Keywords: میکرو اکسیژن; GSH; glutathione; GSSG; glutathione disulfide; GSSO3H; S-sulfonated glutathione; MOx; micro-oxygenation; Anthocyanins; Wine pigments; Oxidation; Sulfur dioxide; Glutathione;
مقالات ISI میکرو اکسیژن (ترجمه نشده)
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Keywords: میکرو اکسیژن; Micro-oxygenation; Volatile fatty acids; Anaerobic digestion; Lignocellulosic biomass; Energy crop;
Keywords: میکرو اکسیژن; Electronic tongue; Electronic nose; Electronic panel; Oxygen transmission rate; Closure; Micro-oxygenation; PLS1;
Keywords: میکرو اکسیژن; Oak chips; Micro-oxygenation; Volatile compounds; Experimental design;
Keywords: میکرو اکسیژن; Oak chip; Micro-oxygenation; Experimental design; Anthocyanins; Flavan-3-ols; Colour;
Keywords: میکرو اکسیژن; Brandy; Micro-oxygenation; Oak wood; Phenolic compounds; Volatile compounds;
A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods
Keywords: میکرو اکسیژن; Red wine aging; Oak chips; Micro-oxygenation; Sensory panel performance; Multi-block methods; Process monitoring
Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel
Keywords: میکرو اکسیژن; E-nose; E-tongue; E-eye; Electronic panel; Oxygen transmission rate; Closures; Micro-oxygenation;
Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
Keywords: میکرو اکسیژن; Micro-oxygenation; Volatile compounds; Polyphenols; Pigments; Sensorial analysis; Storage
A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry
Keywords: میکرو اکسیژن; Wine; Oxygen; Colour; Taste; Micro-oxygenation
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines
Keywords: میکرو اکسیژن; Colour; Micro-oxygenation; Pigments; Merlot; Polyphenols; Red wine; Sensory analysis; Volatile compounds
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines
Keywords: میکرو اکسیژن; Colour; Micro-oxygenation; Pigments; Petit Verdot; Polyphenols; Red wine; Sensorial analysis; Volatile compounds
Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition
Keywords: میکرو اکسیژن; Mannoproteins; Polysaccharides; Yeast derivatives; Micro-oxygenation; Chips; Red wine;
Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour
Keywords: میکرو اکسیژن; Wine; Colour; Micro-oxygenation; Oak; Ageing
Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines
Keywords: میکرو اکسیژن; Biological deacidification of wines; Volatile acidity; Micro-oxygenation
Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines
Keywords: میکرو اکسیژن; Consumed oxygen; Dissolved oxygen; Luminescence; Red wine; Oxygen dosage; Micro-oxygenation
Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
Keywords: میکرو اکسیژن; Red wine; Winemaking techniques; Micro-oxygenation; Oxygen transfer rate; Synthetic closure; Sensory descriptive analysis
Modelling of oxygen transfer in wines
Keywords: میکرو اکسیژن; Micro-oxygenation; Wine; Numerical simulation; Flow pattern; Oxygen transfer; Diffusion
The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines
Keywords: میکرو اکسیژن; Oak chips; Micro-oxygenation; Grape variety; Red wines; Colour; Phenols; Food composition
A mathematical approach for oxygenation using micro bubbles: Application to the micro-oxygenation of wine
Keywords: میکرو اکسیژن; Absorption; Aeration; Bubble columns; Mass transfer; Micro-oxygenation; Wine
Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood
Keywords: میکرو اکسیژن; Micro-oxygenation; Wine; Malolactic fermentation; Wood; Sensory analysis
Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis
Keywords: میکرو اکسیژن; Electronic tongue; Chemical sensors; Micro-oxygenation; Red wine; Oak maceration; Analysis of variance-Simultaneous Component Analysis; Permutation test
Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation
Keywords: میکرو اکسیژن; Aging; Chips; Dissolved oxygen; Luminescence; Micro-oxygenation; Staves
Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine
Keywords: میکرو اکسیژن; Red wine; Micro-oxygenation; Yeast lees; Chips; Phenolic compounds
Micro-oxygenation of wine in presence of dissolved carbon dioxide
Keywords: میکرو اکسیژن; Absorption; Aeration; Bubble columns; Mass transfer; Micro-oxygenation; Wine