Keywords: شراب برنج چینی; Chinese rice wine; Ultra-high temperature; High hydrostatic pressure; Free amino acids; Flavor characteristic; Sensory profile;
مقالات ISI شراب برنج چینی (ترجمه نشده)
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Keywords: شراب برنج چینی; Flavor profiles; Chinese rice wine; Ethanol tolerance; Fermentation activity; Odor activity value; Sensory evaluation;
Keywords: شراب برنج چینی; Chinese rice wine; Brewing; Rice soaking process; Lactobacillus; Biogenic amine;
Keywords: شراب برنج چینی; Mixed starter; Chinese rice wine; Volatile flavor compounds; Brewing stage; SPME-GC-MS;
Keywords: شراب برنج چینی; Chinese rice wine; Near infrared spectroscopy; Sensory quality; Nonlinear tools
Keywords: شراب برنج چینی; Next-generation sequencing; Chinese rice wine; Biogenic amines; Bacteria community; Lactobacillus;
Keywords: شراب برنج چینی; Chinese rice wine; Temperature controlling; Simultaneous saccharification and fermentation; Optimal temperature profile;
Keywords: شراب برنج چینی; Chinese rice wine; Non-sugar solids; Near infrared spectroscopy; Synergy interval partial least square; Competitive adaptive reweighted sampling
Keywords: شراب برنج چینی; Chinese rice wine; Competitive adaptive reweighted sampling; Raman spectroscopy; Process analytical technique
Keywords: شراب برنج چینی; Chinese rice wine; Monitoring; ATR-MIR; SVM; Chemometrics;
Keywords: شراب برنج چینی; Extrusion; Enzymatic hydrolysis; Phenolics; Antioxidant activity; Rice properties; Chinese rice wine;
Keywords: شراب برنج چینی; HPLC; high performance liquid chromatography; E-tongue; electronic tongue; PLSDA; partial least square discriminant analysis; LDA; linear discriminant analysis; OPA; O-phthaldialdehyde; ANOVA; analysis of variance analysis; S.D.; standard deviations; Chin
Keywords: شراب برنج چینی; Electronic tongue; Chinese rice wine; Cyclic voltammetry; Multivariate analysis;
Keywords: شراب برنج چینی; Chinese rice wine; Brewing technology; Pretreatment of uncooked materials; Optimization of fermentation; Sterilization technology
Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing
Keywords: شراب برنج چینی; Enterobacteriaceae; Qu fermentation starter; Histamine; Chinese rice wine; RAPD; Lactic acid bacteria;
Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components
Keywords: شراب برنج چینی; Chinese rice wine; Thermal inactivation; Heat resistance; D-value; First-order kinetics; Morphological damage;
Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine
Keywords: شراب برنج چینی; Immunoassay; Hapten; Polyclonal antibody; Ethyl carbamate; Chinese rice wine;
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine
Keywords: شراب برنج چینی; Chinese rice wine; Total antioxidant capacity; Total phenolic content; Data fusion;
Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain
Keywords: شراب برنج چینی; Chinese rice wine; Saccharomyces cerevisiae; CAR1; Ethyl carbamate
Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region
Keywords: شراب برنج چینی; Chinese rice wine; Bacterial communities; Flavor compounds; Fermentation
Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation
Keywords: شراب برنج چینی; Chinese rice wine; Enzymatic extrusion; Alcoholic degree; Amino acids; Surface response methodology
Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract
Keywords: شراب برنج چینی; Chinese rice wine; Shaoxing; Starter culture; Metaproteomics; MS;
Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis
Keywords: شراب برنج چینی; Chinese rice wine; Ageing status; Discrimination; Chemical composition; Stepwise linear discriminant analysis;
A micro-fluidic sub-microliter sample introduction system for direct analysis of Chinese rice wine by inductively coupled plasma mass spectrometry using external aqueous calibration
Keywords: شراب برنج چینی; Microfluidic; Sub-microliter sample; Inductively coupled plasma mass spectrometry; Direct analysis; Chinese rice wine
Secretome of Aspergillus oryzae in Shaoxing rice wine koji
Keywords: شراب برنج چینی; Chinese rice wine; Starter culture; Proteomic analysis; Secretory protein; Aspergillus oryzae SU16
Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles
Keywords: شراب برنج چینی; Chinese rice wine; High-performance liquid chromatograph; Amino acid; Classification; Ageing time; Brand;
Classification and prediction of rice wines with different marked ages by using a voltammetric electronic tongue
Keywords: شراب برنج چینی; Voltammetric electronic tongue; Chinese rice wine; MLAPV; Pattern recognition
Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy
Keywords: شراب برنج چینی; Chinese rice wine; Mid-infrared spectroscopy; Sugars; Acids; Partial least squares regression;