Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 84, doi. 10.3390/beverages8040084
- By:
- Publication type:
- Article
Works matching IS 23065710 AND DT 2022 AND VI 8 AND IP 4
Results: 26
1
2
Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 83, doi. 10.3390/beverages8040083
- By:
- Publication type:
- Article
3
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 82, doi. 10.3390/beverages8040082
- By:
- Publication type:
- Article
4
From Herbal Teabag to Infusion—Impact of Brewing on Polyphenols and Antioxidant Capacity.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 81, doi. 10.3390/beverages8040081
- By:
- Publication type:
- Article
5
Consumer Studies: Beyond Acceptability—A Case Study with Beer.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 80, doi. 10.3390/beverages8040080
- By:
- Publication type:
- Article
6
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 79, doi. 10.3390/beverages8040079
- By:
- Publication type:
- Article
7
Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 78, doi. 10.3390/beverages8040078
- By:
- Publication type:
- Article
8
Biofilm Formation of Probiotic Saccharomyces cerevisiae var. boulardii on Glass Surface during Beer Bottle Ageing.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 77, doi. 10.3390/beverages8040077
- By:
- Publication type:
- Article
9
Decoding the Proanthocyanins Profile of Italian Red Wines.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 76, doi. 10.3390/beverages8040076
- By:
- Publication type:
- Article
10
Current Developments in European Alcohol Policy: An Analysis of Possible Impacts on the German Wine Industry.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 75, doi. 10.3390/beverages8040075
- By:
- Publication type:
- Article
11
Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 74, doi. 10.3390/beverages8040074
- By:
- Publication type:
- Article
12
Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 68, doi. 10.3390/beverages8040068
- By:
- Publication type:
- Article
13
Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 72, doi. 10.3390/beverages8040072
- By:
- Publication type:
- Article
14
Valorization of Waste Orange Peels: Aqueous Antioxidant Polyphenol Extraction as Affected by Organic Acid Addition.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 71, doi. 10.3390/beverages8040071
- By:
- Publication type:
- Article
15
Enhancing the Antioxidant Ability of Momordica grosvenorii Saponin to Resist Gastrointestinal Stresses via Microcapsules of Sodium Alginate and Chitosan and Its Application in Beverage.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 70, doi. 10.3390/beverages8040070
- By:
- Publication type:
- Article
16
Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 69, doi. 10.3390/beverages8040069
- By:
- Publication type:
- Article
17
A Survey on Detection of Plastic-Related Chemicals in Beer Packaged in PET Using FT-IR Technology.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 73, doi. 10.3390/beverages8040073
- By:
- Publication type:
- Article
18
Storage Potential of the Cactus Pear (Opuntia ficus-indica) Fruit Juice and Its Biological and Chemical Evaluation during Fermentation into Cactus Pear Wine.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 67, doi. 10.3390/beverages8040067
- By:
- Publication type:
- Article
19
Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 66, doi. 10.3390/beverages8040066
- By:
- Publication type:
- Article
20
Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 65, doi. 10.3390/beverages8040065
- By:
- Publication type:
- Article
21
Biotechnological Modification of Cider Brewing Processes for the Enhanced Production of 2-Phenylethanol.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 64, doi. 10.3390/beverages8040064
- By:
- Publication type:
- Article
22
Properties of Water Activated with Low-Temperature Plasma in the Context of Microbial Activity.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 63, doi. 10.3390/beverages8040063
- By:
- Publication type:
- Article
23
Innovative "Soft" Maceration Techniques in Red Grape Fermentation.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 62, doi. 10.3390/beverages8040062
- By:
- Publication type:
- Article
24
Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 61, doi. 10.3390/beverages8040061
- By:
- Publication type:
- Article
25
Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 60, doi. 10.3390/beverages8040060
- By:
- Publication type:
- Article
26
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts.
- Published in:
- Beverages, 2022, v. 8, n. 4, p. 59, doi. 10.3390/beverages8040059
- By:
- Publication type:
- Article