Keywords: فرهنگ آغازین; Leuconostoc; Stress; Volatile profiles; Starter culture;
مقالات ISI فرهنگ آغازین (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: فرهنگ آغازین; Encapsulation; Lactic acid bacteria; Starter culture; Fermented foods;
Keywords: فرهنگ آغازین; cheese; interaction; starter culture; nonstarter lactic acid bacteria; metabolism;
Keywords: فرهنگ آغازین; Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique;
Keywords: فرهنگ آغازین; Lactic acid bacteria; Exopolysaccharide; Cereal-based foods; Probiotic; Starter culture;
Keywords: فرهنگ آغازین; Coffee; Inoculation methods; Starter culture; Volatile compounds;
Keywords: فرهنگ آغازین; Exocellular polysaccharides; Starter culture; Acid milk gelation; Rheology; Microstructure; Graininess;
Keywords: فرهنگ آغازین; Anthocyanins degradation kinetics; Cyanidin-3,5-di-O-glucoside; Lactobacillus; Red color; Starter culture; Mollar de Elche;
Keywords: فرهنگ آغازین; Coffee cupping; Coffee fermentation; qPCR; Saccharomyces cerevisiae; Starter culture;
Keywords: فرهنگ آغازین; Staphylococcus carnosus; Multilocus Sequence Typing (MLST) scheme; Sequence type (ST); Population structure; Starter culture; Genetic diversity;
Keywords: فرهنگ آغازین; Fermented sausage; Meat; Staphylococcus; Starter culture; Quality; Safety;
Keywords: فرهنگ آغازین; Acridine orange (PubChem CID: 62344); β-Mercaptoethanol (PubChem CID: 1567); Calcium chloride (PubChem CID: 24854); Imidazole (PubChem CID: 795); Sodium chloride (PubChem CID: 5234).; Soluble protein complexes; Heating; Yoghurt texture; Whey protein conc
Keywords: فرهنگ آغازین; Staphylococcus aureus; contamination routes; process analysis; barbecue cheese; starter culture;
Keywords: فرهنگ آغازین; Staphylococcus carnosus; Safety assessment; Antibiotic resistance; Biogenic amines; Haemolysis; Starter culture
Keywords: فرهنگ آغازین; Cheese analysis; Cheese composition; Chemical composition; Fatty acid analysis; PUFA; Cow; Sheep; Cheeses in a sack; Ripening time; Starter culture
Keywords: فرهنگ آغازین; Starter culture; Technological quality; Lipid oxidation; Sensory; Biogenic amine
Keywords: فرهنگ آغازین; Starter culture; High pressure; Cheese ripening;
Keywords: فرهنگ آغازین; Fermentation; Lactic acid bacteria; Quality parameters; Starter culture; Sourdough; Triticum durum genotypes; Volatile organic compounds;
Keywords: فرهنگ آغازین; Industrial application; Leuconostoc citreum; Sourdough; Starter culture; Typical bread; Weissella cibaria;
Keywords: فرهنگ آغازین; Fermented beef sausages; Escherichia coli O157; Salmonella Typhimurium; Listeria monocytogenes; Biogenic amine; Starter culture;
Keywords: فرهنگ آغازین; Food innovation; Know-how; Cultural aspects; Traditional foods; Starter culture; Quality
Keywords: فرهنگ آغازین; Soy sauce fermentation; Salt reduction; Indigenous yeast; Starter culture; Pathogenic bacteria; Volatile flavor;
Keywords: فرهنگ آغازین; biogenic amine; fermented fish sausage; som-fug; starter culture
Keywords: فرهنگ آغازین; Starter culture; Cassava; Bacteria; Yeasts; Indigenous fermented foods; Volatile compounds;
Keywords: فرهنگ آغازین; starter culture; bacteriophage; diversity; proteolytic activity;
Keywords: فرهنگ آغازین; Serro Minas cheese; Ripening; Enzyme activity; Yeast species; Starter culture;
Keywords: فرهنگ آغازین; Kefir; Peptide profiling; Bioactive peptides; Nano-ESI-LTQ-Orbitrap MS; Starter culture; Caseins
Keywords: فرهنگ آغازین; Kimchi; Lactic acid bacteria; Fermented sausage; Starter culture; Nitrate; Nitrite;
Keywords: فرهنگ آغازین; Biofilm; Fermentation; Starter culture; Functional olives; Lactobacillus pentosus; Probiotic;
Keywords: فرهنگ آغازین; Starter culture; Pichia kluyveri; Kluyveromyces marxianus; Cocoa fermentation technique; Volatile aroma compounds; Sensory profiling
Keywords: فرهنگ آغازین; Coffee fermentation; Starter culture; Yeasts; Coffee quality;
Keywords: فرهنگ آغازین; Goat breeds; Goat milk cheese; Starter culture; Proteolysis; Ripening; Turkish Saanen;
Keywords: فرهنگ آغازین; Lactic acid bacteria; Starter culture; Meat products; Biogenic amines; Biofilms; Antibiotic resistance;
Keywords: فرهنگ آغازین; lactobacilli; antibiotic resistance; Mexican cheese; starter culture;
Keywords: فرهنگ آغازین; Coagulase-negative staphylococci; Starter culture; Fermented meat products; Dry-cured meat products; Technological properties; Safety-related properties;
Keywords: فرهنگ آغازین; Lactic acid bacteria; Yeasts; Nocellara del Belice table olives; Starter culture; Lactobacillus pentosus OM13; Acclimatization; Nutrient adjuvant; Lactic acid
Keywords: فرهنگ آغازین; Camel milk; Sheep milk; Yoghurt processing; Starter culture; Composition; Sensory evaluation
Keywords: فرهنگ آغازین; Indigenous strains; Starter culture; Traditional meat products; Dry sausage; Sensory profile
Keywords: فرهنگ آغازین; Salami; Cinisara breed; Lactic acid bacteria; Starter culture; Meat fermentation
Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin
Keywords: فرهنگ آغازین; starter culture; growth kinetics; Gompertz model;
Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives
Keywords: فرهنگ آغازین; Olive fermentation; Starter culture; Antioxidant capacity; Phenolic content;
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Keywords: فرهنگ آغازین; Bacillus sp.; Chongkukjang; Kimchi; Lactic acid bacteria; Starter culture;
Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up
Keywords: فرهنگ آغازین; Staphylococcus carnosus; Staphylococcus xylosus; pH; Meat fermentation; Starter culture; Coagulase-negative staphylococci;
The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines
Keywords: فرهنگ آغازین; Non-Saccharomyces; Wine fermentation; Starter culture; Starmerella bacillaris; Wine chemical profile; Microbial terroir; Volatiles;
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture
Keywords: فرهنگ آغازین; Lactobacillus plantarum KJ03; LAB; Sataw-dong; Starter culture; VOCs;
Phenotypic, fermentation characterization, and resistance mechanism analysis of bacteriophage-resistant mutants of Lactobacillus delbrueckii ssp. bulgaricus isolated from traditional Chinese dairy products
Keywords: فرهنگ آغازین; Lactobacillus delbrueckii ssp. bulgaricus; spontaneous mutation; starter culture; bacteriophage-resistant mechanism;
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT⢠technology
Keywords: فرهنگ آغازین; Starter culture; Dry salami; Lactococcus lactis ssp. lactis; Lactobacillus casei ssp. casei; Enterococcus faecium;
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
Keywords: فرهنگ آغازین; Sausage; Starter culture; Virulence factors; Enzyme activities;
Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective
Keywords: فرهنگ آغازین; Coffee; SCAA; Sensory analysis; Starter culture; Temporal dominance sensations;
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
Keywords: فرهنگ آغازین; O. oeni; Malolactic fermentation; Biogenic amines; Histamine; Starter culture;