Keywords: شیرین; Sweetness; Wine; Grape seed; Taste; epi-DPA-G;
مقالات ISI شیرین (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: شیرین; Sweet taste; Sweetness; Sweet preference; Beverages; Sugar-sweetened beverages; Children; Adults;
Keywords: شیرین; Wine; Ethanol; Bitterness; Sweetness; Sensory analysis;
Keywords: شیرین; Sensory; Sweetness; Tartness; Bitterness; Soluble solids; Acidity;
Keywords: شیرین; Vegetables; Taste; Sweetness; Sourness; Acceptance; Children;
Keywords: شیرین; Fat; Salt; Sugar; Sweetness; Saltiness; Taste; Preference;
How to predict the sugariness and hardness of melons: A near-infrared hyperspectral imaging method
Keywords: شیرین; Hyperspectral image; Melon; Non-intrusive quality measurement; Sweetness; Hardness;
Keywords: شیرین; Dopamine; Drosophila; Mouse; Reward; Sugar; Sweetness;
Keywords: شیرین; Bitterness; Sweetness; Taste interactions; Tastant inhomogeneity; Bitterness suppression; Oral processing;
Keywords: شیرین; Lettuce; Sesquiterpenoid lactone; Bitterness; Sweetness; Sugar; Bitter suppression
Keywords: شیرین; Flavor; Cross-modal interactions; Sensory training; Wine expertise; Sweetness; Acidity; Fruitiness;
Keywords: شیرین; Mouthfeel; Flavour; Sweetness; Xanthan; Dextran; Thin film rheology; APCI-MS;
Keywords: شیرین; Apple; Sugars; Organic acids; Sweetness;
Keywords: شیرین; Human lysozyme; Sweetness; Milk; Pichia pastoris; Sweet taste receptor;
Keywords: شیرین; Carbohydrate; Energy sensing; fMRI; Median cingulate; Oral cavity; Sweetness;
Keywords: شیرین; Sweetness; Texture; Oral breakdown behavior; Semi-solid gels; Sucrose release; Texture-taste interactions
Keywords: شیرین; Aroma; Consumer acceptance; Ripeness; Tartness; Firmness; Sensory; Sweetness
Keywords: شیرین; Sweetness; High resolution mass spectrometry; Triterpenes; Oak wood; Liquid chromatography
Keywords: شیرین; Binge-like consumption; Sweetness; Taste reward; Calorie; Hedonic motivation
Keywords: شیرین; Fruit and vegetables; Sweetness; Non-structural carbohydrates; Near infrared spectroscopy; Hyperspectral imaging; Electronic tongue
Keywords: شیرین; Sweetness; Liking; Biscuit; Reduced sugar; Reduced fat
Keywords: شیرین; Average degree of polymerization; Bitterness; Astringency; Sourness; Sweetness;
Keywords: شیرین; Sweetness; Sweet liking; Sweet preference; Sucrose solution; Beverage; Hunger
Keywords: شیرین; Sweetness; Thermodynamics; Binding affinity; Aspartame; Hydrocolloid;
Keywords: شیرین; TD-NMR; Fruits; Sweetness; Quality control; Plum;
Expression, purification and characterization of a novel double-sites mutant of the single-chain sweet-tasting protein monellin (MNEI) with both improved sweetness and stability
Keywords: شیرین; Sweet-tasting proteins; Monellin; Sweetness; Thermal stability; Single-chain monellin (MNEI); Mutants; MNEI; single-chain monellin;
Structure basis of the improved sweetness and thermostability of a unique double-sites single-chain sweet-tasting protein monellin (MNEI) mutant
Keywords: شیرین; Sweet-tasting proteins; Monellin; MNEI; Sweet receptor; Sweetness; Thermostability; (MNEI); single-chain monellin;
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
Keywords: شیرین; Methyl 2-methylbutanoate (PubChem CID: 13357); Ethyl-butanoate (PubChem CID: 7762); Ethyl 2-methylbutanoate (PubChem CID: 24020); (E)-β-o-cimene (PubChem CID: 5281553); Linalool (PubChem CID: 6549); β-Damascenone (PubChem CID: 5366074); Phenylmethanol (
Improvement of greenhouse microenvironment and sweetness of melon (Cucumis melo L.) fruits by greenhouse shading with a new kind of near-infrared ray-cutting net in mid-summer
Keywords: شیرین; Melon (Cucumis melo L.); Near-infrared ray-cutting net; Shading; Sweetness; Microenvironment;
Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars
Keywords: شیرین; Dosage; Sweetness; Consumer liking; Sparkling wine; Sugar;
Structural features and activity of Brazzein and its mutants upon substitution of a surfaced exposed alanine
Keywords: شیرین; Brazzein; Site-directed mutagenesis; Sweetness; Docking; Equilibrium; Interaction;
Histoire du goût sucré : entre morale et plaisir
Keywords: شیرین; Goût; sucre; édulcorants; histoire; Sweetness; sugar; artificial sweeteners; history;
Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine
Keywords: شیرین; Orbitrap; Method validation; Wine; epi-DPA-G; Astilbin; Sweetness;
Do polymorphisms in chemosensory genes matter for human ingestive behavior?
Keywords: شیرین; Genetics; Bitterness; Sweetness; Food preference; Individual differences; Polymorphism
Relationship Between Bitter-Taste Receptor Genotype and Solid Medication Formulation Usage Among Young Children: A Retrospective Analysis
Keywords: شیرین; bitterness; children; medication formulation; preference; sweetness; taste genetics
Functional modification of agarose: A facile synthesis of an agarose-saccharate derivative
Keywords: شیرین; Agarose; Sodium saccharate; Sweetness; NMR; XRD
In-silico prediction of sweetness of sugars and sweeteners
Keywords: شیرین; Sweetness; Quantitative Structure-Activity Relationship (QSAR); Kohonen’s Self-Organising Neural Network (KohNN); Multi-Linear Regression (MLR); Artificial Neural Network (ANN); Support Vector Machine (SVM)
Changes in sensory perception of sports drinks when consumed pre, during and post exercise
Keywords: شیرین; Sweetness; Saltiness; Thirst-quenching; Liking; Hedonic; Beverage; Running;
Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines
Keywords: شیرین; Hunter Valley Semillon (HVS); Consumer preference; Experience; Sweetness; Winemakers
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
Keywords: شیرین; Sugar; Sucrose; Sweetness; Taste enhancement; Tastant inhomogeneity; Spatial distribution; Layered gels
Manipulating the taste-related composition of strawberry fruits (Fragaria × ananassa) from different cultivars using deficit irrigation
Keywords: شیرین; Berry size; Dry matter; Organic acids; Sugars; Sweetness
Modified sham feeding of sweet solutions in women with anorexia nervosa
Keywords: شیرین; Modified sham feeding; Anorexia nervosa; Bulimia nervosa; Sip and spit; Eating disorders; Orosensory stimuli; Hedonics; Sweet solutions; Aspartame; Artificial sweetener; Inhibitory control of food intake; Liking; Wanting; Sweetness
Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
Keywords: شیرین; Gels; Gelatin; Sweetness; Sugar distribution; Rheology
Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
Keywords: شیرین; Gels; Pectin; Sweetness; Texture; Rheology
The effect on taste upon the introduction of heteroatoms in sulphamates
Keywords: شیرین; Sweetness; Heterosulphamates; Change in taste; Taste potentiation;
Le rôle du sucré dans le contrôle de l'appétit
Keywords: شیرین; Gout sucré; Appétit; Prise alimentaire; Sweetness; Appetite; Food intake;
Marketable quality and phytonutrient concentrations of a novel hybrid muskmelon intended for the fresh-cut industry and its parental lines: Whole-fruit comparisons at harvest and following long-term storage at 1 or 5 °C
Keywords: شیرین; Cucumis melo; Ascorbic acid; β-Carotene; Color; Fruit firmness; 5-Methyltetrahydrofolate (folic acid); Malondialdehyde; Sugars; Sweetness
Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
Keywords: شیرین; Aspartame; Xylitol; Sorbates; Sweetness; Sourness
Effects of NaCl application to hydroponic nutrient solution on fruit characteristics of tomato (Lycopersicon esculentum Mill.)
Keywords: شیرین; Lycopersicon esculentum Mill.; Umami; Sweetness; Consumer preference; Salinity; Nutrient solution; Firmness; Soilless culture
Crystal Structure of Neoculin: Insights into its Sweetness and Taste-modifying Activity
Keywords: شیرین; crystal structure; curculin; neoculin; sweetness; taste modificationNAS, neoculin acidic subunit; NBS, neoculin basic subunit; r.m.s.d., root-mean-square deviation; hT1R2-T1R3, human T1R2-T1R3 receptor; mGluR, metabotropic glutamate receptor; MD, molecula