Keywords: پنیر نرم; consumer acceptability; free-choice profile; soft cheese; grape skin powder;
مقالات ISI پنیر نرم (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: پنیر نرم; Soft cheese; Black cumin oil; Food borne pathogens; Antibacterial
Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat
Keywords: پنیر نرم; Biopreservation; Lactic acid bacteria; Lactobacillus; Antagonism; Soft cheese; Chicken meat;
European validation of a real-time PCR-based method for detection of Listeria monocytogenes in soft cheese
Keywords: پنیر نرم; Validation; Listeria monocytogenes; Real time PCR; ISO 11290-1:1996+Amd.1:2004; Soft cheese; Artificial contamination
Quantitative detection of Listeria monocytogenes in raw milk and soft cheeses: Culture-independent versus liquid- and solid-based culture-dependent real time PCR approaches
Keywords: پنیر نرم; Listeria monocytogenes; Most Probable Number (MPN); Real time PCR; Raw milk; Soft cheese;
Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making
Keywords: پنیر نرم; Carnobacterium maltaromaticum; Soft cheese; Bacterial interaction; Psychrobacter; Listeria monocytogenes;
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
Keywords: پنیر نرم; Probiotics; NSLAB; Lactobacillus plantarum; Lactobacillus paracasei; Soft cheese;
Inactivation of Mycobacterium paratuberculosis and Mycobacterium tuberculosis in fresh soft cheese by gamma radiation
Keywords: پنیر نرم; Mycobacteria; Tuberculosis; Irradiation; Soft cheese
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses
Keywords: پنیر نرم; nonstarter lactobacilli; flavor compound; soft cheese;
The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure
Keywords: پنیر نرم; Listeria monocytogenes; high pressure; Camembert; soft cheese; raw milk
A Probiotic, Lactobacillus fermentum ME-3, Has Antioxidative Capacity in Soft Cheese Spreads with Different Fats
Keywords: پنیر نرم; Lactobacillus fermentum ME-3; fatty acid; soft cheese; volatile compound;
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Keywords: پنیر نرم; Soft cheese; Structure; Fluorescence; Identification
The effects of salt and pH stress on the growth rates of persistent strains of Listeria monocytogenes collected from specific ecological niches
Keywords: پنیر نرم; Listeria monocytogenes; Soft cheese; Salt and pH stress; RSM; Persistent strains; Adapted strains
Contribution of Geotrichum candidum to the proteolysis of soft cheese
Keywords: پنیر نرم; Geotrichum candidum; Proteolysis; Soft cheese; Lactococcus lactis
Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS–NIR spectroscopy
Keywords: پنیر نرم; Soft cheese; Visible–near infrared; Mid infrared; Chemometry; Concatenation
Prevalence and characterization of Listeria monocytogenes isolated from soft cheese
Keywords: پنیر نرم; Listeria monocytogenes; Isolation; Characterization; Soft cheese;
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics-relationships with rheology properties
Keywords: پنیر نرم; Soft cheese; Fluorescence; Infrared; Rheology; Structure; Chemometrics;