Keywords: شراب شیرین; Sweet wine; Thermal processing; Maillard reaction; Sugar degradation; Sotolon; ABTS; 2,2â²-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; Arg; l-arginine; Asp; l-aspartic acid; Cys; l-cysteine; Fru; d(â)-fructose; Glc; d(+)-Glucose; GAE; gallic aci
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Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum
Keywords: شراب شیرین; Sweet wine; Immobilized yeast; Biocapsules; Amino acids; Volatile compounds; Glucose (PubChem CID: 79025); Fructose (PubChem CID: 5984); Acetaldehyde (PubChem CID: 177); Glycerol (PubChem CID: 753); Propanol (PubChem CID: 1031); Isobutanol (PubChem CID: 6
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol
Keywords: شراب شیرین; Stable isotope; Stopping fermentation; Sweet wine; Misinterpret; Isotopic ratio mass spectrometry;
Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication
Keywords: شراب شیرین; Ion chromatography; Isotope ratio mass spectrometry; Carbohydrates; Organic acids; Sweet wine; Orange juice
Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose
Keywords: شراب شیرین; Sweet wine; Partial fermentation; Osmotolerant yeasts; Volatile compounds; Polyols; Electronic nose;
Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: Effect on wine composition
Keywords: شراب شیرین; Sweet wine; Dried grape; Tempranillo; Partial fermentation; Aroma compound; Osmoethanoltolerant yeast
Aromatic potential of botrytized white wine grapes: Identification and quantification of new cysteine-S-conjugate flavor precursors
Keywords: شراب شیرین; Sweet wine; Aroma precursor; Cysteine-S-conjugate; GC derivatization; Vitis vinifera; Botrytis cinerea
Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
Keywords: شراب شیرین; Antioxidant; Maillard; Phenolic; Sweet wine
Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice
Keywords: شراب شیرین; Sweet wine; S-cysteine conjugate; Aroma precursor; Botrytis cinerea; Overripening; Post-harvest
Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process
Keywords: شراب شیرین; Antioxidant activity; Dried grapes; Grape pomace; Off-vine drying; Phenolic fraction; Sweet wine
Sensory properties and aroma compounds of sweet Fiano wine
Keywords: شراب شیرین; Volatile compounds; Sweet wine; Bound volatile compounds; Terpenes; C-13 norisoprenoids; GC/O
Validation of two analytical methods for the determination of ochratoxin A by reversed-phased high-performance liquid chromatography coupled to fluorescence detection in musts and sweet wines from Andalusia
Keywords: شراب شیرین; Ochratoxin A; Sweet wine; Grape must; Solid-phase extraction; Direct injection; Reversed-phased high-performance liquid chromatography coupled to fluorescence detection