Keywords: شراب ; Carbon footprint; Cork; Wine; Biogenic carbon exchanges; Carbon dioxide (CO2);
مقالات ISI شراب (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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 ; Ion transfer device; Sample pretreatment; Organic acids; Ion exclusion chromatography; Wine
Keywords: شراب ; Alcoholic beverages; Health; Cachaça; Wine; Whisky; Beer;
Keywords: شراب ; Methoxypyrazines; Wine; Multi dimensional gas chromatography; Dimethyl methoxypyrazin;
Keywords: شراب ; Megastigmatrienone; Mass spectrometry; Gas chromatography; Solid phase microextraction; Wine; Tobacco aroma;
Keywords: شراب ; Richard III; Isotopes; Diet; Bioapatite; Collagen; Wine;
Keywords: شراب ; Electronic tongue; voltammetric sensors; wine; polyphenols; antioxidants ;;
Keywords: شراب ; Tannat; Fining; Anthocyanins; Tannins; Wine
Keywords: شراب ; Total antioxidant capacity; TEAC; BRAI; Red grape; Wine; Grape variety; Polyphenolic compounds; Training system; Bud load;
Keywords: شراب ; Wine; Geosmin; Fining agents; Off-odours; Volatile compounds;
Keywords: شراب ; Fermented sausages; Wine; Biogenic amines; Aroma profile;
Keywords: شراب ; VSCs; Mercaptans; Off-odors; Metals; Reduction; Wine
Keywords: شراب ; Phthalate analysis; Wine; HPLC–MS/MS
Keywords: شراب ; Scarcity; Uniqueness; Conformity; Wine; Involvement
Keywords: شراب ; Spoilage; Wine; Vinegar; ERIC-PCR; (GTG)5-PCR
Keywords: شراب ; Hydroxylated stilbenes; Wine; Liquid chromatography; Quadrupole time-of-flight mass spectrometry; Screening;
Keywords: شراب ; Bag-in-box packaging; Wine; Shelf life; Enological parameters; Volatile compounds;
Keywords: شراب ; Wine; Oligosaccharides; Terroir; Pectic enzymes; Monastrell;
Keywords: شراب ; Wine; Phenols; Enological tannins; Prefermentative Cold Maceration; Maceration enzymes; Bioactive compounds;
Keywords: شراب ; Central Macedonia; Olive oil; Wine; Rice; By-product valorization; Waste valorization; Food ingredients
Keywords: شراب ; Wine; Allergenic residues; Egg white proteins; Fining agent;
Keywords: شراب ; Environmental impacts; Life cycle assessment; Packaging; Wine;
Keywords: شراب ; Lactic acid bacteria; Yeast; Air; Wine; Winemaking process
Keywords: شراب ; Wine; Aldehydes; Methional; Phenylacetaldehyde; Oxidation; Sulfur dioxide
Keywords: شراب ; Polyphenols; Wine; QuEChERS; Dispersive-solid phase extraction; Sample preparation; Liquid chromatography-multi-wavelength detection
Keywords: شراب ; Wine; Barrels; Non-oak woods; Polyphenols; LC-DAD-ESI/MS;
Keywords: شراب ; Wine; Non-Saccharomyces; Yeast; Mannoprotein; Polysaccharide; N-glycan; MALDI-TOF
Keywords: شراب ; Wine; Aging; Non-oak woods; Volatile compounds;
Keywords: شراب ; Champagne; Wine; Combinatorial ligand libraries; Low-abundance proteome; Grape; Yeast
Keywords: شراب ; Wine; Post-bottling storage; Oxygen; Sensory analysis;
Keywords: شراب ; Biodynamic viticulture; Grape production; Land use; LCA; USEtox; Wine;
Keywords: شراب ; Wine; Polyphenols; Sensory analysis; Bitter; Astringency;
Keywords: شراب ; Dissolved oxygen; Interferences; Luminescence; Electrochemistry; Wine; Correction value.
Keywords: شراب ; Agri-food system; Wine; Quality; Convention theory; Quantitative methods; Spain;
Keywords: شراب ; Wine; Cross-cultural; Extrinsic quality; Categorization task; Consumer
Keywords: شراب ; Authenticity; Adulteration; Chemometrics; Honey; Olive oil; Wine;
Keywords: شراب ; Lactic acid bacteria; Probiotic; Wine;
Keywords: شراب ; Spectral interference; Collision/reaction cell; ICP-MS; Multi-element analysis; Wine;
Keywords: شراب ; Wine; Mycotoxins; UPLC-MS/MS; Acetonitrile extraction; Multi-mycotoxin method;
Keywords: شراب ; Vortex assisted liquid-liquid microextraction; Haloanisoles; Halophenols; Cork taint; Wine; Experimental design;
Keywords: شراب ; Wine; Trace metals; Electronic tongue; Potentiometric sensors; Digestion; Back-propagation neural network;
Keywords: شراب ; Saccharomyces cerevisiae yeast; Proteolytic activity; Grape protein; 2D-E; Wine; Haze;
Keywords: شراب ; Ionic liquid; 1-Octyl-3-methylimidazolium hexafluorophosphate; Microextraction; Arsenic; Speciation; Wine;
Keywords: شراب ; Iron; Biosorption; Yeast; Ethanol; Protein; Wine;
Keywords: شراب ; Organic residues; Wine; Tartaric acid; Experimental archaeology; Archaeology; Gas chromatography/mass spectrometry;
Keywords: شراب ; Volatile compounds; Wine; Cold pre-fermentation techniques;
Keywords: شراب ; Oxidation; Sulfur dioxide; Ascorbic acid; Gallotannins; (+)-Catechin; Wine;
Keywords: شراب ; Plaster; Opus signinum; Wine; Oil; Production; Vat; Organic residues; Roman; Late Roman; Mediterranean; Gas chromatography/mass spectrometry;
Keywords: شراب ; Condensed tannin; Protein precipitation; Polymeric pigments; Bisulphite bleaching; Hydrogen bonding; Wine;
Keywords: شراب ; Corn gluten; Fining; Wine; Zeins; Sensory analysis;