Results 201 to 210 of about 14,985 (217)

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

International Journal of Food Microbiology, 2019
Wilson José Fernandes Lemos Junior, Chiara Nadai, Amanda Dupas De Matos   +2 more
exaly  

Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries

Lancet, The, 2013
Rob Moodie, David Stuckler, Nick Sheron
exaly  

Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

Regulatory Toxicology and Pharmacology, 2008
Dirk W Lachenmeier
exaly  

CAFFEINATED BEVERAGES AND DECREASED FERTILITY

Lancet, The, 1988
Clarice Weinberg
exaly  

Alcohol and public health

Lancet, The, 2005
Robin Room, Jürgen Rehm
exaly  

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China

Proceedings of the National Academy of Sciences of the United States of America, 2019
Li Liu, Jiajing Wang, Maureece J Levin
exaly  

Alcohol Consumption, Specific Alcoholic Beverages, and Abdominal Aortic Aneurysm

Circulation, 2014
Otto Stackelberg, Martin Björck, Susanna C Larsson   +2 more
exaly  

Alcohol as a Primary Risk Factor in Oral Squamous Carcinoma

Ca-A Cancer Journal for Clinicians, 1981
exaly  

Alcohol intake and risk of incident gout in men: a prospective study

Lancet, The, 2004
Hyon K Choi, Gary Curhan
exaly  

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Food Microbiology, 2004
exaly