Keywords: شراب برنج; RMR; Herbs; Enzyme activity; Rice wine; Antioxidant capacity;
مقالات ISI شراب برنج (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 برنج; Microbial diversity; Rice wine; Fermentation starter; High-throughput sequencing (HTS); Chemical analysis;
Keywords: شراب برنج; Organoleptic property; Aroma; Off-flavor; Japanese sake; Rice wine; Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry; Metabolomics; Ethyl caproate; Dipeptide
Keywords: شراب برنج; Alcoholic degree; Broken rice; Enzymatic extrusion; Response surface methodology; Rice wine;
Keywords: شراب برنج; Makgeolli; Rice wine; Volatile; SPME; GC-MS; Sensory analysis;
Keywords: شراب برنج; Instrumental intelligent test; Multi-sensors; Data fusion; Human panel test; Rice wine;
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
Keywords: شراب برنج; Rice wine; Metabolites; Saccharomycopsis fibuligera; Aspergillus oryzae; Koji;
Vortex-assisted dispersive liquid-liquid microextraction for the analysis of major Aspergillus and Penicillium mycotoxins in rice wine by liquid chromatography-tandem mass spectrometry
Keywords: شراب برنج; Vortex-assisted dispersive liquid-liquid microextraction; Aspergillus and Penicillium mycotoxins; Rice wine; Response surface methodology; LC-MS/MS;
Application of ionic liquid-based dispersive liquid-liquid microextraction for the analysis of ochratoxin A in rice wines
Keywords: شراب برنج; Ionic liquid; Dispersive liquid-liquid microextraction; HPLC-FLD; Ochratoxin A; Rice wine;
Effects of particle size and its distribution on specific cake resistance during rice wine microfiltration
Keywords: شراب برنج; Specific cake resistance; Particle size; Size distribution; Rice wine; Microfiltration
Novel method for preparation of the template DNA and selection of primers to differentiate the material rice cultivars of rice wine by PCR
Keywords: شراب برنج; PCR, polymerase chain reaction; EtOH, ethyl alcohol; CTAB, cetyl-trimethyl-ammonium-bromide; STS, sequence tagged sitePCR; Fermented beverages; Rice wine; Plant-specific primers; Cultivar identification
Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India
Keywords: شراب برنج; Hamei; Rice wine; ITS-RFLP; Saccharomyces; Pichia; Trichosporon; PFGE; mt-DNA RFLP
Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography
Keywords: شراب برنج; Rice wine; Rice distillate; Rice spirits; Benzoic acid; Sorbic acid; Solid-phase sorbent extraction (SPE); High-performance liquid chromatography (HPLC); Food safety and quality; Functional additives
Feasibility of the use of visible and near infrared spectroscopy to assess soluble solids content and pH of rice wines
Keywords: شراب برنج; Vis/NIR spectroscopy; Rice wine; Soluble solids content (SSC); pH; Partial least squares (PLS)
Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
Keywords: شراب برنج; Rice wine; Antioxidant activity; Phenolic compounds; HPLC
Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters
Keywords: شراب برنج; Rice wine; Saccharification; Alcoholic fermentation; Fungi; Moulds; Yeasts; Amylomyces; Saccharomyces
Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine
Keywords: شراب برنج; Moulds; Yeasts; Amylomyces; Saccharomyces; Oriental herbs; Starter granules; Winemaking; Rice wine;