Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
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
 
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
 
Nutritional Parameters in Colostrum of Different Mammalian Species
by Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
 
The Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
 
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
 
Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment
by Laura Gobbi, Lucia Maddaloni, Sabrina Antonia Prencipe and Giuliana Vinci
 
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
 
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
 
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
 
Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera
by Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso and Ana Elisa Rato
Views Article
The Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
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
Nutritional Parameters in Colostrum of Different Mammalian Species
by Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
Assessing the Validity of Bulletproof Coffee’s Claims
by David M. Goldman, Kelly Lambert, Michael Quarshie and Joel C. Craddock
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 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
Caffeinated Beverages—Unveiling Their Impact on Human Health
by Beáta Čižmárová, Vladimír Kraus, Jr. and Anna Birková
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
by Niamh Ahern, Elke K. Arendt and Aylin W. Sahin
Downloads Article
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
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
The Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review
by Roselini Trapp Krüger, Aline Alberti and Alessandro Nogueira
Functional Beverages in the 21st Century
by Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogusław Buszewski
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View
by Maria Carla Cravero
Nutritional Parameters in Colostrum of Different Mammalian Species
by Paolo Polidori, Roberta Rapaccetti, Yulia Klimanova, Jing-Jing Zhang, Giuseppe Santini and Silvia Vincenzetti
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
Consumer Studies: Beyond Acceptability—A Case Study with Beer
by Yareth N. Hernández-Mora, José R. Verde-Calvo, Frida P. Malpica-Sánchez and Héctor B. Escalona-Buendía
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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