Keywords: شروع کننده; Kimchi; Metabolomics; Starter; Fermentation; Microbial community;
مقالات ISI شروع کننده (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: شروع کننده; performance; calf; starter; mixed-effects model;
Keywords: شروع کننده; calf; lactose; starter; volatile fatty acids; ruminal pH;
Keywords: شروع کننده; Calf; Crude protein; Milk feeding; Starter;
Keywords: شروع کننده; dairy calf; starter; forage; feed intake; rumen acidosis;
Keywords: شروع کننده; Coagulase-negative staphylococci; Starter; Safety assessment; Technological property; Staphylococcus succinus; Volatile compounds; Meju; Doenjang
Keywords: شروع کننده; aOR; adjusted odds ratio; CI; confidence interval; CMR; cardiovascular magnetic resonance; CRT; cardiac resynchronization therapy; HF; heart failure; FT; feature-tracking; LGE; late gadolinium enhancement; LMA; latest mechanical activation/latest mechanic
Keywords: شروع کننده; Starter; Lactococcus lactis; Streptococcus thermophilus; Ewe's raw milk cheese; Sensory characteristics; Manufacturing conditions
Keywords: شروع کننده; calf-human interaction; higher plane of milk replacer nutrition; starter; water intake;
Keywords: شروع کننده; CI; confidence interval; CRT; cardiac resynchronization therapy; CRT-D; cardiac resynchronization therapy-defibrillator; EG; echocardiography guided; HF; heart failure; HR; hazard ratio; ICD; implantable cardioverter-defibrillator; ICM; ischemic cardiomyo
Keywords: شروع کننده; Table olives; Lactic acid bacteria; Molecular identification; Starter; Probiotic potential;
Keywords: شروع کننده; efficiency; intake; starter;
Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle
Keywords: شروع کننده; Pickle; Nitrite; Lactobacillus brevis; Degradation; Starter;
Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity
Keywords: شروع کننده; Benzaldehyde (PubChem CID: 240); Adjunct; Starter; Cheese; Autolysis; Ripening; Aroma;
Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
Keywords: شروع کننده; Suanyu; Staphylococcus xylosus; Starter; Proteolytic activity; Amino acid decarboxylase; Sensory;
The anti-allergic activity of Lactobacillus plantarum L67 and its application to yogurt
Keywords: شروع کننده; allergy; bisphenol A; Lactobacillus plantarum L67; starter;
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
Keywords: شروع کننده; AHA; American Heart Association; C; control; Ct; threshold cycle; Cu; curd; C7d; C cheese ripened for 7 days at 4 °C; F; functional; FAMEs; fatty acid methyl esters; F7d; F cheese ripened for 7 days at 4 °C; HPLC; high-pressure liquid chromatography
Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation
Keywords: شروع کننده; Caper berries; Fermentation; Starter; Lactobacillus;
Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development
Keywords: شروع کننده; Jeotgal; Staphylococcus equorum; Starter; Safety assessment; Technological property; Salt tolerance
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
Keywords: شروع کننده; Streptococcus thermophilus; Yoghurt; Fingerprinting; PFGE; Starter;
Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters
Keywords: شروع کننده; White-brined cheese; Teleme; Volatile; Starter; Milk;
Developing an algorithm for triad design
Keywords: شروع کننده; Compatible factorization; Triad design; Starter;
Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats' milk cheese
Keywords: شروع کننده; Goat's milk cheese; Technological characterization; Geotrichum candidum; Starter;
Yeasts in table olive processing: Desirable or spoilage microorganisms?
Keywords: شروع کننده; Probiotic microorganisms; Spoilage; Starter; Table olives; Technological applications; Yeasts
Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese
Keywords: شروع کننده; Swiss cheese; Ripening; RT-qPCR; Gene expression; Lactic acid bacteria; Starter
Influence of starter protein content on growth of dairy calves in an enhanced early nutrition program1
Keywords: شروع کننده; calf; growth; milk replacer; starter;
CASE STUDY: Effect of high- and low-cereal-grain starters on straw intake and rumen development of neonatal Holstein calves
Keywords: شروع کننده; Bedding; Calf; rumen development; starter; straw;
Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives
Keywords: شروع کننده; Naturally green olives; Starter; Fermentation; GTG5 Rep-PCR; Lactobacillus pentosus; Lactobacillus plantarum; Candida diddensiae
Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage
Keywords: شروع کننده; Lactobacillus plantarum; Starter; Nham; Fermented sausage; Transformation; Green fluorescent protein (GFP); Restriction fragment length polymorphism (RFLP)
Effects of changing the essential and functional fatty acid intake of dairy calves
Keywords: شروع کننده; fatty acid; calf; starter
Effects of corn processing, particle size, and diet form on performance of calves in bedded pens
Keywords: شروع کننده; corn; processing; starter; calf
Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
Keywords: شروع کننده; Cheese; Starter; Lactobacillus plantarum; Citrate; Aspartate; Asparaginase; Asparagine
Effects of the Amount of Chopped Hay or Cottonseed Hulls in a Textured Calf Starter on Young Calf Performance
Keywords: شروع کننده; calf; fiber; roughage; starter
Effects of Feeding Different Carbohydrate Sources and Amounts to Young Calves
Keywords: شروع کننده; calf; carbohydrate; starter; digestible fiber
A few more Kirkman squares and doubly near resolvable BIBDs with block size 3
Keywords: شروع کننده; 05B07Kirkman square; Doubly resolvable; Doubly near resolvable; Starter; Adder; Frame
Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control
Keywords: شروع کننده; Geotrichum candidum; Starter; Freezing; Nucleation; Stress; Cryopreservation
Soymilk as a Novel Milk Replacer to Stimulate Early Calf Starter Intake and Reduce Weaning Age and Costs
Keywords: شروع کننده; calf; soymilk; starter; weaning
Effect of Fiber Level and Physical Form of Starter on Growth and Development of Dairy Calves Fed No Forage
Keywords: شروع کننده; calves; starter; physical form; fiber level; daily gain;
Effects of Changing the Fatty Acid Composition of Calf Starters
Keywords: شروع کننده; calf; fatty acid; starter;
Protein Concentrations for Starters Fed to Transported Neonatal Calves
Keywords: شروع کننده; calves; protein; starter;
Parameter selection in the Green’s function parabolic equation
Keywords: شروع کننده; Parameter; Parabolic equation; Starter
Isolating lactic starter cultures with antimicrobial activity for sourdough processes
Keywords: شروع کننده; Antimicrobial activity; Lactic acid bacteria; Sourdough; Starter
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation
Keywords: شروع کننده; Marcha; Starter; Alcoholic beverages; Yeasts;
Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening
Keywords: شروع کننده; White cheese; starter; Lactococcus; ripeningEtOH-i, ethanol-insoluble; EtOH-s, ethanol-soluble; FAA, free amino acids; HCA, hierarchical cluster analysis; PCA, principal component analysis; PTA-SN, 5% phosphotungstic acid-soluble nitrogen; RP-HPLC, revers