Keywords: دانه های انگور; Grape seeds; Multi-elemental analysis; Multivariate classification; Chemometrics; ICP-MS;
مقالات ISI دانه های انگور (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: دانه های انگور; Antioxidant and antimicrobial activity; Food waste products; Nanosizing; Nematicidal activity; Residue free up-cycling; Waste into value; Spent coffee grounds; GC; Grape seeds; GS; High Pressure Homogenization; HPH; High Speed Stirring; HSS; Laser Diffrac
Determination of total iron-reactive phenolics, anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging
Keywords: دانه های انگور; Hyperspectral images; Total iron-reactive phenolics; Anthocyanins; Tannins; Grape seeds; Grape skins;
Keywords: دانه های انگور; Grape seeds; Hyperspectral image; Proanthocyanidins; HPLC-MS; Phloroglucinolysis
Keywords: دانه های انگور; Cardiovascular; Grape seeds; Bioactive; Protective;
Keywords: دانه های انگور; Grape seeds; Grapevine varieties; Oil content; Fatty acid profiles; Effect of variety and year; FA; fatty acids; SFA; saturated fatty acids; MUFA; monounsaturated fatty acids; PUFA; polyunsaturated fatty acids; TFA; total fatty acids;
Keywords: دانه های انگور; Biomass; Biorefinery; Hydrothermal; Pretreatment; Carbonization; Grape seeds
Keywords: دانه های انگور; Subcritical water extraction; Kinetics models; Grape seeds; Grape skins; Grape marc; Polyphenols
Keywords: دانه های انگور; Cranberry; Grape seeds; Polyphenols; Colonic microbiota; Batch fermentations; Phenolic metabolism; Microbial modulation; SHIME;
Keywords: دانه های انگور; Grape seeds; Activated carbon; Chemical activation;
Keywords: دانه های انگور; Chemometrics; Flavanols; Grape seeds; Hyperspectral imaging; Near infrared; Vitis vinifera L;
Keywords: دانه های انگور; Grape seeds; Cyclic activation; Granular activated carbon; Liquid phase oxidation;
CWPO of bisphenol A with iron catalysts supported on microporous carbons from grape seeds activation
Keywords: دانه های انگور; Grape seeds; Heterogeneous Fenton; Bisphenol A; Fe catalysts; Biochar; Stability;
Lipids in the seeds of wild grapes native to Japan: Vitis coignetiae and Vitis ficifolia var. ganebu
Keywords: دانه های انگور; Fatty acids; Grape seeds; Phytosterols; Vitamin E; Wild grapes;
Effect of early leaf removal on Vitis Vinifera L. cv. Tempranillo seeds during ripening based on chemical and image analysis
Keywords: دانه های انگور; Early leaf removal; Grape seeds; Image analysis; Phenols
Supercritical CO2 extraction of grape seed oil: Effect of process parameters on the extraction kinetics
Keywords: دانه های انگور; Supercritical CO2 extraction; Extraction kinetics model; Grape seeds; Seed oil; BIC model; Mass transfer
Inhibitory effect of phenolic compounds from grape seeds (Vitis vinifera L.) on the activity of angiotensin I converting enzyme
Keywords: دانه های انگور; Angiotensin I converting enzyme; ACE inhibitor; Procyanidins; Grape seeds; Hypertension;
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
Keywords: دانه های انگور; Yoghurt; Grape seeds; Polyphenols; Antiradical activity; Degradation kinetics;
Grape seed characterization by NIR hyperspectral imaging
Keywords: دانه های انگور; Hyperspectral imaging; Vitis vinifera; Grape seeds; Partial least squares regression; Principal components analysis
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
Keywords: دانه های انگور; Image analysis; Colour; Vitis vinifera; Grape seeds; Phenolics
Protective effects of grape seed extract against oxidative and nitrative damage of plasma proteins
Keywords: دانه های انگور; Grape seeds; Antioxidant; Catechins; Carbonyl groups; 3-Nitrotyrosine;
Ripeness estimation of grape berries and seeds by image analysis
Keywords: دانه های انگور; Colour; Grape seeds; Image analysis; Ripeness; Vitis vinifera
The application of D-optimal design for modelling the red wine ageing process
Keywords: دانه های انگور; Red wine; D-optimal design; Grape seeds; Ageing; Colour; Shelf life;
Characterization of flavan-3-ols in seeds of grape pomace by CE, HPLC-DAD-MSn and LC-ESI-FTICR-MS
Keywords: دانه های انگور; LC-ESI-FTICR-MS; Chiral capillary electrophoresis; Grape seeds; Flavan-3-ols; Procyanidins; Enantiomers;
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
Keywords: دانه های انگور; Grape seeds; Flavanols; Fluorescence quenching; Nephelometry; Astringency
Activated carbon from grape seeds upon chemical activation with phosphoric acid: Application to the adsorption of diuron from water
Keywords: دانه های انگور; Granular activated carbon; Grape seeds; Phosphoric acid; Adsorption; Diuron
Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds
Keywords: دانه های انگور; Infrared-assisted extraction; Microwave-assisted extraction; Ultrasonic extraction; Classical electrical heating; Grape seeds
Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds
Keywords: دانه های انگور; Coagulation; Thrombin; Polyphenols; Grape seeds; Chokeberry
Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols
Keywords: دانه های انگور; MAE; microwave assisted extraction; UAE; ultrasound assisted extraction; GS; grape seed; GSE; grape seed extract; TP; total polyphenols; GAE; gallic acid equivalents; CAE; caffeic acid equivalents; TAE; tannic acid equivalents; TP; total polyphenol; CCRD;
The effects of grape seeds polyphenols on SKH-1 mice skin irradiated with multiple doses of UV-B
Keywords: دانه های انگور; Grape seeds; Oxidative stress; Cyclobutane pyrimidine dimers; Sunburn cells; Ultraviolet
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
Keywords: دانه های انگور; White wine variety; Bianchetta Trevigiana; Winemaking; Phenols; Maceration; Grape skin; Grape seeds; Biodiversity; Ancient grape variety; Food analysis; Food composition
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
Keywords: دانه های انگور; Astringency; Tannic intensity; Proanthocyanidins; Ripening; Grape seeds
Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts
Keywords: دانه های انگور; Grape berries; Wine; Grape seeds; Total polyphenolic content (TPC); Antioxidant activity
Phenolic compounds and antioxidant properties of different grape cultivars grown in China
Keywords: دانه های انگور; Vitis; Grape seeds; Grape skins; Phenols; Flavonoids; Principal component analysis
Ultrastructural study of archaeological Vitis vinifera L. seeds using rapid-freeze fixation and substitution
Keywords: دانه های انگور; Archaeobotanical material; Cytoplasm; Tegument; Freeze-substitution; Grape seeds; Ultrastructure
Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds
Keywords: دانه های انگور; Tocotrienol-rich fraction; Grape seeds; Antioxidant activity; Antiproliferative activity
Simultaneous determination of polyphenolic compounds in red and white grapes grown in Sardinia by high performance liquid chromatography–electron spray ionisation-mass spectrometry
Keywords: دانه های انگور; HPLC/ESI-MS/MS; Phenolic derivatives; Grape skins; Grape seeds; Screening; Flavonoid; Nonflavonoid; Fast-LC
Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds
Keywords: دانه های انگور; Grape seeds; Peanut skins; Isolation; Procyanidin dimers; Reversed-phase HPLC
Drying kinetics of grape seeds
Keywords: دانه های انگور; Diffusion; Drying; Equilibrium moisture content; Grape seeds; Thin-layer models
Determination of some flavan-3-ols and anthocyanins in red grape seed and skin extracts by HPLC-DAD: Validation study and response comparison of different standards
Keywords: دانه های انگور; Anthocyanins; Comparison; Flavan-3-ols; Grape seeds; Grape skins; High performance liquid chromatography (HPLC); Validation; Wine
Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions
Keywords: دانه های انگور; Antiradical capacity; DPPH; Grape seeds; Grape skin; Peroxynitrite; Tyrosine nitration; Vitis vinifera3-NT, 3-nitro-tyrosine; DM, dry matter; DPPH, 2,2-diphenil-1-picridazil; GAE, gallic acid equivalent; LDL, low density lipoprotein; ME, malvidin-3-O-glu
Study of solid–liquid extraction kinetics of total polyphenols from grape seeds
Keywords: دانه های انگور; Grape seeds; Total polyphenols; Solid–liquid extraction; 50% Aqueous ethanol; Temperatures; Solid–liquid ratio; Particle size; Peleg’s model
Utilisation of grape seeds for laccase production in solid-state fermentors
Keywords: دانه های انگور; Bioreactors; Food processing industry; Grape seeds; Laccase; Solid-state fermentation
Chemical characterization of commercial dietary ingredients from Vitis vinifera L.
Keywords: دانه های انگور; Reverse phase liquid chromatography–electrospray mass spectrometry; Thiolysis; Flavan-3-ols; Anthocyanins; Anthocyanin-derived pigments; Flavonols; Grape seeds; Grape skins; Leaves