Keywords: ارزیابی حسی; Oral health; Elderly; Sensory evaluation; Chronic diseases; Comorbidity;
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; Sodium content; Chlorides content; Salt level; Instrumental characteristics; Sensory evaluation;
Keywords: ارزیابی حسی; Chlorination; Chlorinous odor; Disinfection by-product; Powdered activated carbon; Sensory evaluation;
Keywords: ارزیابی حسی; Elderly; Sensory evaluation; Pregelatinized wheat starch; Simulated bolus; α-amylase; Adhesiveness;
Keywords: ارزیابی حسی; Olive oil; Sensory evaluation; Group detection threshold; Selection of tasters; Formula for the intensity rating method; Attribute intensity assessment; International Olive Council (IOC); Organizzazione Nazionale Assaggiatori Oli di Oliva (ONAOO)
Keywords: ارزیابی حسی; Dry-cured ham; Sensory evaluation; Consumer acceptability; External preference mapping; Hierarchical analysis;
Keywords: ارزیابی حسی; Boar taint; Meat quality; Sensory evaluation; Quality control; Piglet castration; Test surroundings; Consumer acceptance; Androstenone; Skatole;
Keywords: ارزیابی حسی; Oil uptake; Lipid oxidation; Sensory evaluation; Edible coatings
Keywords: ارزیابی حسی; Amino-peptidase; Breaking property; Dry aging; Sensory evaluation; Umami intensity
Keywords: ارزیابی حسی; Physicochemical; Banana peels; Sensory evaluation; Nutritional value; Balady flat bread;
Keywords: ارزیابی حسی; Grittiness; Rough mouth feel; Acceptability; Visual analogue scale; Sensory evaluation; Multiparticulate formulations;
Keywords: ارزیابی حسی; Pork meat; Low temperature; Sensory evaluation; Tenderness; Juiciness
Keywords: ارزیابی حسی; Mango fruits; Physical properties; Chemical properties; Rheological properties; Sensory evaluation
Keywords: ارزیابی حسی; Vacuum packaging; Lipid oxidation; Microbial count; Sensory evaluation; Camel meat
Keywords: ارزیابی حسی; Chicken drumsticks; Organic acid; Natural microflora; Decontamination; PCR-DGGE; Sensory evaluation;
Keywords: ارزیابی حسی; acrylamide; calcium fortification; deep-frying; puffed shrimp chips; sensory evaluation
Keywords: ارزیابی حسی; Boar meat; Off-flavour; Processing; Blending; Androstenone; Skatole; Piglet castration; Animal welfare; Quality; Sensory evaluation
Keywords: ارزیابی حسی; Harbin dry sausage; Staphylococcus xylosus; Lactobacillus plantarum; Physicochemical property; Biogenic amines; Sensory evaluation
Keywords: ارزیابی حسی; Freezer plastic bags; Aroma transfer properties; Sensory evaluation; Partial sorted Napping; Triangle test; Electronic nose
Keywords: ارزیابی حسی; Sucrose release; Texture; Agar gels; Time–intensity; Sensory evaluation; MasticationAgar; Sucrose
Keywords: ارزیابی حسی; Tactile sense; Microtexture; Functional surface; Precision machining; Friction; Sensory evaluation; Plastic; Polypropylene; Apical shape; Material frictional properties.
Keywords: ارزیابی حسی; Chrysanthemum essential oil; Sensory evaluation; GC–O; GC–MS; PLSR
Keywords: ارزیابی حسی; Cross-linking; Resistant starch; Sensory evaluation;
Keywords: ارزیابی حسی; Rice texture; Cylinder sampling method; Kernels sampling method; Sensory evaluation;
Keywords: ارزیابی حسی; Ready-to-eat precooked vegetables (cabbage, carrots, green beans and bell peppers); MAP antioxidant activity; Sensory evaluation; Acceptability;
Keywords: ارزیابی حسی; Anti-insect packaging; Cinnamon oil; Microencapsulation; Mechanical property; Sensory evaluation
Keywords: ارزیابی حسی; Caffeine; Catechins; Sensory evaluation; Tea cultivar “TTES No. 12”; High-performance liquid chromatography;
Keywords: ارزیابی حسی; Capsaicinoids; Capsanthin; Red pepper powder; Sensory evaluation; X-rays;
Keywords: ارزیابی حسی; Imaging spectroscopy; Quality index method; LS-SVM; Freshness; Sensory evaluation;
Keywords: ارزیابی حسی; Reduced fat stirred yogurt; Inulin; Agave fructans; Rheology; Sensory evaluation;
Keywords: ارزیابی حسی; Annona muricata; Bioactive compounds; Polyphenol oxidase; Sensory evaluation; Ultrasound;
Keywords: ارزیابی حسی; Muesli; Non-traditional wheat flakes; Total phenolic content; Total flavonoid content; Antioxidant activity; Crude fibre; Digestibility; Sensory evaluation;
Keywords: ارزیابی حسی; Texture; Sensory evaluation; Gels; Eating difficulty; Electromyography
Keywords: ارزیابی حسی; Glycerol; By-product; Carcass; Beef quality; Sensory evaluation; Water holding capacity;
Keywords: ارزیابی حسی; CHD, Coronary heart disease; FACT, Food action rating scale; LDL, Low density lipoprotein; USFDA, United States Food and Drug Administration; VAS, Visual Analog ScaleSoy muffin; Sensory evaluation; Consumer acceptability; Health claim; FACT scale; Functio
Keywords: ارزیابی حسی; Optimum storage condition; Frozen cooked rice; Ice crystal; Sensory evaluation; Artificial neural networkCondition optimale de conservation; Riz cuit congelé; Cristal de glace; Evaluation sensorielle; Réseau neuronal artificiel
Keywords: ارزیابی حسی; Fruit jams; Composition; Gelification; Structure; Sensory evaluation;
Keywords: ارزیابی حسی; Ultrasound; Ultraviolet irradiation; Sensory evaluation; Orange juice; Thermal processing;
Keywords: ارزیابی حسی; Coffee concentration; Volatiles; Cryoconcentration; Sensory evaluation; Ice morphology;
Keywords: ارزیابی حسی; Chitosan coatings; Shelf life; Carrots; Physico-chemical characterization; Microbial analysis; Sensory evaluation
Keywords: ارزیابی حسی; Virtual garments; Human perception; Data-driven collaborative design; Sensory evaluation; Active learning; Fuzzy ID3
Keywords: ارزیابی حسی; Raspberry; Color; Sensory evaluation; Chemical composition; Ripening; Storage;
Keywords: ارزیابی حسی; Whey protein hydrolysates; Bioactive peptides; Enzymatic debittering; Angiotensin I-converting enzyme inhibition; Antihypertensive activity; Sensory evaluation
Keywords: ارزیابی حسی; Emulsion; Volatiles; Sensory evaluation; Gas chromatography; Cyclodextrin;
Keywords: ارزیابی حسی; HPLC; high performance liquid chromatography; E-tongue; electronic tongue; PLSDA; partial least square discriminant analysis; LDA; linear discriminant analysis; OPA; O-phthaldialdehyde; ANOVA; analysis of variance analysis; S.D.; standard deviations; Chin
Keywords: ارزیابی حسی; hyperkalemia; low-potassium lettuce; sensory evaluation
Keywords: ارزیابی حسی; Gamma radiation; Shelf life; Lamb loin; Spoilage microorganisms; Meat color; Sensory evaluation;
Keywords: ارزیابی حسی; Oat; Flakes; Chemical composition; Sensory evaluation
Keywords: ارزیابی حسی; Beef merchandising; Dry-aging; Flavor profile; Sensory evaluation
Keywords: ارزیابی حسی; Rice slurry; Wet stone milling; Separated milling method; Sensory evaluation;