese; Antioxidant activity; Antimicrobial activity; Sensory characteristics;
Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality
Keywords: ویژگی های ذهنی; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics;
Data on green Spanish-style Manzanilla table olives fermented in salt mixtures
Keywords: ویژگی های ذهنی; Salt substitution; Calcium chloride; Potassium chloride; Sodium chloride; Green Spanish-style; Manzanilla table olives; Mineral nutrient; Sensory characteristics; Chemometric
High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis)
Keywords: ویژگی های ذهنی; High-pressure processing; Listeria monocytogenes; Escherichia coli; Fish; Sensory characteristics;
Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines
Keywords: ویژگی های ذهنی; Grape dehydration; Wine; Phenolic compounds; Minerals; Sensory characteristics; Gallic acid (PubChem CID:370); Epicatechin (PubChem CID:72276); Catechin (PubChem CID:9064); Quercetin (PubChem CID:5280343); Myricetin (PubChem CID: 5281672); trans-resveratr
Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions
Keywords: ویژگی های ذهنی; Eland; Cattle; Meat; Amino acids; Fatty acids; Sensory characteristics;
Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Keywords: ویژگی های ذهنی; Biogenic amines; Dacia sausage; Dry sausages; Starter cultures; Sensory characteristics;
A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing
Keywords: ویژگی های ذهنی; Beef; Dry ageing bag; Vacuum; Meat quality; Sensory characteristics; Consumer preferences;
Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristics
Keywords: ویژگی های ذهنی; Antioxidant effect; Flavonoid; Phellinus igniarius; Sturgeon caviar; Sensory characteristics;
Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)
Keywords: ویژگی های ذهنی; Irradiation; Soybean; Microbial load; Physicochemical activities; Sensory characteristics
Influence of filtration on volatile compounds and sensory profile of virgin olive oils
Keywords: ویژگی های ذهنی; Filtration; Virgin olive oil; Volatile compounds; Sensory characteristics; Cultivar;
An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life
Keywords: ویژگی های ذهنی; Microbial properties; Physiochemical properties; Sensory characteristics; Thai fermented sausage (mum); Vacuum-package
Effect of production system on carcass measurements and meat quality of Kivircik lambs
Keywords: ویژگی های ذهنی; Lamb; Production system; Carcass measurements; Meat quality; Sensory characteristics
Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product
Keywords: ویژگی های ذهنی; Cured meat products; Dry-cured lacón; Proteolysis; Salting time; Sensory characteristics;
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese
Keywords: ویژگی های ذهنی; Cheese; Gram-negative bacteria; Biogenic amine; Sensory characteristics;
Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks
Keywords: ویژگی های ذهنی; Sirloin; Beef steaks; Modified atmosphere packaging; Lactic acid bacteria; Sensory characteristics; Naïve assessors
Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis
Keywords: ویژگی های ذهنی; Mushroom; Temperature; Sensory characteristics; Mixed effect model; Batch variability
The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef
Keywords: ویژگی های ذهنی; Ground beef; Sensory characteristics; Radiation processing; Herbal extracts; Lipid oxidation
Finishing cattle at pasture at 30Â months of age or indoors at 25Â months of age: Effects on selected carcass and meat quality characteristics
Keywords: ویژگی های ذهنی; Grazing; Beef quality; Muscle colour; Sensory characteristics;
Pricing strategies for Italian red wine
Keywords: ویژگی های ذهنی; Hedonic pricing; Italian red wine; Sensory characteristics; Reputation
Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils
Keywords: ویژگی های ذهنی; Tunisian olive oil varieties; Fatty acids; Oxidative stability; Volatile compounds; Sensory characteristics; Growing areas
Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread
Keywords: ویژگی های ذهنی; Frozen storage; Grain structure; Roundness; Bread; Sensory characteristics
Linking sensory characteristics to emotions: An example using dark chocolate
Keywords: ویژگی های ذهنی; Emotional profiling; Conceptual profiling; Sensory characteristics; Sensory emotional linkages; Product optimisation
Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk
Keywords: ویژگی های ذهنی; Dairy cows; Milk fat composition; Organic; Toasting; Sensory characteristics
Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography
Keywords: ویژگی های ذهنی; Computed tomography; Carcass composition; Beef quality; Technological parameters; Sensory characteristics; Fatty acids
Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments
Keywords: ویژگی های ذهنی; Sensory characteristics; Nutrition knowledge; Grass-fed beef; BDM auction; Willingness to pay