Keywords: زیتون های جدول; Food analysis; Food composition; Table olives; Phenolic; Oleanolic; Maslinic; Hydroxytyrosol; Bioactive;
مقالات ISI زیتون های جدول (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: زیتون های جدول; Preservatives; Monascus ruber; Face-Centered Central Composite Design; Table olives;
Keywords: زیتون های جدول; Table olives; Fermentation; Post-fermentation; Packing; Olive cultivar; Volatile compounds; SPME; GC-MS;
Keywords: زیتون های جدول; DAFB; days after full bloom; EEC; European economic community; EFSA; European food safety authority; EVOO; extra virgin olive oil; FA; free acidity; FAEEs; fatty acid ethyl esters; FATH; fruit abscission threshold; FR; fruit ripening; IOC; International O
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Keywords: زیتون های جدول; Electronic tongue; Table olives; Sensory defects; Trade category classification; Linear discriminant analysis; Simulated annealing algorithm;
Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
Keywords: زیتون های جدول; HPLC; Extraction; Table olives; Olive paste; Polyphenolic compounds; Response surface;
Keywords: زیتون های جدول; Antioxidant activity; Antimicrobial activity; Autoaggregation; In vitro digestive simulation; Table olives; Probiotics;
Keywords: زیتون های جدول; Hypersaline effluents; Phenols removal; Table olives; SBR;
Keywords: زیتون های جدول; Table olives; Volatile composition; Olive cultivar; SPME; GC–MS; PCA
Keywords: زیتون های جدول; Table olives; Microbial biofilm; Fermentation vessels; Lactic acid bacteria; Yeasts
Keywords: زیتون های جدول; Fermentation brines; Hypersaline effluents; Polyphenols biodegradation; SBR; Table olives; Wastewater treatment;
Keywords: زیتون های جدول; Table olives; o-Diphenol oxidation; Chlorophyll pigments; Carotenoids; Polyphenol oxidase; Colour;
Keywords: زیتون های جدول; Sodium chloride; Calcium chloride; Potassium chloride; Table olives; Mineral content; Sensory attributes; Chemometric analysis;
Keywords: زیتون های جدول; Table olives; Lactic acid bacteria; Molecular identification; Starter; Probiotic potential;
Keywords: زیتون های جدول; Olea europaea L.; Table olives; Volatile compounds; Lactobacillus plantarum
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
Keywords: زیتون های جدول; Table olives; Processing; Lactobacillus pentosus; Volatile composition; Manzanilla cultivar;
Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale
Keywords: زیتون های جدول; Table olives; Food safety; Lactobacillus; Biogenic amines;
Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility
Keywords: زیتون های جدول; Table olives; Polyphenols; Autochthonous starters; Bioaccessibility; Antioxidant activity;
Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods
Keywords: زیتون های جدول; 3,4-DHPEA; Hydroxytirosol; p-HPEA; Tyrosol; 3,4-DHPEA-EA; oleuropein aglicone; Table olives; Phenolic compounds; Spanish method; Castelvetrano method; Nocellara del Belice;
Data ArticleData on the application of Functional Data Analysis in food fermentations
Keywords: زیتون های جدول; Aloreña de Málaga; Table Olives; Functional Data analysis;
Pentacyclic triterpene in Olea europaea L: A simultaneous determination by high-performance liquid chromatography coupled to mass spectrometry
Keywords: زیتون های جدول; Liquid chromatography; Pentacyclic triterpenes; Table olives; Mass spectrometry
Survival of food-borne pathogens on natural black table olives after post-processing contamination
Keywords: زیتون های جدول; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella; Staphylococcus aureus; Survival; Table olives
Storage of mechanically harvested Manzanilla olives under controlled atmospheres
Keywords: زیتون های جدول; Table olives; Browning; Postharvest; Nitrogen; Oleuropein; Glycerol
The use of high hydrostatic pressure (HHP) treatments for table olives preservation
Keywords: زیتون های جدول; Table olives; High hydrostatic pressure; Food preservation; Quality; Storage
Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
Keywords: زیتون های جدول; Table olives; Natamycin; Yeasts; Preservatives; Logistic model
Automated optosensor for the determination of carbaryl residues in vegetable edible oils and table olive extracts
Keywords: زیتون های جدول; Carbaryl; Pesticide in food; Automation; SIA; MCFIA; Edible oils; Olive oil; Table olives; QuEChERS; Maximum pesticide residue limits; MRL; Food and regulatory issues; Food safety; Food analysis; Food composition;
The effect of planting distances and tree shape on yield and harvest efficiency of cv. Manzanillo table olives
Keywords: زیتون های جدول; Cv. Manzanillo; Table olives; Tree shape; Manual harvest efficiency
Yeasts in table olive processing: Desirable or spoilage microorganisms?
Keywords: زیتون های جدول; Probiotic microorganisms; Spoilage; Starter; Table olives; Technological applications; Yeasts
Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
Keywords: زیتون های جدول; Biofilms; Lactobacillus pentosus; Yeasts; Olive skin; Table olives
Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi
Keywords: زیتون های جدول; Table olives; Wastewater; Bactericidal; Fungicidal; Hydroxytyrosol; Elenolic acid
Enrichment of table olives with polyphenols extracted from olive leaves
Keywords: زیتون های جدول; Table olives; Olive leaf extract; Oleuropein; Hydroxytyrosol; Enrichment
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
Keywords: زیتون های جدول; Table olives; Yeasts; Molecular identification; Technological application; Starters
Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly
Keywords: زیتون های جدول; Table olives; Copper; Kaolin; Yeast population; Molecular identification; DGGE
Chemometric characterisation of the fats released during the conditioning processes of table olives
Keywords: زیتون های جدول; Chemometric analysis; Conditioning process; Fat composition; Processing; Table olives;
Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives
Keywords: زیتون های جدول; Table olives; Spontaneous fermentation; Bacteria; Yeasts and molds; Archaea; Culture-independent analysis; PCR-DGGE;
Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives
Keywords: زیتون های جدول; Table olives; Sodium chloride; Calcium chloride; Potassium chloride; Fermentation; Firmness; Colour; Saltiness; Nutrient mineral; Organoleptic attributes
Triterpenic acids in table olives
Keywords: زیتون های جدول; Table olives; Maslinic acid; Oleanolic acid; Triterpenic acid, variety
Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters
Keywords: زیتون های جدول; Ascorbic acid; Degradation; 4-Hexenoic acid; Preservative; Sorbate stability; Sorbic acid; Table olives
Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties
Keywords: زیتون های جدول; Olea europaea L.; Cell walls; Table olives; Processing; Polysaccharides; Polygalacturonase; PME; PPO; POD; Cellulase; β-Galactosidase; Protease
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing
Keywords: زیتون های جدول; Table olives; Yeasts; Lipase activity; Molecular identification
An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives
Keywords: زیتون های جدول; Olea europaea L.; Table olives; Volatile compounds; Headspace analysis; Brine; Fermentation
Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives
Keywords: زیتون های جدول; Table olives; Sensory test; Brine; Ripeness; Lactobacillus plantarum; Pichia anomala; Candida sorbosa;
Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
Keywords: زیتون های جدول; Chloride salts; Fermentation; Lactobacillus pentosus; Mixture design; Predictive microbiology; Table olives
Antioxidant phenolic compounds loss during the fermentation of Chétoui olives
Keywords: زیتون های جدول; Table olives; Phenolic compounds loss; Antioxidant; Fermentation; Lactobacillus plantarum
Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives
Keywords: زیتون های جدول; Table olives; Microbial growth; Potassium sorbate; Polyphenols; Sugars; Packing
Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination
Keywords: زیتون های جدول; Table olives; Sensors; Quality; Electronic nose; Volatile fingerprints; Neural networks
Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)
Keywords: زیتون های جدول; Olea europaea L.; Table olives; Washing; CO2; Lactic fermentation;
Microbial population dynamics during the processing of Arbequina table olives
Keywords: زیتون های جدول; Table olives; Arbequina; Brine; Yeast; Lactic acid bacteria; Lactobacillus pentosus; Lactobacillus paraplantarum; Candida boidinii; Candida diddensiae
Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)
Keywords: زیتون های جدول; Olea europaea L.; Table olives; Volatile compounds; Headspace analysis
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects
Keywords: زیتون های جدول; Table olives; Microbiological characterization; Food safety