Keywords: بخار کردن; Gallic acid (PubChem CID: 370); Sodium carbonate (PubChem CID: 10340); Trolox (PubChem CID: 40634); DPPH radical (PubChem CID: 2735032); ABTS Radical (PubChem CID: 16240279); Potassium Persulfate (PubChem CID: 24412); Sodium hydroxide (PubChem CID: 14798)
مقالات ISI بخار کردن (ترجمه نشده)
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Keywords: بخار کردن; Parsley leaves; Ultrasound; Steaming; Polyphenols; Antioxidant activity; Chlorophyll; Lutein; Response surface methodology;
Keywords: بخار کردن; Steaming; Seafood; Toxic elements; PFCs; PAHs; Musk fragrances and UV-Filters; 4-MBC; 3-(4-Methylbenzylidene)camphor; AHTN; 7-acetyl-1,1,3,4,4,6-hexamethyl-1,2,3,4-tetrahydronaphthalene; ANOVA; analysis of variance; AsV; arsenic V; BaP; benzo(a)pyrene; BM
Keywords: بخار کردن; USY zeolite; Dealumination; Steaming; Si/Al ratio; Acidity; Pore structure;
Keywords: بخار کردن; CVD; cardiovascular diseases; DORMâ4; dogfish muscle reference material; HBVSe; selenium health benefit value; ICP-MS; inductive coupled plasma mass spectrometer; MPC; maximum permissible concentration; RDAs; recommended dietary allowances; TORT-2; lobs
Keywords: بخار کردن; Enzymatic hydrolysis; Glucosinolates; Microwave; Steaming; Ultrasound; Temperature evolution;
Keywords: بخار کردن; Seafood; Perfluorinated compounds; Brominated flame retardants; Pharmaceuticals and personal care products; Bioaccessibility; Steaming; α-HBCD; hexabromocyclododecane; BD; sample before digestion; BDE47; 2,2â²,4,4'-tetrabromodiphenyl ether; BDE99; 2,2â
Keywords: بخار کردن; Glucosinolate; Cabbage; Steaming; Modelling;
Keywords: بخار کردن; Steamer; Steaming; Soil temperature; Dose-response curves; Weed control; Carrot;
Keywords: بخار کردن; Methanol-to-olefins; RHO; KFI; Steaming; Phosphorous modification;
Keywords: بخار کردن; antiproliferation; ginsenoside Panax vietnamensis; steaming; Vietnamese ginseng
Keywords: بخار کردن; Injection molding; Flowability; Thermal analysis; Steaming; Woody biomass; Bamboo;
Keywords: بخار کردن; Steaming; Frozen cooked noodle; Microstructure; Protein extractability; Gelatinization;
Keywords: بخار کردن; Texture; Modelling; Carrot; Surface response model; Steaming; Vegetable
Keywords: بخار کردن; antiproliferation; ginsenoside; Panax vietnamensis; steaming; Vietnamese ginseng
Keywords: بخار کردن; Hay; Dust; Soaking; Steaming; Nutrient
Conversion of ethylene into propylene with the siliceous SSZ-13 zeolite prepared without an organic structure-directing agent
Keywords: بخار کردن; Dealumination; Ethylene-to-propylene conversion; SSZ-13; Steaming; Structure-directing agent-free; Zeolite synthesis;
Preliminary assessment of galaxolide bioaccessibility in raw and cooked FISH
Keywords: بخار کردن; Galaxolide; Bioaccessibility; Fish; Steaming; Grilling;
Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity
Keywords: بخار کردن; Gastrointestinal digestion; Steaming; Boiling; Microwaving;
Effects of Panax ginseng extracts prepared at different steaming times on thermogenesis in rats
Keywords: بخار کردن; body temperature; ginsenoside; Panax ginseng; steaming; thermogenesis;
Selective dealumination of HZSM-5 zeolite boosts propylene by modifying 1-butene cracking pathway
Keywords: بخار کردن; MFI or ZSM-5 zeolite; Dealumination; Propylene; Steaming; Coke deactivation;
Changes on cylindrospermopsin concentration and characterization of decomposition products in fish muscle (Oreochromis niloticus) by boiling and steaming
Keywords: بخار کردن; Cylindrospermopsin; Fish; Steaming; Boiling; Decomposition products;
Fractal analysis at mesopore scale of modified USY zeolites by nitrogen adsorption: A classical thermodynamic approach
Keywords: بخار کردن; Fractal dimension; N2 adsorption; Capillary condensation; Y zeolite; Steaming; Pseudomorphic treatment; Hierarchical Y zeolite; Df; fractal dimension; Dt; topological dimension; r; empirical resolution; t; statistical thickness of adsorbed phase; CTA; cet
Catalytic deactivation pathways during the cracking of glycerol and glycerol/VGO blends under FCC unit conditions
Keywords: بخار کردن; HMFI and HFAU zeolites; Steaming; Coke fowling; Fluid catalytic cracking; Deactivation; Glycerol;
Crystallization of montesommaite-type aluminosilicate by post-synthetic treatment of lithosite-type aluminosilicate
Keywords: بخار کردن; Montesommaite; Lithosite; Steaming; Hetero-epitaxial growth
Amorphization of USY zeolite induced by sodium chloride and high temperature steaming
Keywords: بخار کردن; USY zeolite; Steaming; Sodium chloride contamination; Zeolite amorphization; Desilication;
Alkylation of phenol with tert-butyl alcohol over dealuminated HMCM-68 zeolites
Keywords: بخار کردن; Alkylation; MCM-68; Dealumination; Steaming; Acid leaching
USY zeolites with tunable mesoporosity designed by controlling framework Fe content and their catalytic cracking properties
Keywords: بخار کردن; Fe-containing Y zeolite; Steaming; Deferrization-dealumination; Mesoporous zeolite Y; Tunable mesoporosity
Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata 'Naulthong')
Keywords: بخار کردن; Food analysis; Food composition; Mini, supersweet corn; Zea mays L. saccharata 'Naulthong'; Steaming; ABTS-scavenging; Lipoxygenase; Peroxidase; Frozen storage;
Effect of steaming on acidity and catalytic performance of H-ZSM-5 and P/H-ZSM-5 as naphtha to olefin catalysts
Keywords: بخار کردن; Naphtha catalytic cracking; Light olefin; Steaming; H-ZSM-5; P/H-ZSM-5
Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper
Keywords: بخار کردن; Phytochemicals; brine shrimp toxicity assay; Thaumatococcus daniellii; steaming; flavour
Effects of Gac aril microwave processing conditions on oil extraction efficiency, and β-carotene and lycopene contents
Keywords: بخار کردن; Gac oil; β-Carotene; Lycopene; Microwave; Steaming; Pressing; Extraction efficiency;
Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties
Keywords: بخار کردن; rice; steaming; parboiling; milling characteristic
Cooking time but not cooking method affects children’s acceptance of Brassica vegetables
Keywords: بخار کردن; Children; Acceptance; Vegetable consumption; Preparation; Steaming; Descriptive analysis
Interactions of heat and mass transfer in steam reheating of starchy foods
Keywords: بخار کردن; Steaming; Starchy foods; Heat and mass transfer; Finite element method; Mathematical modeling
Influence of steaming on the acidity and the methanol conversion reaction of HZSM-5 zeolite
Keywords: بخار کردن; Zeolite; HZSM-5; Acidity; Steaming; Methanol
Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)
Keywords: بخار کردن; Vitamin C; Carotenoids; Freezing; Canning; Steaming
Biothermoplastics from soyproteins by steaming
Keywords: بخار کردن; Soyproteins; Thermoplastic; Tensile strength; Steaming; Moisture
Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology
Keywords: بخار کردن; Oleuropein; Steaming; Blanching; Olive leaves; Response surface methodology;
Spatial distribution, strength, and dealumination behavior of acid sites in nanocrystalline MFI zeolites and their catalytic consequences
Keywords: بخار کردن; Nanocrystalline zeolite; Hierarchical zeolite; Acidity; Dealumination; Hydrothermal stability; Steaming; MTG; Cracking
The effect of various treatment conditions on natural zeolites: Ion exchange, acidic, thermal and steam treatments
Keywords: بخار کردن; Natural zeolite; Dealumination; Decationisation; Treatment; Steaming
Rockfalls at Augustine Volcano, Alaska: The influence of eruption precursors and seasonal factors on occurrence patterns 1997–2009
Keywords: بخار کردن; Eruption precursor; Rockfall; Rockfall trigger; Steaming; Freeze-thaw weathering
Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts
Keywords: بخار کردن; Little millet; Germination; Steaming; Roasting; Nutraceutical; Antioxidant;
The role of silver species on the hydrothermal stability of zeolite catalysts
Keywords: بخار کردن; Zeolite catalysts; Hydrothermal stability; Steaming; AgHZSM-5; Regeneration
Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread
Keywords: بخار کردن; Bread; Baking; Steaming; Crust
Red notoginseng: Higher ginsenoside content and stronger anticancer potential than Asian and American ginseng
Keywords: بخار کردن; Notoginseng; Asian ginseng; American ginseng; Ginsenosides; Steaming; Anticancer
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Keywords: بخار کردن; Frozen vegetables; Boiling; Steaming; Phytochemical compounds; Total antioxidant capacity; Colour
Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential
Keywords: بخار کردن; Ginger (Zingiber officinale); Steaming; Hela cancer; 6-Shogaol; 6-Gingerol; TOF/MS;
Iron-substituted TNU-9, TNU-10, and IM-5 zeolites and their steam-activated analogs as catalysts for direct N2O decomposition
Keywords: بخار کردن; Iron-substituted zeolites; Steaming; N2O decomposition activity; Framework structure
The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
Keywords: بخار کردن; Red pepper; Steaming; Irradiation; Storage; Quality