Keywords: مکزیک; Gum acacia; Maceration; Antimicrobial activity; Cytotoxic activity; Disc diffusion method; Brine shrimp method;
مقالات ISI مکزیک (ترجمه نشده)
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Keywords: مکزیک; Antioxidant activity; Antibacterial activity; Herbal extracts; Maceration; Supercritical extraction;
Keywords: مکزیک; Antioxidant activity; Chardonnay; Maceration; Phenolic compounds; Sensory; C; control; CM; carbonic maceration; CR; cryogenic maceration; ESC; extended skin contact; PC; principle component; PCA; principle component analysis; APCA; ANOVA principle compone
Keywords: مکزیک; Chinese herbal medicine; Maceration; Extraction; General considerations for maceration; Marker decomposition; Marker extraction yield
Keywords: مکزیک; Aronia melanocarpa; Polyphenols; Maceration; Extraction; Factorial design; HPLC;
Keywords: مکزیک; α-Pinene (PubChem CID: 6654); p-Cymene (PubChem CID: 7463); 1.8-Cineole (PubChem CID: 2758); Camphor (PubChem CID: 2537); Thymol (PubChem CID: 6989)Soybean oil; Rosemary; Thyme; Maceration; Tocopherols; Oxidative stability; Fried potato
Keywords: مکزیک; Pinot noir; Proanthocyanidin; Maceration; Polysaccharide; Protein; Size exclusion chromatography; Molecular mass; Particle size; Nanoparticle tracking analysis;
Keywords: مکزیک; Non-wood fibre; Cardboard; Rice husk; Maceration; Mechanical strength
Keywords: مکزیک; Maceration; Ultrasound-assisted extraction; Folin–Ciocalteu; Bioactive compounds; HPLC–ESI–QTOF–MS
Keywords: مکزیک; Grape; Tannin; Maceration; Astringency; Saliva; B1; (â)-epicatechin-(4β-8)-(+)-catechin; B2; (â)-epicatechin-(4β-8)-(â)-epicatechin; B3; (+)-catechin-(4α-8)-(+)-catechin; B4; (+)-catechin-(4α-8)-(â)-epicatechin; C; (+)-catechin; C1; (â)-epic
Keywords: مکزیک; Extraction; Black tea; Maceration; Ultrasound; SEM
Keywords: مکزیک; Plant-based extraction; Physicochemical modeling; Equipment design; Maceration; Percolation; Vanilla beans
Keywords: مکزیک; Sherry vinegar; Maceration; Fruits; Volatile compounds; Sensory analysis;
Biological activity and chemical profile of Lavatera thuringiaca L. extracts obtained by different extraction approaches
Keywords: مکزیک; Lavatera thuringiaca L.; Extraction; Chemical composition; HPLC-DAD analysis; Biological activity; DPPH; 2,2-difenyl-1-picrylhydrazyl; SE; Soxhlet extraction; MAC; maceration; UAE; ultrasound-assisted extraction; MAE; microwave-assisted extraction; SCW; s
Supercritical fluid extraction of pyrethrins from pyrethrum flowers (Chrysanthemum cinerariifolium) compared to traditional maceration and cyclic pressurization extraction
Keywords: مکزیک; Pyrethrum flowers; Pyrethrins; Maceration; Supercritical fluid extraction; Cyclically pressurized extraction;
Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging
Keywords: مکزیک; Wine aroma; Varietal thiols; Maceration; Yeast strain; Antioxidants;
Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice
Keywords: مکزیک; GTT; glucose tolerance test; HFD; high fat diet; ITT; insulin tolerance test; LM; long maceration; MLF; malolactic fermentation; NAFLD; Non-alcoholic fatty liver disease; NASH; non-alcoholic steatohepatitis; RM; regular maceration; SM; short maceration; S
Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine
Keywords: مکزیک; Red wine; Maceration; Cold pre-fermentation; Heating; Aroma; Phenols;
Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves
Keywords: مکزیک; Phenolic compounds; Microwave-assisted extraction; Maceration; Functional food ingredients; Juglans regia L.;
Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques
Keywords: مکزیک; antimicrobial activity; antioxidant capacity; kinnow peel; maceration; phenolic compounds; ultrasound;
Combined maceration procedure permits advanced microsurgical dissection of Thiel-embalmed specimens
Keywords: مکزیک; Thiel-embalming; Pelvis; Maceration; Microdissection; Sacral plexus; Hypogastric plexus; Vascular casting;
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields
Keywords: مکزیک; Pulsed electric fields; Pinot Noir; Maceration; Anthocyanins; Caco-2 cells; Oxidative stress; Antioxidant activity
Impact of ultrasound on solid–liquid extraction of phenolic compounds from maritime pine sawdust waste. Kinetics, optimization and large scale experiments
Keywords: مکزیک; Ultrasonic extraction; Maritime pine wood; Extraction kinetics; Maceration; Cross current extraction; Phenolic compounds; Response surface methodology
Optimization and standardization of extraction method from Lippia origanoides H.B.K.: Focus on potential anti-hypertensive applications
Keywords: مکزیک; Hypertension; Lippia origanoides; Maceration; Naringenin; Standardization; UFLC;
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz
Keywords: مکزیک; Row orientation; Anthocyanins; Texture analysis; Skin break force; Maceration;
In vivo potential hypoglycemic and in vitro vasorelaxant effects of Cecropia glaziovii standardized extracts
Keywords: مکزیک; Cecropia glaziovii; Decoction; Maceration; Total phenolic; Antihyperglycemic activity; Vasorelaxant activity
Assessment of “fresh” versus “macerated” as accurate markers of time since intrauterine fetal demise in low-income countries
Keywords: مکزیک; Fetal death; Fetal pathology; Ghana; Low-income country; Maceration; Stillbirth; Sub-Saharan Africa;
Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices
Keywords: مکزیک; Bilberry juice; Enzymes; Maceration; Shelf-life; Anthocyanins; UHPLC
The kinetic and thermodynamic analysis of ultrasound-extraction of minerals from aerial parts of white lady's bedstraw (Galium mollugo L.)
Keywords: مکزیک; G. mollugo L; Kinetics; Maceration; Thermodynamics; Ultrasound-assisted extraction; White lady's bedstraw;
Pharmacokinetics difference of multiple active constituents from decoction and maceration of Fuzi Xiexin Tang after oral administration in rat by UPLC–MS/MS
Keywords: مکزیک; Pharmacokinetics; Fuzi Xiexin Tang; Maceration; Decoction; UPLC–MS/MS
Some conventional and latent anti-listerial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable systems
Keywords: مکزیک; Essential oils; Anti-listerial effects; Maceration; Synergy; Sensory appearance
Kinetic modeling and optimization of maceration and ultrasound-extraction of resinoid from the aerial parts of white lady’s bedstraw (Galium mollugo L.)
Keywords: مکزیک; Artificial neural network; Galium mollugo L.; Maceration; optimization; Response surface methodology; Ultrasound-assisted extraction
Influence of mechanical maceration on wheat straw on characteristics of digestion in growing-finishing diets for feedlot cattle
Keywords: مکزیک; Digestion; Feed value; Maceration; Ruminal kinetics; Steers; Wheat straw;
Extraction of natural insecticide azadirachtin from neem (Azadirachta indica A. Juss) seed kernels using pressurized hot solvent
Keywords: مکزیک; Pressurized solvent; Azadirachta indica; Azadirachtin; Limonoids; Maceration; Botanical pesticide;
Production of green juice with an intensive thermo-mechanical fractionation process. Part I: Effects of processing conditions on the dewatering kinetics
Keywords: مکزیک; Pressing; Heating; Biomass; Press-cake; Maceration; Leaves
The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark
Keywords: مکزیک; Bark; Maceration; Microwave-assisted extraction; Phenolic compounds; Pinus radiata; Ultrasonic-assisted extraction
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
Keywords: مکزیک; White wine variety; Bianchetta Trevigiana; Winemaking; Phenols; Maceration; Grape skin; Grape seeds; Biodiversity; Ancient grape variety; Food analysis; Food composition
Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction
Keywords: مکزیک; Anthocyanins; Flavonols; Polyphenols; Extraction; Ultrasound; Maceration; Delonix regia; Biodiversity
Pigment profile of red wines cv. Tannat made with alternative winemaking techniques
Keywords: مکزیک; Red wine; Winemaking; Tannat; Maceration; Pigment profile; Anthocyanins; Food analysis; Food composition;
Impact of simulated field drying on in vitro gas production and voluntary dry matter intake of rice straw
Keywords: مکزیک; ADF; acid detergent fiber; ADNDF; sequential analysis with acid detergent followed by neutral detergent; CP; crude protein; D; dry rice straw; DM; dry matter; FD; field drying; dNDF30; 30Â h in vitro digestible NDF; Fz; frozen rice straw; GP; gas producti
Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times
Keywords: مکزیک; Pulsed electric fields; Anthocyanins; Phenols; Red wine; Maceration; Extraction; Cabernet-Sauvignon
Antioxidant activities of some Greek wines and wine phenolic extracts
Keywords: مکزیک; Food composition; Red wine; White wine; Greece; Greek wines; Scavenging capacity; Antioxidant activity; Phenolics; Reactive oxygen species (ROS); Maceration
Effects of maceration of rice straw on voluntary intake and performance of growing beef cattle fed rice straw-based rations
Keywords: مکزیک; ADF, acid detergent fiber; BW, body weight; CP, crude protein; DM, dry matter; EE, ether extract; aNDF, neutral detergent fiber; ME, metabolizable energy; OM, organic matterRice straw; Maceration; Digestibility; Intake; Weight gain
Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar
Keywords: مکزیک; Mangifera indica L.; β-Carotene stereoisomers; Maceration; Pasteurisation; Vitamin A value
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes
Keywords: مکزیک; Ochratoxin A; Critical control points; Red winemaking; Maceration; Fermentation
Oxygen measures and consumption in must and wine
Keywords: مکزیک; Oxygen; Red winemaking; Maceration; Alcoholic fermentation; Consumption kinetics
Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü
Keywords: مکزیک; Anthocyanin; Maceration; Wine; Öküzgözü; Boğazkere
Influence of enological practices on the antioxidant activity of wines
Keywords: مکزیک; Antioxidant activity; ORAC; ABTS; DPPH; Wines; Maceration; Filtration; Clarification; Pressing
Optimization and comparison of different extraction techniques for sanguinarine and chelerythrine in fruits of Macleaya cordata (Willd) R. Br.
Keywords: مکزیک; Sanguinarine; Chelerythrine; Maceration; Microwave-assisted extraction; Ultrasound-assisted extraction; Percolation;