Results 161 to 170 of about 91,512 (291)

The behaviour of food relative prices: An analysis across the European Countries [PDF]

In this paper we analyze the behavior of relative food prices for a set of 24 European countries observed during the period 1996.1 - 2007.7. Using new methods for analyzing nonstationary panels, we are able to show that relative food prices have a common
Brasili, Cristina, Fanfani, Roberto, Gutierrez, Luciano   +2 more
core   +1 more source

Regulation of Alcohol-Free and Low-Alcohol Drinks: Learning From a Comparative Analysis of Eight Countries. [PDF]

Drug Alcohol Rev
Burton R, Angus K, Morgan A, Howell R, Critchlow N, Kersbergen I, Holmes J, Bowdring MA, Miller M, Waleewong O, Halme A, Voogt C, Fitzgerald N.   +12 more
europepmc   +1 more source

Charge Regulation in Crowded Solutions of a Weak Polyelectrolyte: Steric Interactions

Israel Journal of Chemistry, Volume 66, Issue 3, May 2026.
Weak polyelectrolytes (WPE) solvated in biorelevant media and synthetic complex fluids that contain substantial concentrations of macromolecules, molecular assemblies, and nanoparticles are observed to exhibit deviations from the acid–base equilibrium observed in single‐component solutions.
David Attia, Evgenee Yekymov, Rachel Yerushalmi‐Rozen   +2 more
wiley   +1 more source

Taxation in the Alcoholic Beverage Field [PDF]

, 1940
Conlon, Charles F.
core   +2 more sources

Laser Absorption Shock Tube Study of C1 to C4 n‐Alkyl Formate Pyrolysis

International Journal of Chemical Kinetics, Volume 58, Issue 5, Page 199-209, May 2026.
ABSTRACT n$n$‐Alkyl formates are considered as potential alternative fuels or fuel additives. While their oxidation chemistry has been investigated intensely, their pyrolysis chemistry requires more experimental insights. The present work utilizes shock tube experiments in combination with infrared laser absorption measurements to obtain information ...
Malte Döntgen, Alina Wildenberg, Karl Alexander Heufer   +2 more
wiley   +1 more source

'Zero Alcohol Drinks Are Really Complex': Navigating Substitution and Addition Consumption Issues. [PDF]

Drug Alcohol Rev
Pettigrew S, Sträuli B, Yusoff A, O'Brien P, Jongenelis M, Jones A, Brownbill A, Taylor F, Bowden J.   +8 more
europepmc   +1 more source

THE WINE MARKET IN JAPAN: MARKET COMPETITION AMONG EXPORTING COUNTRIES AND THE STRATEGY OF US WINE [PDF]

The purpose of this paper is to examine the structure of wine consumption in the Japanese market, focusing on the consumption in households. Considering various tendencies of Japanese eating and drinking habits nowadays related to wine consumption, the ...
Arahata, Katsumi
core   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Abad Valero, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Sex-Specific Association of Drinking Habit and Alcohol Beverage Type With Serum Uric Acid in a Healthy Population. [PDF]

J Korean Med Sci
Hong S, Kim K, Hwang J, Hur J, Chang Y, Cha HS, Cho SJ, Kim J, Son H, Lim H, Park HD, Ahn JK, Kang M.   +12 more
europepmc   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source