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