Keywords: مشخصات حسی; Chinese rice wine; Ultra-high temperature; High hydrostatic pressure; Free amino acids; Flavor characteristic; Sensory profile;
مقالات ISI مشخصات 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: مشخصات حسی; Emulsion; Ultra turrax; Rotor-stator; Ultrasound; Stability; Sensory profile;
Keywords: مشخصات حسی; Ultra-high pressure homogenization; Tiger nuts' milk beverage; Microbial stabilization; Sensory profile;
Keywords: مشخصات حسی; Botanical origin; CATA; Chemical profile; Consumer preference; Honey; Odor-active compound; Sensory profile;
Keywords: مشخصات حسی; Celiac; Fructans; Sensory acceptance; Sensory profile; External preference mapping;
Keywords: مشخصات حسی; Green table olives; Sensory descriptors; Sensory profile; Panel performance; Product characterisation;
Keywords: مشخصات حسی; Brewing conditions; Phytochemical; Sensory profile; Antioxidant activity; Response surface methodology; Green tea;
Keywords: مشخصات حسی; Malbec wine; Free aroma compounds; Sensory profile; Gas chromatography-mass spectrometry; Quantitative Descriptive Sensory Analysis;
Keywords: مشخصات حسی; Red wine; Vitis labrusca; Polyphenols; Sensory profile; Antioxidant capacity;
Keywords: مشخصات حسی; Lambs; Altamurana breed; Slaughtering age; Fatty acids composition; Sensory profile
Keywords: مشخصات حسی; High pressure processing; Smoothies shelf-life; Sensory profile; Sugars and organic acids; Minerals;
Keywords: مشخصات حسی; Kitoza; Smoked/dried meat; Beef; Pork; Madagascar; Sensory profile; Consumer test
Keywords: مشخصات حسی; Berries; Familiarity; Food neophobia; Liking; Projective mapping; Sensory profile
Keywords: مشخصات حسی; preference mapping; sensory profile; drivers of preference;
Keywords: مشخصات حسی; Taurine (PubChem CID: 123); Cysteine (PubChem CID: 5862); Thiamine (PubChem CID: 1130); Xylose (PubChem CID: 95259); 3-Heptanol (PubChem CID: 11520); Dichloromethane (PubChem CID: 6344); Sodium chloride (PubChem CID: 5234); Ninhydrin (PubChem CID: 200661)
Keywords: مشخصات حسی; Goat meat; Fatty acids; Sensory profile; Internal preference map; Familiarity;
Keywords: مشخصات حسی; Entire male; Boar taint; Consumer study; Tenderness; Central location test; Home use test; Sensory profile; Bacon; Pork belly roll;
Keywords: مشخصات حسی; Assessor model; Mixed model; Sample heterogeneity; Sensory profile; Variability
Keywords: مشخصات حسی; Pomegranates; Gamma-irradiation; Quarantine disinfestation treatment; Chemical properties; Antioxidative capacity; Sensory profile;
Keywords: مشخصات حسی; Basic tastes; Fat sensation; Database; Sensory profile; In-home method
Keywords: مشخصات حسی; Zinc; Table olives; Mineral supplement; Sensory profile; Chemometric analysis;
Keywords: مشخصات حسی; Microbiota; Olive oil; Olive oil quality; Sensory profile; Yeasts;
Keywords: مشخصات حسی; Secondary metabolites; Bioactive compounds; Sensory profile; Human health; Quality;
Keywords: مشخصات حسی; Sensory processing; Cerebral palsy; Sensory profile; Children; Physical therapy;
Keywords: مشخصات حسی; Indigenous strains; Starter culture; Traditional meat products; Dry sausage; Sensory profile
Keywords: مشخصات حسی; soft cheeses; pasteurization; sensory profile; Enterobacteriaceae; raw milk.
Keywords: مشخصات حسی; Radiofrequency heating; Vitamins; Glucosinolates; Acrylamide; Sensory profile;
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production
Keywords: مشخصات حسی; Durum wheat bread; Re-milled semolina; Quality control; Sensory profile; Texture; Volatile compounds;
Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
Keywords: مشخصات حسی; Aureobasidium pullulans; Cold-active pectinases; Malbec wine; Pre-fermentative cold maceration; Wine clarification; Sensory profile;
Children with ASD show links between aberrant sound processing, social symptoms, and atypical auditory interhemispheric and thalamocortical functional connectivity
Keywords: مشخصات حسی; ASD; autism spectrum disorders; ADI-R; Autism Diagnostic Interview Revised; ADOS; Autism Diagnostic Observation Schedule; MRI; magnetic resonance imaging; HG; Heschl's Gyrus; IQ; intelligence quotient; SP; Sensory Profile; SRS; Social Responsiveness Sca
Influence of freezing, pasteurization and maturation on Tiúba honey quality
Keywords: مشخصات حسی; Native bees; Preservation; Sensory profile; Acceptance;
Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling
Keywords: مشخصات حسی; Green table olives; Aroma; Sensory profile; SPME-GC-MS; Chemometrics;
Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines
Keywords: مشخصات حسی; Sensory profile; Flavor lexicon; Alvarinho; Arinto; Loureiro; Second-order factor analysis;
Improvement of Verdejo white wines by contact with oak chips at different winemaking stages
Keywords: مشخصات حسی; Volatile composition; Sensory profile; Verdejo wines; Oak chips; Alcoholic fermentation;
Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
Keywords: مشخصات حسی; Short ripened cheese; Adjunct culture; Volatile compounds; Sensory profile; Micrococcaceae; Yarrowia lipolytica;
Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves
Keywords: مشخصات حسی; Stinging nettle leaves; Sensory profile; Aroma; Flavour; Infusion cycles; Total colour difference; Oven-dried;
Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre â Effects on sensory quality and subjective appetite sensations
Keywords: مشخصات حسی; Pork; Sensory profile; Satiety; Meat; Protein; Meatballs; Nutritional claims;
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment
Keywords: مشخصات حسی; Beef; Expert evaluation; Sensory profile; PLS-DA; Grading system
DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils
Keywords: مشخصات حسی; Diversity; Olea europaea; Fatty acid; Sensory profile; Biophenol; SSR markers
The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus
Keywords: مشخصات حسی; Entire male pigs; Boar taint; Consumer study; Tenderness; Central location test; Home use test; Sensory profile
Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile
Keywords: مشخصات حسی; Basil; Essential oil; Sensory profile; Gene bank; Multiple factor analysis (MFA)
The effect of oxcarbazepine in peripheral neuropathic pain depends on pain phenotype: A randomised, double-blind, placebo-controlled phenotype-stratified study
Keywords: مشخصات حسی; Neuropathic pain; Pharmacological management; Pain phenotype; Sensory profile; Oxcarbazepine;
Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes
Keywords: مشخصات حسی; Wine; American grapes; Sensory profile; Consumer test; Physicochemical analyses;
Sensory profiles of children born < 30 weeks' gestation at 2 years of age and their environmental and biological predictors
Keywords: مشخصات حسی; Sensory processing; Preterm infant; Child development; Sensory profile;
Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions
Keywords: مشخصات حسی; Rooibos; Aspalathus linearis; Herbal tea; Steam pasteurization; Sensory profile; Aspalathin;
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese
Keywords: مشخصات حسی; autochthonous cow breed; artisanal cheesemaking; fatty acid; sensory profile;
Treatment of neuropathic pain with the capsaicin 8% patch: Quantitative sensory testing (QST) in a prospective observational study identifies potential predictors of response to capsaicin 8% patch treatment
Keywords: مشخصات حسی; Peripheral neuropathic pain; Quantitative sensory testing; Capsaicin 8% patch; Sensory profile
Sensory quality and compositional characteristics of blackcurrant juices produced by different processes
Keywords: مشخصات حسی; Astringency; Blackcurrant; Fruit acids; Juice processing; Phenolic compounds; Sensory profile; Sugars
Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context
Keywords: مشخصات حسی; Descriptive sensory analysis; Sensory profile; Free comments method; Chi-square per cell; Method comparison; Wines
Atypical sensory processing in adolescents with an autism spectrum disorder and their non-affected siblings
Keywords: مشخصات حسی; Autism spectrum disorder; Adolescents; Siblings; Sensory profile; Intermediate phenotype