Keywords: کلم سفید; Ready-to-eat; White cabbage; Indole glucosinoaltes; Aliphatic glucosinolates; Cytotoxicity
مقالات ISI کلم سفید (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: کلم سفید; Fermentation; White cabbage; Sauerkraut; Glucosinolates; Glucobrassicin degradation products; Ascorbigen; Indole-3-carbinol; Indole-3-acetonitrile; Bioactive compounds; Lactic acid bacteria;
Influence of postharvest UV-B treatment and fermentation on secondary plant compounds in white cabbage leaves
Keywords: کلم سفید; Hydroxycinnamic acids; Glucosinolates; Dihydroascorbigens; Fermentation; White cabbage; Sauerkraut; Postharvest UV-B
Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
Keywords: کلم سفید; White cabbage; Fermentation; Volatile glucosinolates hydrolysis products;
Effect of different fertilisation and irrigation practices on yield, nitrogen uptake and fertiliser use efficiency of white cabbage (Brassica oleracea var. capitata L.)
Keywords: کلم سفید; Fertiliser use efficiency; Nitrogen uptake; 15N method; White cabbage
Substrate specificity in phospholipid transformations by plant phospholipase D isoenzymes
Keywords: کلم سفید; Phospholipase D; Plant isoenzymes; Phospholipid hydrolysis; Transphosphatidylation; d-Serine; Enantiomer specificity; White cabbage; Opium poppy;
The effect of heating and fermenting on antioxidant properties of white cabbage
Keywords: کلم سفید; White cabbage; Antioxidant properties; Heat treatment; Fermentation
Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins
Keywords: کلم سفید; White cabbage; Bioactive compounds; Antioxidant activity; Glucosinolates; Proteins
Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
Keywords: کلم سفید; Chlorine dioxide; Minimal processing; Fresh-cut; Decontamination; Browning; Shelf-life; White cabbage; Lettuce.
Effects of extraction conditions on the chemical structure and biological activity of white cabbage pectin
Keywords: کلم سفید; Pectin; White cabbage; Brassica oleracea var. Capitata; Complement-fixing activity; Anti-complementary activity; Biological activity; HPSEC; HPAEC; Linkage analysis; β-Elimination; Methanolysis; 13C NMR; Rhamnogalacturonan I (RG-I); Rhamnogalacturonan II
Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere
Keywords: کلم سفید; Electrolyzed oxidising water; Minimally processing; Fresh-cut; Modified atmosphere; Decontamination; Shelf-life; White cabbage
Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid
Keywords: کلم سفید; White cabbage; Heat treatment; Souring; Blanching; Coleslaw; Dietary fibre; Glucose; Fructose; Cell wall polysaccharides; Glucosinolates
The role of Chinese cabbage as a trap crop for flea beetles (Coleoptera: Chrysomelidae) in production of white cabbage
Keywords: کلم سفید; Phyllotreta spp.; Trap cropping; White cabbage; Chinese cabbage; IPM;