Keywords: شراب سیب; Saccharomyces; Non-Saccharomyces; Cider; Apple juice fermentation; Volatile compounds;
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Keywords: شراب سیب; Cider; Lactobacillus; Exopolysaccharides (EPS); Ropy isolates;
Keywords: شراب سیب; Cider; Polyphenol; Olfactometry; Malus domestica; Sugars/acidity ratio; Fructose (PubChem CID: 5984); Malic acid (PubChem CID: 525); Shikimic acid (PubChem CID: 8742); 2-Phenylethanol (PubChem CID: 6054; cis-3-Hexenol (PubChem CID: 5281167; Sorbitol (Pubc
Keywords: شراب سیب; Volatile composition; GC-olfactometry; Cider; Origin; Maturation; Chemometrics;
Keywords: شراب سیب; Alcohol; Cider; Vodka; Heavy drinking; Acetaldehyde; Risk assessment; Ethanol (PubChem CID: 702); Acetaldehyde (PubChem CID: 177); Sulphur dioxide (PubChem CID: 1119); 5-Hydroxymethylfurfural (PubChem CID: 237332); Methanol (PubChem CID: 887);
Keywords: شراب سیب; ELISA; Hapten design; Fungicide; Food analysis; Wine; Cider; Cyprodinil (PubChem CID: 86367); Pyrimethanil (PubChem CID: 91650); Mepanipyrim (PubChem CID: 86296); N,Nâ²-disuccinimidyl carbonate (PubChem CID: 676246); BSA; bovine serum albumin; CR; cross-
Keywords: شراب سیب; CIDER; Clinical Investigation Data Exploration Repository; NF; Neurofibromatosis; NF1; Neurofibromatosis type 1; NPRI; NF1 Patient Registry Initiative; OPG; Optic pathway glioma;
Fermentation process of apple juice investigated by NMR spectroscopy
Keywords: شراب سیب; Cider; Apple; NMR; Fermentation process; Secondary metabolites;
Quantifying acetaldehyde in cider using a Mn(III)-substituted polyoxotungstate coated acoustic wave sensor
Keywords: شراب سیب; Acetaldehyde; Cider; Acoustic wave sensor; Polyoxotungstate; SPME; GC-FID;
Cider fermentation process monitoring by Vis-NIR sensor system and chemometrics
Keywords: شراب سیب; Visible-Near Infrared; Cider; Fermentation; Chemometrics; Sensor system;
Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking
Keywords: شراب سیب; Cryotolerant yeast; Cider; Aroma; Diversity;
Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations
Keywords: شراب سیب; Cider; Kefir; Apple; Delignified cellulosic material (DCM); VolatilesEthanol (PubChem CID: 702); l-malic acid (PubChem CID: 222656); Lactic acid (PubChem CID: 612); 3-methyl-1-butanol (isoamyl alcohol) (PubChem CID: 31260); Acetaldehyde (PubChem CID: 177)
Unsupervised pattern recognition methods in ciders profiling based on GCE voltammetric signals
Keywords: شراب سیب; Cider; Voltammetry; Glassy carbon electrode; PCA; CA; K-means clustering;
Voltammetric classification of ciders with PLS-DA
Keywords: شراب سیب; Cider; Voltammetry; Glassy carbon electrode; PLS-DA;
Quantitative determination of lactic and acetic acids in cider by 1H NMR spectrometry
Keywords: شراب سیب; Lactic acid; Acetic acid; Cider; Nuclear magnetic resonance
Easy-to-use analytical approach based on ATR–FTIR and chemometrics to identify apple varieties under Protected Designation of Origin (PDO)
Keywords: شراب سیب; Linear Discriminant Analysis; Apples; Artificial Neural Networks; ATR–FTIR; Cider; Sidra de Asturias
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
Keywords: شراب سیب; Cider; Volatile compounds; Gas chromatography; Multivariate techniques
Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains
Keywords: شراب سیب; Cider; Malolactic fermentation; Starter cultures; Food safety; Indigenous strains; Industrial;
Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders
Keywords: شراب سیب; Cider; Brettanomyces/Dekkera anomala; Lactobacillus collinoides; Ethylphenol; Ethylcatechol; Detection thresholds
Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GCÂ ÃÂ GC-TOF-MS
Keywords: شراب سیب; Alcoholic beverage; Cider; Odourant compounds; Extract representativeness; Olfactometry; Comprehensive 2D-GC; SPME; Dynamic headspace; Purge-and-trap;
Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider
Keywords: شراب سیب; Cider; Fermentation; Kinetics; Modeling;
Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders
Keywords: شراب سیب; Cider; 4-Ethylcatechol (4-EC); Volatile phenols; Off-flavour; High Performance Liquid Chromatography (HPLC)
Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers
Keywords: شراب سیب; Biogenic amines; Cider; HPLC; qPCR; Lactic acid bacteria;
Screening of representative cider yeasts and bacteria for volatile phenol-production ability
Keywords: شراب سیب; Cider; Yeasts; Bacteria; HPLC; Volatile phenols; Brettanomyces; Dekkera; Lactobacillus; Phenolic acid; Decarboxylase; Reductase; Esterase;
A real-time PCR assay for detection and quantification of 2-branched (1,3)-β-d–glucan producing lactic acid bacteria in cider
Keywords: شراب سیب; (1,3)(1,2)-β-d-glucan; Lactic acid bacteria; Real-time PCR; Spoilage; Cider
Characterization of cider by its hydrophobic protein profile and foam parameters
Keywords: شراب سیب; Cider; Protein; RP-HPLC; Foam; Multivariate techniques
Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider
Keywords: شراب سیب; Cider; Malolactic fermentation; Starter culture; Biogenic amines; EPS; Acrolein
Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider
Keywords: شراب سیب; Biogenic amines; Multiplex PCR; TLC; HPLC; Lactic acid bacteria; Wine; Cider
Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits
Keywords: شراب سیب; Cider brandy; Cider; Spirits; Maturation; Volatile compounds; Sensory analysis
Phenolic and antioxidant composition of cider
Keywords: شراب سیب; Polyphenols; Antioxidant activity; Cider; FRAP; DPPH radical assay; Food analysis; Food composition
Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace
Keywords: شراب سیب; Cider; By-products; Apple pomace; Polyphenols; Antioxidant capacity; DPPH; FRAP
Evolution of aroma compounds in sparkling ciders
Keywords: شراب سیب; Cider; Yeast; Aging time; Volatile compounds
Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts
Keywords: شراب سیب; Cider; Alcoholic fermentation; Malolactic fermentation
Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking
Keywords: شراب سیب; Lactic acid bacteria; Glycerol; Bitterness; 3-Hydroxypropionaldehyde; Cider
Factors leading to the expression of “framboisé” in French ciders
Keywords: شراب سیب; Cider; “framboisé”; Zymomonas mobilis; Utilizable yeast nitrogen; Sulfur dioxide; Ethanal
Development of an accurate and sensitive gas chromatographic method for the determination of acrolein content in Calvados and cider
Keywords: شراب سیب; Calvados; Cider; Acrolein; GC/NPD; GC/MS; MBTH; Quantification
Polyphenolic compositions of Basque natural ciders: A chemometric study
Keywords: شراب سیب; Polyphenol; Cider; HPLC; Thiolysis; Chemometrics; Pattern recognition
Fluorimetric determination of histamine in wine and cider by using an anion-exchange column-FIA system and factorial design study
Keywords: شراب سیب; FIA; Histamine; Factorial design; Wine; Cider
Fatty acid composition of cider obtained either by traditional or controlled fermentation
Keywords: شراب سیب; Fatty acids; Cider; Fermentation; Chemometrics;
Liquid chromatographic method for quantifying polyphenols in ciders by direct injection
Keywords: شراب سیب; Phenolic acids; Flavonoids; Cider; Direct injection; HPLC.;
Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice
Keywords: شراب سیب; Cider; Chemical composition; Volatile compound; Yeast; Temperature;
Application of purge and trap extraction and gas chromatography for determination of minor esters in cider
Keywords: شراب سیب; Cider; Purge and trap; Gas chromatography; Esters; Volatile;
Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters
Keywords: شراب سیب; CA; cluster analysis; KNN; K-nearest neighbours; LDA; linear discriminant analysis; MLF-ANN; multilayer feed-forward-artificial neural network; PCA; principal component analysis; RMSE; root medium square error; SD; standard deviation; SIMCA; soft independ
Design and evaluation of a continuous flow microwave pasteurization system for apple cider
Keywords: شراب سیب; Microwave; Pasteurization; Cider; Viscosity; Dean number;