Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
 
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
by Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara and Rosa Perestrelo
 
Properties of Fermented Beverages from Food Wastes/By-Products
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss and Manuela E. Pintado
 
Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
by Mariana Morales-de la Peña, Graciela A. Miranda-Mejía and Olga Martín-Belloso
 
Measuring Wine Quality and Typicity
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
 
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
 
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities
by Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier and Youssef El Rayess
 
Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
by Paula Silva
 
Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking
by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola and Mariantonietta Succi
 
Craft Beer in Food Science: A Review and Conceptual Framework
by Laura Gobbi, Marino Stanković, Marco Ruggeri and Marco Savastano
Views Article
Caffeinated Beverages—Unveiling Their Impact on Human Health
by Beáta Čižmárová, Vladimír Kraus, Jr. and Anna Birková
Assessing the Validity of Bulletproof Coffee’s Claims
by David M. Goldman, Kelly Lambert, Michael Quarshie and Joel C. Craddock
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health
by Andreas Panou and Ioannis Konstantinos Karabagias
The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia
by Armand Faganel and Igor Rižnar
Measuring Wine Quality and Typicity
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
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 Impact of Brewing Methods on the Quality of a Cup of Coffee
by Alessandro Genovese, Nicola Caporaso and Antonietta Baiano
The Effect of Rooibos Tea (Aspalathus linearis) Consumption on Human Health Outcomes: A Systematic Literature Review
by Kathryn E. Speer, Jeanine L. Marnewick, Simeon E. H. Davies, Murray Turner, Viktoriya L. Nikolova, Richard Day, Andrew J. McKune and Nenad Naumovski
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
by Niamh Ahern, Elke K. Arendt and Aylin W. Sahin
Downloads Article
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View
by Maria Carla Cravero
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
by Niamh Ahern, Elke K. Arendt and Aylin W. Sahin
Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States
by Keisha Harrison, Roxana Navarro, Kristen Jensen, Will Cayler, Tom Nielsen and Chris Curtin
Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
by Mariana Morales-de la Peña, Graciela A. Miranda-Mejía and Olga Martín-Belloso
Measuring Wine Quality and Typicity
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
Application of Life Cycle Assessment in Beer Production: Systematic Review
by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri and Marco Savastano
Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
by Paula Silva
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi and Francesco Grieco
Properties of Fermented Beverages from Food Wastes/By-Products
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss and Manuela E. Pintado
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