Keywords: پرشور; Effervescence; Dispersive liquid-liquid microextraction; Pesticides; Water; Grape juice;
مقالات ISI پرشور (ترجمه نشده)
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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: پرشور; Automatic pourer; Soluble protein; Effervescence; Bubble; Image analysis; Carbonated beverage; t1; maximum volume time; Vf; foam volume; Cv; collar velocity; h; collar height; Fv; foam velocity; Dr; drainability; Wf; percentage of wine in the foam; tc; co
Keywords: پرشور; Floating tablet; Effervescence; Polymer swelling; In vitro; Bioavailability
Keywords: پرشور; Coating; Effervescence; Extended drug release; Floating drug delivery systems; Gastroretentive drug delivery system; Multiple unit system
Keywords: پرشور; Flutamide; Orodispersible tablets; Superdisintegrant-addition; Sublimation; Effervescence
Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines
Keywords: پرشور; TDLAS; tunable diode laser absorption spectroscopy; FP; Fabry-Pérot; FSR; free spectral range; L1; Laser # 1; L2; Laser # 2; D1; Detector # 1; D2; Detector # 2; TDMS; Technical Data Management Streaming; VOC; volatile organic compound; FPGA; field-prog
Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: A state-of-the-art review, from the bottle to the tasting glass
Keywords: پرشور; Champagne; Sparkling wines; CO2; Effervescence; Glass shape; Tasting
Effervescence-assisted dispersive micro-solid phase extraction
Keywords: پرشور; Dispersive micro-solid phase extraction; Effervescence; Nitroaromatic compounds
CO2 volume fluxes outgassing from champagne glasses: The impact of champagne ageing
Keywords: پرشور; Champagne; Sparkling wines; Carbonated beverages; CO2; Effervescence; Bubble nucleation; Champagne tasting
Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content
Keywords: پرشور; Champagne; Foaming properties; CO2; Effervescence; Protein; Yeast; Aging; Champagne tasting
Kinetics and stability of the mixing flow patterns found in champagne glasses as determined by laser tomography techniques: likely impact on champagne tasting
Keywords: پرشور; Champagne; Sparkling wines; Carbonated beverages; Bubble nucleation; Effervescence; Laser tomography; Champagne tasting
Gushing in canned beer: The effect of ultrasonic vibration
Keywords: پرشور; Homogeneous nucleation; Effervescence; Surface tension; Beer
Multiscale Modelling Methodology for Virtual Prototyping of Effervescent Tablets
Keywords: پرشور; compaction; dissolution; effervescence; formulation; mathematical model; percolation theory; transport;