Results 11 to 20 of about 235,406 (308)
Acknowledgement to Reviewers of Beverages in 2015
Beverages, 2016 The editors of Beverages would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2015. [...]
Beverages Editorial Office
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Acknowledgement to Reviewers of Beverages in 2016
Beverages, 2017 The editors of Beverages would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2016. We greatly appreciate the contribution of expert reviewers, which is crucial to the journal’s editorial process.
Beverages Editorial Office
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Acknowledgement to Reviewers of Beverages in 2018
Beverages, 2019 Rigorous peer-review is the corner-stone of high-quality academic publishing.[…]
Beverages Editorial Office
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Analysis of Food and Beverages
, 2023 We are delighted to introduce the “Analysis of Food and Beverages Section of Separations”, which focuses on developing and applying new approaches based on separation techniques for the characterization of foods and beverages [...
Javier Saurina
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Advanced Progress of Aseptic Filling Technology for Liquid Drinks
Shipin gongye ke-ji, 2022 In recent years, the extensive demand of consumers for health drinks such as sugar-reducing, sugar-free and alcohol-free drinks and the improvement of market awareness of the importance of green, environmental protection and circular economy have ...
Zhen TONG, Yanxiang GAO
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Exploring the potential of rice, tiger nut and carob for the development of fermented beverages in Spain: A comprehensive review on the production methodologies worldwide [PDF]
, 2023 Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties.
García Llatas, Guadalupe +5 more
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Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea
Shipin gongye ke-ji, 2022 Tea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality.
Xin SHU, Yanxiang GAO
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Microbiota of Fermented Beverages [PDF]
, 2018 This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures.
Paola Domizio +9 more
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, 2022 The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion.
Svetlana Merenkova +2 more
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