Keywords: شربت; Detoxification; Activated carbon; Lignocellulose hydrolysate; Energy cane; Process optimization; Syrup;
مقالات ISI شربت (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: شربت; Syrup; Sucrose; Sweeteners; 1H qNMR; Chemometrics;
Keywords: شربت; Food composition; Food analysis; Food database; Added sugars; Syrup; Caloric sweeteners; Food Patterns Equivalents Database; Dietary Guidelines for Americans; Foods and beverages;
Keywords: شربت; Beer; Adjunct; Unmalted grain; Barley; Corn; Syrup;
Keywords: شربت; Differential Scanning Calorimetry; Adulteration; Glass transition; Honey; Syrup;
Keywords: شربت; Posaconazole; Syrup; Leukaemia; Therapeutic drug monitoring; Concentration;
Keywords: شربت; NIRS; Syrup; Glucose; Fructose; Sucrose; Portable spectrometer
Keywords: شربت; DAP; days after planting; DM; dry mass; Nutrient management; Sustainable agriculture; Sugar; Grain; Syrup; Biofuel;
Keywords: شربت; Agroindustrial wastes; Syrup; Techno-economic analysis; Environmental analysis;
Keywords: شربت; Hibiscus sabdariffa L.; Roselle; Cluster; Sensory tasting; Acceptability; Syrup; Infusion;
Novel storage technologies for raw and clarified syrup biomass feedstocks from sweet sorghum (Sorghum bicolor L. Moench)
Keywords: شربت; Sweet sorghum; Biomass feedstock; Juice clarification; Syrup; Syrup storage; Fungal deterioration; Rt; retention time; MOL; milk of lime (CaOH2); NTU; nephelometer turbidity units; CJ; clarified juice; IC-IPAD; ion chromatography with integrated pulsed am
The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
Keywords: شربت; Minimally processed fruit; Metabolic heat; Thermal power; Osmotic dehydration; Modified atmosphere packaging; Syrup
Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model
Keywords: شربت; Rheology; Texture; Syrup; Dextran; Carrageenan; Taguchi method
HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups
Keywords: شربت; Oligosaccharides; Honey; Syrup; Adulteration; HPAEC-PAD
Study of the volatile components of a candied plum and estimation of their contribution to the aroma
Keywords: شربت; Ameixa d’Elvas; Prunus domestica; Headspace analysis; Volatile compounds; Syrup; Would-be impact odourants
Xylanases from microbial origin induce syrup formation in dough
Keywords: شربت; Microbial endoxylanases; Cereal; Syrup; Refrigerated doughAX, arabinoxylan; AZCL-AX, azurine-cross-linked-arabinoxylan; CFU, colony forming units; DNA, deoxyribonucleic acid; E590, extinction at 590 nm; PCR, polymerase chain reaction; rDNA, ribosomal deox
Compositional and functional characteristics of dates, syrups, and their by-products
Keywords: شربت; Date; Syrup; Press cake; Seed; Dietary fibre; Total phenolics; Total antioxidant activity
Simultaneous, stability indicating, HPLC-DAD determination of guaifenesin and methyl and propyl-parabens in cough syrup
Keywords: شربت; Guaifenesin; Methyl p-hydroxybenzoate; Propyl p-hydroxybenzoate; Cough–cold formulation; Syrup; HPLC
Optimization of sugarcane factory application of commercial dextranases
Keywords: شربت; Dextranase (EC 3.2.1.11); Chaetomium; Dextranase activity; Sugarcane juice; Syrup;