1. “Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes”
by Vassilios Ganatsios, Poonam Nigam, Stavros Plessas and Antonia Terpou
Beverages 2021, 7(3), 48; https://doi.org/10.3390/beverages7030048
Available online: https://www.mdpi.com/2306-5710/7/3/48

2. “Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality”
by Joanna Yorke, David Cook and Rebecca Ford
Beverages 2021, 7(1), 4; https://doi.org/10.3390/beverages7010004
Available online: https://www.mdpi.com/2306-5710/7/1/4

3. “Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages”
by Teresa Pinto and Alice Vilela
Beverages 2021, 7(1), 12; https://doi.org/10.3390/beverages7010012
Available online: https://www.mdpi.com/2306-5710/7/1/12

4. “Beer Polyphenols—Bitterness, Astringency, and Off-Flavors”
by Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić and Krešimir Mastanjević
Beverages 2021, 7(2), 38; https://doi.org/10.3390/beverages7020038
Available online: https://www.mdpi.com/2306-5710/7/2/38

5. “Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine”
by Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico and Sigfredo Fuentes
Beverages 2021, 7(1), 7; https://doi.org/10.3390/beverages7010007
Available online: https://www.mdpi.com/2306-5710/7/1/7

6. “An Overview on Sustainability in the Wine Production Chain”
by Antonietta Baiano
Beverages 2021, 7(1), 15; https://doi.org/10.3390/beverages7010015
Available online: https://www.mdpi.com/2306-5710/7/1/15

7. “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
Beverages 2021, 7(3), 45; https://doi.org/10.3390/beverages7030045
Available online: https://www.mdpi.com/2306-5710/7/3/45

8. “Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin”
by Aggeliki Alibante, Achillia Lakka, Eleni Bozinou, Arhontoula Chatzilazarou, Stavros Lalas and Dimitris P. Makris
Beverages 2021, 7(3), 59; https://doi.org/10.3390/beverages7030059
Available online: https://www.mdpi.com/2306-5710/7/3/59

9. “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
Beverages 2022, 8(1), 1; https://doi.org/10.3390/beverages8010001
Available online: https://www.mdpi.com/2306-5710/8/1/1

10. “Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies”
by Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals and Elena Adell
Beverages 2021, 7(1), 10; https://doi.org/10.3390/beverages7010010
Available online: https://www.mdpi.com/2306-5710/7/1/10