Keywords: کیفیت حسی; Near-infrared spectroscopy; Sensory quality; Green tea; Specific spectral region; Sensory-related chemical compounds;
مقالات ISI کیفیت 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: کیفیت حسی; Beef production; Beef quality; Concentrate supplementation; Compensatory growth; Grass silage; Sensory quality;
Keywords: کیفیت حسی; Fortification; Iodized table salt; Iodine retention; Sensory quality;
Keywords: کیفیت حسی; Boer goat; Chevon; Dietary energy; Sensory quality;
Keywords: کیفیت حسی; Ascorbic acid; Total phenol; Sensory quality; Chilling injury; Mold growth;
Keywords: کیفیت حسی; Punica granatum L; Fruit quality; Partial least squares; Non-destructive measurement; FT-NIR; Total phenolics; Vitamin C; Sensory quality;
Keywords: کیفیت حسی; Post-harvest washing; Wash water; Sensory quality; Lettuce; Cabbage; Chlorine;
Keywords: کیفیت حسی; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitin; Chitosan; Deacetylation degree; Chromatic characteristics; Phenolic compounds; Aroma compounds; Sensory quality;
Keywords: کیفیت حسی; Dry sausage; Cinnamon; Clove; Anise; Biogenic amine; Microorganism; Sensory quality;
Keywords: کیفیت حسی; Wheat bread; Salt; Volatiles; Sensory quality; 2-Phenylethanol (PubChem CID: 6054); 3-Methyl-1-Butanol (PubChem CID: 31260); 2-MethylButanal (PubChem CID: 7284); 3-MethylButanal (PubChem CID: 11552); Methional (PubChem CID: 18635); (E)-2-Nonenal (PubChem
Keywords: کیفیت حسی; Electrolyzed water; Broccoli sprouts; Microbial inactivation; Physicochemical characteristics; Sensory quality;
Keywords: کیفیت حسی; Beef quality grade; Surface texture feature; Sensory quality; Muscle bundle characteristics; Hanwoo;
Keywords: کیفیت حسی; Food choice; Gluten; Gluten-free diet; Interview; Qualitative research; Sensory quality;
Keywords: کیفیت حسی; High hydrostatic pressure; Murine norovirus-1; Cabbage Kimchi; Physicochemical quality; Sensory quality;
Keywords: کیفیت حسی; Acetic acid; Peracetic acid; Ultrasound; Salmonella enterica; Synergistic effect; Sensory quality;
Keywords: کیفیت حسی; Minimal processing; Microbial safety; Escherichia coli; Listeria innocua; Sensory quality; CA; Citric acid; SH; Sodium hypochlorite; FT; Fresh tissue; C; Control; Citric acid (PubChem CID: 311); Sodium hypochlorite (PubChem CID: 23665760);
Keywords: کیفیت حسی; Mango bars; Thermal treatment; High hydrostatic pressure; Volatiles; Microbial quality and safety; Sensory quality;
Keywords: کیفیت حسی; Marinating conditions; Organic acids; Spoilage microbiota; Sensory quality; Chicken fillets;
Keywords: کیفیت حسی; Fragaria x ananassa; Just-about-right scale; Acceptance test; Sensory quality; Frozen storage;
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas
Keywords: کیفیت حسی; Brewing water; Chemical components; Sensory quality; Antioxidant capacity; (â)-Epigallocatechin gallate (PubChem CID: 65064); Caffeine (PubChem CID: 2519); (â)-Epicatechin gallate (PubChem CID: 367141); (â)-Epigallocatechin (PubChem CID: 72277); (â
Keywords: کیفیت حسی; Green tea processing; Sensory quality; Image information; Neural network; Quality evaluation; Prediction model;
Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
Keywords: کیفیت حسی; Black tea; Visible-near infrared spectroscopy; Color; Sensory quality; Multivariate calibration;
Keywords: کیفیت حسی; Yellowfin tuna (Thunnus albacares); K value; Cooking quality; ATP-related compounds; Histamine; Sensory quality;
Keywords: کیفیت حسی; Stir fry chicken dices with hot chili; Gamma irradiation; Food safety; Sensory quality; Shelf stability
Keywords: کیفیت حسی; Chinese rice wine; Near infrared spectroscopy; Sensory quality; Nonlinear tools
Keywords: کیفیت حسی; Leafy greens; Microbial safety; Sensory quality; Optimization; Nonlinear programming
Keywords: کیفیت حسی; Diet supplementation; Lambs; Longissimus muscle; Sensory quality; Fatty acids
Keywords: کیفیت حسی; Fermented sausage; Shiitake stipes extract; Lipid oxidation; Pathogenic bacteria; Sensory quality
Keywords: کیفیت حسی; Inulin; Fructooligosaccharides; Gluten-free products; Bread; Technological properties; Sensory quality
Keywords: کیفیت حسی; Shelf-stable; Ready-to-eat; Radiation processing; Gamma irradiation; Traditional Indian bread; Sensory quality
Keywords: کیفیت حسی; Wheat; Physical properties; Sensory quality
Keywords: کیفیت حسی; X-ray irradiation; Microbial growth; Flue-cured tobacco; Chemical component; Sensory quality;
Keywords: کیفیت حسی; Heterocyclic aromatic amines; MeIQx; PhIP; β-Carbolines; Processed meat; Bacon; Pan-frying; Creatin(in)e; Sensory quality; IQ (PubChem CID: 53462); IQx (PubChem CID: 108354-47-8); MeIQ (PubChem CID: 62274); MeIQx (PubChem CID: 62275); 4,8-DiMeIQx (PubChe
Keywords: کیفیت حسی; Phenolics; Lipid oxidation; Microbial count; Sensory quality; Camel meat;
Keywords: کیفیت حسی; Bread aroma; Gluten-free bread; Volatiles; Sensory quality; Aroma precursors;
Keywords: کیفیت حسی; Consumers; Sensory quality; Olea europaea L.; Water stress; Manzanilla;
Keywords: کیفیت حسی; Bottle stoppers; Bottle aging; Phenolic compounds; Sensory quality;
Keywords: کیفیت حسی; Polysaccharides; Phenolic compounds; Red wines; Aging techniques; Sensory quality; Selected yeast strains;
Keywords: کیفیت حسی; Intermittent heat treatment; Cucumber; Sensory quality; Antioxidant enzymes; Heat transfer characteristics;
Keywords: کیفیت حسی; Compression strength; Cold storage; Sensory quality; “Durofel”
Keywords: کیفیت حسی; Fat reduction; Fat substitute; Sodium reduction; Fermented sausage; Sensory quality; Instrumental texture
Keywords: کیفیت حسی; Ractopamine; Immunocastration; Pork frankfurter; Instrumental quality; Sensory quality;
Keywords: کیفیت حسی; Cheddar cheese; sodium salt; texture; flavor; sensory quality;
Keywords: کیفیت حسی; Turkey meatballs; Antioxidants; Packaging method; Frozen storage; Lipid oxidation; Colour; Sensory quality;
Keywords: کیفیت حسی; Sensory quality; Quality brands; Attitudes; Expectations; Beliefs; Behavior;
Keywords: کیفیت حسی; Legumes; Lupinus albus; Lupin milk; Sensory quality; White soft cheese;
Keywords: کیفیت حسی; Extra virgin olive oil; Sensory quality; Panel test; Consumer test; Olive fruitiness intensity; Bitterness and pungency intensity;
Keywords: کیفیت حسی; Pork; Ageing; Sensory quality; Consumers;
Keywords: کیفیت حسی; Fat reduction; Fat substitute; Diacylglycerol; Fermented sausage; Sensory quality; Instrumental texture;
Keywords: کیفیت حسی; Combination of LcEWÂ +Â CaL; Microbial safety; Shelf life; Sensory quality; Pork meat;