Keywords: آب های سفید; Life cycle assessment; Red wines; White wines; Global warming potential; Process optimization;
مقالات ISI آب های سفید (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: آب های سفید; Raman spectroscopy; Fluorescence spectroscopy; White wines; Phenolic composition; Hydroxycinnamic acids; Sugars
Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins
Keywords: آب های سفید; Yeast; White wines; Mannoproteins; Aroma; Phenolic compounds;
Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines
Keywords: آب های سفید; White wines; Albariño; Yeast; Aroma; Phenolic compounds;
Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines
Keywords: آب های سفید; Sulphur compounds; Aliphatic higher alcohols; Ammonium salts; Fermentation; Nitrogen; Yeast nitrogen consumption; White wines;
Direct coupling of a gas-liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools
Keywords: آب های سفید; Classification; White wines; Ultraviolet-ion mobility spectrometry; Gas phase separate; Vanguard method; Continuous flow system; Chemometric analysis;
Proteomics of wine additives: Mining for the invisible via combinatorial peptide ligand libraries
Keywords: آب های سفید; Peptide ligand libraries; Low-abundance proteome; Casein; White wines; Mass spectrometry
Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels
Keywords: آب های سفید; Ageing; Benzoates; Hydroxycinnamates; Oak barrels; Phenolic acids; White wines; Food compositionAA, Acetic acid; CA, Caffeic acid; p-CouA, p-coumaric acid; FA, Ferulic acid; p-HBA, p-hydroxybenzoic acid; PCA, Protocatechuic acid; SA, Syringic acid; SnA, S
Content of trans- and cis-resveratrol in Galician white and red wines
Keywords: آب های سفید; Trans-resveratrol; Cis-resveratrol; White wines; Red wines; High-performance liquid chromatography; Food composition
Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines
Keywords: آب های سفید; Oxidative ageing; Browning; Phenolic compounds; Sherry; White wines
Amperometric sensors based on poly(3,4-ethylenedioxythiophene)-modified electrodes: Discrimination of white wines
Keywords: آب های سفید; Amperometric sensor; Electronic tongue; Conducting polymer; White wines; Principal component analysis; Partial least squares-discriminant analysis
The quality of white wines fermented in Croatian oak barrels
Keywords: آب های سفید; Barrique; White wines; Oak phenols; Sensory properties
Yeasts used to delay browning in white wines
Keywords: آب های سفید; Browning; Yeasts; White Wines