Keywords: ترکیبات فرار; HD; hydrodistillation; HS; headspace; PDMS; polydimethylsiloxane; DVB-CAR-PDMS; divinylbenzene-carboxen-polydimethylsiloxane; LRI; linear retention index; Propolis; Volatile compounds; Solid-phase microextraction; Gas chromatography; Mass spectrometry;
مقالات ISI ترکیبات فرار (ترجمه نشده)
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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; Saccharomyces cerevisiae; Sensory descriptive analysis; Spent coffee ground; Spirit; Volatile compounds;
Keywords: ترکیبات فرار; Olea europaea L.; Table olives; Volatile compounds; Lactobacillus plantarum
Keywords: ترکیبات فرار; Se; Volatile compounds; Broccoli; Electronic nose; HS-SPME-GC–MS
Keywords: ترکیبات فرار; African (wild) ginger; Siphonochilus aethiopicus; Eucalyptol (1,8-cineole); Asthma; Solid phase microextraction (SPME); Volatile compounds; Gas chromatography with time of flight mass spectrometry (GC–TOFMS)
Keywords: ترکیبات فرار; Descriptive sensory analysis; Hydrodistillation; Petroselinum sativum; Plant yield; Volatile compounds
Keywords: ترکیبات فرار; Microware treatment; Olive oil extraction plant; Innovation; Malaxer; Phenols content; Volatile compounds
Changes on grape volatile composition through elicitation with methyl jasmonate, chitosan, and a yeast extract in Tempranillo (Vitis vinifera L.) grapevines
Keywords: ترکیبات فرار; aroma; Chitosan; Grape; Methyl jasmonate; Volatile compounds; Yeast extract;
Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches
Keywords: ترکیبات فرار; Pyrogallol (PubChem CID: 1057); trans-Squalene (PubChem CID: 638072); Sitost-4-en-3-one (PubChem CID: 5484202); Friedelin (PubChem CID: 91472); Camphene (PubChem CID: 6616); o-Cymene (PubChem CID: 10703); trans-3-Pinanone (PubChem CID: 11038); 1-Terpinen-
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Keywords: ترکیبات فرار; Carbonic maceration; Tempranillo Blanco wine; Volatile compounds; Sensory properties; PLS;
Chemical composition of commercial cold-pressed pomegranate (Punica granatum) seed oil from Turkey and Israel, and the use of bioactive compounds for samples' origin preliminary discrimination
Keywords: ترکیبات فرار; α-Eleostearic acid (CID- 5281115); α-Tocopherol (CID-14985); β-Carotene (CID- 5280489); β-Eleostearic acid (CID- 5282820); Catalpic acid (CID- 5385589); δ-Tocopherol (CID- 92094); γ-Tocopherol (CID- 92729); Punicic acid (CID-5281126); Vanillic acid
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
Keywords: ترکیبات فرار; Red wine; Submerged cap; Drying; Volatile compounds; Sensory analysis; Winemaking;
Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry
Keywords: ترکیبات فرار; 2-Butanone (PubChem CID: 6569); Acetic acid (PubChem CID: 176); Cinnamaldehyde (PubChem CID: 637511); Estragole (PubChem CID: 8815); P-cymene (PubChem CID: 7463); Methanol (PubChem CID: 887); Safranal (PubChem CID: 61041); Aroma; Fingerprints; Non-destruc
Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis
Keywords: ترکیبات فرار; Beef; Fatty acid; Grain-fed; Volatile compounds; Forage;
Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.)
Keywords: ترکیبات فرار; Figs; Modified atmosphere packaging (MAP); Sensory quality; Volatile compounds;
Hepatoprotective evaluation and isolation of the major secondary metabolites from the ethyl acetate extract of liquid culture filtrate of Chaetomium globosum
Keywords: ترکیبات فرار; Chaetomium globosum; Fungi; Hepatoprotective; Volatile compounds;
Phytotoxic effects of volatile and water soluble chemicals of Artemisia herba-alba
Keywords: ترکیبات فرار; Aqueous extract; Germination; Phenolic compounds; Seedling growth; Semiarid environment; Volatile compounds;
The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle
Keywords: ترکیبات فرار; Hydrogen peroxide; G-actin; Oxidative modification; Secondary structures; Adsorption capacity; Volatile compounds;
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production
Keywords: ترکیبات فرار; Durum wheat bread; Re-milled semolina; Quality control; Sensory profile; Texture; Volatile compounds;
Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS
Keywords: ترکیبات فرار; Pistachio oil; Volatile compounds; Aroma-active compounds; Phenolic compounds; GC-MS-O; LC-ESI-MS/MS;
Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
Keywords: ترکیبات فرار; Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC-MS;
Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages
Keywords: ترکیبات فرار; Quararibea cordata Vischer; Ripening stages; Composition; Fatty acids; Volatile compounds;
Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi)
Keywords: ترکیبات فرار; Oasis; Organic acids; Sugars; Sensory appreciation; Volatile compounds;
The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio
Keywords: ترکیبات فرار; Clove; Gelatin; Chitosan; Shelf life; Volatile compounds;
Outdoor pilot-scale cultivation of Spirulina sp. LEB-18 in different geographic locations for evaluating its growth and chemical composition
Keywords: ترکیبات فرار; Temperature; Light intensity; Productivity; Fatty acid; Volatile compounds;
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study
Keywords: ترکیبات فرار; Strachitunt PDO; Starter cultures; Volatile compounds; Fatty acids; Sensory analysis;
Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Keywords: ترکیبات فرار; Viscozyme; Palm kernel oil; Roasting; Aroma; Maillard reaction; Caramelization; Volatile compounds; Sensory characteristics;
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Keywords: ترکیبات فرار; 2-ACPY; 2-acetyl-1-pyrroline; CAR; carboxen; CCD; central composite design; D; desirability function; DVB; divinylbenzene; DOE; design of experiments; FD; flavour dilution factor; GC/QTOF; gas chromatography/quadrupole-time of flight; HPMC; hydroxyl propy
Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.)
Keywords: ترکیبات فرار; Vitis vinifera; Table grape; Antioxidant; Bioactive compounds; Polyphenolics; Carotenoids; Tocopherols; Ascorbic acid; Volatile compounds;
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains
Keywords: ترکیبات فرار; Elderberry juice; Lactic acid fermentation; Volatile compounds; HS-SPME/GC-MS; Statistical analysis;
Effect of processing variables on the physico-chemical characteristics and aroma of borÅ, a traditional beverage derived from wheat bran
Keywords: ترکیبات فرار; Traditional product; Fermented beverage; BorÅ; Volatile compounds; Antioxidant activity;
Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Keywords: ترکیبات فرار; GC; gas chromatography; GC-MS; gas chromatography-mass spectrometry; OAV; odour activity value; SPE; solid phase extraction; FID; flame ionization detector; BSD; Bonferroni significant difference; PCA; principal components analysis; Bee pollen; White wi
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
Keywords: ترکیبات فرار; Canopy; Volatile compounds; HS-SPME-GCÂ ÃÂ GC/TOFMS; GC-O; QDA; Wine aroma; Vine management;
Identification of putative volatile sex pheromones in female domestic dogs (Canis familiaris)
Keywords: ترکیبات فرار; Pheromones; Dogs; Estrus; Volatile compounds; Urine;
Electroantennogram responses of the Triatoma dimidiata complex to volatiles produced by its exocrine glands
Keywords: ترکیبات فرار; Triatomadimidiata complex; Volatile compounds; Antennal phenotype; Antennal response; Pheromone;
Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
Keywords: ترکیبات فرار; Bog bilberry syrup wine; Volatile compounds; pH condition; Bottle-aging; Odor activity value; Aroma;
Rapid determination of the aromatic compounds methyl-anthranilate, 2â²-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives
Keywords: ترکیبات فرار; Volatile compounds; Beverages; Vitis labrusca L.; Hybrid grapes; Food analysis; Quality control;
Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
Keywords: ترکیبات فرار; Hexanal (PubChem CID: 6184); Ethyl butanoate (PubChem CID: 7762); Heptanal (PubChem CID: 8130); α-Pinene (PubChem CID: 6654); β-Pinene (PubChem CID: 14896); β-Myrcene (PubChem CID: 31253); Octanal (PubChem CID: 454); Cymene (PubChem CID: 7463); d-Limon
Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin
Keywords: ترکیبات فرار; Gel properties; Emulsifying properties; Volatile compounds;
Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences
Keywords: ترکیبات فرار; Citrus sinensis; Volatile compounds; Maturity; SPME; GC/MS;
Microencapsulation of vanilla (Vanilla planifolia Andrews) and powder characterization
Keywords: ترکیبات فرار; Spray-drying; Whey protein concentrate; Volatile compounds; Vanillin; Antioxidant activity;
Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis
Keywords: ترکیبات فرار; Amazon; Antioxidant activity; Clavija lancifolia; Volatile compounds; Remela de cachorro;
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Keywords: ترکیبات فرار; Free fatty acid; Meat product; Oxidative stability; Origanum vulgare; Sensorial analysis; Volatile compounds;
Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Keywords: ترکیبات فرار; Oxidative stability; Ascophyllum nodosum; Fucus vesiculosus; Bifurcaria bifurcata; Healthy pâté; Volatile compounds; Seaweed extracts;
Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips
Keywords: ترکیبات فرار; Oak chips; Volatile compounds; Carménère; Quercus humboldtii; Traditional oaks;
Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF
Keywords: ترکیبات فرار; CAR; carboxen; CCD; central composite design; D; desirability function; DVB; divinylbenzene; GC/QTOF; gas-chromatography/quadrupole-time of flight; LOD; limit of detection; LOQ; limit of quantification; OT; odour threshold; PC; principal component; PCA; p
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Keywords: ترکیبات فرار; Doenjang; Soybean fermentation; Starter cultures; Volatile compounds;
Selectivity of supercritical CO2 extraction and atmospheric pressure techniques for the major volatile compounds of Eugenia involucrata leaves from Southern Brazil
Keywords: ترکیبات فرار; Eugenia involucrata; Selectivity; Supercritical fluid extraction; Volatile compounds; β-Elemene; Bicyclogermacrene;
Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O2 and high CO2 using GC-MS and olfactometry techniques
Keywords: ترکیبات فرار; Spinacia oleracea; Baby leaves; Modified atmosphere; Sensory quality; Volatile compounds; VOCs precursors;
Supercritical carbon dioxide extraction of compounds from Schinus terebinthifolius Raddi fruits: Effects of operating conditions on global yield, volatile compounds, and antiproliferative activity against human tumor cell lines
Keywords: ترکیبات فرار; Schinus terebinthifolius Raddi; Pink pepper; Supercritical fluid extraction; Volatile compounds; Antiproliferative activity;