Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties.
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 55, doi. 10.3390/beverages11020055
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- Publication type:
- Article
Works matching IS 23065710 AND DT 2025 AND VI 11 AND IP 2
Results: 26
1
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Chemical Quality and Characterization of Essential Oils in Postharvest Hop cv. Cascade: Ventilated Room Temperature as a Sustainable Alternative to Hot-Stove and Freeze-Drying Processes.
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- Beverages, 2025, v. 11, n. 2, p. 54, doi. 10.3390/beverages11020054
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- Article
3
Foliar Selenium Biofortification in Temperate Fruit Crops: Impact on Selenium Accumulation and Nutritional Quality of Fruits and Juices.
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- Beverages, 2025, v. 11, n. 2, p. 53, doi. 10.3390/beverages11020053
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- Article
4
Effect of Partial Condensation (Dephlegmation) in Fruit Brandy Distillation Equipment on the Composition of Apple Brandies.
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- Beverages, 2025, v. 11, n. 2, p. 52, doi. 10.3390/beverages11020052
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- Publication type:
- Article
5
Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C.
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- Beverages, 2025, v. 11, n. 2, p. 51, doi. 10.3390/beverages11020051
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- Publication type:
- Article
6
CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage.
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- Beverages, 2025, v. 11, n. 2, p. 50, doi. 10.3390/beverages11020050
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- Publication type:
- Article
7
Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects.
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- Beverages, 2025, v. 11, n. 2, p. 49, doi. 10.3390/beverages11020049
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- Publication type:
- Article
8
Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine.
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- Beverages, 2025, v. 11, n. 2, p. 48, doi. 10.3390/beverages11020048
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- Publication type:
- Article
9
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China.
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- Beverages, 2025, v. 11, n. 2, p. 47, doi. 10.3390/beverages11020047
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- Publication type:
- Article
10
Total Water Intake and Total Fluid Intake Worldwide: A Systematic Literature Review in Children and Adolescents.
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- Beverages, 2025, v. 11, n. 2, p. 46, doi. 10.3390/beverages11020046
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- Publication type:
- Article
11
Applications of Machine Learning for Wine Recognition Based on 1 H-NMR Spectroscopy.
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- Beverages, 2025, v. 11, n. 2, p. 45, doi. 10.3390/beverages11020045
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- Publication type:
- Article
12
Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability.
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- Beverages, 2025, v. 11, n. 2, p. 44, doi. 10.3390/beverages11020044
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- Publication type:
- Article
13
Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs "Elixir Falernum".
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 43, doi. 10.3390/beverages11020043
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- Publication type:
- Article
14
Comprehensive Characterization (Chromatography, Spectroscopy, Isotopic, and Digital Color Image) of Tequila 100% Agave Cristalino as Evidence of the Preservation of the Characteristics of Its Aging Process.
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- Beverages, 2025, v. 11, n. 2, p. 42, doi. 10.3390/beverages11020042
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- Publication type:
- Article
15
Exploring the Market for Dealcoholized Wine in Spain: Health Trends, Demographics, and the Role of Emerging Consumer Preferences.
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- Beverages, 2025, v. 11, n. 2, p. 41, doi. 10.3390/beverages11020041
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- Publication type:
- Article
16
Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health.
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- Beverages, 2025, v. 11, n. 2, p. 40, doi. 10.3390/beverages11020040
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- Publication type:
- Article
17
Quantification of Caffeine in Energy and Cola Drinks via Rapid High Performance Liquid Chromatography Assays with Ultra Violet Diode Array Detection.
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- Beverages, 2025, v. 11, n. 2, p. 39, doi. 10.3390/beverages11020039
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- Publication type:
- Article
18
Optimization of Beverage Formulation with Technique for Order of Preference by Similarity to Ideal Solution.
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- Beverages, 2025, v. 11, n. 2, p. 38, doi. 10.3390/beverages11020038
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- Publication type:
- Article
19
A Novel Selective and Sensitive HPLC-ESI-Tandem MS/MS Method for Indole Structure-Retaining Metabolites of Tryptophan: Application in Beverages.
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- Beverages, 2025, v. 11, n. 2, p. 37, doi. 10.3390/beverages11020037
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- Publication type:
- Article
20
Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko.
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- Beverages, 2025, v. 11, n. 2, p. 36, doi. 10.3390/beverages11020036
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- Article
21
A Freshly Prepared Guava and Mamey Beverage Induces Subjective Satiety in Healthy Adults, Similar to a Commercial Control.
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- Beverages, 2025, v. 11, n. 2, p. 35, doi. 10.3390/beverages11020035
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- Article
22
Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids.
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- Beverages, 2025, v. 11, n. 2, p. 34, doi. 10.3390/beverages11020034
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- Publication type:
- Article
23
Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties.
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 33, doi. 10.3390/beverages11020033
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- Publication type:
- Article
24
Chemometric Validation of a High-Performance Liquid Chromatography Method to Detect Ochratoxin A in Green Coffee.
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 32, doi. 10.3390/beverages11020032
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- Publication type:
- Article
25
Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents.
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 31, doi. 10.3390/beverages11020031
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- Article
26
Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology.
- Published in:
- Beverages, 2025, v. 11, n. 2, p. 30, doi. 10.3390/beverages11020030
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- Publication type:
- Article