Results 101 to 110 of about 1,792 (169)

No- and Low-Alcohol Wines: Perception and Acceptance in a Traditional Wine Region in Northern Italy. [PDF]

Foods
Akhtar W, Duley G, Calvia M, Longo E, Sait U, Boselli E.   +5 more
europepmc   +1 more source

Effect of Amino Acid, Sugar, Ca²⁺, and Mg²⁺ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. [PDF]

Molecules
Charnock HM, Pickering GJ, Kemp BS.
europepmc   +1 more source

Near-Infrared Spectroscopy Combined with Chemometrics for Liquor Product Quality Assessment: A Review. [PDF]

Foods
Qi W, Jiang Q, Ma T, Tan Y, Yan R, Erihemu E.   +5 more
europepmc   +1 more source

Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting. [PDF]

Polymers (Basel)
Brunet SI, Erceg T, Janjušević L, Birgermajer S, Odanović M, Puškaš V, Miljić U.   +6 more
europepmc   +1 more source

Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies. [PDF]

Foods
Chioru A, Chirsanova A, Dabija A, Avrămia I, Boiştean A, Chetrariu A.   +5 more
europepmc   +1 more source

Relationship of Wine Neophobia Levels with Demographic Factors and Wine Consumption Behavior in Spanish Consumers. [PDF]

Nutrients
Criado C, Pozo-Bayón MÁ, Domínguez L, Fernández-Ruiz V, Muñoz-González C.   +4 more
europepmc   +1 more source

Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer. [PDF]

Foods
Dilmetz BA, Brar G, Desire CT, Meneses J, Klingler-Hoffmann M, Young C, Hoffmann P.   +6 more
europepmc   +1 more source

Toward a User-Accessible Spectroscopic Sensing Platform for Beverage Recognition Through K-Nearest Neighbors Algorithm. [PDF]

Sensors (Basel)
Montaina L, Palmieri E, Lucarini I, Maiolo L, Maita F.   +4 more
europepmc   +1 more source

Exploring the motives for drinking less alcohol and attitudes towards abstinence in individuals with low-to-moderate alcohol use - a mixed-methods study. [PDF]

BMC Public Health
Zeiser M, Baumann S, Freyer-Adam J, Ullrich A, John U, Staudt A.   +5 more
europepmc   +1 more source

Fruit Rind Peel as Promising Support Materials for Immobilizing Yeast Cells and Application in Repeated-Batch Cider and Wine Fermentation with Improved Aromatic Compound Profiles. [PDF]

J Microbiol Biotechnol
Intasit R, Iadcharoen A, Cheirsilp B.
europepmc   +1 more source