Keywords: ترکیبات فرار; Volatile compounds; Substitution of CMR; Azeotrope; Ethyl acetate; Cyclopentane; Amylose complexation
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; Honey; Parameters of identity and quality; Authenticity; Stability; Degradation; Chemical transformation; Furan compounds; Maillard reaction; Volatile compounds
Keywords: ترکیبات فرار; Pulsed electric field; Lamb muscles; Volatile compounds; Temporal dominance of sensations; HS-SPME; Chilling and frozen storage;
Keywords: ترکیبات فرار; Wheat bread; Volatile compounds; Sample preparation; Gas chromatographyAEDA, Aroma Extraction Dilution Assay; CAR, Arboxen; CW, Arbowax; DHE, Dynamic Headspace Extraction; DVB, Divinylbencene; FD, Flavour Dilution Factor; FID, Flame Ionisation Detector; F
Keywords: ترکیبات فرار; Coffee brewing; Espresso; Extraction setting; Foam; Food quality; Volatile compounds
Keywords: ترکیبات فرار; Virgin olive oil; SPME–GC/MS; Oxidation; Storage; Volatile compounds
Keywords: ترکیبات فرار; Volatile compounds; Lamb loin; Sous-vide; Low temperature-long time cooking;
Keywords: ترکیبات فرار; Fatty acids; Validation; Dienes; Peroxides; Volatile compounds
Keywords: ترکیبات فرار; Midday stem water potential; Mineral elements; Descriptive sensory analysis; Volatile compounds; Zizyphus jujuba Mill;
Keywords: ترکیبات فرار; Green asparagus juice; High pressure processing; Bioactive compounds; Antioxidant activity; Volatile compounds;
Keywords: ترکیبات فرار; Coagulase-negative staphylococci; Volatile compounds; Biogenic amines; Meat fermentation; UPLC–MS/MS
Keywords: ترکیبات فرار; Purple wheat; Biscuits; Anthocyanins; Volatile compounds
Keywords: ترکیبات فرار; Stelja; Sheep ham; Volatile compounds; Sensory properties;
Keywords: ترکیبات فرار; HS-SPME–GC–MS; GC–olfactometry; Orange juice; FCOJ processing steps; Volatile compounds
Keywords: ترکیبات فرار; Dry-cured foal loin; Lipolysis; Physico-chemical properties; Texture profile analysis; Volatile compounds;
Keywords: ترکیبات فرار; Pulsed pressure; Pork bacon; Drying-ripening; Lipid oxidation; Volatile compounds; Hexanal (PubChem CID: 6184); Nonanal (PubChem CID: 31289); 1-Octen-3-ol (PubChem CID: 18827); Decanal (PubChem CID: 8175); (Sodium nitrite (PubChem CID: 23668193); Malondia
Keywords: ترکیبات فرار; Cholesterol degradation; Oxysterols; Polymers; Volatile compounds; Cholestadienes; Fragmented cholesterol molecules; NMR; nuclear magnetic resonance; IR; infrared spectroscopy; SEC; size exclusion chromatography; APCI; atmospheric pressure chemical ionisa
Keywords: ترکیبات فرار; Blackberry wine; Volatile compounds; Food additive; GC-FID; HPLC;
Keywords: ترکیبات فرار; Virgin olive oil; Picholine marocaine; Volatile compounds; Geographical origin; Gas chromatography;
Keywords: ترکیبات فرار; Coconut water; High Pressure Carbon Dioxide; Pasteurization; Natural microbial flora; Sensory properties; Volatile compounds;
Keywords: ترکیبات فرار; Starter culture; Cassava; Bacteria; Yeasts; Indigenous fermented foods; Volatile compounds;
Keywords: ترکیبات فرار; Water lily; Tea infusion; Flavonoids; Volatile compounds; Antioxidant activity;
Keywords: ترکیبات فرار; Processed-cheese; Maillard reaction; Volatile compounds; Multi-responses modelling; 2-Methylbutanal (PUBChem CID: 7284); Formic acid (PUBChem CID: 284); Furfural (PUBChem CID: 7362); 5-Methylfurfural (PUBChem CID: 12097); Furfuryl alcohol (PUBChem CID: 73
Keywords: ترکیبات فرار; Sparkling wines; Grape variety; Aging time; Volatile compounds; Foamability;
Keywords: ترکیبات فرار; Grape marc; White wine; Volatile compounds; Phenolic compounds; Sensorial analysis;
Keywords: ترکیبات فرار; Cistus; Cistaceae; Rockrose; Volatile compounds; Terpenes; HS-SPME-GC-MS;
Keywords: ترکیبات فرار; Volatile compounds; Emission rate; Wind tunnel; Working face; Landfill;
Keywords: ترکیبات فرار; Preharvest management; Postharvest life; Flavour life; Aroma; Volatile compounds; Smart packaging
Keywords: ترکیبات فرار; Traditional Macedonian edible oils; Fatty acids; Volatile compounds; Gas chromatography
Keywords: ترکیبات فرار; Brewers' spent grain; Volatile compounds; Fatty acid; Antioxidant compounds2-Methyl-propanal (PubChem CID: 6561); Hexanal (PubChem CID: 6184); Palmitic acid (PubChem CID: 985); Oleic acid (PubChem CID: 445639); Linoleic acid (PubChem CID: 5280450)
Keywords: ترکیبات فرار; Yeast; Dry-cured ham; Debaryomyces spp.; Volatile compounds; Sensory analysis
Keywords: ترکیبات فرار; Pinot noir grape; Cluster-zone leaf removal; Sunlight exposure; Phenolics; Volatile compounds; β-Damascenone; SBSE-GC-MS;
Keywords: ترکیبات فرار; Pulsed electric fields; Freezing pre-treatment; Lipid oxidation; Volatile compounds; Fatty acid profile; Meat quality
Keywords: ترکیبات فرار; Ethyl acetate (PubChem CID: 8857); 2-Butylfuran (PubChem CID: 20534); Hexanal (PubChem CID: 6184); Limonene (PubChem CID: 22311); Octan-2-one (PubChem CID: 8093); 2,3-Dimethylpyrazine (PubChem CID: 22201); Hexanol (PubChem CID: 8103); Non-2-enal (PubChem
Keywords: ترکیبات فرار; Multivariate calibration; HS-SPME-GC–MS; PLSR; Volatile compounds
Keywords: ترکیبات فرار; Volatile compounds; Tequila; Liquid-liquid extraction; Tequila production process; Aroma;
Keywords: ترکیبات فرار; Gamma radiation; Multilayer food packaging; Volatile compounds; Solid-phase microextraction; Gas chromatography-mass spectrometry; Non-intentionally added substances;
Keywords: ترکیبات فرار; goat and sheep milk; fermentation; kefir; polyunsaturated fatty acids; volatile compounds;
Keywords: ترکیبات فرار; FD; flavour dilution factor; LABs; lactic acid bacteria; OAV; odour activity value; WHO; World Health Organisation; WWF; whole wheat flour; RWF; refined wheat flour; Bread aroma; Volatile compounds; Crumb; Crust; Fermentation; Maillard;
Keywords: ترکیبات فرار; Solaris; White wine; Volatile compounds; Headspace analysis; Descriptive sensory analysis; PLS;
Keywords: ترکیبات فرار; Sturgeon; Oil extraction; Storage stability; Volatile compounds;
Keywords: ترکیبات فرار; VOO; virgin olive oil; POX; peroxidase; PPO; polyphenoloxidase; PNPG; p-nitrophenyl-β, d-glucopiranoside; TBC; tert-butylcatechol; SDS; sodium dodecyl sulphate; PMSF; phenylmethylsulfonyl fluoride; WAF; weeks after flowering; RI; Ripening Index; EDTA; et
Keywords: ترکیبات فرار; Chestnut; Cherry; Oak; Cell-wall adsorption; Saccharomyces cerevisiae; Ageing; Polyphenols; Volatile compounds;
Keywords: ترکیبات فرار; Rosmarinus officinalis; Carnosic acid; Antioxidant status; TBARS; Cholesterol oxidation products; Volatile compounds;
Keywords: ترکیبات فرار; Foal meat; Thermal treatment; Cooking loss; Lipid oxidation; Volatile compounds;
Keywords: ترکیبات فرار; Anacardium occidentale L.; Volatile compounds; Carotenoids; Thermal degradation; Cashew apple juice model; SPME-GC-MS;
Keywords: ترکیبات فرار; Soy paste; Volatile compounds; Principal component analysis; Storage
Keywords: ترکیبات فرار; MOS sensors; Aroma analysis; Volatile compounds; Dry-cured hams;
Keywords: ترکیبات فرار; Biopolymer; Volatile compounds; Thermodynamic; Kinetic;
Keywords: ترکیبات فرار; Passion fruit; Agro-industrial waste; Oil; Sensory analysis; Volatile compounds;