Keywords: اسفناج; Modified atmosphere container; Respiration; Temperature fluctuation; Spinach; Hypobaric storage;
مقالات ISI اسفناج (ترجمه نشده)
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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: اسفناج; Spinach; Microbial community; Chlorine washing; Storage; 16S rDNA amplicon sequencing;
Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system
Keywords: اسفناج; Spinach; Soluble oxalate; Calcium salts; pH;
Keywords: اسفناج; Human norovirus; Thermal inactivation; Spinach; Propidium monoazide; Ethidium monoazide;
Keywords: اسفناج; Vegetables; Spinach; Cadmium; Horticulture; Food safety;
Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves
Keywords: اسفناج; DCPIP; 2,6-dichlorophenolindophenol; DHA; l-dehydroascorbic acid; DKG; diketo-l-gulonate; HVPE; high-voltage paper electrophoresis; OxT; oxalyl-l-threonate; Vitamin C; Spinach; Salad leaves; Washing; Post-harvest storage; Chlorine; Oxalic acid;
Keywords: اسفناج; Lutein; β-Carotene; Spinach; Asia salads; Domestic heat treatments; Release from matrix;
Keywords: اسفناج; Spinach; Hot air drying; Drying rate; Physiological activity; Cell membrane stability; Fv/Fm;
Keywords: اسفناج; Modified atmosphere; Gas diffusion tube; Timed control; Blueberry; Spinach
Keywords: اسفناج; Solid phase microextraction (SPME); PDMS-modified coating; Analysis in vegetables; Tomato; Carrot; Spinach; Gas chromatography–mass spectrometry
Keywords: اسفناج; Intense pulsed light; Spinach; Microbial stability; Antioxidant capacity; Polyphenolic content; Colour
Keywords: اسفناج; Carbonaceous amendments; Free amino acids; Contamination; Trace elements; Spinach; Mustard;
Keywords: اسفناج; Membrane filtration method; Pesticide analysis; Purification characteristics; Interference materials; Spinach;
Keywords: اسفناج; Acid extraction; Water extraction; Spinach; Oxalate; pH; Temperature; Time;
Keywords: اسفناج; Chlorine dioxide gas; Spinach; Tomato; Escherichia coli O157:H7; Salmonella Typhimurium; Listeria monocytogenes
Keywords: اسفناج; Chlorine dioxide gas; Spinach; Escherichia coli O157:H7; Salmonella Typhimurium; Listeria monocytogenes;
Keywords: اسفناج; Spinach; Chlorophyll stabilization; Zn-chlorophyll derivatives; Enzyme-assisted extraction; Pectinex Ultra SP-L;
Keywords: اسفناج; Ultrasonic extraction; Spinach; DPPH; Flavonoids; Antioxidant activity;
Keywords: اسفناج; Spinach; Non-isothermal frozen storage; Vitamin C; Chlorophyll; Texture; Sensory; Shelf life
Keywords: اسفناج; Oilseed meals; Nitrogen fertilizers; Lettuce; Chard; Spinach; GHG emissions
Keywords: اسفناج; Vitamin; Heating; Vegetable; Oxidation; Spinach; Green bean; Kinetics;
Keywords: اسفناج; Folate fortification; Bread; Swiss chard; Spinach; H4-folate; tetrahydrofolate; 5-CH3-H4-folate; 5-methyl tetrahydrofolate;
Keywords: اسفناج; Salmonella; Spinach; Persistence; Biofilm;
Keywords: اسفناج; Nitrate; Nitrite; Ascorbic acid; Light intensity; Spinach; Spinacia oleracea L.;
Keywords: اسفناج; Supercritical fluid extraction; Pressurized liquid extraction; Antioxidants; Phenolic diterpenes; Carotenoids; Spinach; Rosemary;
Keywords: اسفناج; Vitamin; Blanching; Heating; Freezing; Leaching; Sterilisation; Green beans; Spinach;
Keywords: اسفناج; Spinach; Cold stress; Sugars; Vitamins; GABA
Pre-harvest screening on-vine of spinach quality and safety using NIRS technology
Keywords: اسفناج; Spinach; Safety; Quality; Portable NIRS; In-situ analysis;
Evaluation of post-contamination survival and persistence of applied attenuated E. coli O157:H7 and naturally-contaminating E. coli O157:H7 on spinach under field conditions and following postharvest handling
Keywords: اسفناج; Spinach; E. coli O157:H7; Molecular detection; Natural contamination; Pathogen distribution; Produce safety;
“Green Smoothie Cleanse” Causing Acute Oxalate Nephropathy
Keywords: اسفناج; Oxalate; acute oxalate nephropathy (AON); Roux-en-Y gastric bypass (RYGB); juicing; acute kidney injury (AKI); acute renal failure; diet; spinach; weight-loss; kidney biopsy; moxifloxacin; crystal;
Evolution of microbial biosensor based on functional RNA through fluorescence-activated cell sorting
Keywords: اسفناج; Whole-cell; Biosensor; Aptamer; RNA; Spinach; FACS;
Bioaccessibility and decomposition of cylindrospermopsin in vegetables matrices after the application of an in vitro digestion model
Keywords: اسفناج; Cylindrospermopsin; Bioaccessibility; Decomposition products; Lettuce; Spinach;
Phage particles harboring antibiotic resistance genes in fresh-cut vegetables and agricultural soil
Keywords: اسفناج; Bacteriophages; Antibiotic resistance genes; Cropland; Lettuce; Cucumber; Spinach;
Molecular discrimination of Bacillus cereus group species in foods (lettuce, spinach, and kimbap) using quantitative real-time PCR targeting groEL and gyrB
Keywords: اسفناج; Bacillus cereus; Chaperonin protein; Topoisomerase; Lettuce; Spinach; Kimbap;
Identification of a dicot infecting mastrevirus along with alpha- and betasatellite associated with leaf curl disease of spinach (Spinacia oleracea) in Pakistan
Keywords: اسفناج; Chickpea chlorotic dwarf virus; Mastrevirus; Spinach; Cotton leaf curl Multan betasatellite; Cotton leaf curl Multan alphasatellite;
An optimized solvent extraction and characterization of unidentified flavonoid glucuronide derivatives from spinach by UHPLC-HR-QTOF-MS
Keywords: اسفناج; Spinach; UHPLC-HR-QTOF-MS; MRM; NMR; Glucuronide;
Simultaneous analysis of 310 pesticide multiresidues using UHPLC-MS/MS in brown rice, orange, and spinach
Keywords: اسفناج; Pesticide multiresidues; UHPLC-MS/MS; QuEChERS; brown rice; Orange; Spinach;
Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation
Keywords: اسفناج; Chlorine dioxide gas; UV-C radiation; Spinach; Tomato; Escherichia coli O157:H7; Salmonella typhimurium; Listeria monocytogenes;
Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)
Keywords: اسفناج; Spinach; Short time heating; Mechanical properties; Electrical impedance; Equivalent circuit model;
Detection of human immunodeficiency virus RNAs in living cells using Spinach RNA aptamers
Keywords: اسفناج; HIV-RNA; Aptamers; Spinach;
Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications
Keywords: اسفناج; Spinach; Fresh-cut; Ultraviolet irradiation (UV-B); Yellowing;
Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)
Keywords: اسفناج; Spinach; Lutein; Chlorophyll; Green extraction; Response surface methodology;
Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables
Keywords: اسفناج; Folate; 5-Methyltetrahydrofolate; Folate conjugase; Method evaluation; Di-enzyme treatment; HPLC; Spinach; Food composition; Food analysis;
Efficacy of post-harvest rinsing and bleach disinfection of E. coli O157:H7 on spinach leaf surfaces
Keywords: اسفناج; Escherichia coli O157:H7; Foodborne pathogens; Bacterial attachment; Disinfection; Produce; Spinach;
Intersexual differences in plant growth, yield, mineral composition and antioxidants of spinach (Spinacia oleracea L.) as affected by selenium form
Keywords: اسفناج; Spinach; Production; Selenium; Nitrates; Polyphenols; Chlorophyll;
Purification and properties of β-cyano-l-alanine synthase from Spinacia oleracea
Keywords: اسفناج; Spinacia oleracea; Chenopodiaceae; spinach; β-cyano-l-alanine synthase; cysteine synthase; enzyme purification; amino acid composition; l-cysteine; O-acetyl-l-serine; β-cyano-l-alanine; heterocyclic β-substituted alanines.;
Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants
Keywords: اسفناج; Biosurfactant; Sophorolipid; Thiamine dilauryl sulfate; Escherichia coli; Spinach;
Curli fimbriae are conditionally required in Escherichia coli O157:H7 for initial attachment and biofilm formation
Keywords: اسفناج; Escherichia coli O157:H7; Foodborne pathogen; Curli fimbriae; Attachment; Biofilm; Spinach; Plant; Produce; Stainless steel; Glass; Surface
Nitric oxide enhances the nitrate stress tolerance of spinach by scavenging ROS and RNS
Keywords: اسفناج; Spinach; Nitric oxide; Nitrate stress; S-Nitrosylation
Spinach 14-3-3 protein interacts with the plasma membrane H+-ATPase and nitrate reductase in response to excess nitrate stress
Keywords: اسفناج; Spinach; Nitrate stress; 14-3-3 protein; H+-ATPase; Nitrate reductase;