Keywords: من وایو هستم; TXRF; Soy sauce; ICP-MS; Trace elements; Risk assessment;
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Keywords: من وایو هستم; Soy sauce; Metabolic profiling; Fermentation; Constituent profile; Fermentation microbe; Lactic acid; Acetic acid; Ethanol; Tetragenococcus halophilus; Zygosaccharomyces rouxii;
Keywords: من وایو هستم; Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC-MS;
Keywords: من وایو هستم; Ethyl carbamate; Soy sauce; Exposure; Margin of exposure; Koreans;
Keywords: من وایو هستم; Soy sauce; Koji starter culture; Aspergillus oryzae; Macerating enzyme; Proteolytic activity;
Keywords: من وایو هستم; Soy sauce; Low-salt fermentation; Rapid fermentation; Total nitrogen content;
Keywords: من وایو هستم; Soy sauce; Citrus peel; Phenolic compounds; Organic acids; Antioxidant activity; Daidzin (PubChem CID: 107971); Glycitin (PubChem CID: 187808); Genistin (PubChem CID: 5281377); Daidzein (PubChem CID: 5281708); Glycitein (PubChem CID: 5317750); Genistein (
Compositional fingerprint of soy sauces via hydrophobic surface interaction
Keywords: من وایو هستم; Soy sauce; Soy protein; Hydrophobic self-assembled monolayer; Protein adsorption; Spectral ellipsometry; ATR-FTIR; X-ray reflectivity;
Keywords: من وایو هستم; Soy sauce; Metabolic profiling; Fermentation; Constituent profile; Fermentation microbe; Metabolomics; Tetragenococcus halophilus; Zygosaccharomyces rouxii;
Keywords: من وایو هستم; Soy sauce; Reduced-salt moromi fermentation; Starter cultures; Volatile flavor compounds; Biogenic amines;
Keywords: من وایو هستم; Irradiated ingredient; Identification; Thermoluminescence; Soy sauce; Pasteurization;
Keywords: من وایو هستم; Furan; Kinetics; Soy sauce; Selected ion flow tube-mass spectrometry (SIFT-MS)
Keywords: من وایو هستم; Amino acid sequence; Peptide; Separation; Soy sauce; Umami taste; Umami-enhancement
Keywords: من وایو هستم; Aryloxyphenoxy-propionate herbicides; Phosphonium based room temperature ionic liquids; Ionic liquid–dispersive liquid-liquid microextraction; Liquid chromatography; Soy sauce; Soy milk
Keywords: من وایو هستم; Food fermentation; Sourdough; Cheese; Soy sauce; Kokumi; Taste; Proteolysis;
Keywords: من وایو هستم; Soy sauce; Optimization; Fermentation
Keywords: من وایو هستم; Environment-friendly procedure; HPLC; Benzoic acid; Sorbic acid; Internal standard method; Soy sauce;
Keywords: من وایو هستم; Dimethyl phthalate; Indirect competitive chemiluminescent enzyme immunoassay; Liquor; Soy sauce;
Keywords: من وایو هستم; Furan; Soy sauce; Model system; Fermentation; Food additives;
Keywords: من وایو هستم; Soy sauce; SPME-GC-MS; Aroma-active components; OAV; Omission test;
Keywords: من وایو هستم; Soy sauce; Phospholipase; Lipids; Free fatty acid; Oxidative degradation; Flavour;
Keywords: من وایو هستم; Lipid oxidation; Antioxidant; Discoloration; Soy sauce;
Keywords: من وایو هستم; Soy sauce; SPME; GC-MS; Volatile compounds; PCA;
Keywords: من وایو هستم; Soy sauce; Koji-making; Microbial composition; Clone library;
Keywords: من وایو هستم; Ultrasound-assisted extraction; Sonication; Free-amino acid; Fermentation; Soy sauce
Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten
Keywords: من وایو هستم; Gluten; LC-MS; Vinegar; Soy sauce; Proteomics; Mass spectrometry; Fermented; Hydrolysed;
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
Keywords: من وایو هستم; Tianyou; Soy sauce; Wheat flour; Soybean; Aspergillus oryzae;
Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
Keywords: من وایو هستم; Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC-MS;
Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042
Keywords: من وایو هستم; Soy sauce; Aspergillus oryzae; Aspartyl aminopeptidase; Structural characteristics; Salt-tolerance mechanisms;
Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation
Keywords: من وایو هستم; W1/O/W2 double emulsion; Yeast encapsulation; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Soy sauce; Microbial antagonism;
Characteristics of fermented seasoning sauces using Tenebrio molitor larvae
Keywords: من وایو هستم; Tenebrio molitor larvae; Fermented sauce; Soy sauce; Ganjang; Soybean;
Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce
Keywords: من وایو هستم; Biogenic amine; Soy sauce; Ultra high performance liquid chromatography tandem mass spectrometry; Modified QuEChERS;
Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry
Keywords: من وایو هستم; LC-MS; Amadori products; Soy sauce; Maillard reaction;
Carbon dots coated with vitamin B12 as selective ratiometric nanosensor for phenolic carbofuran
Keywords: من وایو هستم; Carbon quantum dots; Ratiometric sensor; Energy transfer; Phenolic carbamates; Soy sauce;
Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast
Keywords: من وایو هستم; Soy sauce; 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone; Yeast; YNL134C; Furanone; Homofuraneol; Saccharomyces cerevisiae; Zygosaccharomyces rouxii;
Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce
Keywords: من وایو هستم; Ganjang-gejang; Raw ready-to-eat seafood; Soy sauce; Marination; Bacterial survival
Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis
Keywords: من وایو هستم; Soy sauce; 1H NMR; 13C NMR; Multivariate analysis; Metabonomics; PCA;
Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct
Keywords: من وایو هستم; Fluorescence resonance energy transfer (FRET); Tryptophan; o-Phthalaldehyde (OPA); Soy sauce; Flow-injection analysis (FIA);
Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
Keywords: من وایو هستم; Soy sauce; Salt-tolerant yeast; Meyerozyma (Pichia) guilliermondii; Glutaminase; Moromi;
An easy-to-use excimer fluorescence derivatization reagent, 2-chloro-4-methoxy-6-(4-(pyren-4-yl)butoxy)-1,3,5-triazine, for use in the highly sensitive and selective liquid chromatography analysis of histamine in Japanese soy sauces
Keywords: من وایو هستم; Histamine; Tyramine; Liquid chromatography; Excimer fluorescence derivatization; Soy sauce
Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage
Keywords: من وایو هستم; Murine norovirus-1; Hepatitis A virus; Raw crab; Soy sauce; NaCl;
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
Keywords: من وایو هستم; 1,2-Dicarbonyl compounds; Glyoxal; Methylglyoxal; Diacetyl; Coffee; Barley coffee; Soy sauce; In vitro digestion process; RP-HPLC-DAD; RP-HPLC-ESI-MS/MS;
Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling
Keywords: من وایو هستم; Soy sauce; Liquid chromatography/tandem mass spectrometry; Dipeptides; Sensory analysis; Multivariate analysis; Orthogonal projections to latent structures
Identification of Clostridium butyricum as the bacteria causing soy sauce explosion and leakage and its control using nisin
Keywords: من وایو هستم; Clostridium butyricum; Leakage; Nisin; Soy sauce; Swelling;
Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef
Keywords: من وایو هستم; Beef; Marination; Wine; Soy sauce; Salmonella; Listeria;
Tenderization effect of soy sauce on beef M. biceps femoris
Keywords: من وایو هستم; Biceps femoris; Marination; Soy sauce; Tenderization;
Koji - where East meets West in fermentation
Keywords: من وایو هستم; Koji; Malting; Soy sauce; Food fermentation; Starch-hydrolysing enzymes; Amylases; Modern biotechnology;
Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces
Keywords: من وایو هستم; Soy sauce; γ-Glutamyl-valyl-glycine; LC/MS/MS
Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
Keywords: من وایو هستم; Salt-tolerant yeasts; Soy sauce; Zygosaccharomyces rouxii; Pichia guilliermondii; Volatile flavor compounds; Moromi medium
Desalination of effluents with highly concentrated salt by nanofiltration: From laboratory to pilot-plant
Keywords: من وایو هستم; Iron dextran; Iminodiacetic acid; Soy sauce; NF270; Diafiltration