Keywords: 4-اتیل فنول; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitin; Chitosan; Deacetylation degree; Chromatic characteristics; Phenolic compounds; Aroma compounds; Sensory quality;
مقالات ISI 4-اتیل فنول (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: 4-اتیل فنول; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitosan; Chitin; Chromatic characteristics; Phenolic compounds; Headspace aroma abundance;
Keywords: 4-اتیل فنول; Red wine; 4-ethylphenol; 4-ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics;
Keywords: 4-اتیل فنول; Solid-phase synthesis; Molecularly imprinted nanoparticles; 4-Ethylphenol; Voltammetric sensor;
Synthesis of high-performance jet fuel blends from biomass-derived 4-ethylphenol and phenylmethanol
Keywords: 4-اتیل فنول; High-performance jet fuel; Alkylation; Hydrodeoxygenation; 4-ethylphenol; Ethyl-substituted hydrocarbons;
SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage
Keywords: 4-اتیل فنول; 4-EG; 4-ethylguaiacol; 4-EP; 4-ethylphenol; A; absorbance; CD; colour density; cfu; colony forming units; HPP; high pressure processing; K2S2O5; potassium metabisulphite; PEF; pulsed electric fields; SO2; sulphur dioxide; TPC; total phenolic content; VBNC
A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines
Keywords: 4-اتیل فنول; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Gas chromatography; Liquid-liquid extraction; Fining agents;
Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality
Keywords: 4-اتیل فنول; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics;
Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines
Keywords: 4-اتیل فنول; Molecularly imprinted polymer; 4-Ethylphenol; Wine; Solid phase extraction; Molecularly imprinted stationary phase
A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine
Keywords: 4-اتیل فنول; Wine; Spoilage yeasts; Brettanomyces bruxellensis; 4-Ethylphenol; Response Surface Methodology;
RNAi-based demonstration of direct link between specific odorant receptors and mosquito oviposition behavior
Keywords: 4-اتیل فنول; Culex quinquefasciatus; CquiOR37; CquiOR99; 4-Methylphenol; 4-Ethylphenol; RNAi; MOP; mosquito oviposition pheromone; OR; odorant receptor;
New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography
Keywords: 4-اتیل فنول; Volatile phenols; QuEChERS; Dispersive solid-phase extraction; 4-Ethylphenol; 4-Ethylguaiacol; Brett character
Selective production of 4-ethylphenolics from lignin via mild hydrogenolysis
Keywords: 4-اتیل فنول; 4-Ethylphenol; 4-Ethylguaiacol; Lignin; Hydrogenolysis; Biorefineries;
Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines
Keywords: 4-اتیل فنول; p-CA; p-coumaric acid; FA; ferulic acid; 4-EP; 4-ethylphenol; 4-EG; 4-ethylguaiacol; 4-VP; 4-vinylphenol; 4-VG; 4-vinylguaiacol; MVDA; multivariate data analysis; FTMIR; Fourier transform mid-infrared; ATR; attenuated total reflectance; REA-PFGE; restri
Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine
Keywords: 4-اتیل فنول; Yeast; Wine; 4-ethylphenol; Sorption; Drying processes
Determination of volatile phenols in virgin olive oils and their sensory significance
Keywords: 4-اتیل فنول; Virgin olive oil; Volatile phenols; Solid-phase microextraction; Off-flavour; Odour threshold; Phenol; Guaiacol; o-, m-, p-Cresol; 4-Ethylphenol; 4-Ethylguaiacol; 4-Vinylphenol; 4-Vinylguaiacol
Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection
Keywords: 4-اتیل فنول; Wine; Dispersive liquid–liquid microextraction (DLLME); 4-Ethylguaiacol; 4-Ethylphenol
Quantitative determination of 4-ethylphenol and 4-ethyl-2-methoxyphenol in wines by a stable isotope dilution assay
Keywords: 4-اتیل فنول; 4-Ethylphenol; 4-Ethyl-2-methoxyphenol; Brettanomyces; Stable isotope dilution analysis; Aroma compound; Wine
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
Keywords: 4-اتیل فنول; Brettanomyces; Dekkera; Red wines; 4-Ethylphenol; 4-Ethylguaiacol; Off-flavours
Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources
Keywords: 4-اتیل فنول; Dekkera bruxellensis; Pichia guilliermondii; Molecular typing; 4-Ethylphenol; Wine
Sorption of wine volatile phenols by yeast lees
Keywords: 4-اتیل فنول; Wine; Yeast lees; 4-Ethylguaiacol; 4-Ethylphenol; Sorption;