Keywords: شراب سفید; Acrylic acid; Allylamine; Haze; Magnetic nanoparticles; 2-Methyl-2-oxazoline; Plasma polymerization; Protein removal; White wine;
مقالات ISI شراب سفید (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: شراب سفید; Hydroxyl radical; White wine; EPR spectroscopy; Phenolic compounds;
Keywords: شراب سفید; Oxidation; White wine; Linear sweep voltammetry; Derivative voltammetry; Oxygen consumption rate;
Keywords: شراب سفید; Chitosan; Volatile compounds; Sulphur dioxide; White wine; SPE-GC/MS;
Direct determination of multi-pesticides in wine by ambient mass spectrometry
Keywords: شراب سفید; Direct analysis in real time (DART); Triple quadruple mass spectrometry (QqQ); Pesticides; Red wine; White wine;
Trace determination of organophosphate esters in white wine, red wine, and beer samples using dispersive liquid-liquid microextraction combined with ultra-high-performance liquid chromatography-tandem mass spectrometry
Keywords: شراب سفید; Organophosphate esters; White wine; Red wine; Beer; Dispersive liquid-liquid microextraction; Ultra-high-performance liquid chromatography-tandem mass spectrometry;
A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines
Keywords: شراب سفید; White wine; Pathogenesis-related proteins; Magnetic nanoparticles; Protein removal; Acrylic acid; Plasma polymerization;
Keywords: شراب سفید; Pre-treatment of must; White wine; Phenolic compounds; Volatile compounds; Antioxidant activity;
Keywords: شراب سفید; Chitosan beads; Aspergillus niger; Stem bromelain; Enzyme immobilization; White wine; Packed-bed reactor;
Keywords: شراب سفید; White wine; Pesticide removal; Clarification; Multiresidual analysis; Antagonism synergismAEI (or SEI), antagonistic (or synergistic) effect index; Cc, capacity of each clarifying agent; Kow, octanol-water partition coefficient; MPR, mean pesticide remova
Keywords: شراب سفید; White wine; Wine reduction; Food science; Sensory science; Culinary arts; Molecular gastronomy;
Keywords: شراب سفید; Hen egg-white lysozyme; White wine; Kinetic study; Enzyme immobilization; Antibacterial activity
Keywords: شراب سفید; White wine; Excitation-emission matrices; SIMCA; U-PLS-DA; N-PLS-DA; SPA-LDA;
Keywords: شراب سفید; Diabetic retinopathy; Alcohol consumption; Association; White wine; Fortified wine;
Keywords: شراب سفید; Clarification time; White wine; Nitrogen compounds; Volatile profile; PCA
Keywords: شراب سفید; Grape marc; White wine; Volatile compounds; Phenolic compounds; Sensorial analysis;
Keywords: شراب سفید; Sensory; Bitter; White wine; Time–intensity (TI); Temporal dominance of sensations (TDS); Botrytis cinerea
Keywords: شراب سفید; Solaris; White wine; Volatile compounds; Headspace analysis; Descriptive sensory analysis; PLS;
Keywords: شراب سفید; White wine; Volatile thiols; Aldehyde; Off flavor; Chemical ionization; GC-MS/MS;
Keywords: شراب سفید; Glutathione; White wine; Fingerprint; Liquid chromatography; Silver electrode;
Keywords: شراب سفید; White wine; Tartaric stability; Carboxylmethylcellulose; Metatartaric acid; Arabic gum; Mannoprotein; Conductivity; Phenolic compounds;
Keywords: شراب سفید; Comprehensive two-dimensional liquid chromatography; Mixed mode; Peak-distribution area; Chinese Herbal Medicine; White wine;
Keywords: شراب سفید; White wine; Protein instability; Fining; Bentonite; Mannoproteins; Phenolic compounds; Sensory attributes;
Keywords: شراب سفید; White wine; Antimicrobial phenolic extracts; Ageing in barrels; Volatile profile; Phenolic composition; Alternatives to SO2;
Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin
Keywords: شراب سفید; Nitrogen compounds; Aroma; Climate change; Vine water status; Vitis vinifera L.; Ribeiro DO; White wine;
Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Keywords: شراب سفید; GC; gas chromatography; GC-MS; gas chromatography-mass spectrometry; OAV; odour activity value; SPE; solid phase extraction; FID; flame ionization detector; BSD; Bonferroni significant difference; PCA; principal components analysis; Bee pollen; White wi
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality
Keywords: شراب سفید; Vine-shoot extracts; Moscatel; Biostimulant; Aroma; Phenolics; White wine;
Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study
Keywords: شراب سفید; Hen egg white lysozyme; Microbial chitosan; Fluidized bed reactor; White wine; Red wine; Antimicrobial activity;
Determination of sotolon content in South African white wines by two novel HPLC-UV and UPLC-MS methods
Keywords: شراب سفید; Sotolon; White wine; Liquid chromatography;
Simultaneous determination of pesticide multiresidues in white wine and rosé wine by SDME/GC-MS
Keywords: شراب سفید; Pesticides; White wine; Rosé wine; SDME; GC-MS
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR
Keywords: شراب سفید; Brettanomyces bruxellensis; Propidium monoazide; PMA; Quantitative PCR; RT-PCR; Red wine; White wine; Beer
Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia
Keywords: شراب سفید; Malagousia wine; White wine; Phenolics; Radical scavenging; GC/MS-SIM; Tyrosol; Ascorbic acid; Food analysis; Food composition
Addressing the freshwater use of a Portuguese wine ('vinho verde') using different LCA methods
Keywords: شراب سفید; Life cycle assessment; Freshwater use; Water scarcity; White wine;
Square-wave anodic-stripping voltammetric determination of Cd, Pb and Cu in wine: Set-up and optimization of sample pre-treatment and instrumental parameters
Keywords: شراب سفید; Square wave anodic stripping voltammetry; Set-up and optimization; Heavy metals; White wine; UV digestion of wine;
Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions
Keywords: شراب سفید; White wine; Colour enhancement; Light exposure; Bottle colour; Oxygen; Bottle surface effects
Determination of total protein content in white wines by solid phase spectrometry in a SI–LOV system
Keywords: شراب سفید; Solid phase spectrometry; Sequential injection lab-on-valve; Bead injection; Total protein content; White wine
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics
Keywords: شراب سفید; White wine; Fining; Potassium caseinate; Pea protein; PVPP; Phenolic compounds;
The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir
Keywords: شراب سفید; Fining agents; Pesticide residues; White wine; Fining;
Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis
Keywords: شراب سفید; Bitter; White wine; Time-intensity; Temporal dominance of sensations
Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine
Keywords: شراب سفید; Sauvignon blanc; White wine; 3-Mercaptohexanol acetate; Aroma compounds; Volatile esters; Activation energy
Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines
Keywords: شراب سفید; Antioxidants; Conventional analyses; NMR; Sauvignon blanc; Vinification; White wine;
Environmental analysis of Ribeiro wine from a timeline perspective: Harvest year matters when reporting environmental impacts
Keywords: شراب سفید; Life cycle assessment; Ribeiro; Timeline analysis; USEtox; Viticulture; White wine
Arsenic speciation in white wine by LC-ICP-MS
Keywords: شراب سفید; LC-ICP-MS; Liquid chromatography; Inductively coupled plasma-mass spectrometry Arsenic speciation; White wine;
Phenolic compounds present in natural haze protein of Sauvignon white wine
Keywords: شراب سفید; Haze protein; Phenolic compounds; White wine; Natural precipitation;
Elemental analysis for categorization of wines and authentication of their certified brand of origin
Keywords: شراب سفید; Red wine; White wine; ICP-MS; Multi-element analysis; Appellation of origin; Certified brand of origin (CBO); Food analysis; Food composition;
Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions
Keywords: شراب سفید; UV, ultra-violet; HPLC–DAD, high performance liquid chromatography–diode array detection; LC–MS, liquid chromatography–mass spectrometryUltra-violet–visible; White wine; Oxidation; Sunlight; Bottle colour; Xanthylium cations
Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content
Keywords: شراب سفید; Surface tension; Still wines; Red wine; White wine; Ethanol; Proteins; Tannins; Predictive model; Hellenic grape varieties; Food analysis; Food composition
A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines
Keywords: شراب سفید; Gas chromatography–mass spectrometry; Solid-phase micro-extraction; Volatile compounds; White wine; Semillon; Internal standard
Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard
Keywords: شراب سفید; Zalema wine; Colombard wine; White wine; Storage; Colour; Phenolic composition; Volatile components
Characterization of natural haze protein in sauvignon white wine
Keywords: شراب سفید; Haze proteins; White wine; Electrophoresis; FPLC; MALDI-TOF/TOF