Fondillón Wine Adulteration by Addition of Other Monastrell Wines.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 28, doi. 10.3390/beverages9010028
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- Publication type:
- Article
Works matching IS 23065710 AND DT 2023 AND VI 9 AND IP 1
Results: 28
1
2
Functional Beverages in the 21st Century.
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- Beverages, 2023, v. 9, n. 1, p. 27, doi. 10.3390/beverages9010027
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- Article
3
Consumer Preferences for Craft Beer by Means of Artificial Intelligence: Are Italian Producers Doing Well?
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- Beverages, 2023, v. 9, n. 1, p. 26, doi. 10.3390/beverages9010026
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- Article
4
Investigation of Solid Phase Microextraction Gas Chromatography–Mass Spectrometry, Fourier Transform Infrared Spectroscopy and 1 H qNMR Spectroscopy as Potential Methods for the Authentication of Baijiu Spirits.
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- Beverages, 2023, v. 9, n. 1, p. 25, doi. 10.3390/beverages9010025
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- Publication type:
- Article
5
The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages.
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- Beverages, 2023, v. 9, n. 1, p. 24, doi. 10.3390/beverages9010024
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- Publication type:
- Article
6
Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine.
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- Beverages, 2023, v. 9, n. 1, p. 23, doi. 10.3390/beverages9010023
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- Publication type:
- Article
7
Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage.
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- Beverages, 2023, v. 9, n. 1, p. 22, doi. 10.3390/beverages9010022
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- Publication type:
- Article
8
Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples.
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- Beverages, 2023, v. 9, n. 1, p. 21, doi. 10.3390/beverages9010021
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- Publication type:
- Article
9
Lachancea thermotolerans , an Innovative Alternative for Sour Beer Production.
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- Beverages, 2023, v. 9, n. 1, p. 20, doi. 10.3390/beverages9010020
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- Publication type:
- Article
10
Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery.
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- Beverages, 2023, v. 9, n. 1, p. 19, doi. 10.3390/beverages9010019
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- Publication type:
- Article
11
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception.
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- Beverages, 2023, v. 9, n. 1, p. 18, doi. 10.3390/beverages9010018
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- Publication type:
- Article
12
Influence of Native S. cerevisiae Strains on the Final Characteristics of "Pago" Garnacha Wines from East Spain.
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- Beverages, 2023, v. 9, n. 1, p. 17, doi. 10.3390/beverages9010017
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- Publication type:
- Article
13
Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control.
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- Beverages, 2023, v. 9, n. 1, p. 16, doi. 10.3390/beverages9010016
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- Publication type:
- Article
14
Wine Cork Closures Impacts on Dimethyl Sulfide (DMS) and Precursors (DMSP) Equilibrium of Different Shiraz Wines during Accelerated Bottle Ageing.
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- Beverages, 2023, v. 9, n. 1, p. 15, doi. 10.3390/beverages9010015
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- Publication type:
- Article
15
Diet Diversification and Priming with Kunu : An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria.
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- Beverages, 2023, v. 9, n. 1, p. 14, doi. 10.3390/beverages9010014
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- Publication type:
- Article
16
δ 13 C-Ethanol as a Potential Exclusionary Criterium for the Authentication of Scotch Whiskies in Taiwan: Normal vs. 3-Parameter Lognormal Distributions of δ 13 C-Ethanol Found in Single Malt and Blended Scotch Whiskies.
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- Beverages, 2023, v. 9, n. 1, p. 13, doi. 10.3390/beverages9010013
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- Publication type:
- Article
17
Assessing the Protein-Ligand Interaction and Thermally Induced Quality Changes in Tomato-Based Pineapple Beverage.
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- Beverages, 2023, v. 9, n. 1, p. 12, doi. 10.3390/beverages9010012
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- Article
18
Acknowledgment to the Reviewers of Beverages in 2022.
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- Beverages, 2023, v. 9, n. 1, p. 6, doi. 10.3390/beverages9010006
- Publication type:
- Article
19
Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts.
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- Beverages, 2023, v. 9, n. 1, p. 10, doi. 10.3390/beverages9010010
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- Publication type:
- Article
20
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers.
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- Beverages, 2023, v. 9, n. 1, p. 9, doi. 10.3390/beverages9010009
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- Publication type:
- Article
21
Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera.
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- Beverages, 2023, v. 9, n. 1, p. 8, doi. 10.3390/beverages9010008
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- Publication type:
- Article
22
The Role of Emergent Processing Technologies in Beer Production.
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- Beverages, 2023, v. 9, n. 1, p. 7, doi. 10.3390/beverages9010007
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- Publication type:
- Article
23
Seeking Sweetness: A Systematic Scoping Review of Factors Influencing Sugar-Sweetened Beverage Consumption in Remote Indigenous Communities Worldwide.
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- Beverages, 2023, v. 9, n. 1, p. 11, doi. 10.3390/beverages9010011
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- Article
24
Current State of Sensors and Sensing Systems Utilized in Beer Analysis.
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- Beverages, 2023, v. 9, n. 1, p. 5, doi. 10.3390/beverages9010005
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- Publication type:
- Article
25
Accelerated Solvent Extraction of Phenols from Lyophilised Ground Grape Skins and Seeds.
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- Beverages, 2023, v. 9, n. 1, p. 4, doi. 10.3390/beverages9010004
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- Article
26
Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment.
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- Beverages, 2023, v. 9, n. 1, p. 3, doi. 10.3390/beverages9010003
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- Publication type:
- Article
27
Chemical, Physicochemical, Microbiological, Bioactive, and Sensory Characteristics of Cow and Donkey Milk Kefir during Storage.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 2, doi. 10.3390/beverages9010002
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- Publication type:
- Article
28
Ultrasonication Effects on Quality of Tea-Based Beverages.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 1, doi. 10.3390/beverages9010001
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- Publication type:
- Article