Keywords: ادویه ها; Food irradiation; Low energy electron beam; Radiation microbiological decontamination; Spices;
مقالات ISI ادویه ها (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: ادویه ها; Bananas; Fish; Meat; Milk; Olive oil; Spices;
Keywords: ادویه ها; Food industry; Fraud; Quality; Spices;
Keywords: ادویه ها; Herbs; Spices; Vegetables; School lunch; Acceptance; Liking; Adolescents; Sensory attributes;
Keywords: ادویه ها; Spices; Orbitrap; High resolution mass spectrometry; Variable data independent acquisition (vDIA); Screening detection limit;
Keywords: ادویه ها; PAHs; GC-MS/MS; Dried herbs; Spices;
Keywords: ادویه ها; Pyrrolizidine alkaloids; Herbal infusion; Teas; Salads; Spices; Transfer rate; UHPLC-MS/MS;
Keywords: ادویه ها; Vegetable; Seasoned; Selection; Cafeteria; Herbs; Spices;
Keywords: ادویه ها; Control measures; Fraud; Fraud mitigation; Fraud indicators; Motivations; Opportunities; Spices; Vulnerability;
Keywords: ادویه ها; Kitchen waste; Spices; Biomethanation; Gompertz kinetic model; Antimicrobial effects;
Keywords: ادویه ها; AMPK; 5â² adenosine monophosphate-activated protein kinase; AGE; advanced glycation end-product; BP; blood pressure; CE; cinnamon extracts; CP; cinnamon polyphenols; DM; diabetes mellitus; eNOS; endothelial nitric oxide synthase; FBG; fasting blood gluco
Keywords: ادویه ها; Lactic acid bacteria; Weissella spp.; Spices; Dried onion; Garlic powder
Keywords: ادویه ها; Spices; Fruits; Cooked hams; Lipid oxidation; Protein oxidation
Keywords: ادویه ها; Ethnobotanical survey; Culinary; Herbs; Medicinal plants; Spices
Keywords: ادویه ها; Androstenone; Sausage; Sensory perception; Boar taint; Smoke; Spices
Keywords: ادویه ها; Rabbit; Herbs; Spices; Performance; Meat quality
Keywords: ادویه ها; Glycation; Herbs; Spices; Glucose; Fructose; Antioxidant; Phytochemical
Keywords: ادویه ها; Antioxidant activity; Antibacterial activity; Spices; Edible film; Probabilistic neural network model
Keywords: ادویه ها; Spices; Edible film; Shelf life extension; Predictive statistical modeling; Food microbiologyTBARS, Thiobarbituric acid reactive substance; PV, Peroxide value; PO, Protein oxidation; TVC, Total viable count; PM, Pseudomonads; LAB, Lactobacilli; EB, Entero
Keywords: ادویه ها; Extra virgin olive oil; Flavouring method; Infusion method; Malaxation; Spices;
Keywords: ادویه ها; History; Food; Medicine; Antiquity; Galen; Spices;
Keywords: ادویه ها; chrzan; etnografia; jakoÅÄ Å¼ywnoÅci; przyprawy; medycyna ludowa; Horseradish; Ethnography; Food quality; Spices; Folk medicine;
Keywords: ادویه ها; Cronobacter; Spices; Herbs; Microbiological quality
Keywords: ادویه ها; Food composition; Food analysis; Culinary herbs; Phylloquinone; Seasonings; Spices; Vitamin K; Nutrient databases
Keywords: ادویه ها; Anticancer; Spices; Telomerase inhibitor; Telomeric repeat amplification protocol
Keywords: ادویه ها; Food powders; Powder mixing; Powder flow; Spices; Mixture quality; Water activity
Keywords: ادویه ها; Bacterial endospores; Salmonella; Atmospheric pressure plasma jet; Spices; Decontamination; Quality
Keywords: ادویه ها; Archaeology; Spices; Trade; Quseir al-Qadim; Globalization; Materiality;
Keywords: ادویه ها; Herbs; Spices; Fingerprinting; Marker quantitation; Separative method (multiple head space-solid phase microextraction-gas chromatography-Mass Spectrometry); Non-separative method (multiple head space-solid phase microextraction-mass spectrometry);
Keywords: ادویه ها; 2,3-Dideoxyglucosides; Spices; Phenols; Terpene alcohols; Synthesis; Antibacterial;
Keywords: ادویه ها; In-line extraction; Micro-matrix solid-phase dispersion; Sudan dyes; Spices;
Keywords: ادویه ها; Spices; Ionic liquid; Food; Ion chromatography
Keywords: ادویه ها; Spices; Antifungal; Turmeric; Curcuminoids; Nutmeg; Neolignans; Plant pathogens
Keywords: ادویه ها; Spices; Phenolic compounds; Antioxidant capacity; Photochemiluminescence; Cyclic voltammetry;
Keywords: ادویه ها; Gamma-irradiation; Modified atmosphere packaging; Spices; Essential oil; Spice quality;
Keywords: ادویه ها; Yogurts; Probiotics; Spices; Antioxidant activity; Flavour;
Keywords: ادویه ها; Margarine; Spices; Sodium; Sensory analysis; Phenolic compounds;
Keywords: ادویه ها; AFB1; aflatoxin B1; OTA; ochratoxin A; LB; lower bound; MB; medium bound; UB; upper bound; HCC; hepato cellular carcinoma; BW; body weight; TDI; tolerable daily intake; PTDI; provisional tolerable daily intake; PMTDI; provisional maximum tolerable daily i
Keywords: ادویه ها; Culinary herbs; Spices; Polyphenols; Rosemary; Thyme; Oregano; Cinnamon; Bay; Cumin; LC-ESI-LTQ-Orbitrap;
Keywords: ادویه ها; Food analysis; Food composition; Total, soluble, insoluble oxalate; Spices; Palak; Saak; Saak bhaji; Antinutrients; Food processing; Food safety;
Keywords: ادویه ها; Hypothermia; Core body temperature; Thermogenesis; Spices;
Restricted access supramolecular solvents for the simultaneous extraction and cleanup of ochratoxin A in spices subjected to EU regulation
Keywords: ادویه ها; Restricted access materials; Supramolecular solvents; Ochratoxin A; Spices; Liquid chromatography-fluorescence detection;
Ocimum tenuiflorum L. and Ocimum basilicum L., two spices of Lamiaceae family with bioactive essential oils
Keywords: ادویه ها; Essential oils; Candida albicans; Ocimum spp.; Bioactive compounds; Spices;
Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters
Keywords: ادویه ها; Children; Vegetables; Eating behaviors; Herbs; Spices; 6-n-Propylthiouracil;
Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review
Keywords: ادویه ها; EPR; ESR; Food irradiation; Herbs; Spices; Fruits;
Optimization of multi-residue method for targeted screening and quantitation of 243 pesticide residues in cardamom (Elettaria cardamomum) by gas chromatography tandem mass spectrometry (GC-MS/MS) analysis
Keywords: ادویه ها; Multi-residue method; QuEChERS; Pesticide residues; Spices; Cardamom; GC-MS/MS;
Phytochemicals of herbs and spices: Health versus toxicological effects
Keywords: ادویه ها; Phytochemicals; Herbs; Spices; Toxicological effects; Health effects;
Sequence-related amplified polymorphism (SRAP) markers based genetic diversity analysis of cumin genotypes
Keywords: ادویه ها; Cumin; DNA marker; Diversity; Spices; SRAP;
Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper (Capsicum annum L.) flakes by microwave-combined cold plasma treatment
Keywords: ادویه ها; Nonthermal treatment; Spices; Particle size; Water activity; Spore inactivation;
Development of lateral flow immunoassay for rapid control and quantification of the presence of the colorant Sudan I in spices and seafood
Keywords: ادویه ها; Sudan I; Food colorants; Seafood; Spices; Lateral flow immunoassay; Gold nanoparticles;