Keywords: طعم و بوی; Biomethylation; Identification; Taste and odor; 2,4,6-Trichlorophenol;
مقالات ISI طعم و بوی (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: طعم و بوی; Taste and odor; Fishy odor; Drinking water; GCÃGC-TOFMS; Yellow River;
Keywords: طعم و بوی; Advanced oxidation processes; Drinking water; Taste and odor; Compounds; Water treatment
Prediction of powdered activated carbon doses for 2-MIB removal in drinking water treatment using a simplified HSDM approach
Keywords: طعم و بوی; Adsorption; Powdered activated carbon; 2-MIB; Taste and odor; Drinking water
An alternative method to quantify 2-MIB producing cyanobacteria in drinking water reservoirs: Method development and field applications
Keywords: طعم و بوی; Cyanobacteria; 2-methylisoborneol (2-MIB); 2-MIB-synthesis gene (mibC gene); Taste and odor; Real-time PCR;
Adsorption capacities of activated carbons for geosmin and 2-methylisoborneol vary with activated carbon particle size: Effects of adsorbent and adsorbate characteristics
Keywords: طعم و بوی; PAC; Particle diameter; Submicrometer; Hydrophobicity; Polarity; Taste and odor;
TiO2 photocatalysis of 2-isopropyl-3-methoxy pyrazine taste and odor compound in aqueous phase: Kinetics, degradation pathways and toxicity evaluation
Keywords: طعم و بوی; Taste and odor; TiO2; Photocatalysis; Transformation products; Scavengers
Simultaneous assessments of occurrence, ecological, human health, and organoleptic hazards for 77 VOCs in typical drinking water sources from 5 major river basins, China
Keywords: طعم و بوی; VOCs; Drinking water sources; Ecological risk assessment; Human health risk assessment; Taste and odor;
MIB-producing cyanobacteria (Planktothrix sp.) in a drinking water reservoir: Distribution and odor producing potential
Keywords: طعم و بوی; Planktothrix; 2-methylisoborneol; Taste and odor; Drinking water; Low irradiance specialist cyanobacteria;
Seasonal occurrence and species specificity of fishy and musty odor in Huajiang Reservoir in winter, China
Keywords: طعم و بوی; Potable water; Taste and odor; MIB; Geosmin; Cyanobacteria
Granular activated carbon adsorption of MIB in the presence of dissolved organic matter
Keywords: طعم و بوی; Taste and odor; Geosmin; 2-methylisoborneol; RSSCT; Proportional diffusivity; Pore diffusion model
Geosmin and 2-methylisoborneol removal using superfine powdered activated carbon: Shell adsorption and branched-pore kinetic model analysis and optimal particle size
Keywords: طعم و بوی; Taste and odor; Water treatment; PAC; SPAC; Contact time
Characteristics of competitive adsorption between 2-methylisoborneol and natural organic matter on superfine and conventionally sized powdered activated carbons
Keywords: طعم و بوی; PAC; Particle size; Sub-micrometer; Competitive adsorption; Humic substance; Taste and odor
Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry
Keywords: طعم و بوی; Taste and odor; Algal blooms; Purge and trap; Gas chromatography mass with spectrometry; Water analysis
Comparison of batch sorption tests, pilot studies, and modeling for estimating GAC bed life
Keywords: طعم و بوی; Geosmin; Taste and odor; Activated carbon; Sorption; Biodegradation
On-tap passive enrichment, a new way to investigate off-flavor episodes in drinking water
Keywords: طعم و بوی; Taste and odor; Drinking water; Passive sampler; Tap; GC/MS; SBSE
Branched pore kinetic model analysis of geosmin adsorption on super-powdered activated carbon
Keywords: طعم و بوی; PAC; Particle size; Submicron; HSDM; Taste and odor
Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters
Keywords: طعم و بوی; Taste and odor; Solid phase micro extraction (SPME); GC–MS–olfactometry; Planktothrix; Cyanobacteria; Lake water
Seasonal occurrence and degradation of 2-methylisoborneol in water supply reservoirs
Keywords: طعم و بوی; Cyanobacteria; Biodegradation; Reservoir; Taste and odor; MIB; Drinking water
Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development
Keywords: طعم و بوی; Chlorination; Bromination; Kinetics; Phenol; Bromophenols; Chlorophenols; Taste and odor; Drinking water