Works matching IS 23065710 AND DT 2024 AND VI 10 AND IP 3
Results: 45
Craft Beer in Food Science: A Review and Conceptual Framework.
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- Beverages, 2024, v. 10, n. 3, p. 91, doi. 10.3390/beverages10030091
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The Evolution and Impact of Distilled Spirits Regulation in the United States: Considerations for Policymakers and Academia.
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- Beverages, 2024, v. 10, n. 3, p. 92, doi. 10.3390/beverages10030092
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SAAZ—Fine Aroma Hop Pedigree: A Review of Current Knowledge.
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- Beverages, 2024, v. 10, n. 3, p. 90, doi. 10.3390/beverages10030090
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Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties.
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- Beverages, 2024, v. 10, n. 3, p. 89, doi. 10.3390/beverages10030089
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- Article
Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking.
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- Beverages, 2024, v. 10, n. 3, p. 88, doi. 10.3390/beverages10030088
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Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate–Chitosan Microcapsules with a Liquid Core.
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- Beverages, 2024, v. 10, n. 3, p. 87, doi. 10.3390/beverages10030087
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Application of Life Cycle Assessment in Beer Production: Systematic Review.
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- Beverages, 2024, v. 10, n. 3, p. 86, doi. 10.3390/beverages10030086
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Perceptions of Young People Regarding the Tax on Sweetened Drinks in Poland and an Assessment of Changes in Their Consumption in Terms of Taxation.
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- Beverages, 2024, v. 10, n. 3, p. 85, doi. 10.3390/beverages10030085
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Chemometric Approach Application in Modern Wine Studies.
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- Beverages, 2024, v. 10, n. 3, p. 84, doi. 10.3390/beverages10030084
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The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury.
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- Beverages, 2024, v. 10, n. 3, p. 83, doi. 10.3390/beverages10030083
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Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation.
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- Beverages, 2024, v. 10, n. 3, p. 82, doi. 10.3390/beverages10030082
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Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească.
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- Beverages, 2024, v. 10, n. 3, p. 81, doi. 10.3390/beverages10030081
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Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics.
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- Beverages, 2024, v. 10, n. 3, p. 80, doi. 10.3390/beverages10030080
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- Article
Improvement of the Chemical Quality of Cachaça.
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- Beverages, 2024, v. 10, n. 3, p. 79, doi. 10.3390/beverages10030079
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- Article
Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines.
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- Beverages, 2024, v. 10, n. 3, p. 78, doi. 10.3390/beverages10030078
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Impact of Different Wood Types on the Chemical Composition and Sensory Profile of Aged Tsipouro: A Comparative Study.
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- Beverages, 2024, v. 10, n. 3, p. 76, doi. 10.3390/beverages10030076
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Clustering Consumer Adoption Behavior with Respect to Innovative Tea Products in the Chinese Market.
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- Beverages, 2024, v. 10, n. 3, p. 72, doi. 10.3390/beverages10030072
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- Article
Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening.
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- Beverages, 2024, v. 10, n. 3, p. 77, doi. 10.3390/beverages10030077
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Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights.
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- Beverages, 2024, v. 10, n. 3, p. 74, doi. 10.3390/beverages10030074
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- Article
Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider.
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- Beverages, 2024, v. 10, n. 3, p. 73, doi. 10.3390/beverages10030073
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Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer's Disease Inhibitory Activity In Silico.
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- Beverages, 2024, v. 10, n. 3, p. 75, doi. 10.3390/beverages10030075
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Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review.
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- Beverages, 2024, v. 10, n. 3, p. 71, doi. 10.3390/beverages10030071
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Color and Its Effect on Dietitians' Food Choices: Insights from Tomato Juice Evaluation.
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- Beverages, 2024, v. 10, n. 3, p. 70, doi. 10.3390/beverages10030070
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Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages.
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- Beverages, 2024, v. 10, n. 3, p. 69, doi. 10.3390/beverages10030069
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The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon.
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- Beverages, 2024, v. 10, n. 3, p. 68, doi. 10.3390/beverages10030068
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Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements.
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- Beverages, 2024, v. 10, n. 3, p. 67, doi. 10.3390/beverages10030067
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- Article
Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the 'Merlot Kanthus' Grape Juice.
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- Beverages, 2024, v. 10, n. 3, p. 66, doi. 10.3390/beverages10030066
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- Article
Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer.
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- Beverages, 2024, v. 10, n. 3, p. 65, doi. 10.3390/beverages10030065
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Quality Characteristics of Piquette: A Potential Use of Grape Pomace.
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- Beverages, 2024, v. 10, n. 3, p. 64, doi. 10.3390/beverages10030064
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Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety "Agiorgitiko".
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- Beverages, 2024, v. 10, n. 3, p. 63, doi. 10.3390/beverages10030063
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Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit.
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- Beverages, 2024, v. 10, n. 3, p. 62, doi. 10.3390/beverages10030062
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Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine.
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- Beverages, 2024, v. 10, n. 3, p. 61, doi. 10.3390/beverages10030061
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Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius).
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- Beverages, 2024, v. 10, n. 3, p. 55, doi. 10.3390/beverages10030055
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Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects.
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- Beverages, 2024, v. 10, n. 3, p. 60, doi. 10.3390/beverages10030060
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Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties.
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- Beverages, 2024, v. 10, n. 3, p. 58, doi. 10.3390/beverages10030058
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Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test.
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- Beverages, 2024, v. 10, n. 3, p. 57, doi. 10.3390/beverages10030057
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Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract.
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- Beverages, 2024, v. 10, n. 3, p. 56, doi. 10.3390/beverages10030056
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- Article
Polyphenol Composition of Skin-Contact Fermented 'Solaris' and 'Zilga' Wines.
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- Beverages, 2024, v. 10, n. 3, p. 59, doi. 10.3390/beverages10030059
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Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments' Liking of Sweetener Systems Relate to Temporal Perception.
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- Beverages, 2024, v. 10, n. 3, p. 54, doi. 10.3390/beverages10030054
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Optimization and Validation of Analytical Methodology for Determination of Pesticides in Grape, Must and Wine Samples with QuEChERS Extraction and Gas Chromatography–Mass Spectrometry.
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- Beverages, 2024, v. 10, n. 3, p. 53, doi. 10.3390/beverages10030053
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Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace.
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- Beverages, 2024, v. 10, n. 3, p. 52, doi. 10.3390/beverages10030052
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Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae : Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation.
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- Beverages, 2024, v. 10, n. 3, p. 51, doi. 10.3390/beverages10030051
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Ethnobotany of Zmeyovski pelin : A Traditional Artemisia -Flavored Wine from Bulgaria.
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- Beverages, 2024, v. 10, n. 3, p. 50, doi. 10.3390/beverages10030050
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Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects.
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- Beverages, 2024, v. 10, n. 3, p. 49, doi. 10.3390/beverages10030049
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Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking.
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- Beverages, 2024, v. 10, n. 3, p. 48, doi. 10.3390/beverages10030048
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- Article