Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
 
An Overview on Sustainability in the Wine Production Chain
 
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
 
Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
 
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
 
Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
 
The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
 
Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves
 
Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin
 
Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine
Views Article
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
The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
An Overview on Sustainability in the Wine Production Chain
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
The Impact Packaging Type Has on the Flavor of Wine
Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
Chemical Composition of Kombucha
Downloads Article
The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
An Overview on Sustainability in the Wine Production Chain
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference
The Impact Packaging Type Has on the Flavor of Wine
Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
Chemical Composition of Kombucha
The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study
A Rapid HPLC Method for the Simultaneous Determination of Organic Acids and Furans: Food Applications
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