Keywords: خواندن; APCs; antigen-presenting cells; Au; gold; GNPs; gold nanoparticles; CTLs; cytotoxic T lymphocytes; DCs; dendritic cells; EPR; enhanced permeability and retention; EGFR; epidermal growth factor receptor; ECM; extracellular matrix; HATs; histone acetyltrans
مقالات ISI خواندن (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.
Screening and evaluation of antioxidants from lees by micro-injector systems combined with a fluorescent probe, N-borylbenzyloxycarbonyl-3,7-dihydroxyphenoxazine, in living Drosophila
Keywords: خواندن; Lees; Antioxidant; Microinjection; HPLC-UV-FLD; NBCD; PHPAA;
The versatile ruthenium(II/III) tetraazamacrocycle complexes and their nitrosyl derivatives
Keywords: خواندن; acn; acetonitrile; 4-acpy; pyridine-4-acetyl; acv; (acyclovir), 2-amino-1,9-dihydro-9-[(2-hydroxyethoxy)methyl]-6H-purin-6-one); am(m)ine; ammine, amine, and/or tetraazamacrocycle; ampy; 2-aminomethylpyridine; [15]aneN4; 1,4,8,12-tetraazacyclopentadecane;
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena
Keywords: خواندن; Anthocyanins; Pyranoanthocyanins; Phenolic acids; Flavonols; Condensed tannins; Grape marc; Lees; Non-vinifera grape;
Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)
Keywords: خواندن; Vitis vinifera; Grape marc; Lees; Anthocyanins; Flavonols; Hydroxycinnamic acids; Stilbenes; Drying process;
Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker
Keywords: خواندن; Browning; Aging; Sparkling wine; 5-Hydroxymethylfurfural; Storage; Lees;
Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine
Keywords: خواندن; Yeast lysis; Lees; Polysaccharides; Proteins; SEM
Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing
Keywords: خواندن; Lees; Induced lysis; Acidification; β-Glucanases/pectinases; Proanthocyanidins; Monoglucosylated anthocyanins; Color and sensorial analysis;
Role of lees in wine production: A review
Keywords: خواندن; Lees; Wine; Yeast; Winemaking; Ochratoxin A (OTA); Fungicides sorption; Volatile fraction; Biogenic amines; Mannoproteins; Lipids
Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L. pentosus
Keywords: خواندن; Hemicellulosic hydrolyzates; L. pentosus; Lactic acid; Biosurfactants; Lees
Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content
Keywords: خواندن; Saccharomyces; Lees; Polysaccharides; β-Glucanase; Anthocyanins; HPLC/PDAD; HPLC/RI; Red wines
Ochratoxin A removal during winemaking
Keywords: خواندن; Saccharomyces sensu stricto; Adsorption; Lees; Ochratoxin A removal; Parietal yeast mannoproteins; Vinification