Keywords: براندی; Sediment; Brandy; Silica; Diatomite; Filtration
مقالات ISI براندی (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: براندی; Projective mapping; Brandy; Sensory modalities; Partial napping; Panellist performance
Keywords: براندی; Pomegranate; Arils; Brandy; Distillery ethanol; Vapors; Antimicrobial packaging;
Keywords: براندی; Brandy; Micro-oxygenation; Oak wood; Phenolic compounds; Volatile compounds;
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
Keywords: براندی; LC-QqQ-MS; Multiple reaction monitoring; Brandy; Galloylglucoside; Aroma precursor
The effect of tasting sheet shape on product configurations and panellists’ performance in sensory projective mapping of brandy products
Keywords: براندی; Projective mapping; Sheet shape; Panellist performance; Brandy
Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS
Keywords: براندی; PTR-MS; Ethanol; Fragmentation; Brandy; Volatile organic compounds; Headspace;
Effects of electric field treatments on phenol compounds of brandy aging in oak barrels
Keywords: براندی; Brandy; Electric fields; Maturation; Oak barrel; Phenols
Medicinal brandy
Keywords: براندی; History of resuscitation; Brandy; Alcohol;
Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy
Keywords: براندی; Stir bar sorptive extraction; Brandy; Gas chromatography-mass spectrometry; Flavour; Optimization
Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content
Keywords: براندی; Antioxidant activity; Brandy; Sherry; Brandy de Jerez; Aged distillates
Classification of brandies and wine distillates using front face fluorescence spectroscopy
Keywords: براندی; Brandy; Fluorescence; Chemometry; Authentication
Solid-phase microextraction for the determination of haloanisoles in wines and other alcoholic beverages using gas chromatography and atomic emission detection
Keywords: براندی; Headspace solid-phase microextraction (HS-SPME); Gas chromatography-atomic emission detection (GC-AED); Haloanisoles; Wine; Brandy; Whisky;
Organotin speciation in French brandies and wines by solid-phase microextraction and gas chromatography—Pulsed flame photometric detection
Keywords: براندی; Organotin; Wine; Brandy; Solid-phase microextraction
Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters: Assessment of their occurrence and importance in wine and other alcoholic beverages
Keywords: براندی; Wine; Distilled beverages; Whisky; Brandy; Cognac; Aroma; Flavour; Ethyl 2-, 3- and 4-methylpentanoate; Ethyl cyclohexanoate; SPE; GC–GC; GC–MS
Determination of β-damascenone in alcoholic beverages by reversed-phase liquid chromatography with ultraviolet detection
Keywords: براندی; β-damascenone; Wine; Beer; Whisky; Brandy; Food analysis;