Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020046
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2018 AND VI 4 AND IP 2
Results: 22
1
2
Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020045
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- Publication type:
- Article
3
The Development of a Menthol Solution for Use during Sport and Exercise.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020044
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- Publication type:
- Article
4
Simultaneous Determination of AFB1 and AFM1 in Milk Samples by Ultra High Performance Liquid Chromatography Coupled to Quadrupole Orbitrap Mass Spectrometry.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020043
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- Publication type:
- Article
5
Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.).
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020042
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- Publication type:
- Article
6
The Quality of Mulberry Juice as Affected by Enzyme Treatments.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020041
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- Publication type:
- Article
7
Prevalence and Characteristics of Listeria monocytogenes Isolates in Raw Milk, Heated Milk and Nunu, a Spontaneously Fermented Milk Beverage, in Ghana.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020040
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- Publication type:
- Article
8
Preventing and Mitigating Alcohol Toxicity: A Review on Protective Substances.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020039
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- Publication type:
- Article
9
Comparative Physicochemical Properties and Antioxidant Activity of Dietary Soursop Milkshake.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020038
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- Publication type:
- Article
10
Nutraceutic Characteristics of the Extracts and Juice of Chayote (Sechium edule (Jacq.) Sw.) Fruits.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020037
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- Publication type:
- Article
11
Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020036
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- Publication type:
- Article
12
Phenolic Compounds in Fruit Beverages.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020035
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- Publication type:
- Article
13
Analysis of Mycotoxins in Peruvian Evaporated Cow Milk.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020034
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- Publication type:
- Article
14
Potential Safety Issues Surrounding the Use of Benzoate Preservatives.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020033
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- Publication type:
- Article
15
Two Decades of "Horse Sweat" Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020032
- By:
- Publication type:
- Article
16
Soil Erosion as an Environmental Concern in Vineyards: The Case Study of Celler del Roure, Eastern Spain, by Means of Rainfall Simulation Experiments.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020031
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- Publication type:
- Article
17
Effect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos).
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020030
- By:
- Publication type:
- Article
18
Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020029
- By:
- Publication type:
- Article
19
Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020028
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- Publication type:
- Article
20
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020027
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- Publication type:
- Article
21
Novel Method for the Identification of the Variety of Grape Using Their Capability to Form Gold Nanoparticles.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020026
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- Publication type:
- Article
22
Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020025
- By:
- Publication type:
- Article