Results 11 to 20 of about 32,232 (298)

THE USE OF ALCOHOLIC BEVERAGES. [PDF]

The Lancet, 1907
n ...
McCall Anderson, T., Barrs, AlfredG, Bennett, WilliamH, Crichton-Browne, James, Dixon, W. E., Duckworth, Dyce, Fraser, ThomasR, Glynn, T. R., Gowers, W. R., Halliburton, W. D., Hutchinson, Jonathan, Hutchinson, Robert, Owen, Edmund, Pye-Smith, P. H., Roberts, Fred T., Venning, Edgcombe   +15 more
  +12 more sources

Abscisic Acid and Chitosan Modulate Polyphenol Metabolism and Berry Qualities in the Domestic White-Colored Cultivar Savvatiano

Plants, 2022
During the last decade, several studies demonstrated the effect of biostimulants on the transcriptional and metabolic profile of grape berries, suggesting their application as a useful viticultural practice to improve grape and wine quality.
Dimitrios Evangelos Miliordos, Anastasios Alatzas, Nikolaos Kontoudakis, Angeliki Kouki, Marianne Unlubayir, Marin-Pierre Gémin, Alexandros Tako, Polydefkis Hatzopoulos, Arnaud Lanoue, Yorgos Kotseridis   +9 more
doaj   +1 more source

Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Fermentation, 2021
Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total
Yadav KC, Raju Subba, Lila Devi Shiwakoti, Pramesh Kumar Dhungana, Rishikesh Bajagain, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Janardan Lamichhane, Sampada Timilsina, Jitendra Upadhyaya, Ram Hari Dahal   +11 more
doaj   +1 more source

Sponsorship by food and beverage companies in soccer: an analysis of the 2019 Copa América

Revista de Saúde Pública, 2022
OBJECTIVE To identify the sponsorship by food and beverage companies of the teams participating in the 2019 Copa América Soccer Cup and associate this sponsorship with characteristics of the teams and their respective countries.
Larissa Cardoso de Miranda Araujo, Juliana de Paula Matos, Paula Martins Horta   +2 more
doaj   +2 more sources

Comparison of aroma components differences between fermented peach wine and its distilled spirits [PDF]

Zhongguo niangzao
Fermented peach wine and distilled spirits were prepared with peach as test material. The physicochemical indexes and volatile aroma components of fermented peach wine were analyzed by conventional detection methods and solid phase microextraction-gas ...
DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao
doaj   +1 more source

Differences analysis in physicochemical properties and microbial community structure of pit mud from different distilleries in Luzhou area [PDF]

Zhongguo niangzao
Taking the pit mud of J_L (single-grain) and J_LD (multi-grain) from two different distilleries in Luzhou, Sichuan Province as the research object, the differences in the physicochemical properties and microbial community structure of the pit mud samples
SHI Meilin, ZHAO Jinsong, YUAN Siqi, LIU Jun, FAN Mei, LIU Mingming, WANG Mingchang
doaj   +1 more source

Validation of the Australian beverage picture set: A controlled picture set for cognitive bias measurement and modification paradigms

Australian Journal of Psychology, 2020
Objective Research on implicit biases toward alcoholic stimuli require validated picture sets that (a) contain a wide range of alcoholic and non‐alcoholic beverages recognised by the sample population, (b) control for featural differences that do not ...
Sandersan Onie, Sharon Gong, Elizabeth Manwaring, Dayanna Grageda, Kyra Webb, Wing See Yuen, Steven B. Most   +6 more
doaj   +1 more source

Images of Australian alcoholic and non-alcoholic beverages: A validation dataset

Data in Brief, 2023
For multi-session alcohol cognitive bias modification, a large image dataset depicting both alcohol and non-alcoholic beverages is required. We photographed a wide range of beverages and then validated them in a group of Australian community participants:
Poppy Watson, Sandersan Onie
doaj   +1 more source

UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL

Yuridika, 2018
Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a ...
Luffita Alfianti
doaj   +1 more source

Protective effect of vine tea extract combined with cassia extract on chronic alcoholic liver injury in rats

Shipin yu jixie, 2022
Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats.
ZHAN Li, TANG Quan-quan, ZHANG Zi-ying, SHI Yu, TENG Jian-zao, LIU Zi-long, LIU Zhong-hua, ZHANG Sheng   +7 more
doaj   +1 more source