Most Cited & Viewed

Most Cited & Viewed Papers

Citations 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
 
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
 
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
 
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
by Mkrtich Harutyunyan and Manuel Malfeito-Ferreira
 
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
 
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
 
Nutritional Parameters in Colostrum of Different Mammalian Species
by Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
 
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
by Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk and Benjamin L. Schulz
 
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
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 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 Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
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
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
by Mkrtich Harutyunyan and Manuel Malfeito-Ferreira
Beer Quality Evaluation—A Sensory Aspect
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
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
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
Chemical Composition of Kombucha
by Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
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
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
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
by Mkrtich Harutyunyan and Manuel Malfeito-Ferreira
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by Teresa Pinto, Alice Vilela and Fernanda Cosme
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
Beer Quality Evaluation—A Sensory Aspect
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities
by Katia Liburdi and Marco Esti
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