Keywords: شراب قرمز; Red wine; Vranac; New clones; Phenolics; Anti-2,2-Diphenyl-1-picrylhydrazyl radical activity; Metals;
مقالات ISI شراب قرمز (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: شراب قرمز; Consumer categories; red wine; Sweetness preference; 2-AFC method; Personality traits;
Keywords: شراب قرمز; Red wine; Bioactive compounds; Anthocyanins; Antioxidant activity; Crape varieties; Biochemical indicators;
Keywords: شراب قرمز; Biogenic amines; Red wine; Nationwide survey; PBPK;
Keywords: شراب قرمز; Lactic acid bacteria; Branched hydroxylated esters; Red wine; Fruity aroma;
Keywords: شراب قرمز; Saccharomyces cerevisiae; Branched-chain amino acids; Linoleic acid; Volatile compounds; Red wine; Alcoholic fermentation; LLA; low linoleic acid (12â¯mg/L); LLAâ¯+â¯AA; low linoleic acid with branched-chain amino acids addition; MLA; medium linoleic a
Keywords: شراب قرمز; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitin; Chitosan; Deacetylation degree; Chromatic characteristics; Phenolic compounds; Aroma compounds; Sensory quality;
Keywords: شراب قرمز; grape; red wine; melatonin; phenolics; antioxidant capacity;
Keywords: شراب قرمز; Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Chitosan; Chitin; Chromatic characteristics; Phenolic compounds; Headspace aroma abundance;
Keywords: شراب قرمز; Fluorescent probe; Hydrogen sulfide; Red wine; Beer; Visual sensor;
Keywords: شراب قرمز; Alcohol; Red wine; Polyphenols; Lipid mediators of inflammation resolution; Resolvins; 18-HEPE; 18-hydroxyeicosapentaenoic acid; Rv; resolvin; 17-HDHA; 17-hydroxydocosahexaenoic acid; PD1; protectin D1; MaR1; maresin-1; 14-HDHA; 14-hydroxydocosahexaenoic
Keywords: شراب قرمز; OPC; oligomeric proanthocyanidin; MeOH; methanol; EtOH; ethanol; EtOAc; ethyl acetate; AcOH; acetic acid; DMTSF; dimethyl (methylthio) sulfonium tetrafluoroborate; DDQ; 2,3-dichloro-5,6-dicyano-p-benzoquinone; DMAP; 4-(dimethylamino)pyridine; EMEM; Eagleâ
Keywords: شراب قرمز; LC-MS; liquid chromatography-mass spectrometry; ESI; electrospray ionization; TFA; trifluoroacetic acid; TIC; total ion current; OPCs; oligomeric proanthocyanidins complexes; Red wine; Fining; Plant proteins; Wine aroma; Wine color; Anthocyanidins;
Keywords: شراب قرمز; Solid Phase Extraction; Stir Bar Sorptive Extraction; Red wine; Monoterpene limonene derivatives; Mint aroma; SBSE; Stir Bar Sorptive Extraction;
Keywords: شراب قرمز; Gastrointestinal bacteria; Microbiota; Grape; Red wine; Polyphenols; Polyphenol metabolites;
Direct determination of multi-pesticides in wine by ambient mass spectrometry
Keywords: شراب قرمز; Direct analysis in real time (DART); Triple quadruple mass spectrometry (QqQ); Pesticides; Red wine; White wine;
Keywords: شراب قرمز; Red wine; Oxidation; Enological tannins; Anthocyanin/tannin ratio;
Trace determination of organophosphate esters in white wine, red wine, and beer samples using dispersive liquid-liquid microextraction combined with ultra-high-performance liquid chromatography-tandem mass spectrometry
Keywords: شراب قرمز; Organophosphate esters; White wine; Red wine; Beer; Dispersive liquid-liquid microextraction; Ultra-high-performance liquid chromatography-tandem mass spectrometry;
Keywords: شراب قرمز; Biogenic amines; Amino acids; Grape; Red wine; Temperature; Alcoholic degree;
A new parameter to simultaneously assess antioxidant activity for multiple phenolic compounds present in food products
Keywords: شراب قرمز; Relative antioxidant activity; Reaction rate constant; DPPH; LC-QTOF; Red wine; Green tea;
Measurements of the effects of wine maceration with oak chips using an electronic tongue
Keywords: شراب قرمز; Electronic tongue; Potentiometric chemical sensors; Red wine; Oak maceration; Electrospray mass spectrometry;
Keywords: شراب قرمز; Red wine; Vitis labrusca; Polyphenols; Sensory profile; Antioxidant capacity;
Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage
Keywords: شراب قرمز; Evolution; Red wine; Ultrasound irradiation; Color; Malvidin-3-O-glucoside;
Keywords: شراب قرمز; Red wine; Bovine serum albumin; Rhamnogalacturonan II; Protein precipitation; Tannin activity;
Keywords: شراب قرمز; Red wine; Phenolic acids; Biogenic amines; Benzoyl chloride; Liquid chromatography; Mass spectrometry;
Keywords: شراب قرمز; Red wine; Color; Oxidation; Pyranoanthocyanins; Winemaking;
Keywords: شراب قرمز; TriZol Reagent; buffered 10% formalin; ethanol; xylol; paraffin; hematoxylin and eosin (HE); phosphate buffer (pH 6.5); Griess solution (0.1% N-1-naphthyl-tilediamine, 1% sulfanilamide in 5% H3PO4); saline Triton X-100 0.1%, TMB 18.4âmM; dimethylformami
Keywords: شراب قرمز; Cocoa; Diabetes; Dietary flavanols; Red wine; Tea; Human studies; AGE; advanced glycation end products; Apo; apolipoprotein; BMI; body mass index; BP; blood pressure; BW; body weight; Ch; total cholesterol; CRP; C-reactive protein; EC; epicatechin; ECG; e
Keywords: شراب قرمز; Red wine; 4-ethylphenol; 4-ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics;
Keywords: شراب قرمز; Sensory interactions; Level of expertise; Red wine; Astringency; Bitterness;
Keywords: شراب قرمز; Red wine; Thermodynamic analysis; Exergy; Sustainability;
Keywords: شراب قرمز; Protein disulfide isomerase; Red wine; Quercetin; French Paradox; Thiol isomerase;
Keywords: شراب قرمز; Direct analysis in real time (DART); QuEChERS; Illegal adulterants; Residual pesticides; Red wine; Quantification;
Keywords: شراب قرمز; Frankfurters; Red wine; Texture profiles; Lipid/protein oxidation; Volatiles; Sensory characteristics; Principal component analysis;
Keywords: شراب قرمز; High pressure; Red wine; Anthocyanins; Flavan-3-ols; Flavonols; Degree of polymerization; Tannin;
Keywords: شراب قرمز; Adulteration; Anthocyanins; Authenticity markers; Red wine; Malvidine-3-O-glucoside (PubChem CID: 5464047); Saccharin (PubChem CID: 5143); Aspartame (PubChem CID: 134601); Acesulfame K (PubChem CID: 11074431); Azorubin (PubChem CID: 6321394); 5-Hydroximet
Keywords: شراب قرمز; Multiresidue method; GC–MS; Pesticide residues; Red wine; Solid phase extraction
Keywords: شراب قرمز; Nanoiron; nZVI; Green tea; Pomegranate; Red wine; Hexavalent chromium;
Keywords: شراب قرمز; Freeze-drying; Polyphenols; Red wine; Water activity; Antioxidant capacity
Keywords: شراب قرمز; XPS; X-ray photoelectron spectroscopy; QCM-D; quartz crystal microbalance with dissipation monitoring; AFM; atomic force microscopy; NTA; nanoparticle tracking analysis; AA; allylamine; AcrA; acrylic acid; OD; 1,7-octadiene; ET; ethanol; Ald; propionaldeh
Keywords: شراب قرمز; Resveratrol; Red wine; Hypoxanthine-xanthine oxidase; Erythrocyte; Antioxidant; ATPase
Keywords: شراب قرمز; Alcohol-free red wine; Anthocyanins; Malvidin-3-O-glucoside; Blood pressure; Oxidative stress; Magnesium; RW; red wine; AFRW; alcohol-free red wine; ROS; reactive oxygen species; SHR; spontaneously hypertensive rats; eNOS; endothelial nitric oxide synthas
Keywords: شراب قرمز; Reduced graphene oxide; Green reduction; Red wine; Functionalization; Nanofluid; Heat transfer properties;
Keywords: شراب قرمز; Bioavailability; Encapsulation; Metabolic pathways; Phenolic compounds; Red wine;
Keywords: شراب قرمز; Ethanol (PubChem CID: 702); Acetic acid (PubChem CID: 176); Methanol (PubChem CID: 887); 1-Propanol (PubChem CID: 1031); Isobutanol (PubChem CID: 6560); 2-Methyl-1-butanol (PubChem CID: 31260); 3-Methyl-1-butanol (PubChem CID: 8723); Phenethyl alcohol (Pu
Keywords: شراب قرمز; High hydrostatic pressure processing; Oak chips; Red wine; Physicochemical properties; Sensory properties;
Keywords: شراب قرمز; Saliva; Microbiota; Red wine; Homeostasis; Streptococcus
Keywords: شراب قرمز; Cherry wood; Red wine; Ageing; Phenolics; Oak wood; (+)-catechin (PubChem CID: 9064); Sakuranetin (PubChem CID: 73571); Pinocembrin (PubChem CID: 68071); Chrysin (PubChem CID: 5281607); Eriodictyol (PubChem CID: 11095); Procyanidin B2 (PubChem CID: 122738
Keywords: شراب قرمز; β-sitosterol (PubChem CID: 222284); Desmosterol (PubChem CID: 439577); Ergosterol (PubChem CID: 444679); Brassicasterol (PubChem CID: 5281327); Cholesterol (PubChem CID: 5997); Fucosterol (PubChem CID: 5281328); Campesterol (PubChem CID: 312822); Stigmas
Keywords: شراب قرمز; Murine norovirus; Feline calicivirus; Antiviral effect; Red wine; Resveratrol;