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Most Cited & Viewed
Most Cited & Viewed Papers
Citations | Article |
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by
Teresa Pinto, Alice Vilela and Fernanda Cosme
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Chemical Composition of Kombucha
by
Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick
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Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
by
Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk and Benjamin L. Schulz
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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
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Nutritional Parameters in Colostrum of Different Mammalian Species
by
Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
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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
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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
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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
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Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers
by
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino and Francesco Grieco
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From Herbal Teabag to Infusion—Impact of Brewing on Polyphenols and Antioxidant Capacity
by
Quan V. Vuong, Hong Ngoc Thuy Pham and Christopher Negus
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Citations | Article |
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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
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Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials
by
Francesca Nocente, Elena Galassi, Federica Taddei, Chiara Natale and Laura Gazza
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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
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Views | Article |
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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
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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
|
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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
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The Role of Emergent Processing Technologies in Beer Production
by
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
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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
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Nutritional Parameters in Colostrum of Different Mammalian Species
by
Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
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Sources of Volatile Aromatic Congeners in Whiskey
by
Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
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Measuring Wine Quality and Typicity
by
Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
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Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
by
Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk and Benjamin L. Schulz
|
Views | Article |
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Assessing the Validity of Bulletproof Coffee’s Claims
by
David M. Goldman, Kelly Lambert, Michael Quarshie and Joel C. Craddock
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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
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The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market
by
Tibor Pasinszki and Deepti Darshani Devi
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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
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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
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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
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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
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Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials
by
Francesca Nocente, Elena Galassi, Federica Taddei, Chiara Natale and Laura Gazza
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Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)
by
Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, Nenad Naumovski, Haroon Khan and Jelena Popović-Djordjević
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Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties
by
Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis
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Downloads | Article |
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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
|
|
Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide
by
Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla and Amparo Gamero
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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
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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
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Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
by
Niamh Ahern, Elke K. Arendt and Aylin W. Sahin
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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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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
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Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk
by
Giulia Mastromonaco, Valentina Maria Merlino, Stefano Massaglia, Cristiana Peano, Antonina Sparacino, Chiara Caltagirone, Danielle Borra and Francesco Sottile
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Downloads | Article |
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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
|
|
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
|
|
Assessing the Validity of Bulletproof Coffee’s Claims
by
David M. Goldman, Kelly Lambert, Michael Quarshie and Joel C. Craddock
|
|
The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market
by
Tibor Pasinszki and Deepti Darshani Devi
|
|
Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)
by
Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, Nenad Naumovski, Haroon Khan and Jelena Popović-Djordjević
|
|
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
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Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
by
Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, Maria Kaneva and Vesela Shopska
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Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide
by
Thanapoom Maneeboon, Somsiri Sangchote, Ratchanee Hongprayoon, Chananya Chuaysrinule and Warapa Mahakarnchanakul
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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
|
|
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
|