المؤلفون: MA Xuelian, WANG Peng, GENG Jingzhang, TIAN Honglei, YAN Haiyan, HE Wanying, ZHAN Ping

المصدر: Shipin Kexue, Vol 45, Iss 17, Pp 127-134 (2024)

مصطلحات موضوعية: xinjiang spicy chicken seasoning sauce, heating temperature, headspace solid-phase microextraction-gas chromatography-mass spectrometry, volatile flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-015.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/ce03e326ea3544abb786fbfa1c67f3a9

المؤلفون: Milan Dhakal, Varongsiri Kemsawasd, Kanyawee Whanmek, Wimonphan Chathiran, Saranya Intawong, Warangkana Srichamnong, Uthaiwan Suttisansanee, Suwapat Kittibunchakul

المصدر: Future Foods, Vol 11, Iss , Pp 100505- (2025)

مصطلحات موضوعية: Acheta domesticus, Fermentation, Nutritional quality, Health, Seasoning, Waste management, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Relation: http://www.sciencedirect.com/science/article/pii/S2666833524002090; https://doaj.org/toc/2666-8335; https://doaj.org/article/7934a15b5c54423782bcca8359168a97

الاتاحة: https://doi.org/10.1016/j.fufo.2024.100505
https://doaj.org/article/7934a15b5c54423782bcca8359168a97

المؤلفون: M. T. Akintelu, I. A. Amoo, I. A. Kade, S. O. Omoba

المصدر: Journal of Applied Sciences and Environmental Management, Vol 28, Iss 12 (2024)

مصطلحات موضوعية: Processing method, Seasoning, Milk bush seed, Thevetia peruviana, Fermentation, Science

وصف الملف: electronic resource

Relation: https://www.Ajol.Info/index.php/jasem/article/view/284562; https://doaj.org/toc/2659-1502; https://doaj.org/toc/2659-1499

URL الوصول: https://doaj.org/article/27935fe427904d72a8cbb9834454cb5c

المؤلفون: Gao, Haoyu, Jiang, Ruixiang, Wang, Junbo, Yang, Xiaoguang

المصدر: Advances in Pacific Basin Business, Economics and Finance

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/S2514-465020240000012002

المؤلفون: Worapong Usawakesmanee, Supachai Pisuchpen, Sunisa Siripongvutikorn, Nicha Khatcharin, Chanonkarn Rujirapong

المصدر: Heliyon, Vol 10, Iss 22, Pp e40462- (2024)

مصطلحات موضوعية: Antioxidant, Bioactive, Rice seasoning, Food supplement, Gnetum gnemon, Vegetable, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024164936; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/dd4e4786254046eab9e3e6eb8dfdffc8

المؤلفون: Guedes, David Henrique Ferreira

مصطلحات موضوعية: Crossmodal correspondences, Sonic seasoning, Audition, Taste perception, Sugar consumption, Correspondências intermodais, Audição, Perceção gustativa, Consumo de açúcar

وصف الملف: application/pdf; application/octet-stream

الاتاحة: http://hdl.handle.net/10071/31561

المؤلفون: Ning YANG, Shasha ZHANG, Pei ZHOU, Xiaoli LUO, Dafeng SUN, Weisi ZHANG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 5, Pp 177-186 (2024)

مصطلحات موضوعية: lanmaoa asiatica, enzymatic hydrolysate, seasoning oil, maillard reaction, aromatize, electronic nose, sensory evaluation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/bf95107187e9467f955c3fcf422dffc5

المؤلفون: Emanuele D’Anza, Marika Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone

المصدر: Italian Journal of Food Safety (2024)

مصطلحات موضوعية: Fish sauce, food safety, heavy metals, fermented seasoning, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.pagepressjournals.org/ijfs/article/view/12357; https://doaj.org/toc/2239-7132

URL الوصول: https://doaj.org/article/2aa8962cbaa741cc9117f3adef6ae869

المؤلفون: Sudiarta, I Wayan, Dewi, Ni Komang Putri Candra, Rudianta, I Nyoman, Setianingsih, Luh Putu Putri

المصدر: Formosa Journal of Applied Sciences; Vol. 3 No. 7 (2024): July 2024; 2797-2808 ; 2962-6447 ; 10.55927/fjas.v3i7

مصطلحات موضوعية: Betutu Seasoning, Egg White, Foam-Mat Drying, Instant Seasoning, Maltodextrin

وصف الملف: application/pdf

Relation: https://journal.formosapublisher.org/index.php/fjas/article/view/9753/10089; https://journal.formosapublisher.org/index.php/fjas/article/view/9753

الاتاحة: https://journal.formosapublisher.org/index.php/fjas/article/view/9753
https://doi.org/10.55927/fjas.v3i7.9753

المؤلفون: Zhicong LIU, Hui WANG, Jun LI, Debin GUO, Jifang LI

المصدر: Shipin gongye ke-ji, Vol 44, Iss 19, Pp 336-346 (2023)

مصطلحات موضوعية: duck oil microcapsule powder, duck soup seasoning powder, response surface test, sensory evaluation, flavor compound, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/117e0e8d8bd541a8a7d1286fcefc0dec

المؤلفون: Lingling SHANGGUAN, Huiyan ZHANG, Wenxin WANG, Pei LI, Ku LI, Xiong CHEN, Jun DAI

المصدر: Shipin gongye ke-ji, Vol 44, Iss 19, Pp 272-280 (2023)

مصطلحات موضوعية: soybean protein isolate, enzymolysis technology, seasoning, response surface optimization, glutamic acid, corynebacterium glutamicum, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/f36ee3834ac24f0ea28ef6d1fa50cb94

المؤلفون: 何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji

المصدر: Zhongguo youzhi, Vol 48, Iss 10, Pp 134-141 (2023)

مصطلحات موضوعية: 风味物质；红棕油；棕榈油；布料吸附；火锅底料, flavor substance, red palm oil, palm oil, cloth adsorption, hotpot seasoning, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231022&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/a026f9387cc047c39da499041b04449f

المؤلفون: Alfi Sophian, Ratna Purwaningsih

المصدر: Ho Chi Minh City Open University Journal of Science - Engineering and Technology, Vol 13, Iss 2, Pp 37-44 (2023)

مصطلحات موضوعية: amplification, fda, pcr, seasoning, turmeric, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: https://journalofscience.ou.edu.vn/index.php/tech-en/article/view/2862; https://doaj.org/toc/2734-9330; https://doaj.org/toc/2734-9608

URL الوصول: https://doaj.org/article/f186c67b4185419bb09641e4b2feb4b4

المؤلفون: 李般程，刘赟，祝强，黄龙 LI Bancheng, LIU Yun, ZHU Qiang, HUANG Long

المصدر: Zhongguo youzhi, Vol 48, Iss 12, Pp 51-53 (2023)

مصطلحات موضوعية: 牛油；火锅底料；硬度；脂肪酸组成；固体脂肪含量, beef tallow, hotpot seasoning, hardness, fatty acid composition, solid fat content, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231208&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/929e35b6b0ba441fb994422ddcd4a02c

المؤلفون: Yang XU, Siyi SHEN, Derong JI, Lili DUAN

المصدر: Shipin gongye ke-ji, Vol 44, Iss 15, Pp 264-274 (2023)

مصطلحات موضوعية: pixian bean paste, fish flavor type, spicy flavor type, compound seasoning, gas chromatography-mass spectrometry (gc-ms), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/71b82b36a55848b68050fc16b89a7694

المؤلفون: FAN Lixin, MA Junmei, HE Liangna, REN Xiaowei, JIA Wenxuan, LI Qiang

المصدر: Shipin Kexue, Vol 44, Iss 12, Pp 360-367 (2023)

مصطلحات موضوعية: ultra-high performance liquid chromatography, quadrupole-time of flight mass spectrometry, hot pot soup base seasoning, foodborne stimulants, alkaloids, qualitative screening and quantitative analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-043.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/2b36c6e2fc2f44a3a9ada717a84357ca

المؤلفون: Webster, Jane, author

المصدر: Materializing the Middle Passage : A Historical Archaeology of British Slave Shipping, 1680-1807, 2023, ill.

الاتاحة: https://doi.org/10.1093/oso/9780199214594.003.0010

المؤلفون: Lingling Shangguan, Zixiong Liu, Linglong Xu, Qiao Yang, Xiaoling Zhang, Lan Yao, Pei Li, Xiong Chen, Jun Dai

المصدر: Foods, Vol 13, Iss 16, p 2591 (2024)

مصطلحات موضوعية: volatile flavoring compound, soybean protein isolate, Corynebacterium glutamicum, fermentation, seasoning, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/16/2591; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/b938400002cd460187681479b5bfeab6

المؤلفون: Rendi Priyatna

المصدر: Jurnal Sistem Cerdas; Vol. 7 No. 3 (2024): December; 377 - 385 ; 2622-8254 ; 10.37396/jsc.v7i3

مصطلحات موضوعية: Seasoning, Naïve bayes, MLP, & Weka

وصف الملف: application/pdf

Relation: https://apic.id/jurnal/index.php/jsc/article/view/425/193; https://apic.id/jurnal/index.php/jsc/article/view/425

الاتاحة: https://apic.id/jurnal/index.php/jsc/article/view/425
https://doi.org/10.37396/jsc.v7i3.425

المؤلفون: Monod, Raphaël, Clerjon, Sylvie, Leroy, Cécile, Septier, Chantal, Houinsou-Houssou, Bérénice, This, Hervé, Salles, Christian, Thomas-Danguin, Thierry

المساهمون: Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Dijon, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), INRAE, PROBE Research Infrastructure, Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ANR-19-CE21-0009,SalEtMieux,Optimiser l'usage du sel de table(2019)

المصدر: ISSN: 2215-0161 ; MethodsX ; https://hal.inrae.fr/hal-04514322 ; MethodsX, 2024, 12, pp.102666. ⟨10.1016/j.mex.2024.102666⟩ ; https://www.sciencedirect.com/science/article/pii/S2215016124001201.

مصطلحات موضوعية: Cooking process Domestic practices Laboratory conditions Discretionary salt Seasoning Sensory evaluation Physico-chemical analyses, [CHIM]Chemical Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

Relation: info:eu-repo/semantics/altIdentifier/pmid/38559386; PUBMED: 38559386; PUBMEDCENTRAL: PMC10978522; WOS: 001219403200001

الاتاحة: https://hal.inrae.fr/hal-04514322
https://hal.inrae.fr/hal-04514322v1/document
https://hal.inrae.fr/hal-04514322v1/file/monod_2024_vol12_102666_methodsX.pdf
https://doi.org/10.1016/j.mex.2024.102666