Keywords: پرواز; Bioactivity; Dopaminergic cells; Hydroxytyrosol; Neurodegeneration; Phase-II metabolites; Sulphation; DMEM; Dulbecco's Modified Eagle Medium; DA; Dopamine; DOPAC; Dihydroxyphenylacetic acid; DOPAL; 3,4-Dihydroxyphenylacetaldehyde; HVAc; Homovanillic aci
مقالات ISI پرواز (ترجمه نشده)
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Keywords: پرواز; DAFB; days after full bloom; EEC; European economic community; EFSA; European food safety authority; EVOO; extra virgin olive oil; FA; free acidity; FAEEs; fatty acid ethyl esters; FATH; fruit abscission threshold; FR; fruit ripening; IOC; International O
Keywords: پرواز; VOO; Virgin Olive Oil; HPU; High Power Ultrasound; FAMEs; Fatty Acid Methyl Esters; HPLC; High Performance Liquid Chromatography; GC; Gas Chromatograph; High power ultrasound frequency; Virgin olive oil; Fatty acid; Phenolic compounds; Volatile compounds;
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
Keywords: پرواز; EVOO; Extra Virgin Olive Oil; VOO; Virgin Olive Oil, as sub category of virgin olive oil; OVOO; Ordinary Virgin Olive Oil; LVOO; Lampante Virgin Olive Oil; OO; Olive Oil; ROO; Refined Olive Oil; cv; cultivar; EI; Extract ion; IOC; International Olive oil
Keywords: پرواز; AD; Alzheimer'”s disease; Aβ; beta amyloid; ApoE4; apolipoprotein E4 genotype; T2DM; type 2 diabetes mellitus; GSK3β; glucose synthase kinase 3 beta; Drp1; dynamin-related protein1; ROS; reactive oxygen species; WHO; World Health Organization; ADA; Am
Keywords: پرواز; ANN; artificial neural network; GA; genetic algorithm; VOO; virgin olive oil; UBOO; ultrasonic bleached olive oil; IBOO; industrially bleached olive oil; PV; peroxide value; Lr; Lovibond red; MLP; multilayer perceptron; LMBP; Levenberg-Marquardt back prop
Keywords: پرواز; AD; atopic dermatitis; CAMs; complementary and alternative medicines; TNF-α; tumor necrosis factor-α; IFN-γ; interferon gamma; IL; interleukins; TGF-β1t; issue growth factor-β1; IgE; immunoglobulin-E; IgG; immunoglobulin-G; GOT; glutamic oxaloacetic
Keywords: پرواز; VOO; virgin olive oil; HSSB; horizontal screw solid bowl; CFD; computational fluid dynamics; SPC; solid particles content; MSPC; moisture and solid particle content; Settling tank; CFD; Graduated cylinder; Virgin olive oil; Clarification;
Keywords: پرواز; ANN; artificial neural network; AOB; antioxidant of bamboo; 3-APA; 3-aminopropionamide; BHA; butylated hydroxyanisole; BHT; butylated hydroxytoluene; EGT; extracts of green tea; ESI-MS; electrospray ionization-mass spectrometry; GCE; green coffee aqueous
Keywords: پرواز; 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: پرواز; VOO; Filtration; Moisture; Phenolic compounds; Internal standard; HPLC-ESI-TOF/MS;
Keywords: پرواز; VOO; virgin olive oil; RI; ripening index; PCA; principal component analysis; UPLC-TOF-MS; ultrapressure liquid chromatography-time of flight mass spectrometry; IOOC; International Olive Oil Council; Picudo; Virgin olive oil; Fruit ripening; Sensory pro
Keywords: پرواز; AA; arachidonic acid; ASO; refined high-oleic sunflower oil enriched with an olive-pomace extract of phenols; BI; before intake; COX; cyclooxygenase; CYP450; cytochrome P450 monooxygenase; DSO; refined high-oleic sunflower oil enriched with 400 μg/mL of
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts
Keywords: پرواز; Olive mill by-product; Phenolic compounds; Hydroxytyrosol; Antiaging effect; OMW; olive mill waste; VOO; virgin olive oil; EVOO; extra virgin olive oil; NHDFs; neonatal human dermal fibroblasts; DMEM; Dulbecco's modified Eagle's medium; MTS; 3-(4,5-di
Phenolic compounds of 'Galega Vulgar' and 'Cobrançosa' olive oils along early ripening stages
Keywords: پرواز; ACVA; vanillic acid; APG; apigenin; 3,4-DHPEA; hydroxytyrosol; 3,4-DHPEA-AC; 4-(acetoxyethyl)-1,2-dihydroxybenzene; 3,4-DHPEA-EDA; dialdehydic form of elenolic acid linked to hydroxytyrosol or oleacein; 3,4-DHPEA-EA; oleuropein aglycone; EA; elenolic acid
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry
Keywords: پرواز; 3,4-DHPEA-EA; oleuropein aglycone; 3,4-DHPEA-EDA; deacetoxy oleuropein aglycone = dialdehydic form of oleuropein aglycone; 3,4-DHPEA-OH-EA; oxygenated oleuropein aglycone; 3,4-DHPEA-OH-EDA; deacetoxy oxygenated oleuropein aglycone; DTT; dithiothreitol;
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile
Keywords: پرواز; ALC; alcohols; ALD; aldehydes; Arb; Arbequina; Chet; Chétoui; EST; esters; KET; ketones; Rip; ripening; PD; penten dimers; VOO; virgin olive oil; Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); E-2-hexenal (PubChem CID: 5281168); E-2-hexenol (P
Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes
Keywords: پرواز; Monovarietal extra-virgin olive oil; Sensory characterization; Volatile and phenolic compounds; Extraction conditions; Storage; EVOO; Extra virgin Olive Oil; VOO; Virgin Olive Oil; P2; Olive mill equipped with two-phase centrifugal decanter; P3; Olive mil
Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters
Keywords: پرواز; Virgin olive oil; Malaxation; Phenolic compounds; Volatile compounds; Sensory attributes; VOO; virgin olive oil; LOX; lipoxygenase; P2; olive mill equipped with a two-phase centrifugal decanter; P3; olive mill equipped with a three-phase centrifugal decan
Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC-DAD-FLD
Keywords: پرواز; FL; Fluorescence; VOO; Virgin olive oil; GAL; Gallic acid; 3,4-DHPEA or HYTY; hydroxytyrosol; DOPAC; 3,4-dihydroxyphenylacetic acid; GEN; Gentisic acid; p-HPEA or TY; Tyrosol; 4HB; 4-hydroxybenzoic acid; 4HP; 4-hydroxyphenylaceitc acid; VAN; Vanillic acid
1H-NMR fingerprinting to evaluate the stability of olive oil
Keywords: پرواز; NMR; Fingerprinting; Stability; Oxidative degradation; Hydrolytic degradation; Olive oil; VOO; virgin and extra virgin olive oils; NMR; nuclear magnetic resonance; FID; free induction decays; NIR; near infrared; MIR; middle infrared; IR; infrared; FT; Fou