Keywords: پیراناتوسیانین ها; Anthocyanins; Pyranoanthocyanins; Glycosidic bonds; Pyruvic acid; Wine pigment; CIELâcâhâ;
مقالات ISI پیراناتوسیانین ها (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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.
First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins
Keywords: پیراناتوسیانین ها; Pyranoanthocyanins; Acidic proline-rich proteins; Interaction; STD-NMR; MALDI-mass spectrometry;
Keywords: پیراناتوسیانین ها; Red wine; Color; Oxidation; Pyranoanthocyanins; Winemaking;
Keywords: پیراناتوسیانین ها; Pyranoanthocyanins; Equilibrium forms; Aqueous solution; Deprotonation; NMR; UV–Visible spectroscopy
The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine
Keywords: پیراناتوسیانین ها; Hibiscus sabdariffa; Roselle wine; Ageing temperature; Phytochemicals; Pyranoanthocyanins; α-Glucosidase inhibition;
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
Keywords: پیراناتوسیانین ها; Lactobacillus plantarum; Acetaldehyde; Pyranoanthocyanins; Malolactic fermentation; Wine color;
Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old wines
Keywords: پیراناتوسیانین ها; Grape management; Thermoculture; Tandem mass spectrometry; Pyranoanthocyanins; Condensation products; Trained panel;
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
Keywords: پیراناتوسیانین ها; Torulaspora delbrueckii; Red wines; Sequential fermentations; Pyranoanthocyanins; Aroma; Ethanol (PubChem CID 702); Malvidin-3-o-glucoside (PubChem CID: 443652); 5-Carboxypyranomalvidin-3-glucoside (PubChem CID: 10325504); 2,3-Butanediol (PubChem CID: 262
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena
Keywords: پیراناتوسیانین ها; Anthocyanins; Pyranoanthocyanins; Phenolic acids; Flavonols; Condensed tannins; Grape marc; Lees; Non-vinifera grape;
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
Keywords: پیراناتوسیانین ها; Saccharomyces; Hydroxycinnamate decarboxylase activity; Brettanomyces; Esterases; Ethylphenols; Pyranoanthocyanins
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
Keywords: پیراناتوسیانین ها; Schizosaccharomyces pombe; Saccharomyces spp.; Pyranoanthocyanins; Red wines
Colour features and pigment composition of Italian carbonic macerated red wines
Keywords: پیراناتوسیانین ها; Wine; Carbonic maceration; Anthocyanins; Pyranoanthocyanins; Colour; HPLC/ESI–MS
Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing
Keywords: پیراناتوسیانین ها; High performance liquid chromatography (HPLC) column efficiency; Wine anthocyanidins; Pyranoanthocyanins; Cabernet Sauvignon
En route to color-stable pyranoflavylium pigments-a systematic study of the reaction between 5-hydroxy-4-methylflavylium salts and aldehydes
Keywords: پیراناتوسیانین ها; Pigments; Flavylium; Heterocyclic chemistry; Condensation; Charge-transfer complex; Pyranoanthocyanins;
Isolation and identification of 5-carboxy-pyranoanthocyanins in beverages from cherry (Prunus cerasus L.)
Keywords: پیراناتوسیانین ها; Anthocyanins; Pyranoanthocyanins; Aging products; NMR; Structure elucidation
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces
Keywords: پیراناتوسیانین ها; Pyranoanthocyanins; Red wines; Vitisins; Tempranillo; Color; Saccharomyces; HPLC/DAD; HPLC/ESI-MS
Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics
Keywords: پیراناتوسیانین ها; Graciano; Cabernet Sauvignon; Tempranillo; Wine blends; Anthocyanins; Pyranoanthocyanins; Non-anthocyanin phenolics; Ageing in the bottle
Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study
Keywords: پیراناتوسیانین ها; Wine colour; Anthocyanins; Anthocyanin-derived pigments; Pyranoanthocyanins; Anthocyanin–flavanol condensation products; Ageing