Keywords: شراب ; AQC; 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; BAs; biogenic amines; Bnz-Cl; benzoyl chloride; dSPE; dispersive solid phase extraction; Dabs-Cl; dabsyl chloride; Dns-Cl; dansyl chloride; HorRat; Horwitz ratio; LOD; detection limit; LOQ; quantificat
مقالات ISI شراب (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 ; Schema incongruity; Consumer expertise; Complex product categories; Wine;
Keywords: شراب ; Wine; Aroma; Color; Shape; Crossmodal; Packaging;
Keywords: شراب ; Wine; Sulfur dioxide; Illumina MiSeq; High-throughput amplicon sequencing; Community ecology; Sensory evaluation;
Keywords: شراب ; Wine; Concept testing; Product testing; Sensory benefits; Emotions; Social norms;
Keywords: شراب ; Non-saccharomyces yeasts; Alcoholic fermentation; Amino acids; Wine;
Keywords: شراب ; Sweetness; Wine; Grape seed; Taste; epi-DPA-G;
Keywords: شراب ; Ethanol (PubChem CID: 702); Methanol (PubChem CID: 887); 2-Methyl-1-propanol (PubChem CID: 6560); 1-Hexanol (PubChem CID: 8103); 2-Phenylethanol (PubChem CID: 6054); l-Malic acid (PubChem CID: 222656); Lactic acid (PubChem CID: 612); Acetic acid (PubChem
Keywords: شراب ; Wine; Capsule; 2,4,6-Trichloroanisole (TCA); Barrier; Ethylene vinyl alcohol copolymer (EVOH);
Keywords: شراب ; 3SH; Lactobacillus plantarum; Lactic acid bacteria; Thiol precursor; Wine;
Keywords: شراب ; Alcohol; Drinking-to get high; Awareness; Young adults; Wine;
Keywords: شراب ; Elemental composition; Geographical origin; Inductively coupled-plasma mass spectrometry; Inductively coupled plasma-atomic emission spectroscopy; Metrology; Multi-element analysis; Wine;
Keywords: شراب ; Wine; Ethanol; Bitterness; Sweetness; Sensory analysis;
Keywords: شراب ; Complexity; Quality; Wine; Flavour; Natural language processing;
Keywords: شراب ; Beverage production; Wine; Clarification technology; Protein stabilisation; Process optimisation; Bentonite treatment; Sensitivity analysis;
Keywords: شراب ; Wine; Biogenic amines; Food analysis; Correlations; SPME; Cluster analysis;
Keywords: شراب ; Descriptive analysis; Free-Choice Profiling; Flash Profile; Rapid sensory methodologies; Sensory evaluation; Wine;
Keywords: شراب ; Wine; Intra-oral aroma release; Oral mucosa; Aroma-wine matrix interactions; Phenolic composition; Aroma persistence;
Keywords: شراب ; Spray-drying; Wine; Nero d'Avola; Phenolic compounds; Aroma; SPME; Anthocyanins;
Keywords: شراب ; Wine; CFD; Mixing; Rotating machinery; Transient boundary condition;
Keywords: شراب ; Emotional response; EsSense25; Sensory; Age; Gender; Wine;
Keywords: شراب ; Directed evolution; Oenococcus oeni; Multi-stressor; Malolactic fermentation; Wine;
Keywords: شراب ; PDO; Food; Wine; Sensory; Control; Method; Accreditation;
Keywords: شراب ; β-Damascenone; β-Ionone; Pinot Noir; Barbera; Carotenoids; Early harvest; Wine; Climate change;
Keywords: شراب ; Wine; Catechins; Flavonols; Flavons; Phenolicacids; Antioxidants;
Keywords: شراب ; Random forest; CART; Olfactory perception; Volatile organic compounds; Wine;
Keywords: شراب ; Astringency; Wine; Tannat; Time intensity; CATA questions; Phenolic profile;
Keywords: شراب ; C60; G11; Q11; Wine; Alternative asset; Liquidity; Monte-Carlo simulation; Repeat-sales regression;
Keywords: شراب ; Wine; Biogenic amines; Metals; Chromatography; Spectroscopy; Cluster analysis;
Keywords: شراب ; Packaging; Design; Semiotics; Communication; Wine;
Keywords: شراب ; Vineyard soils; Grapevine; Wine; Single extractions; Ecological implications; Health risk assessment;
Keywords: شراب ; Wine; Fermented beverages; Infrared thermal imaging; Enthalpimetry; Ethanol; Green analytical chemistry;
Keywords: شراب ; Beer; Dealcoholization; Membrane; Non-alcoholic beverage; Wine;
Keywords: شراب ; Ethylphosphonate; Ethyl-hydrogen phosphonate; Fosetyl; Wine; Pesticide; Fertiliser; Ageing; Organic farming;
Keywords: شراب ; Sesquiterpenes; GC-MS/MS; SIDA; Grape; Wine;
Keywords: شراب ; Wine; Dealcoholisation; Lower alcohol wine; Early harvest; Common component and specific weights analysis; Sensory descriptive analysis; Reverse osmosis; Evaporative perstraction;
Keywords: شراب ; Alcohol; Beer; Wine; Liquor; Climate impact; LCA;
Keywords: شراب ; Adsorption; Resveratrol; BSA; NMR; Fluorescence spectroscopy; Wine; Clay;
Keywords: شراب ; Impedimetric sensor; Electronic tongue; Wine;
Keywords: شراب ; Wine; Sensory-chemistry; PLSR; Variable selection; GCMS; Chemometrics;
Keywords: شراب ; Food analysis; Food composition; Wine; Cadmium; Lead; Sample preparation; Dispersive liquid-liquid microextraction; Electrothermal atomic absorption spectrometry;
Keywords: شراب ; Malbec; Wine; Sensory descriptive analysis; Terroir; Phenolic compounds; Regionality; Classification;
Keywords: شراب ; CO2; carbon dioxide; CATA; check all that apply; GDA; generic descriptive analysis; HCl; hydrochloric acid; SO2L; free sulfur dioxide; CaCO3; calcium carbonate; H2O2; hydrogen peroxide; Rg; commercial regular bottling of wine; Rv; commercial reserve bottl
Keywords: شراب ; Wine; Cointegration; Financial markets; Emerging markets;
Keywords: شراب ; Wine; Water saving label; Young consumers; Italy; Experimental auctions; Willingness to pay; Environmental attitude;
Keywords: شراب ; Resveratrol; Wine; Gas chromatography; Green assessment; GAPI;
Keywords: شراب ; Emerging markets; Exports; Financial crisis; Heterogeneity; Markups; Quality; Unit values; Wine; F10; F14; F41;
Keywords: شراب ; Wine; Haze; Sulfur dioxide; Protein aggregation;
Keywords: شراب ; Smoke-taint; Glycosides; Wine; Grapes; Volatile phenols; Fragmentation; Accurate mass;
Keywords: شراب ; Anion exchange membrane; Fouling; Wine; Voltammetry; Contact angle; Surface charge; Surface morphology; Electrical resistance; Water splitting; Electroconvection;