Keywords: ترکیب فرار; Combinatory antimicrobial effect; Essential oil; Fractional inhibitory concentration; Vapour phase; Volatile compound;
مقالات ISI ترکیب فرار (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: ترکیب فرار; Interspecific hybrid grape; Cool climate; Valorisation; Winemaking; Flavan-3-ol; Anthocyanin; Pigment; CIELAB; Volatile compound;
Keywords: ترکیب فرار; Iberian ham; High pressure processing; Shelf life; Volatile compound; Intramuscular fat; Salt;
Keywords: ترکیب فرار; Delactosed milk; Yogurt; Volatile compound; Organic acid; Carbohydrate;
Keywords: ترکیب فرار; Sufu; Bacterial community; Metabolite; Volatile compound; BAs; biogenic amine; CFU; colony-forming unit; GABA; γ-aminobutyric acid; 1H NMR; proton nuclear magnetic resonance; LAB; lactic acid bacteria; PCA; principal component analysis; HS-SPME-GC-MS; so
Keywords: ترکیب فرار; Iberian ham; Volatile compound; Intramuscular fat; Salt; Water activity; High pressure processing;
Keywords: ترکیب فرار; Seaweed; Volatile compound; Hydrocarbon; Ketone; Aldehyde; Alcohol; Carboxylic acid; Odour;
Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process
Keywords: ترکیب فرار; Punica granatum L.; Winemaking; Antioxidant properties; Volatile compound; Anthocyanin;
Keywords: ترکیب فرار; Holder pasteurisation; High-pressure technology; Human milk; Volatile compound
Keywords: ترکیب فرار; Beef patty; Radiolytic off-flavor; Lipid oxidation; Volatile compound
Keywords: ترکیب فرار; Volatile compound; Luzhou-flavor raw liquor; GC-MS; PCA; PLS-DA;
Keywords: ترکیب فرار; Fruit processing; Strawberry; Volatile compound; Glycosidic aroma precursor
Keywords: ترکیب فرار; Yeast; D. hansenii; Dry-cured sausages; Flavour; Aroma; Volatile compound
Keywords: ترکیب فرار; Montasio cheese; volatile compound; solid-phase microextraction; ripening;
Keywords: ترکیب فرار; high-pressure processing; lipolysis; volatile compound; blue-veined cheese;
Keywords: ترکیب فرار; Electron beam irradiation; Chili shrimp paste; Volatile compound; Capsaicinoids; Texture
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages
Keywords: ترکیب فرار; Cantonese sausages; Volvariella volvacea; Amino acid; Volatile compound; Lipid oxidation;
Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter
Keywords: ترکیب فرار; Wuliangye baobaoqu starter; Volatile compound; Variation; Fermentation; Sensory property; GC/O; OAV;
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
Keywords: ترکیب فرار; Chinese chestnut; Cooking method; Nutritional quality; Volatile compound; Sucrose (PubChem CID: 5988); Fructose (PubChem CID: 5984); Glucose (PubChem CID: 5793); l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 611); l-Arginine (PubChem
Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose
Keywords: ترکیب فرار; Flammulina velutipes; Volatile compound; Hot air drying; Electronic nose; HS-SPME–GC–MS
Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage
Keywords: ترکیب فرار; Serrano dry-cured ham; Volatile compound; High pressure processing; Water activity; Salt; Intramuscular fat;
Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands
Keywords: ترکیب فرار; Ostrea edulis; Crassostrea gigas; Volatile compound; Fatty acid; Cultivation area
Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose
Keywords: ترکیب فرار; Button mushroom; Freeze drying; Microwave vacuum drying; Volatile compound
Exhaust particle and NOx emission performance of an SCR heavy duty truck operating in real-world conditions
Keywords: ترکیب فرار; Selective catalytic reduction; Emission factor; Nucleation mode; Volatile compound; Particle number;
Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose
Keywords: ترکیب فرار; Brassica juncea L.; Volatile compound; Flavor discrimination; Fermented food; Cyclohexanone (PubChem CID: 7967); Phenylethyl alcohol (PubChem CID: 6054); Benzaldehyde (PubChem CID: 240); Nonanal (PubChem CID: 31289); Allyl isothiocyanate (PubChem CID: 597
Identification of olfactory receptor neurons in Uraba lugens (Lepidoptera: Nolidae) and its implications for host range
Keywords: ترکیب فرار; Electrophysiology; Host plant; Host range; Olfactory receptor neuron; Phytophagous insects; Single sensillum recording; Volatile compound
Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries
Keywords: ترکیب فرار; Raspberry; Volatile compound; Low temperature storage
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures
Keywords: ترکیب فرار; Montasio cheese; Italian Simmental cow; mountain pasture; volatile compound; sensory property;
Sucuk and pastırma: Microbiological changes and formation of volatile compounds
Keywords: ترکیب فرار; Traditional meat product; Sucuk; Pastırma; Lactic acid bacteria; Micrococcus/Staphylococcus; Volatile compound;
A new bioassay for the ecotoxicological testing of VOCs on groundwater invertebrates and the effects of toluene on Niphargus inopinatus
Keywords: ترکیب فرار; Method; Volatile compound; Stygobite; Henry-equilibrium; Groundwater fauna;
Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar
Keywords: ترکیب فرار; lactic acid bacteria; gram-positive catalase-positive cocci; volatile compound; soft-bodied cheese;
Optimization of supercritical extraction of Pimpinella affinis Ledeb. using response surface methodology
Keywords: ترکیب فرار; Pimpinella affinis Ledeb.; trans-α-Bergamotene; Volatile compound; Supercritical fluid extraction
Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems
Keywords: ترکیب فرار; Maillard reaction; Amino acid; Ribose; Fatty acid; pH; Volatile compound
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
Keywords: ترکیب فرار; Winewood; Toast; Volatile compound; Ellagitannins; Astringency; Bitterness
How can aroma–related cross–modal interactions be analysed? A review of current methodologies
Keywords: ترکیب فرار; Cross–modal interaction; Aroma; Volatile compound; Sensory analysis; Instrumental method
Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast
Keywords: ترکیب فرار; High-dose irradiation; Ready-to-eat chicken; Volatile compound; Quality
SPME-GC-MS detection of volatile compounds in apricot varieties
Keywords: ترکیب فرار; Apricot; Volatile compound; Aroma; SPME-GC-MS; Aldehyde;
Modeling and simulation of the mass transfer of volatile compounds in a membrane device for toxicity tests
Keywords: ترکیب فرار; in vitro tests; Volatile compound; Mathematical model; Membrane; Cell culture; Partition coefficient;
Volatile compounds formed from the pyrolysis of chitosan
Keywords: ترکیب فرار; Chitosan; Pyrolysis; Volatile compound; Aromatic heterocyclics
Volatile compounds evolution of three table grapes with different flavour during and after maturation
Keywords: ترکیب فرار; Grape; Volatile compound; Maturation; SPME/GC-MS;
Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt
Keywords: ترکیب فرار; oxidoreduction potential; lactic acid bacteria; bacterial metabolism; volatile compound;
Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds
Keywords: ترکیب فرار; Acacia gum; Emulsion stability; Volatile compound; Aroma diffusion; Flavour retention; Hydrophobic interactionsAGP, arabino-galactan protein; DOSY, diffusion ordered spectroscopy; EM, emulsion; GA, Acacia gum; GC, gas chromatography; GPC, gel permeation c
The biological and toxicological activity of gases and vapors
Keywords: ترکیب فرار; Volatile compound; Quantitative structure-activity relationship; Linear free energy relationship; Nasal pungency threshold; Eye irritation thresholds; Odor detection threshold; Upper respiratory tract irritation in miceVC, volatile compound; QSAR, quantit
Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction
Keywords: ترکیب فرار; High-speed gas chromatography; SPME; Volatile compound; Cider apple; Chemometrics
Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation
Keywords: ترکیب فرار; milk pretreatment; cheese ripening; lipolysis; volatile compound;
Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions
Keywords: ترکیب فرار; Cinnamon; Hydrodistillation; GC/MS; Volatile compound; Essential oil
Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix
Keywords: ترکیب فرار; Medicinal herb; Paeoniae Radix; γ-irradiation; Volatile compound
Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
Keywords: ترکیب فرار; Chinese mahogany; Rosemary; Fresh sausage; Volatile compound
Lysis of cyanobacteria with volatile organic compounds
Keywords: ترکیب فرار; Cyanobacteria; Lysis; Microorganism; Volatile compound; β-Cyclocitral
Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb
Keywords: ترکیب فرار; Antifreeze protein; Frozen dough; Carrot; Texture property; Volatile compound