Keywords: غذاهای سنتی; Culture; Dham; Food heritage; Himachal Pradesh; Traditional foods;
مقالات ISI غذاهای سنتی (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: غذاهای سنتی; Food-based dietary guidelines; Food policy; Food security; Traditional foods; Maas (cultured milk); Food composition;
Keywords: غذاهای سنتی; Bahrain; Beverages; Cultural practices; Traditional foods;
Keywords: غذاهای سنتی; Traditional foods; Discrete choice experiment; Preference heterogeneity; Generalized multinomial logit model; WTP space;
Keywords: غذاهای سنتی; AI; adequate intake; ANSES; Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement, et du travail; CA; childbearing age; CNF; Canadian Nutrient File; DHA; docosahexaenoic acid; EPA; eicosapentaenoic acid; FFQ; food frequency questi
Keywords: غذاهای سنتی; Food innovation; Know-how; Cultural aspects; Traditional foods; Starter culture; Quality
Keywords: غذاهای سنتی; Food culture; Migration; Traditional foods; Caribbean history and diaspora;
Keywords: غذاهای سنتی; Traditional foods; Leafy vegetables; Underutilized species; South Africa; Food analysis; Food composition; Nutrient content; Vitamin A; Iron; Recommended dietary allowance
Thinking inside and outside the box: local and national considerations of the Food Distribution Program on Indian Reservations (FDPIR)
Keywords: غذاهای سنتی; Food assistance; Traditional foods; Food security; Food sovereignty; Native Americans; Klamath River Basin;
Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses
Keywords: غذاهای سنتی; Traditional foods; Dairy products; Risk analysis; Food safety; Intervention strategies; Ready-to-eat foods; Public health; On-farm; Shelf-life; Food storage; Commercialization; Natural antimicrobial; Protected designation of origin; Immunocompromised; Foo
Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC-MS
Keywords: غذاهای سنتی; Honey; Traditional foods; Stingless bee; Headspace; Volatile composition; Multivariate analysis;
Identification and quantification of flavonoid aglycones in rape bee pollen from Qinghai-Tibetan Plateau by HPLC-DAD-APCI/MS
Keywords: غذاهای سنتی; Rape bee pollen (RBP); Flavonoid aglycone; Quercetin; Kaempferol; Food analysis; Food composition; HPLC-DAD-APCI/MS; Microwave-assisted extraction (MAE); Traditional foods
Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.)
Keywords: غذاهای سنتی; Proximate composition; Minerals; Amino acids; Traditional foods; Pumpkin; Cucurbita maxima; Cameroon; Food analysis; Food composition
Nutrient composition and nutritional potential of wild fruit Dialium guineense
Keywords: غذاهای سنتی; D. guineense; Velvet tamarind; Indigenous and wild foods; Traditional foods; Biodiversity and nutrition; Food composition; Nutritional quality attributes; Minerals; Vitamins; Food analysis;
Ascorbic acid content, fatty acid composition and nutritional value of the neglected vegetable Alexanders (Smyrnium olusatrum L., Apiaceae)
Keywords: غذاهای سنتی; Smyrnium olusatrum L. (Apiaceae); Ascorbic acid; Petroselinic acid; Macronutrients; Biodiversity and nutrition; Traditional foods; Underutilized green vegetable; Neglected horticultural crop; Food composition; Food analysis
Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest
Keywords: غذاهای سنتی; Wild edible plants; Food analysis; Food composition; Minerals; Taraxacum obovatum; Chondrilla juncea; Sonchus oleraceus; Cichorium intybus; Scolymus hispanicus; Silybum marianum; Biodiversity and nutrition; Traditional foods; Food nutrient database;
Phenolic compounds, melissopalynological, physicochemical analysis and antioxidant activity of jandaÃra (Melipona subnitida) honey
Keywords: غذاهای سنتی; Honey; Antioxidant activity; Honeybee; JandaÃra; Melipona subnitida; Phenolics; Physico-chemical analysis; Pollen; Regulatory and trade issues; Compositional standards for honey; Biodiversity and nutrition; Traditional foods; Food safety; Food analysis;
Identification of pro-vitamin A carotenoid-rich cultivars of breadfruit (Artocarpus, Moraceae)
Keywords: غذاهای سنتی; Artocarpus altilis; Artocarpus mariannensis; Breadfruit; Carotenoid; Lutein; Pro-vitamin A; Nutrient deficiency; Biodiversity and nutrition; Traditional foods; Food composition; Food analysis;
Acculturation and consumption of foodstuffs among the main indigenous people in Chile
Keywords: غذاهای سنتی; Acculturation; Traditional foods; Food consumption; Mapuche
Perception of typical Ukrainian foods among an Italian population
Keywords: غذاهای سنتی; Eastern Europe; Ethnic foods; Food neophobia; Migration; Traditional foods
Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety
Keywords: غذاهای سنتی; Workspaces; Hygiene risks; Traditional foods; Design criteria;
Green pies: The flavonoid rich Greek snack
Keywords: غذاهای سنتی; Greens; Green pies; Traditional foods; Mediterranean diet; Flavonoids;
Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage
Keywords: غذاهای سنتی; Traditional foods; Food safety; Extension of shelf life
Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit
Keywords: غذاهای سنتی; Antioxidant capacity; Canarium odontophyllum; Comparison; Dabai; DPPH; FRAP; Kernel; Pulp; Skin; Total phenolic content; Biodiversity and nutrition; Indigenous foods; Traditional foods; Food analysis; Food composition
Use of the Nominal Group Technique (NGT) to understand the perceptions of the healthiness of foods associated with African Americans
Keywords: غذاهای سنتی; African American; Food perceptions; Traditional foods; Cultural food patterns; Poor diet; Nutrition; Soul Food; Preparation techniques
Determination of phenolic composition and antioxidant activity in fruits, rhizomes and leaves of the white strawberry (Fragaria chiloensis spp. chiloensis form chiloensis) using HPLC-DAD–ESI-MS and free radical quenching techniques
Keywords: غذاهای سنتی; Fragaria chiloensis; Chilean strawberry; Phenolics; Antioxidants; LC–MS/MS analysis; Rhizomes; Leaves; Biodiversity; Horticulture; Traditional foods; Food analysis; Food composition
A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum
Keywords: غذاهای سنتی; Clostridium botulinum; Botulinum toxin; Traditional foods
The impact of the European Novel Food Regulation on trade and food innovation based on traditional plant foods from developing countries
Keywords: غذاهای سنتی; Market access barriers; Traditional foods; Food safety; EU Novel Food Regulation; Neglected crops; Export supply chains;
Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits
Keywords: غذاهای سنتی; Enterococci; Food safety; Traditional foods; Virulence; Antibiotic resistance
Levels of folate, pyridoxine, niacin and riboflavin in traditional foods of Canadian Arctic Indigenous Peoples
Keywords: غذاهای سنتی; Vitamins; Inuits; Food composition; Traditional foods
Risk management and risk assessment of novel plant foods: Concepts and principles
Keywords: غذاهای سنتی; Novel foods; Traditional foods; Plant foods; Regional lists; History of safe use; Positive lists for food plants
Temporal and spatial trends of mercury in fish collected in the English–Wabigoon river system in Ontario, Canada
Keywords: غذاهای سنتی; Methylmercury; Risk assessment; Fish; Traditional foods; Spatial and temporal trends
Sensory quality of traditional foods
Keywords: غذاهای سنتی; Traditional foods; Sensory; PGI; PDO; Bread; Cheese; Wine; Flavour
Sensory quality of traditional foods
Keywords: غذاهای سنتی; Traditional foods; Sensory; PGI; PDO; Bread; Cheese; Wine; Flavour
Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter
Keywords: غذاهای سنتی; Drying rate; Bori nuggets; Traditional foods; Convective hot air drying; Constant rate period
Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods
Keywords: غذاهای سنتی; Annatto dye; Bixin; Stability; Traditional foods; Processing; Storage;