Keywords: DKP; diketopiperazine; QS; quorum sensing; TMAO; trimethyl-amine-N-oxide; TVB-N; total volatile basic nitrogen; Shewanella baltica; Food spoilage; Genome sequencing; Quorum sensing; Diketopiperazine; Seafood;
مقالات ISI (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: ANOVA; analysis of variance; CFU; colony forming units; DM; dry matter; DHA; docosahexaenoic acid; DoH; degree of hydrolysis; EAA; essential amino acids; EPA; eicosapentaenoic acid; FAME; fatty acid methyl ether; GC-FID; gas chromatograph-flame ionization
Keywords: BGO; bergamot essential oil; BOO; bitter orange essential oil; CEO; Cinnamon essential oil; CLO; clove essential oil; EGEO; Eucalyptus globulus essential oil; EOs; essential oils; LEO; lemon essential oil; LGO; lemongrass essential oil; MEO; mandarin esse
Keywords: Ammonia vapor; Fish spoilage; Food freshness; Inductive coupling; LC resonator; Passive RFID; pH-electrode; TVB-N; Volatiles; Wireless sensor
Keywords: Pork; Electrically tunable filter (ETF) based spectral imagery; Acousto-optical tunable filter (AOTF); Nondestructive testing; Total volatile basic nitrogen (TVB-N) content; Visible/near-infrared hyperspectral imaging; AOTF; acousto-optic tunable filter;
A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging technique
Keywords: Beef; TVB-N; Freshness; Airflow; Laser ranging; Viscoelasticity;
Preservation of large yellow croaker (Pseudosciaena crocea) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208
Keywords: Bcoa; Bacillus coagulans L1208; CFU; colony-forming units; DGGE; denaturing gradient gel electrophoresis; TBA; thiobarbituric acid; TVB-N; total volatile basic nitrogen; TVC; total viable count; Large yellow croaker; Bacillus coagulans; Preservation; Bact
Treatments of tilapia (Oreochromis niloticus) using nitric oxide for quality improvement: Establishing a potential method for large-scale processing of farmed fish
Keywords: Tilapia; Nitric oxide; Euthanasia; Postmortem treatment; Fillets quality; CO; carbon monoxide; CO2; carbon dioxide; O2; oxygen; NO; nitric oxide; Hb; hemoglobin; Mb; myoglobin; HbO2; oxylhemoglobin; Deoxy-Hb; deoxyhemoglobin; HbNO; nitrosyl hemoglobin; Mb
Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon)
Keywords: Black tiger shrimp; Histamine; Hypoxanthine; QIM; TVB-N;
Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model
Keywords: TVB-N; total volatile basic nitrogen; HSI; Hyperspectral Imaging; LLA; low-level data abstraction; ILA; intermediate level data abstraction; HLA; High-Level abstraction; MLF; multiple level data fusion; BP-ANN; back propagation- artificial neural network;
Short communicationInactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product
Keywords: Anisakis pegreffii; Anchovy; Salting process; Anisakiasis; Food safety; TVB-N; aw; NaCl; WPS;
Chemical compositions and heavy metal contents of Oreochromis niloticus from the main irrigated canals (rayahs) of Nile Delta
Keywords: Hazard Index (HI); Heavy metals; Hazard Quotient (HQ); Oreochromis niloticus; Proximate composition; TBA; TMA; TVB-N
Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs
Keywords: Thyme; Rosemary; Nile tilapia; Microbiological; TBA; TVB-N
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Keywords: High hydrostatic pressure; Abalone; Colour; pH; TVB-N; TMA; Microstructure
On-site monitoring of fish spoilage using vanadium pentoxide xerogel modified interdigitated gold electrodes
Keywords: Vanadium pentoxide xerogel; Interdigitated gold electrodes; Ammonia chemical sensor; On-site; Real-time monitoring of fish spoilage; TVB-N
Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
Keywords: Glass transition; Cryoprotectant; TVB-N; TBARS; Frozen storage
Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C)
Keywords: White grouper; TVB-N; Biogenic amines; Nucleotide degradation products; K values
Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties
Keywords: Hybrid catfish (Clarias macrocephalus × Clarias gariepinus); Fish fillet; Ca2+-ATPase; TVB-N; Gel properties
Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C
Keywords: Marinated Pacific saury; Psychrotrophic count; TVB-N; TMA; TBA; Lipid oxidation; Sensory attributes; Shelf life
Development of a volatile amine sensor for the monitoring of fish spoilage
Keywords: TVB-N; Volatile amines; Fish freshness monitoring; Chromoreactive dyes; Smart packaging; Chemical bar-coding
Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction
Keywords: Specific spoilage organisms; Electronic nose; Fish quality; Sensory analysis; TVB-N; PLSR; DMFit; SSSP;