Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030070
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- Publication type:
- Article
Works matching IS 23065710 AND DT 2018 AND VI 4 AND IP 3
Results: 24
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Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030069
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- Article
3
The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030068
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- Publication type:
- Article
4
Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030067
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- Publication type:
- Article
5
Carbonated Dairy Beverages: Challenges and Opportunities.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030066
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- Publication type:
- Article
6
Detection of Organochlorine Pesticide (OCPs) Residues and Trace Metals in Some Selected Malt Drinks in Nigeria.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030065
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- Publication type:
- Article
7
Bioactivity of Fucoidan as an Antimicrobial Agent in a New Functional Beverage.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030064
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- Publication type:
- Article
8
Distribution and Health Hazards of Polycyclic Aromatic Hydrocarbons in Egyptian Milk and Dairy-Based Products.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030063
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- Publication type:
- Article
9
Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030062
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- Publication type:
- Article
10
Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030061
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- Publication type:
- Article
11
Phytochemical Properties and Heavy Metal Contents of Commonly Consumed Alcoholic Beverages Flavouredwith Herbal Extract in Nigeria.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030060
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- Publication type:
- Article
12
Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030059
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- Publication type:
- Article
13
Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030058
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- Publication type:
- Article
14
Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030057
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- Publication type:
- Article
15
Ultrasonic Effects on the Quality of Mulberry Juice.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030056
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- Publication type:
- Article
16
Influence of Chemical and Physical Variables on <sup>87</sup>Sr/<sup>86</sup>Sr Isotope Ratios Determination for Geographical Traceability Studies in the Oenological Food Chain.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030055
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- Publication type:
- Article
17
Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030054
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- Publication type:
- Article
18
The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030053
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- Publication type:
- Article
19
Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030052
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- Publication type:
- Article
20
A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030051
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- Publication type:
- Article
21
Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030050
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- Publication type:
- Article
22
Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030049
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- Publication type:
- Article
23
Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030048
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- Publication type:
- Article
24
Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030047
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- Publication type:
- Article