Journal Menu
► ▼ Journal Menu-
- Beverages Home
- Aims & Scope
- Editorial Board
- Reviewer Board
- Topical Advisory Panel
- Instructions for Authors
- Special Issues
- Topics
- Sections & Collections
- Article Processing Charge
- Indexing & Archiving
- Editor’s Choice Articles
- Most Cited & Viewed
- Journal Statistics
- Journal History
- Journal Awards
- Editorial Office
Journal Browser
► ▼ Journal BrowserNeed Help?
Most Cited & Viewed
Most Cited & Viewed Papers
Citations | Article |
---|---|
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by
Teresa Pinto, Alice Vilela and Fernanda Cosme
|
|
Chemical Composition of Kombucha
by
Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
|
|
The Impact of Collaborative Communication on the Physical Distribution Service Quality of Soft Drinks: A Case Study of Beverage Manufacturing Companies in Greece
by
Stavros Kalogiannidis, Dimitrios Kalfas and Fotios Chatzitheodoridis
|
|
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
by
Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk and Benjamin L. Schulz
|
|
Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices
by
Ricardo M. Ferreira, Renata A. Amaral, Artur M. S. Silva, Susana M. Cardoso and Jorge A. Saraiva
|
|
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
by
Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, Patrizia Romano, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella and Angela Capece
|
|
Nutritional Parameters in Colostrum of Different Mammalian Species
by
Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
|
|
The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics
by
Gary J. Pickering, Marcus Duben and Belinda Kemp
|
|
From Herbal Teabag to Infusion—Impact of Brewing on Polyphenols and Antioxidant Capacity
by
Quan V. Vuong, Hong Ngoc Thuy Pham and Christopher Negus
|
|
Innovative “Soft” Maceration Techniques in Red Grape Fermentation
by
Stefano Pettinelli, Luca Pardini, Giorgio De Angeli, Alessandro Bianchi, Basma Najar, Raffaele Cerreta, Andrea Bellincontro, Giuseppe Floridia and Fabio Mencarelli
|
Citations | Article |
---|---|
Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)
by
Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez and María A. Flores-Cordova
|
|
Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication
by
Hoa Xuan Mac, Thanh Tung Pham, Nga Thi Thanh Ha, Lien Le Phuong Nguyen, László Baranyai and László Friedrich
|
|
Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages
by
Marcella Chalella Mazzocato and Jean-Christophe Jacquier
|
|
Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials
by
Francesca Nocente, Elena Galassi, Federica Taddei, Chiara Natale and Laura Gazza
|
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 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
|
|
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
|
|
The Role of Emergent Processing Technologies in Beer Production
by
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
|
|
Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria
by
Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu and Helen Onyeaka
|
|
Nutritional Parameters in Colostrum of Different Mammalian Species
by
Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
|
|
Sources of Volatile Aromatic Congeners in Whiskey
by
Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
|
|
Measuring Wine Quality and Typicity
by
Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
|
Views | Article |
---|---|
The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia
by
Armand Faganel and Igor Rižnar
|
|
Assessing the Validity of Bulletproof Coffee’s Claims
by
David M. Goldman, Kelly Lambert, Michael Quarshie and Joel C. Craddock
|
|
Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy
by
Vera Gottstein, Katrin Krumbügel, Thomas Kuballa, Steffen Schwarz, Enrico Walch, Pascal Walch and Dirk W. Lachenmeier
|
|
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
by
Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman and Scott Lafontaine
|
|
Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication
by
Hoa Xuan Mac, Thanh Tung Pham, Nga Thi Thanh Ha, Lien Le Phuong Nguyen, László Baranyai and László Friedrich
|
|
The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market
by
Tibor Pasinszki and Deepti Darshani Devi
|
|
Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake
by
Beate Brandl, Coline Czech, Susanne I. Wudy, Anja Beusch, Hans Hauner, Thomas Skurk and Roman Lang
|
|
Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico
by
Victor Adrian Espinoza-Martinez, Peggy Elizabeth Alvarez-Gutierrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez and Hector Gilberto Vazquez-Lopez
|
|
Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages
by
Marcella Chalella Mazzocato and Jean-Christophe Jacquier
|
|
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
by
Rubén del Barrio-Galán, Ignacio Nevares, Silvia Pérez-Magariño and Maria del Alamo-Sanza
|