Beverages | Top 10 Cited Articles in 2020–2021

1. “Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research”
by Juyoung Kim et al.
Beverages 2020, 6(1), 15; https://doi.org/10.3390/beverages6010015
Available online: http://www.mdpi.com/2306-5710/6/1/15

2. “Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future”
by Cyrielle Garcia et al.
Beverages 2020, 6(1), 8; https://doi.org/10.3390/beverages6010008
Available online: http://www.mdpi.com/2306-5710/6/1/8

3. “Coffee Flavor: A Review”
by Denis Richard Seninde et al.
Beverages 2020, 6(3), 44; https://doi.org/10.3390/beverages6030044
Available online: http://www.mdpi.com/2306-5710/6/3/44

4. “Membrane-Based Operations in the Fruit Juice Processing Industry: A Review”
by Carmela Conidi et al.
Beverages 2020, 6(1), 18; https://doi.org/10.3390/beverages6010018
Available online: http://www.mdpi.com/2306-5710/6/1/18

5. “Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook”
by Sibylle Krieger-Weber et al.
Beverages 2020, 6(2), 23; https://doi.org/10.3390/beverages6020023
Available online: http://www.mdpi.com/2306-5710/6/2/23

6. “Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics”
by Amirhossein Nazhand et al.
Beverages 2020, 6(2), 26; https://doi.org/10.3390/beverages6020026
Available online: http://www.mdpi.com/2306-5710/6/2/26

7. “Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology”
by Fabrizio Iattici et al.
Beverages 2020, 6(1), 3; https://doi.org/10.3390/beverages6010003
Available online: http://www.mdpi.com/2306-5710/6/1/3

8. “Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival”
by Wenjie Zhu et al.
Beverages 2020, 6(1), 13; https://doi.org/10.3390/beverages6010013
Available online: http://www.mdpi.com/2306-5710/6/1/13

9. “White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview”
by Fernanda Cosme et al.
Beverages 2020, 6(1), 19; https://doi.org/10.3390/beverages6010019
Available online: http://www.mdpi.com/2306-5710/6/1/19

10. “Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes”
by Vassilios Ganatsios et al.
Beverages 2021, 7(3), 48; https://doi.org/10.3390/beverages7030048
Available online: http://www.mdpi.com/2306-5710/7/3/48