Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds.
- Published in:
- Beverages, 2024, v. 10, n. 2, p. 47, doi. 10.3390/beverages10020047
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- Publication type:
- Article
Works matching IS 23065710 AND DT 2024 AND VI 10 AND IP 2
Results: 25
1
2
Molecular Methods for Detecting Microorganisms in Beverages.
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- Beverages, 2024, v. 10, n. 2, p. 46, doi. 10.3390/beverages10020046
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- Publication type:
- Article
3
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications.
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- Beverages, 2024, v. 10, n. 2, p. 45, doi. 10.3390/beverages10020045
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- Publication type:
- Article
4
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters.
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- Beverages, 2024, v. 10, n. 2, p. 44, doi. 10.3390/beverages10020044
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- Publication type:
- Article
5
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents.
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- Beverages, 2024, v. 10, n. 2, p. 43, doi. 10.3390/beverages10020043
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- Publication type:
- Article
6
Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits.
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- Beverages, 2024, v. 10, n. 2, p. 42, doi. 10.3390/beverages10020042
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- Publication type:
- Article
7
Phenolic Compound Characterization and Biological Activities of Mistletoe (Viscum album L.) Ethanol Macerates Used in Herbal Spirit Production.
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- Beverages, 2024, v. 10, n. 2, p. 41, doi. 10.3390/beverages10020041
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- Publication type:
- Article
8
Preventive and Therapeutic Efficacy of Roselle Beverage Residue in Late-Stage Type 2 Diabetic Rats.
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- Beverages, 2024, v. 10, n. 2, p. 40, doi. 10.3390/beverages10020040
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- Publication type:
- Article
9
Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko.
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- Beverages, 2024, v. 10, n. 2, p. 39, doi. 10.3390/beverages10020039
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- Publication type:
- Article
10
A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation.
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- Beverages, 2024, v. 10, n. 2, p. 38, doi. 10.3390/beverages10020038
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- Publication type:
- Article
11
Cash Rules Everything around Me: Investigating Craft Beer Drinkers Purchase Decisions during Inflationary Period.
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- Beverages, 2024, v. 10, n. 2, p. 37, doi. 10.3390/beverages10020037
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- Publication type:
- Article
12
Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars.
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- Beverages, 2024, v. 10, n. 2, p. 36, doi. 10.3390/beverages10020036
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- Publication type:
- Article
13
Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition.
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- Beverages, 2024, v. 10, n. 2, p. 35, doi. 10.3390/beverages10020035
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- Publication type:
- Article
14
Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology.
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- Beverages, 2024, v. 10, n. 2, p. 34, doi. 10.3390/beverages10020034
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- Publication type:
- Article
15
Common Beverage Consumption and Benign Gynecological Conditions.
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- Beverages, 2024, v. 10, n. 2, p. 33, doi. 10.3390/beverages10020033
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- Publication type:
- Article
16
Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo.
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- Beverages, 2024, v. 10, n. 2, p. 32, doi. 10.3390/beverages10020032
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- Publication type:
- Article
17
Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae : Influence on Wine Aroma during Fermentation and Ageing.
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- Beverages, 2024, v. 10, n. 2, p. 26, doi. 10.3390/beverages10020026
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- Publication type:
- Article
18
Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content.
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- Beverages, 2024, v. 10, n. 2, p. 31, doi. 10.3390/beverages10020031
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- Publication type:
- Article
19
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities.
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- Beverages, 2024, v. 10, n. 2, p. 29, doi. 10.3390/beverages10020029
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- Publication type:
- Article
20
Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics.
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- Beverages, 2024, v. 10, n. 2, p. 28, doi. 10.3390/beverages10020028
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- Publication type:
- Article
21
Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers' Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives.
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- Beverages, 2024, v. 10, n. 2, p. 27, doi. 10.3390/beverages10020027
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- Publication type:
- Article
22
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage.
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- Beverages, 2024, v. 10, n. 2, p. 30, doi. 10.3390/beverages10020030
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- Publication type:
- Article
23
Aromatic Characterization of Graševina Wines from Slavonia and Podunavlje Sub-Regions.
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- Beverages, 2024, v. 10, n. 2, p. 24, doi. 10.3390/beverages10020024
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- Publication type:
- Article
24
Brewing Mainly from Stale Bread: A Pale Ale Case Study.
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- Beverages, 2024, v. 10, n. 2, p. 23, doi. 10.3390/beverages10020023
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- Publication type:
- Article
25
Packaging Material Use Efficiency of Commercial PET and Glass Bottles for Mineral Water.
- Published in:
- Beverages, 2024, v. 10, n. 2, p. 25, doi. 10.3390/beverages10020025
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- Publication type:
- Article