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  1. 1
    Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials

    Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials by Aikaterini Karampatea, Adriana Skendi, Maria Irakli, Elisavet Bouloumpasi

    Published 2024-11-01
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  2. 2
    Preservation of Malolactic Starters of <i>Lactiplantibacillus plantarum</i> Strains Obtained by Solid-State Fermentation on Apple Pomace

    Preservation of Malolactic Starters of <i>Lactiplantibacillus plantarum</i> Strains Obtained by Solid-State Fermentation on Apple Pomace by Marina Edith Navarro, Natalia Soledad Brizuela, Naiquén Elizabeth Flores, Manuel Morales, Liliana Carmen Semorile, Danay Valdes La Hens, Adriana Catalina Caballero, Barbara Mercedes Bravo-Ferrada, Emma Elizabeth Tymczyszyn

    Published 2024-06-01
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  3. 3
    L-Malic Acid Descaler for Drinking Water—Physicochemical Analysis and Biological Activity

    L-Malic Acid Descaler for Drinking Water—Physicochemical Analysis and Biological Activity by Teodora Todorova, Krassimir Boydzhiev, Ignat Ignatov, Teodora Petrova Popova, Zhechko Dimitrov, Irina Gotova, Fabio Huether, Alexander Ignat Ignatov, Yordan Georgiev Marinov

    Published 2025-04-01
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  4. 4
    Total Water Intake and Total Fluid Intake Worldwide: A Systematic Literature Review in Children and Adolescents

    Total Water Intake and Total Fluid Intake Worldwide: A Systematic Literature Review in Children and Adolescents by Georgios Papaoikonomou, Kyriaki Apergi, Olga Malisova

    Published 2025-03-01
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  5. 5
    Gain of Body Fat and Intake of Energy in Rats with Low Dose of Caloric and Non-Caloric Sweeteners Used in Reformulation Beverage in Mexico

    Gain of Body Fat and Intake of Energy in Rats with Low Dose of Caloric and Non-Caloric Sweeteners Used in Reformulation Beverage in Mexico by Guadalupe López-Rodríguez, Marcos Galván, Oscar Galván-Valencia, Jocelyn Gómez-Castillo

    Published 2025-05-01
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  6. 6
    Occurrence and Exposure Assessment of Mycotoxins from Beers Commercially Traded in Brazil

    Occurrence and Exposure Assessment of Mycotoxins from Beers Commercially Traded in Brazil by Gilmara F. C. Penha, Carlos H. Corassin, Roice E. Rosim, Carlos A. F. Oliveira

    Published 2025-06-01
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  7. 7
    Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties

    Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties by Ameni Abdi, Emna Gatri, Pasquale Filannino, Sana M’Hir, Lamia Ayed

    Published 2025-02-01
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  8. 8
    Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability

    Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability by Corina-Teodora Ciucure, Marius Gheorghe Miricioiu, Elisabeta-Irina Geana

    Published 2025-03-01
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  9. 9
    Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia)

    Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia) by Tomislav Plavša, Marijan Bubola, Ana Jeromel, Ivana Tomaz, Marin Krapac

    Published 2025-05-01
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  10. 10
    Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips

    Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, Tohru Okuda

    Published 2024-11-01
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  11. 11
    Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine

    Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine by Islaine Santos Silva, Ana Paula André Barros, Luiz Claudio Correa, Carolina Oliveira de Souza, Aline Camarão Telles Biasoto

    Published 2024-11-01
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  12. 12
    The Effect of Rooibos Tea (<i>Aspalathus linearis</i>) Consumption on Human Health Outcomes: A Systematic Literature Review

    The Effect of Rooibos Tea (<i>Aspalathus linearis</i>) 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, Nenad Naumovski

    Published 2024-11-01
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  13. 13
    The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer

    The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer by Jiahui Ding, Xiaoping Hou, Jianghua Li, Xinrui Zhao, Shumin Hu

    Published 2025-05-01
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  14. 14
    An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review

    An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review by Erick Saldaña, Jennifer Alvarez, Jaime Laqui-Estaña, Karina Eduardo, Juan D. Rios-Mera, César Augusto Napa-Almeyda, Jhony Mayta-Hancco

    Published 2025-05-01
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  15. 15
    Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

    Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening by Thi H. Nguyen, Daniel Zimmermann, Dominik Durner

    Published 2024-08-01
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  16. 16
    Development and Validation of an HPLC-DAD Method to Determine Alkylphenols in Milk

    Development and Validation of an HPLC-DAD Method to Determine Alkylphenols in Milk by Serenella Seccia, Irene Dini

    Published 2025-04-01
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  17. 17
    Beer with Probiotics: Benefits and Challenges of Their Incorporation

    Beer with Probiotics: Benefits and Challenges of Their Incorporation by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira, Cláudia Pinho

    Published 2024-11-01
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  18. 18
    Selection and Use of Wild <i>Lachancea thermotolerans</i> Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry

    Selection and Use of Wild <i>Lachancea thermotolerans</i> Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry by Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez, Miquel Puxeu, Enric Nart, Sergi de Lamo, Imma Andorrà

    Published 2025-05-01
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  19. 19
    Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies

    Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies by Christina Karadimou, Theodoros Gkrimpizis, Eleni Louki, Lamprini Roussi, Nikolaos Theodorou, Stefanos Koundouras, Stamatina Kallithraka

    Published 2025-05-01
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  20. 20
    Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids

    Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids by George Adrian Cojocaru, Arina Oana Antoce

    Published 2025-03-01
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