Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages.
- Published in:
- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010024
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2018 AND VI 4 AND IP 1
Results: 24
1
2
Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010009
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- Publication type:
- Article
3
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010013
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- Publication type:
- Article
4
Bittersweet Findings: Round Cups Fail to Induce Sweeter Taste.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010012
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- Publication type:
- Article
5
Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010011
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- Publication type:
- Article
6
Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010010
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- Publication type:
- Article
7
Wine Traceability with Rare Earth Elements.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010023
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- Publication type:
- Article
8
Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010022
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- Publication type:
- Article
9
Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010021
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- Publication type:
- Article
10
Some Popular Energy Shots and Their Ingredients: Are They Safe and Should They Be Used? A Literature Review.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010020
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- Publication type:
- Article
11
Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010019
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- Publication type:
- Article
12
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010018
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- Publication type:
- Article
13
Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010017
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- Publication type:
- Article
14
Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010016
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- Publication type:
- Article
15
Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010015
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- Publication type:
- Article
16
Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010014
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- Publication type:
- Article
17
Structural Changes in the Consumption of Beer, Wine and Spirits in OECD Countries from 1961 to 2014.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010008
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- Publication type:
- Article
18
Acknowledgement to Reviewers of Beverages in 2017.
- Published in:
- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010007
- Publication type:
- Article
19
Wine Contamination with Ochratoxins: A Review.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010006
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- Publication type:
- Article
20
Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010005
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- Publication type:
- Article
21
Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010004
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- Publication type:
- Article
22
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010003
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- Publication type:
- Article
23
The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010002
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- Publication type:
- Article
24
Craftwashing in the U.S. Beer Industry.
- Published in:
- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010001
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- Publication type:
- Article