Keywords: شراب ; Low-alcohol; Systems biology; Wine; Yeast;
مقالات ISI شراب (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 ; ADP; adenosine diphosphate; Apo; apolipoprotein; AT III; antithrombin III; AUC; area under the curve; BMI; body mass index; CET; cholesterol ester transfer; CRP; C-reactive protein; CVD; cardiovascular disease; FMD; flow mediated dilation; FVII; factor VI
Keywords: شراب ; Biotechnology; Wine; Wine spoilage; Microarray; PCR;
Keywords: شراب ; Olfactory discrimination; Wine; Terroir; Expertise; Olfactometer; VeneTerroir project;
Keywords: شراب ; Aroma; Ethyl esters; Proteins; Spectroscopy; SRCD; VVTL1; Wine;
Keywords: شراب ; geographical indication; regional branding; sake; tourism; wine;
Melatonin in grapes and grape-related foodstuffs: A review
Keywords: شراب ; Grape; Wine; Melatonin; Grape-related foodstuff; Vitis;
Keywords: شراب ; Wine; PAF enzymes; Inflammation; Postprandial; LpPLA2; IL-6;
Keywords: شراب ; Pt; Rh; Wine; Voltammetry;
An evaporation-assisted dispersive liquid-liquid microextraction technique as a simple tool for high performance liquid chromatography tandem-mass spectrometry determination of insecticides in wine
Keywords: شراب ; Evaporation-assisted dispersive liquid-liquid microextraction; High performance liquid chromatography tandem-mass spectrometry; Organophosphate insecticides; Wine;
Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine
Keywords: شراب ; Free SO2; Molecular SO2; Bound SO2; Acetaldehyde; Wine; HS-GC-MS;
Great diversity among commercial inactive dry-yeast based products
Keywords: شراب ; Inactive dry yeast product; Wine; Polysaccharides; Astringency; Mannoprotein; Winemaking process;
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste
Keywords: شراب ; Acetic fermentation; GC-MS; Pineapple; UHPLC-QTOF-MS; Vinegar; Waste; Wine;
Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples
Keywords: شراب ; Caffeic acid (PubChem CID: 689043); (+)-Catechin (PubChem CID: 9064); Epicatechin (PubChem CID: 72276); Gallic acid (PubChem CID: 370); 3,4â²,5-Trihydroxystilbene (Resveratrol) (PubChem CID: 445154); Vanillic acid (PubChem CID: 8468); Wine; Polyphenols;
On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
Keywords: شراب ; Wine; Oxygen; Oxidation; Oxygen consumption rate; Phenol; Sulfur dioxide; Iron; Artificial Neural Networks;
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
Keywords: شراب ; High pressure homogenization; Saccharomyces; Autolysis; Wine; Inactive dry yeasts;
A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation
Keywords: شراب ; PCA; Polyphenols; Wine; Astringency; Molecular imprinted polymers; LSPR;
Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds
Keywords: شراب ; Acetaldehyde (PubChem CID: 177); Formaldehyde (PubChem CID: 712); Acrolein (PubChem CID: 7847); Ethyl carbamate (PubChem CID: 5641); Furan (PubChem CID: 8029); Furfural (PubChem CID: 7362); Comprehensive two-dimensional gas chromatography; Wine; Ethyl car
Keywords: شراب ; Mouthfeel; Wine; Saliva; Rheology; Tribology;
Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide
Keywords: شراب ; Pomegranate; Juice; Wine; Vinegar; Sour sauce; Antioxidant activity;
The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting
Keywords: شراب ; Glycosides; Wine; Monoterpenes; Flavour; LC-MS; GC-MS; Sensory; Time intensity;
Keywords: شراب ; Wine; Hedonic; Segmentation;
Keywords: شراب ; origin products; geographical indications; public goods; wine; coffee; public policies;
Keywords: شراب ; AOC; Appellation d'origine contrôlée; CDP; Châteauneuf-du-Pape; DO; denomination of origin; INAO; Institut national de l'origine et de la qualité; VQA; Vintners Quality Alliance; Cultural translation; Terroir; Wine; Cultural globalization;
Keywords: شراب ; Polyphenols; Wine; Oral microbiota; Periodontal diseases; Oral health; Microbial metabolism;
Keywords: شراب ; Oenococcus oeni; Stress genes; Genomic island; PCR; Malolactic fermentation; Wine;
Keywords: شراب ; Aging; Endothelial function; Inflammation; Smoking; Wine;
Keywords: شراب ; Wine; Health; Moderate consumption; France; Italy; Spain;
A novel colorimetric competitive aptamer assay for lysozyme detection based on superparamagnetic nanobeads
Keywords: شراب ; Lysozyme; Wine; Superparamagnetic nanobeads; Colorimetry; Competitive assay;
Keywords: شراب ; Wine; Dairy; Process analytical technique; Sonoporation; High frequency ultrasound; Low frequency ultrasound;
Keywords: شراب ; Wine; China; Marketing methodologies; Consumer preferences;
Keywords: شراب ; Lexicon; Wine; China; Check-All-That-Apply; Correspondence analysis;
Electronic tongues to assess wine sensory descriptors
Keywords: شراب ; Electronic tongue; Voltammetric sensors; Partial least squares regression; Wine; Sensory panel; Ageing;
Keywords: شراب ; Descriptive analysis; Temporal dominance sensation; Wine; Factorial design; Mouthfeel;
Keywords: شراب ; Wine; Bentonite; Haze-related protein; Mass spectroscopy; Thaumatin-like protein; aa; amino acid; DTT; dithiothreitol; ESI; electrospray ionization; LC-MS/MS; liquid-chromatography-mass spectroscopy; NTU; nephelometric turbidity units; pI; isoelectric poi
Keywords: شراب ; Wine; Sustainable; Organic; Willingness-to-pay; Alphabet Theory; Attitude-behaviour-gap;
Keywords: شراب ; Astringency; Wine; Tannat; Time intensity; CATA questions;
Keywords: شراب ; Wine; Lactic acid bacteria; Aroma; Flavour; Biodiversity;
A review on the application of vibrational spectroscopy in the wine industry: From soil to bottle
Keywords: شراب ; Wine; Winemaking; Vibrational spectroscopy; Near-infrared spectroscopy; Mid-infrared spectroscopy; Raman spectroscopy; OIV; International Organization of Vine and Wine; IR; Infrared; NIR; Near infrared; MIR; Mid infrared; FT; Fourier-transform; AOTF; Acou
Keywords: شراب ; Grapevine; Melatonin; Melatonin isomers; Vitis vinifera L.; Wine;
Keywords: شراب ; Bioavailability; Fungicides; Wine; Ethanol;
Keywords: شراب ; Wine; Fermentation; High-throughput sequencing; Lactic acid bacteria; Yeast
Keywords: شراب ; 2-Aminoacetophenone; Wine; Untypical aging off-flavor; UTA; HPTLC; Fluorescence detection;
Keywords: شراب ; Atmospheric emissions; ICP-MS; Lead isotopes; Lead petrol; Wine;
Keywords: شراب ; Wine; Folate; Yeast; Bioengineering; Stability;
Keywords: شراب ; Vacuum; Block freeze concentration; Wine; Solutes
Keywords: شراب ; ICP-OES; Inductively Coupled Plasma - Optical Emission Spectroscopy; Labile copper; Wine; Stripping potentiometry; Screen printed electrode; Copper sulfide; Speciation;
Keywords: شراب ; Lactic acid bacteria; RFLP; Cabernet sauvignon; Wine; Biogenic amines
Keywords: شراب ; Arsenic; Foods; Wine; Risk assessment; Exposure assessment;
Keywords: شراب ; Ellagitannins; Wine; Oak; Botanical origin; Toasting level