Wine Aging Technologies.
- Published in:
- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010024
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2019 AND VI 5 AND IP 1
Results: 25
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2
The Effect of the Tactile Attributes of a Container on MineralWater Perception.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010023
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- Publication type:
- Article
3
Coconut Neera--A Vital Health Beverage from Coconut Palms: Harvesting, Processing and Quality Analysis.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010022
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- Publication type:
- Article
4
Rethinking Luxury for Segmentation and Brand Strategy: The Semiotic Square and Identity Prism Model for Fine Wines.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010026
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- Publication type:
- Article
5
Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010025
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- Publication type:
- Article
6
Biocatalyst Potential of Cellulose-Degrading Microorganisms Isolated from Orange Juice Processing Waste.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010021
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- Publication type:
- Article
7
Sorghum Coffee--Lactose Stout Production and Its Physico-Chemical Characterization.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010020
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- Publication type:
- Article
8
Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010014
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- Publication type:
- Article
9
Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010018
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- Publication type:
- Article
10
Simultaneous Voltammetric Determination of Gallic and Protocatechuic Acids in Mango Juice Using a Reduced Graphene Oxide-Based Electrochemical Sensor.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010017
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- Publication type:
- Article
11
Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010016
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- Publication type:
- Article
12
Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010015
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- Publication type:
- Article
13
An Overview on Biogenic Amines in Wine.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010019
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- Publication type:
- Article
14
Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010013
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- Publication type:
- Article
15
Hydrothermal Carbonization of Brewery's Spent Grains for the Production of Solid Biofuels.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010012
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- Publication type:
- Article
16
Consumption of Chlorogenic Acids through Coffee and Health Implications.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010011
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- Publication type:
- Article
17
Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010010
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- Publication type:
- Article
18
Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010008
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- Publication type:
- Article
19
Wine-Derived Phenolic Metabolites in the Digestive and Brain Function.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010007
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- Publication type:
- Article
20
Direct Determination of Zn, Cd, Pb and Cu in Wine by Differential Pulse Anodic Stripping Voltammetry.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010006
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- Publication type:
- Article
21
Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010005
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- Publication type:
- Article
22
Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010004
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- Publication type:
- Article
23
Migration of Bisphenol A from Can Coatings into Beverages at the End of Shelf Life Compared to Regulated Test Conditions.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010003
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- Publication type:
- Article
24
Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010002
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- Publication type:
- Article
25
Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in BarrelWater Extracts.
- Published in:
- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010001
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- Publication type:
- Article