Keywords: کپی کردن; Overripe grapes; Copigmentation; Phenolic composition; Red wine color; Post-fermentative maceration;
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Keywords: کپی کردن; Cyanidin 3-O-glucoside (PubChem CID: 92131208); Cyanidin 3-O-malonylglucoside (PubChem CID: 10143380); Cyanidin 3-O-xyloside (PubChem CID: 131877328); Cyanidin 3-O-dioxalylglucoside (PubChem CID: 44256830); Rutin (PubChem CID: 5280805); Ferulic acid (PubC
Keywords: کپی کردن; Pelargonidin-3-glucoside; Catechin; Epicatechin; Copigmentation; High pressure processing;
Keywords: کپی کردن; Anthocyanin colorants; Copigmentation; Grape variety; Purity; Differential colorimetry;
Keywords: کپی کردن; Copigmentation; Anthocyanins; Ellagic acid; Gallic acid; Red wine aging;
Keywords: کپی کردن; Anthocyanins; Spray drying; Copigmentation; Food colorants; cy-3-glc; cyanidin-3-O-glucoside; cy-3-dioxlglc; cyanidin-3-O-dioxalylglucoside; cy-3-malglc; cyanidin-3-O-malonylglucoside; cy-3-xyl; cyanidin-3-O-xyloside; cy-3-rut; cyanidin-3-O-rutinoside;
The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability
Keywords: کپی کردن; Peonidin 3-sophoroside-5-glucoside (PubChem CID: 44256845); Cyanidin 3-sophoroside-5-glucoside (PubChem CID: 44256732); Cyanidin 3-(6â³-ferulylsophoroside)-5-glucoside (PubChem CID: 44256782); Cyanidin 3-(6â³-caffeylsophoroside)-5-glucoside (PubChem CID
Keywords: کپی کردن; Postharvest overripeness; Copigmentation; Phenolics; Differential colorimetry; Warm climate;
Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates
Keywords: کپی کردن; Anthocyanin; Anthocyanin-metal chelate; Blue; Copigmentation; Brassica oleracea var. capitata f. rubra;
Keywords: کپی کردن; Betacyanins; Betaxanthins; Complex formation; Encapsulation; Copigmentation
Keywords: کپی کردن; PEF; Intensity; Extraction; Grape; Wine; Polyphenols; Colour; Copigmentation; Tannins;
Keywords: کپی کردن; Sour cherry; Copigmentation; Anthocyanin stability; Polymeric colour; Turbidity; Storage
Keywords: کپی کردن; PEF; Enzymes; Thermovinification; Grape; Wine; Polyphenols; Color; Copigmentation;
Keywords: کپی کردن; VCEAC; Prunus salicina L.; Quercetin 3-rutinoside; Copigmentation; Cyanidin 3-glucoside;
Keywords: کپی کردن; Wine pigments; Anthocyanins; Quantum chemistry; Dispersive&RSH (TD)-DFT; Copigmentation; Molecular dynamics; AM1; Austin Model 1; ASC; Apparent Surface Charge; BSSE; Basis Set Superposition Error; CAM-B3LYP; Coulomb-Attenuated Method B3LYP; CC; Coupled Cl
Keywords: کپی کردن; Anthocyanins; Copigmentation; Honeysuckle juice; Skullcap flavone;
Keywords: کپی کردن; Solubility; Apparatus; Crystallization; Solid–liquid extraction; Copigmentation; First-year undergraduate
Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities
Keywords: کپی کردن; Response surface methodology; Anthocyanins; Cytotoxicity; Functional foods; Copigmentation; LC-ESI-MS;
Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins
Keywords: کپی کردن; Ferulic acid (PubChem CID: 445858); d-Gluconic acid (PubChem CID: 10690); Caffeic acid (PubChem CID: 689043); Vanillic acid (PubChem CID: 8468); Delphinidin-3-O-glucoside (PubChem CID: 165558); Cyanidin-3-O-glucoside (PubChem CID: 197081); Petunidin-3-O-g
Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization
Keywords: کپی کردن; Catechin; Anthocyanin; Polyelectrolyte complexation; Copigmentation; Encapsulation;
Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins
Keywords: کپی کردن; Anthocyanin; Copigmentation; Polyelectrolyte complex; CaCO3; Layer-by-layer;
Encapsulation of copigmented anthocyanins within polysaccharide microcapsules built upon removable CaCO3 templates
Keywords: کپی کردن; Polysaccharide microcapsules; Anthocyanin; Copigmentation; CaCO3; Release;
Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions
Keywords: کپی کردن; Anthocyanin; Color; Copigmentation; Phenolic compounds; Effect factor; Chromatic characteristics;
The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio
Keywords: کپی کردن; Copigmentation; Phenolic aldehyde; pH and molar ratio effects; Chromatic characteristics; Experimental and theoretical investigations;
Impact of a pectic polysaccharide on oenin copigmentation mechanism
Keywords: کپی کردن; Anthocyanins; Copigmentation; Dissociation constants (Kd); Pectic polysaccharides
The effect of temperature, pH, and ionic strength on color stability of red wine
Keywords: کپی کردن; Copigmentation; Wine color stability; Absorption; Temperature; pH effect;
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
Keywords: کپی کردن; Copigmentation; Hydroxycinnamic acid; Thermodynamic parameters; Colorimetric measurements; Theoretical calculations
Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
Keywords: کپی کردن; Copigmentation; Dihydroflavonols; Anthocyanins; Color; Malbec; Malvidin-3-O-glucoside (PubChem CID: 443652); Dihydroquercetin-3-O-glucoside (PubChem CID: 14187089);
Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations
Keywords: کپی کردن; Copigmentation; Anthocyanin; Hydroxybenzoic acid; Thermodynamic parameters; Theoretical calculations
Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice
Keywords: کپی کردن; Chlorogenic acid; Cyclodextrins; Inclusion complex; Antioxidant activity; Copigmentation
Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids
Keywords: کپی کردن; Copigmentation; Natural food colourants; Malvidin 3-O-glucoside (oenin); p-Coumaric, vanillic and syringic acids; Thermodynamic parameters (ÎG°, ÎH° and ÎS°); Spectrophotometry;
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
Keywords: کپی کردن; Copigmentation; Color; CIELAB; Co-winemaking; Polyphenols;
Unexpected effect of potassium ions on the copigmentation in red wines
Keywords: کپی کردن; Copigmentation; Red wine; Malvidin; Polyphenol; UV-vis spectra;
Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC
Keywords: کپی کردن; Grapes; Wine; Copigmentation; Colour; Anthocyanins;
Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
Keywords: کپی کردن; Ageing process; Copigmentation; Detailed pigment composition; Quality colour; Oak wood
Transformation of stacked Ï-Ï-stabilized malvidin-3-O-glucoside - Catechin complexes towards polymeric structures followed by anisotropy decay study
Keywords: کپی کردن; Copigmentation; Red wine; Malvidin; Catechin; Photoluminescence;
Synergic effect of water-soluble components on the coloring strength of saffron spice
Keywords: کپی کردن; Saffron (Crocus sativus L.); Coloring strength; Crocetin esters; Picrocrocin; Kaempferol-3-O-glycoside; Hyperchromic effect; Copigmentation; Food analysis; Food composition;
The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae)
Keywords: کپی کردن; Heliophila coronopifolia L.; Brassicaceae; Blue flower color; Acylated delphinidin and cyanidin 3-sambubioside-5-glucosides; Acylated kaempferol 3-[6-(feruloyl)-glucoside]-7-cellobioside-4â²-glucoside; Copigmentation; Anthocyanin-flavonol complex;
Greenish blue flower colour of Strongylodon macrobotrys
Keywords: کپی کردن; Flower colour; Strongylodon macrobotrys; Flavonoids; Copigmentation; Anthocyanin; Flavone
Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems
Keywords: کپی کردن; Euterpe oleracea; Açai; Anthocyanin; Cofactor; Colour; Copigmentation; Stability
Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
Keywords: کپی کردن; Copigmentation; Catechins; Procyanidins; Red wine colour; CIELAB; Anthocyanin hydration constant
The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid
Keywords: کپی کردن; Copigmentation; Polyphenol; Malvidin; Red wine; Complex formation
Effect of ferrous and ferric ions on copigmentation in model solutions
Keywords: کپی کردن; Anthocyanin; Copigmentation; Iron; Ellagic acid; Fluorometry;
Entropy-driven complex formation of malvidin-3-O-glucoside with common polyphenols in ethanol–water binary solutions
Keywords: کپی کردن; Copigmentation; Solvent relaxation; Entropy; Complex formation
A comparison of analytical methods for measuring the color components of red wines
Keywords: کپی کردن; Anthocyanins; Copigmentation; HPLC; Method comparison; Polymeric color; Wine
Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments
Keywords: کپی کردن; Anthocyanin stability; 3-Deoxyanthocyanin structure; Copigmentation; Phenolic compounds; Sorghum
Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals
Keywords: کپی کردن; Strawberry beverage; Colour stability; Anthocyanins; Copigmentation; Rosa damascena
Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems
Keywords: کپی کردن; Anthocyanin; Stability; Copigmentation; Caffeic acid
Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines
Keywords: کپی کردن; Polyphenols; Copigmentation; π–π interaction
The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement
Keywords: کپی کردن; Malvin; Sinapic acid; Copigmentation; UV-Vis absorption spectra;