Biogenic Amines Determination in "Plant Milks".
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020040
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2019 AND VI 5 AND IP 2
Results: 14
1
2
Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020039
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- Publication type:
- Article
3
Computer Vision Method in Beer Quality Evaluation--A Review.
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- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020038
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- Publication type:
- Article
4
Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020037
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- Publication type:
- Article
5
Occurrence of Ochratoxin A in Coffee: Threads and Solutions--A Mini-Review.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020036
- By:
- Publication type:
- Article
6
Craft Beer as a Means of Economic Development: An Economic Impact Analysis of the Michigan Value Chain.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020035
- By:
- Publication type:
- Article
7
Kavalactones and Flavokavins Profiles Contribute to Quality Assessment of Kava (Piper methysticum G. Forst.), the Traditional Beverage of the Pacific.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020034
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- Publication type:
- Article
8
Development of Artificial Neural Network Models to Assess Beer Acceptability Based on Sensory Properties Using a Robotic Pourer: A Comparative Model Approach to Achieve an Artificial Intelligence System.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020033
- By:
- Publication type:
- Article
9
Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020032
- By:
- Publication type:
- Article
10
Utilization of Cooking-Type 'Saba' Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020031
- By:
- Publication type:
- Article
11
Terroir Tourism: Experiences in Organic Vineyards.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 2, doi. 10.3390/beverages5020030
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- Publication type:
- Article
12
Preliminary Studies on the Use of Reactive Distillation in the Production of Beverage Spirits.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020029
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- Publication type:
- Article
13
The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)--Preliminary Findings on Juice and Pomace.
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020028
- By:
- Publication type:
- Article
14
Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?
- Published in:
- Beverages, 2019, v. 5, n. 2, p. 1, doi. 10.3390/beverages5020027
- By:
- Publication type:
- Article