Keywords: ارزیابی حسی; Cold storage; Electron beam irradiation; Grapefruit; Lemon; Physicochemical properties; Sensory evaluation;
مقالات ISI ارزیابی 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: ارزیابی حسی; Wine; Sulfur dioxide; Illumina MiSeq; High-throughput amplicon sequencing; Community ecology; Sensory evaluation;
Keywords: ارزیابی حسی; Ethanol (PubChem CID: 702); Methanol (PubChem CID: 887); 2-Methyl-1-propanol (PubChem CID: 6560); 1-Hexanol (PubChem CID: 8103); 2-Phenylethanol (PubChem CID: 6054); l-Malic acid (PubChem CID: 222656); Lactic acid (PubChem CID: 612); Acetic acid (PubChem
Keywords: ارزیابی حسی; Sorghum; Cookies; Dietary fiber; Sensory evaluation; Micronutrient composition;
Keywords: ارزیابی حسی; Coffee; Robusta; Lightness; Proximate analysis; Trigonelline; Sensory evaluation;
Keywords: ارزیابی حسی; Beef flavors; Enzymatic hydrolysis; Controlled formation of 3-MCPD esters; Sensory evaluation;
Keywords: ارزیابی حسی; fermented whey cheese; chemical characterization; sensory evaluation; volatile organic compound profile;
Keywords: ارزیابی حسی; Microstructure; Physical properties; Sensory evaluation; Spray drying; Surface characteristics; X-ray diffraction;
Keywords: ارزیابی حسی; Infrared radiation; Cooking; Chicken nugget; Physicochemical properties; Sensory evaluation;
Keywords: ارزیابی حسی; PPTC; Prototype or Product Test Condition; CTC; Concept Test Condition; HLC; high level chair; LLC; low level chair; Sound design; Sensory evaluation; Sound descriptor; Office chair rolling sound; Office environment; Flooring;
Keywords: ارزیابی حسی; Descriptive analysis; Free-Choice Profiling; Flash Profile; Rapid sensory methodologies; Sensory evaluation; Wine;
Keywords: ارزیابی حسی; Dry-cured meat product; Salt reduction; Smoking; Sensory evaluation;
Keywords: ارزیابی حسی; Mushrooms; Projective mapping; Generic descriptive analysis; GDA; Sensory evaluation;
Keywords: ارزیابی حسی; AFEA; automated facial expression analysis; Emotion; Facial expression analysis; Bitter; Caffeine; Sensory evaluation; Time series;
Keywords: ارزیابی حسی; SiQâ¢; Sinclair iQ⢠Firmness Tester; AFS; Aweta Acoustic Firmness Sensor; MDT; Mohr Digi-Test-2; n.d.; not dated; PSEs; prediction standard errors; SD; standard deviation; SE; standard error; r; correlation coefficient; R2; coefficient of determination
Keywords: ارزیابی حسی; Leather preference; Sensory evaluation; Preference modelling; Vehicle interior design;
Keywords: ارزیابی حسی; Virtual garments; Fit preference; Collaborative design; Sensory evaluation; Computational model;
Keywords: ارزیابی حسی; Sensory evaluation; Flavour science; Regression; Design of experiments; Optimal designs; Artificial neural network;
Keywords: ارزیابی حسی; Sheep milk; Strawberry pulp; Prebiotic; Beverage; Sensory evaluation;
Keywords: ارزیابی حسی; Odor emissions; Thermally modified bamboo; Electronic nose; Sensory evaluation;
Keywords: ارزیابی حسی; Bread; Green coffee beans; TPC; Antioxidant activity; Sensory evaluation;
Keywords: ارزیابی حسی; Apricot kernels flour; Enriched bread; Image analysis; Sensory evaluation;
Keywords: ارزیابی حسی; Sourdough bread; Lactic acid bacteria; Acrylamide; Sensory evaluation; SS; spontaneous sourdough; SLb; sourdough inoculated with L.brevis S12; SLp; sourdough inoculated with L.plantarum S28; SPp; sourdough inoculated with P.pentoseus S14; Spa; sourdough i
Keywords: ارزیابی حسی; S; triplet; SO; overall sensory score; QREL; relative weightage; Ya; defuzzified score under condition of (aâ¯+â¯c)â¯â¤â¯100; YaË; defuzzified score under condition of (aâ¯+â¯c)â¯>â¯100; Bx; overall membership function; Sm; similarity values; IV
Keywords: ارزیابی حسی; Sweetener; Enzymatic synthesis; Sensory evaluation; Free sugar substitute; Non-digestible oligosaccharides;
Keywords: ارزیابی حسی; Low-sodium diet; Modeling; Optimization; Physiochemical properties; Sensory evaluation;
Keywords: ارزیابی حسی; Chicken nugget; Aloe vera; Sensory evaluation; Shelf-life; Microbial count;
Keywords: ارزیابی حسی; Fresh-cut tomatoes; Pulsed light; Texture; Pectin methylesterase; Polygalacturonase; Sensory evaluation;
Keywords: ارزیابی حسی; Tree nuts; Oxidation; Storage temperature; Sensory evaluation; High barrier bags;
Keywords: ارزیابی حسی; Gelatin; Camel milk; Yogurt; Structural features; Rheology; Sensory evaluation;
Keywords: ارزیابی حسی; Fish oil; Deodorization methods; Sensory evaluation; Fatty acids; Principal component analysis;
Keywords: ارزیابی حسی; Common beans; Oat; Snack bar; Functional properties; Sensory evaluation;
Keywords: ارزیابی حسی; Flavor profiles; Chinese rice wine; Ethanol tolerance; Fermentation activity; Odor activity value; Sensory evaluation;
Keywords: ارزیابی حسی; Oral shear rate; Thickened liquids; Sensory evaluation; IDDSI; Viscosity;
Keywords: ارزیابی حسی; Sensory evaluation; Consumer responses; Meat quality;
Keywords: ارزیابی حسی; Traditional alcohol beverage; Banana pulp; Depectinization; Fermentation; Alcohol content; Sensory evaluation;
Keywords: ارزیابی حسی; Botrytis cinerea; Mentha piperita; Postharvest decay; Rosmarinus officinalis; Sensory evaluation; Vitis vinifera;
Keywords: ارزیابی حسی; Chiffon cake; Black rice; Antioxidant activity; Sensory evaluation;
Keywords: ارزیابی حسی; Brettanomyces; Sensory evaluation; Volatile phenols; Wine knowledge; Cross-culture;
Keywords: ارزیابی حسی; Minimally processed globe artichoke; Genotype; Physiological response; Microbial count; Sensory evaluation;
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
Keywords: ارزیابی حسی; Dry-cured sausages; Blood; Biogenic amines; Fatty acids; Microbiology; Food safety; Texture profile analysis; Sensory evaluation;
Keywords: ارزیابی حسی; Antimicrobial; Antioxidation; Biopreservation; Mode of action; Sensory evaluation;
Keywords: ارزیابی حسی; Lavender essential oil; Sensory evaluation; GC-O; GC-MS; PLSR;
Keywords: ارزیابی حسی; Image analysis; sensory evaluation; fuzzy logic; gluten-free cake; sensory evaluation;
Keywords: ارزیابی حسی; Taste; Obesity; Sweet; Gymnema sylvestre; Sensory evaluation; Psychophysics;
Keywords: ارزیابی حسی; Quantitative determination; Doneness; Kinetics; Sensory evaluation; M value; zM value;
Keywords: ارزیابی حسی; Older adults; Sensory evaluation; Rapid profiling; Check-all-that-apply; Sorting; Projective mapping;
Keywords: ارزیابی حسی; Sensory evaluation; Chinese cuisine; Wine pairing map; MDS graph;
Keywords: ارزیابی حسی; Home experiment; Ranking; Consumer behaviour; Sensory evaluation; Pleasantness; Willingness to pay;
Keywords: ارزیابی حسی; Chicken meat; Modified atmosphere packaging; Sensory evaluation; Spoilage microbiota; MALDI-TOF MS; Logistic regression; Sequential logistic regression;