Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
by Vassilios Ganatsios, Poonam Nigam, Stavros Plessas and Antonia Terpou
 
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
by Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić and Krešimir Mastanjević
 
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
by Boris Nemzer, Diganta Kalita, Alexander Y. Yashin and Yakov I. Yashin
 
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by Teresa Pinto, Alice Vilela and Fernanda Cosme
 
Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves
by Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou and Stavros I. Lalas
 
Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee
by Mackenzie Gorman, Sophie Knowles, Anika Falkeisen, Sophie Barker, Rachael Moss and Matthew B. McSweeney
 
The Influence of Green and Black Tea Infusion Parameters on Total Polyphenol Content and Antioxidant Activity by ABTS and DPPH Assays
by Giuliana Vinci, Fabrizio D’Ascenzo, Lucia Maddaloni, Sabrina Antonia Prencipe and Margherita Tiradritti
 
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
by Mkrtich Harutyunyan and Manuel Malfeito-Ferreira
 
Chemical Composition of Kombucha
by Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
 
Volatile and Non-Volatile Characterization of White and Rosé Wines from Different Spanish Protected Designations of Origin
by Rubén Del Barrio-Galán, Héctor del Valle-Herrero, Marta Bueno-Herrera, Pedro López-de-la-Cuesta and Silvia Pérez-Magariño
Views Article
The Effects of Consuming Amino Acids L-Arginine, L-Citrulline (and Their Combination) as a Beverage or Powder, on Athletic and Physical Performance: A Systematic Review
by Siphamandla Nyawose, Rowena Naidoo, Nenad Naumovski and Andrew J. McKune
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
by Boris Nemzer, Diganta Kalita, Alexander Y. Yashin and Yakov I. Yashin
Chemical Composition of Kombucha
by Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by Teresa Pinto, Alice Vilela and Fernanda Cosme
The Impact Packaging Type Has on the Flavor of Wine
by Katherine A. Thompson-Witrick, Eric R. Pitts, John L. Nemenyi and Drew Budner
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
by Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić and Krešimir Mastanjević
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
by Vassilios Ganatsios, Poonam Nigam, Stavros Plessas and Antonia Terpou
Fruit Juice Consumption, Body Mass Index, and Adolescent Diet Quality in a Biracial Cohort
by Lynn L. Moore, Xinyi Zhou, Li Wan, Martha R. Singer, M. Loring Bradlee and Stephen R. Daniels
Beer and Allergens
by Frank Vriesekoop
The Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
Downloads Article
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
by Boris Nemzer, Diganta Kalita, Alexander Y. Yashin and Yakov I. Yashin
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
by Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić and Krešimir Mastanjević
Chemical Composition of Kombucha
by Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
The Impact Packaging Type Has on the Flavor of Wine
by Katherine A. Thompson-Witrick, Eric R. Pitts, John L. Nemenyi and Drew Budner
The Effects of Consuming Amino Acids L-Arginine, L-Citrulline (and Their Combination) as a Beverage or Powder, on Athletic and Physical Performance: A Systematic Review
by Siphamandla Nyawose, Rowena Naidoo, Nenad Naumovski and Andrew J. McKune
A Rapid HPLC Method for the Simultaneous Determination of Organic Acids and Furans: Food Applications
by Ayman Hijazi, Italo Pisano, Paulina Illek and James J. Leahy
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
by Vassilios Ganatsios, Poonam Nigam, Stavros Plessas and Antonia Terpou
Nutraceuticals as Potential Targets for the Development of a Functional Beverage for Improving Sleep Quality
by Amanda Bulman, Nathan M. D’Cunha, Wolfgang Marx, Andrew J. McKune, Rati Jani and Nenad Naumovski
Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee
by Mackenzie Gorman, Sophie Knowles, Anika Falkeisen, Sophie Barker, Rachael Moss and Matthew B. McSweeney
Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer
by Christina J. Birke Rune, Morten Münchow and Federico J. A. Perez-Cueto
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