Keywords: ترکیبات فرار; Nuts; Storage; Walnuts; Lipid oxidation; Peroxide value; Thiobarbituric value; Conjugated dienes; Fatty acid composition; Volatile compounds;
مقالات ISI ترکیبات 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: ترکیبات فرار; Grass carp surimi; E-beam irradiation; Microwave cook; Fatty acids; Volatile compounds;
Keywords: ترکیبات فرار; Trypsin; Surface hydrophobicity; Secondary structures; Absorption capacity; Volatile compounds;
Keywords: ترکیبات فرار; Table olives; Color; Volatile compounds; SPME; Plastic packaging;
Keywords: ترکیبات فرار; Aromatised olive oil; Lemon; Volatile compounds; Phenolic compounds;
Keywords: ترکیبات فرار; Paprika; Drying process; Volatile compounds; Solid-phase microextraction (SPME); GC/MS identification; Sensorial profile;
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality
Keywords: ترکیبات فرار; Technological innovation; Cooling treatment; Heat exchanger; Olive oil quality; Polyphenols; Volatile compounds;
Keywords: ترکیبات فرار; Coffee quality; qPCR; Volatile compounds; Coffee fermentation;
Keywords: ترکیبات فرار; Whole immature wheat flour; Quality change; Arrhenius equation; Volatile compounds; Consumer acceptance;
Keywords: ترکیبات فرار; Volatile compounds; Specific power; Energy consumption; Process performance; Mathematical modeling;
Keywords: ترکیبات فرار; Dry sausage; Bacterial fermentation; Lipid hydrolysis; Lipid oxidation; Volatile compounds;
Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage
Keywords: ترکیبات فرار; AMDIS; Gavin; SpectConnect; Volatile compounds; DHS-GC-MS; Shelf-life;
Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey
Keywords: ترکیبات فرار; Accurate labelling; Lavender honey classification; Thyme honey; Volatile compounds; GC-MS;
Keywords: ترکیبات فرار; Sourdough; Lactobacillus sanfranciscensis; Torulaspora delbrueckii; Metataxonomic; Volatile compounds;
Keywords: ترکیبات فرار; Dianhong tea; Tea cultivars; Volatile compounds; Partial least squares-discriminant analysis; Hierarchical cluster analysis; Descriptive sensory analysis;
Keywords: ترکیبات فرار; Pre-treatment of must; White wine; Phenolic compounds; Volatile compounds; Antioxidant activity;
Keywords: ترکیبات فرار; Blossom honey; Honeydew honey; Botanical origin; Physicochemical parameters; Phenolic compounds; Volatile compounds; Minerals; Classification; Chemical markers;
Keywords: ترکیبات فرار; Refractance window drying; Microwave assisted hot air drying; Bioactive compounds; Volatile compounds; 5-Hydroxymethylfurfural;
Keywords: ترکیبات فرار; Transglutaminase; Sourdough bread; Shelf-life; Protein network; Volatile compounds; acTGase; Activa WM transglutaminase; AEC; 3-amino-9-ethylcarbazole; ANOVA; analysis of variance; AtPng1p; Arabidopsis thaliana peptide N-glycanase; CFU; colony forming uni
Shelf life assessment of industrial durum wheat bread as a function of packaging system
Keywords: ترکیبات فرار; Durum wheat bread; Shelf life; Packaging system; Volatile compounds; Textural properties; Sensorial properties;
Keywords: ترکیبات فرار; Malaria; Volatile compounds; Gas sensors;
Keywords: ترکیبات فرار; Encapsulation; Plant extract; Bioactive compounds; Essential oils; Volatile compounds; Mediterranean herbs;
Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet
Keywords: ترکیبات فرار; Beef; Intramuscular fat; Fatty acids; Volatile compounds; Sensory;
Keywords: ترکیبات فرار; fermented milk; volatile compounds; solid-phase microextraction methods; gas chromatography/mass spectrometry;
Keywords: ترکیبات فرار; Sourdough; Sourdough bread; Volatile compounds; Bread; Origin; Extraction;
Keywords: ترکیبات فرار; Volatile compounds; Waxy wheat flour; GC/MS; SPME; dry heating; HTFs; heat-treated flours; NH; normal hard; WH; waxy hard; SKCS; single kernel characterization system; SPME; solid-phase microextraction; GC/MS; gas chromatography-mass spectrometry; NIST;
Keywords: ترکیبات فرار; Composting; Volatile compounds; MSOF; GC-MS; Health risk;
Keywords: ترکیبات فرار; Draw solution; Nanoparticles; Organic solutes; Inorganic solutes; Volatile compounds; Reconcentration and recovery;
Keywords: ترکیبات فرار; Volatile compounds; Organoleptic quality; Desiccated headspace sampling; Kiwifruit; GC-MS;
Keywords: ترکیبات فرار; Selenium; Brown rice; Storage quality; Physicochemical properties; Volatile compounds;
Keywords: ترکیبات فرار; Irradiation; Lipid oxidation; Protein oxidation; Volatile compounds; Multivariate analysis
Keywords: ترکیبات فرار; Cupuassu; Fermentation; Pulp; Cupulate; Volatile compounds
Keywords: ترکیبات فرار; Lipolysis; Lipid oxidation; Volatile compounds; TBARS; Dry-cured goose meat;
Keywords: ترکیبات فرار; Sulfur; Nitrogen; Volatile compounds; Amino acid; Dry fermented sausage;
Keywords: ترکیبات فرار; High hydrostatic pressure; Non-volatile compounds; Umami; Volatile compounds; Squid;
Keywords: ترکیبات فرار; Volatile compounds; Peptide extracts; Interaction; Dry-cured ham
Keywords: ترکیبات فرار; Coagulase-negative staphylococci; Starter; Safety assessment; Technological property; Staphylococcus succinus; Volatile compounds; Meju; Doenjang
Keywords: ترکیبات فرار; Lactobacillus reuteri; Reuterin; Cheese; Volatile compounds; Aroma; Odour;
Keywords: ترکیبات فرار; Horse sausages; Microbial counts; Chemical characteristics; Sensory properties; Volatile compounds
Keywords: ترکیبات فرار; Muscat; Packed column; Wine spirit; Volatile compounds; Terpenic compounds;
Keywords: ترکیبات فرار; Volatile compounds; Antimicrobial activity; Health benefits; Functional foods
Keywords: ترکیبات فرار; Free amino acid; Microwave vacuum drying; Polysaccharides; Shiitake mushrooms; Volatile compounds
Keywords: ترکیبات فرار; Characterization; Galician virgin olive oils; Phenolic compounds; Volatile compounds; Sensory analysis
Keywords: ترکیبات فرار; Maize; Beneficial bacteria; α-glucosidase inhibitor; Volatile compounds
Keywords: ترکیبات فرار; Stilbene; Sulfur dioxide; Color; Volatile compounds; Sensorial; Olfactometry
Keywords: ترکیبات فرار; Antioxidant activity; Organic acids; Pomegranate; Volatile compounds; Fruit fractions
Keywords: ترکیبات فرار; Kashkaval cheese; Proteolysis; Volatile compounds; Colour; Meltability; Residual coagulant activity;
Keywords: ترکیبات فرار; OT; Odor Threshold; dPLS; Discriminant Partial Least Squares; GC-MS; Gas Chromatography-Mass Spectrometry; DHE; Dynamic Headspace Extraction; Whole meal bread; Crust; Volatile compounds; Fermentation temperature; Yeast level;
Keywords: ترکیبات فرار; Fermented sausages; Salt reduction; Boar taint; Volatile compounds; Aroma
Keywords: ترکیبات فرار; Chilean sparkling wine; Volatile compounds; SBSE; HSSE; Polydimethylsiloxane; Polyethyleneglycol-modified silicone;