Keywords: تست کردن; Vine-shoot; Airén; Moscatel; Toasting; Non-volatile and volatile LMWPC;
مقالات ISI تست کردن (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: تست کردن; Red wine ageing; Barrel oak wood; Toasting; Ellagitannins; Volatile composition; Astringency;
Keywords: تست کردن; Wheat bran; Microwave; Autoclave; Hot air oven; Toasting; Hydration equilibrium; Hydration kinetics; Hydrophobic coating;
Keywords: تست کردن; Aflatoxins; Ochratoxin A; Toasting; Nuts; Pistachio; FSO;
Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars
Keywords: تست کردن; Oat cultivars; Toasting; Physical; Antioxidant activity; Total phenolic content;
Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains
Keywords: تست کردن; Quinoa; BRS Piabiru; Washing; Hydration; Cooking; Pressure; Toasting
Understanding the ellagitannin extraction process from oak wood
Keywords: تست کردن; Oak ellagitannins; Extractability; Kinetic model; Oak chips; Toasting; Model wine solution;
Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
Keywords: تست کردن; C-glycosidic ellagitannin; Acutissimin; Oak chip; Toasting; (+)-catechin;
Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)
Keywords: تست کردن; Cowpeas; toasting; cooking time; nutrient composition; functional properties
Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels
Keywords: تست کردن; Robinia pseudoacacia; Barrels; Polyphenols; Toasting; Wine
High-power ultrasonication-assisted extraction of soybean isoflavones and effect of toasting
Keywords: تست کردن; Soy isoflavones; High-power sonication; Radical scavenging; Phenolics; Toasting;
Polyphenolic profile as a useful tool to identify the wood used in wine aging
Keywords: تست کردن; Polyphenols; Wood; Toasting; Aging
Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk
Keywords: تست کردن; Dairy cows; Milk fat composition; Organic; Toasting; Sensory characteristics
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis
Keywords: تست کردن; Ageing; Oak chips; Toasting; Sensory analyses; Red wine
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour
Keywords: تست کردن; Bread; Mechanical properties; Structure; Toasting
Volatile and semi-volatile components of oak wood chips analysed by Accelerated Solvent Extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS)
Keywords: تست کردن; Oak wood chips; Toasting; Volatile; Semi-volatile; Lignin dimers; Accelerated Solvent Extraction; ASE; Mass spectrometry
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment
Keywords: تست کردن; Volatiles; Oak; Chestnut; Toasting