Keywords: نیروی برشی; Raman spectroscopy; Non-invasive; Sheep meat; Shear force; Cooking loss;
مقالات ISI نیروی برشی (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: نیروی برشی; Pressure ulcer; Bony prominence; Shear force; Undermining lesion;
Keywords: نیروی برشی; Biomechanical model; Tractor; Seat; Compressive force; Shear force
Keywords: نیروی برشی; SICM; SECM; Shear Force; Scanning Ion Conductance Microscopy; Scanning Electrochemical Microscopy
Keywords: نیروی برشی; Electrochemistry; Shear Force; Nanoelectrode; scanning electrochemical microscopy (SECM)
Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12â¯months
Keywords: نیروی برشی; Frozen storage duration; Lipid oxidation; Physical analyses; Santa Inês; Shear force;
Association of CAST2, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattle
Keywords: نیروی برشی; Calpain complex; Shear force; HSPs; RT-qPCR;
The impact of oestradiol only hormone growth promotants (HGPs) on the eating quality of pasture finished steer carcasses
Keywords: نیروی برشی; Beef eating quality; Consumer sensory scores; Tenderness; Shear force; Calpastatin activity;
Towards a better understanding on aggregation behavior of CeO2 nanoparticles in different natural waters under flow disturbance
Keywords: نیروی برشی; CeO2 nanoparticles; Natural waters; Shear force; Aggregation behavior; Aggregation mechanism;
Physical quality attributes of male and female wild fallow deer (Dama dama) muscles
Keywords: نیروی برشی; Colour; Cooking loss; Drip loss; pH; Tenderness; Shear force; Venison;
Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating
Keywords: نیروی برشی; Dry cured meat; Pastirma; Chitosan; Edible coating; Shear force;
Finger forces in fastball baseball pitching
Keywords: نیروی برشی; Baseball; Resultant force; Shear force; Spin; Grip; Ball speed;
On lap shear strength of friction stir spot welded AA6061 alloy
Keywords: نیروی برشی; Friction stir spot welding; Tool profile; Shear force; Failure; Strain; Temperature;
Study on the Thermal Stress Distribution of Crystalline Silicon Solar Cells in BIPV
Keywords: نیروی برشی; BIPV; analytic model; crystalline silicon solar cell; shear force; stress distribution
Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
Keywords: نیروی برشی; Coring method; Shear force; Tenderness; Instrumentation
Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions
Keywords: نیروی برشی; LTLT; Combi steamer; Pork; Color; Shear force; Thermal inactivation;
Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum
Keywords: نیروی برشی; Shear force; Meat quality assessment; Lamb; Raman spectroscopy
The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product
Keywords: نیروی برشی; Functional meat properties; Meat quality; Turkey; Smoked meat product; PSE; pale, soft, and exudative; RH; relative humidity; WHC; water holding capacity; Wi; initial weight; Wf; final weight; SF; shear force;
Determining the drying degree and quality of chicken jerky by LF-NMR
Keywords: نیروی برشی; LF-NMR; Jerky; Drying degree; Water mobility; Transverse relaxation; Signal per mass; Shear force
Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed
Keywords: نیروی برشی; Bos indicus; Proteomics; Shear force; Tenderness;
Influence of shear force on floc properties and residual aluminum in humic acid treatment by nano-Al13
Keywords: نیروی برشی; Shear force; Floc characterization; Residual Al; Al13 polymer.;
Mutations in calpastatin and μ-calpain are associated with meat tenderness, flavor and juiciness in Hanwoo (Korean cattle): Molecular modeling of the effects of substitutions in the calpastatin/μ-calpain complex
Keywords: نیروی برشی; CAST; CAPN1; Tenderness; Shear force; Intramuscular fat; Hanwoo
Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging
Keywords: نیروی برشی; Sensory analysis; Warner-Bratzler; Shear force; Near-infrared hyperspectral imaging; Successive projections algorithm;
Comparative study of floc characteristics with titanium tetrachloride against conventional coagulants: Effect of coagulant dose, solution pH, shear force and break-up period
Keywords: نیروی برشی; Coagulation-flocculation; Titanium tetrachloride; Floc characteristics; Solution pH; Shear force; Break-up period;
Evaluation of the ultimate strength of R.C. rectangular columns subjected to axial force, bending moment and shear force
Keywords: نیروی برشی; Rectangular cross-section; Shear force; Axial force; Bending moment; Reinforced concrete;
Effects of dissolved oxygen level on rapamycin production by pellet-form of Streptomyces hygroscopicus
Keywords: نیروی برشی; Dissolved oxygen; Rapamycin; Shear force; Pellet; Morphology
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head
Keywords: نیروی برشی; Shear force; Tenderometer; Lloyd texture analyser; Beef; Lamb
Quantifying the effects of external shear loads on arterial and venous blood flow: Implications for pressure ulcer development
Keywords: نیروی برشی; Shear force; Pressure ulcer; Phase-contrast imaging; Pressure sore
CFD analysis of the turbulent flow in baffled shake flasks
Keywords: نیروی برشی; Shake flask; Hydrodynamics; Mass transfer; Mixing; Shear force; Power consumption
Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins
Keywords: نیروی برشی; Lamb; Colour; Age; Modified atmosphere packaging; Myoglobin; Shear force
Effects of sub-minimum inhibitory concentrations of antimicrobial agents on Streptococcus mutans biofilm formation
Keywords: نیروی برشی; Streptococcus mutans; Sub-minimum inhibitory concentration; Sub-MIC; Biofilm; Quorum sensing; Shear force
Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts
Keywords: نیروی برشی; Beef; Bos indicus; Bos taurus; Shear force; Cooking loss
Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality
Keywords: نیروی برشی; Suckling lambs; Chilling treatment; Sarcomere length; Shear force; Microbiological carcass quality;
A numerical simulation of shear forces and torques exerted by large-amplitude internal solitary waves on a rigid pile in South China Sea
Keywords: نیروی برشی; Internal solitary waves; Rigid pile; Shear force; Torque; South China Sea
The role of hydrodynamic conditions and pH on algal-rich water fouling of ultrafiltration
Keywords: نیروی برشی; Membrane fouling; Algal-rich water; Aeration; Shear force; pH
A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton
Keywords: نیروی برشی; Carcass; yield; Colour; pH; Sensory analysis; Shear force;
Effects of increase modes of shear force on granule disruption in upflow anaerobic reactors
Keywords: نیروی برشی; Disruption; Granule; Sludge washout; Shear force; Upflow anaerobic reactor
Shear force measurements on low- and high-stiffness posterior fusion devices
Keywords: نیروی برشی; Spine; Low-stiffness implants; Shear force; Load-sharing; Calibration
Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups
Keywords: نیروی برشی; Beef; Tenderness; Muscles; Achilles- and pelvic suspension; Sarcomeres; Shear force;
Interaction of dietary vitamin D3 and sunlight exposure on B. indicus cattle: Animal performance, carcass traits, and meat quality
Keywords: نیروی برشی; Calcium; Nellore; Shade; Shear force; Tenderness; Ultraviolet radiation;
The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef
Keywords: نیروی برشی; Cull cows; Skeletal separation; Moisture enhancement; Calcium ascorbate; Tenderness; Shear force;
Influence of effluent recirculation on the performance of Anammox process
Keywords: نیروی برشی; Anammox; Effluent recirculation; Recirculation ratio; Shear force; Granular sludge
Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork
Keywords: نیروی برشی; Shear force; Marbling; Transcriptomics; Calpastatin; Proteasome; Fatty acid;
Tenderness of pre- and post rigor lamb longissimus muscle
Keywords: نیروی برشی; Lamb; Pre rigor; Tenderness; pH; Cooking loss; Sarcomere length; Shear force
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
Keywords: نیروی برشی; Cattle; M. longissimus thoracis; Sarcomere length; Intramuscular fat; Shear force; Compression
Microbial behaviors involved in cake fouling in membrane bioreactors under different solids retention times
Keywords: نیروی برشی; Extracellular polymeric substances; Flux; Membrane fouling; PCR-DGGE; Shear force;
Effects of non-flat contact and interference on self-assembled monolayers under sliding friction
Keywords: نیروی برشی; SAM; Nanotribology; Sliding friction; Tilt angle; Normal force; Shear force;
Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork
Keywords: نیروی برشی; Shear force; Cathepsin B + L; Heat-soluble collagen; LTLT; Slaughter pigs; Sows
Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times
Keywords: نیروی برشی; Beef; Modified atmosphere packaging; Shear force; Sensory qualities; Colour; Protein oxidation
Vacuum skin pack of beef - A consumer friendly alternative
Keywords: نیروی برشی; Skin pack; MAP; Vacuum packaging; M. longissimus dorsi; Shear force; Sensory analysis;