Keywords: ترکیبات فرار; Meat ripening; Ruminant meat; Traditional meat products; 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; Wine; Geosmin; Fining agents; Off-odours; Volatile compounds;
Keywords: ترکیبات فرار; Physico-chemical properties; Texture profile analysis; Volatile compounds; Foal dry-cured “cecina”; Lipolysis;
Keywords: ترکیبات فرار; NIRS; Volatile compounds; Cheeses; Determination;
Keywords: ترکیبات فرار; Foal meat; Thermal treatment; Cooking loss; Lipid oxidation; Volatile compounds;
Keywords: ترکیبات فرار; High-pressure-processing; Modified-atmosphere-packaging; Volatile compounds; “Lacón”; Cured–cooked pork meat
Keywords: ترکیبات فرار; Bag-in-box packaging; Wine; Shelf life; Enological parameters; Volatile compounds;
Keywords: ترکیبات فرار; Coffee pulp; Coffee wastewater; Bioethanol; Volatile compounds; Hanseniaspora uvarum;
Keywords: ترکیبات فرار; Chestnut sourdough; Rye flour; Lactobacillus spp.; Structure; Volatile compounds;
Keywords: ترکیبات فرار; Acacia honey; Sunflower honey; Tilia honey; Country origin; Physicochemical parameters; Volatile compounds;
Keywords: ترکیبات فرار; Coffee aroma; Coffea arabica; Filtered coffee; Antioxidant activity; Caffeine; Volatile compounds;
Keywords: ترکیبات فرار; Primula albenensis, P. auricula, P. farinosa, P. halleri; Primulaceae; Phytochemistry; Trichome micromorphology; Farina; Flavonoids; Volatile compounds;
Keywords: ترکیبات فرار; Biscuits; Phenolics; Grape marc; Volatile compounds; Functional foodsGallic acid (PubChem CID: 370); Malvidin 3-O-glucoside (PubChem CID: 443652); Petunidin 3-O-glucoside (PubChem CID: 443651); 2-Phenylethanol (PubChem CID: 6054); Phenylacetaldehyde (PubC
Keywords: ترکیبات فرار; Ionic liquids; Polymeric ionic liquids; Solid-phase microextraction; Volatile compounds; Gas-chromatography;
Keywords: ترکیبات فرار; Oak chips; Micro-oxygenation; Volatile compounds; Experimental design;
Keywords: ترکیبات فرار; Pine honey; Classification; Volatile compounds; Physicochemical parameters; Chemometrics;
Keywords: ترکیبات فرار; Pu-erh tea; SPME; SDE; GC-MS; Volatile compounds;
Keywords: ترکیبات فرار; GCÂ ÃÂ GC/TOFMS; Base wine; Sparkling wine; Fisher ratio; Chardonnay; Traditional method; Volatile compounds;
Keywords: ترکیبات فرار; Multiple headspace extraction; Headspace analysis; HS-SPME; Mushroom; Volatile compounds; GC/MS;
Keywords: ترکیبات فرار; Olive oil; Sensomics; Volatile compounds; Comprehensive multidimensional gas chromatography (GC × GC); Fingerprinting; Pattern recognition; Aroma defects
Keywords: ترکیبات فرار; Wine; Aging; Non-oak woods; Volatile compounds;
Keywords: ترکیبات فرار; Honey; Gas chromatography time-of-flight mass spectrometry; Accurate mass spectra; Volatile compounds;
Keywords: ترکیبات فرار; Extra-virgin olive oil; Malaxation; Volatile compounds; Odour activity value (OAV); Odorant series;
Keywords: ترکیبات فرار; Coffee; Quality; Defective seeds; Volatile compounds; Volatile markers; Volatile fingerprint;
Keywords: ترکیبات فرار; Degradation; Volatile compounds; Lycopene; SPME; GC/MS;
Keywords: ترکیبات فرار; Pea protein; Maltodextrin; Phase diagram; Volatile compounds; Partition; SPME-GC-MS;
Keywords: ترکیبات فرار; Volatile compounds; E-nose; Sensorial analysis; LDA statistical analysis; PCA statistical analysis;
Keywords: ترکیبات فرار; Flavour; GC-MS; Heat treatment; PCA; Quarantine; Ripening; Volatile compounds;
Keywords: ترکیبات فرار; Altitude; Climate; Descriptive sensory analysis; Gas chromatography; Volatile compounds; Wine provenance;
Keywords: ترکیبات فرار; EVOO; extra virgin olive oil; LOX; lipoxygenase; PPO; polyphenoloxidase; POD; peroxidase; AC/AC; alternating current/alternating current; CMPS; controlling and monitoring system of the malaxing parameters; PC; Personal Computer; PLC; programmable logic co
Keywords: ترکیبات فرار; Soy sauce; SPME; GC-MS; Volatile compounds; PCA;
Keywords: ترکیبات فرار; Sugar cane spirit; Volatile compounds; Aging; Wood;
Keywords: ترکیبات فرار; Baking; Fibre; Crispiness; Volatile compounds;
Keywords: ترکیبات فرار; Volatile compounds; Wine; Cold pre-fermentation techniques;
Keywords: ترکیبات فرار; Salami; Flavour; Odour; Acceptability; Volatile compounds; Shelf life;
Keywords: ترکیبات فرار; Chestnut flour; Wheat flour; Volatile compounds; Antioxidant capacity; Physical properties;
Keywords: ترکیبات فرار; Wine differentiation; Volatile compounds; Polyols; Chemical analysis; Electronic nose;
Keywords: ترکیبات فرار; Furanic compounds; Volatile compounds; Coated products; Cooking conditions; Handling conditions; MO; frozen breaded fish products deep-fried in sunflower oil and reheated in the microwave; OL; frozen breaded fish products deep-fried in olive oil; OV; froz
Keywords: ترکیبات فرار; Brandy; Micro-oxygenation; Oak wood; Phenolic compounds; Volatile compounds;
Keywords: ترکیبات فرار; D. hansenii; Sausages; Genetic diversity; Aroma; Volatile compounds;
Keywords: ترکیبات فرار; Grape glycosidic aroma precursors; Dealcoholised wines; Volatile compounds; AEDA-GC-O; Sensory descriptive analysis;
Keywords: ترکیبات فرار; Whey cheeses; Texture; Volatile compounds;
Keywords: ترکیبات فرار; Cheese; Gross composition; Proteolysis; Volatile compounds; Gokceada; Turkey;
Keywords: ترکیبات فرار; Fermented sausages; Staphylococcus; Lactobacillus; Sensory evaluation; Volatile compounds; SPME-GC/MS;
Keywords: ترکیبات فرار; GCÃGC/TOFMS; Wine; Volatile compounds; Fisher ratio; PCA;
Keywords: ترکیبات فرار; Fermented sausages; Salt reduction; Volatile compounds; Aroma; Flavour;
Keywords: ترکیبات فرار; Buckwheat honey; Physicochemical parameters; Phenolic compounds; HPLC-DAD-MS; Volatile compounds; Solid-phase microextraction (SPME); GC-MS;
Keywords: ترکیبات فرار; Sherry vinegar; Maceration; Fruits; Volatile compounds; Sensory analysis;
Keywords: ترکیبات فرار; Virgin olive oil; Storage; Sensory analysis; Antioxidants; Volatile compounds; Graphical modeling;
Keywords: ترکیبات فرار; Castanea sativa Mill.; Lactic acid bacteria; Volatile compounds; PCR-DGGE; GC/MS;