Keywords: رگبار; Food neophobia; Arousal; Liking; Fungiform papillae; Prop; Bitterness; Astringency;
مقالات ISI رگبار (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: رگبار; Astringency; Wine; Tannat; Time intensity; CATA questions; Phenolic profile;
Keywords: رگبار; Astringency; Wine flavonols; Mannoproteins; Salivary proteins; Sensory analysis; Polyphenol-protein interaction;
Keywords: رگبار; Ultrasonication; Saltiness; Astringency; Zeta potential; Kinematic viscosity;
Keywords: رگبار; Red press wine; Oenological treatments; Proanthocyanidins; Astringency; Saliva precipitation index;
Great diversity among commercial inactive dry-yeast based products
Keywords: رگبار; Inactive dry yeast product; Wine; Polysaccharides; Astringency; Mannoprotein; Winemaking process;
Keywords: رگبار; Salivary protein; Dental pellicle; Haemostatic agent; Astringency; SEM; TEM;
A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation
Keywords: رگبار; PCA; Polyphenols; Wine; Astringency; Molecular imprinted polymers; LSPR;
Keywords: رگبار; Anthocyanins; Astringency; Liquid chromatography; Rata; Sensory;
Keywords: رگبار; Wine mouthfeel; Trained sensory panel; Particle size; Viscosity; Astringency; Tribology;
Keywords: رگبار; Sensory interactions; Level of expertise; Red wine; Astringency; Bitterness;
Keywords: رگبار; Astringency; Cashew apple; Preservation; Processing; Value addition;
Keywords: رگبار; Astringency; Tannin; TDS;
Keywords: رگبار; Astringency; Gustatory area; Insula; fMRI; Reward system; Perception;
Keywords: رگبار; Astringency; Wine; Tannat; Time intensity; CATA questions;
Keywords: رگبار; Fermentation; Tannin; Astringency; Saliva; Yeast; AdsorptionGAE, Gallic Acid Equivalent; EGT, Enological Grape Tannin; PCA, Principal Component Analysis; SDS-PAGE, Sodium Dodecyl Sulfate Gel Electrophoresis; SPI, Saliva Precipitation Index; TRSP, Tannins
Keywords: رگبار; Wine; Flavonol; Human saliva; Astringency; Fluorescence quenching; Molecular dynamic simulations
Keywords: رگبار; Astringency; Polyphenols; Oligosaccharides; Polysaccharides; A230; Sensory; Bovine serum albumine; Multiple linear regression;
Keywords: رگبار; Astringency; Tannat; Temporal Dominance of Sensations; TDS; Wine
Keywords: رگبار; Astringency; Salivary proteins; In vitro methods; Individual differences;
Keywords: رگبار; β-Lactoglobulin; Astringency; Wine; Gelatin; ITC; Fluorescence; Tannins;
Keywords: رگبار; Astringency; Cryo-SEM; Diospyros kaki Thunb.; Firmness; Maturity stage; Tannin
Keywords: رگبار; whey protein; acidic beverages; astringency; infrared spectroscopy; chemometrics;
Keywords: رگبار; Red wine ageing; Barrel oak wood; Toasting; Ellagitannins; Volatile composition; Astringency;
Keywords: رگبار; Solid-state NMR; Membrane fluidity; Order parameter; Lipid phase heterogeneity; Astringency; Bitterness; C; (+)-catechin; CH; cholesterol; DMPC; 1,2-dimyristoyl-sn-glycero-3-phosphocholine; DMPC-2H54; 1,2-myristoyl-2H54-sn-glycero-3-phosphocholine; EtOH;
Keywords: رگبار; Proline-rich proteins; Tannins; Non-covalent interaction; Binding site; Astringency; Mass spectrometry;
Keywords: رگبار; Astringency; Wine; Free listing; Involvement; Check-all-that-apply
Keywords: رگبار; Procyanidin; Bitterness; Astringency; Flavor; Sensory interaction;
Keywords: رگبار; Grape; Tannin; Maceration; Astringency; Saliva; B1; (â)-epicatechin-(4β-8)-(+)-catechin; B2; (â)-epicatechin-(4β-8)-(â)-epicatechin; B3; (+)-catechin-(4α-8)-(+)-catechin; B4; (+)-catechin-(4α-8)-(â)-epicatechin; C; (+)-catechin; C1; (â)-epic
Keywords: رگبار; Condensed tannin; Proanthocyanidin; Theobroma cacao; Protein precipitation; Bovine serum albumin (BSA); Astringency;
Keywords: رگبار; Bitterness; Astringency; Apple procyanidins; AverageDP;
Keywords: رگبار; Average degree of polymerization; Bitterness; Astringency; Sourness; Sweetness;
Keywords: رگبار; Astringency; Catechin; Cultivation altitude; Galloylation; Oolong tea
Keywords: رگبار; Wine; Polyphenols; Sensory analysis; Bitter; Astringency;
Keywords: رگبار; dairy protein; mouth drying; astringency; masking;
Keywords: رگبار; Zinc chloride; Astringency; Permeability; Metabolic acidosis; Forensic pathology
Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols
Keywords: رگبار; Salivary proline-rich proteins; Interaction; Flavan-3-ols; Astringency; HPLC-DAD; MALDI-TOF; Dynamic-light-scattering;
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
Keywords: رگبار; Oenological tannins; Mucin; Molecular interaction; Surface Plasmon Resonance; Astringency;
Effect of mixed culture inoculation on chemical and sensory properties of aronia (Aronia melanocarpa)
Keywords: رگبار; Astringency; Tannin; Mixed inoculation; Chemical properties; Sensory qualities;
Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs
Keywords: رگبار; TR146/MUC1 cells; Salivary mucins MUC5B; EgCG; IB5; Scanning Electron Microscopy; Atomic Force Microscopy; Astringency;
Quantitative analyses of the bitterness and astringency of catechins from green tea
Keywords: رگبار; (â)-Epigallocatechin gallate (PubChem CID: 65064); (â)-Epicatechin gallate (PubChem CID: 367141); (â)-Epigallocatechin (PubChem CID: 72277); (â)-Epicatechin (PubChem CID: 72276); (â)-Gallocatechin gallate (PubChem CID: 199472); (â)-Catechin ga
Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
Keywords: رگبار; Bitterness; Astringency; Hydroxycinnamic acids; Limonoids; Chemical fractionation; HLB; huanglongbing; HLBOJ; HBL-affected orange juice; COJ; control orange juice from healthy fruit; TA; titratable acidity; SSC; soluble solids content; HCA; hydroxycinnami
Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging
Keywords: رگبار; Diospyros kaki; Internal fruit quality; Soluble tannins; Astringency; Classification; Computer vision;
In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
Keywords: رگبار; artificial oil bodies; astringency; caleosin; histatin 3; oolong tea;
Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging
Keywords: رگبار; Astringency; Tannins; Enological supplies; TDS;
Past exposure to fruit and vegetable variety moderates the link between fungiform papillae density and current variety of FV consumed by children
Keywords: رگبار; Fungiform papillae; Dietary exposure; Fruit; Vegetables; Astringency; Bitterness;
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
Keywords: رگبار; Astringency; Proanthocyanidins; Tannin mean polymerization degree; Water deficit; Percent galloylation;
Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions
Keywords: رگبار; Friction; Lubrication; Glycoprotein; Astringency; Viscoelasticity
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
Keywords: رگبار; Oxygen; Ellagitannins; Oak wood; Red wine aging; Tasting; NIRS (near infrared spectroscopy); Astringency; Bitterness;
Affinity ranking of peptide-polyphenol non-covalent assemblies by mass spectrometry approaches
Keywords: رگبار; Mass spectrometry; Polyphenol; Proline Rich Protein; Astringency;