Editorial: Native yeasts: isolation, characterization, and food industry applications. [PDF]
Farmakis L, Koliadima A.
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Grape expectations: disentangling environmental drivers of microbiome establishment in winegrowing ecosystems. [PDF]
Flörl L +3 more
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Native microorganisms as natural enhancers in craft beer and wine production. [PDF]
Caiza-Valencia C +3 more
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The beef terroir: moving from a commodity and its role in human evolution to a new paradigm of health, epigenetics, and sustainability: a review. [PDF]
Arias R, Velásquez A.
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Editorial: Advancing mycorrhizal research for sustainable ecosystem and agricultural practices. [PDF]
Zimmermann SD +3 more
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Hop (<i>Humulus lupulus</i> L.) Phytochemical Profiles as a Function of Growth Region by HPLC and GC-MS Analysis. [PDF]
Paoletta C +6 more
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Explainable Artificial Intelligence for Coffee Quality Control: From Coffee Origins to Aroma Intensity. [PDF]
Felizzato G +8 more
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Community assembly and aroma contribution of <i>Hanseniaspora</i> yeasts in spontaneous fermentation of Cabernet Sauvignon grapes from four regions in Northwest China. [PDF]
Fan B +6 more
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Spatial heterogeneity and microbial terroir: balancing dispersal limitation and cultivar as drivers of microbial diversity in viticulture. [PDF]
Griggs RG, Mills DA, Bokulich NA.
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Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits. [PDF]
Budić-Leto I, Kljusurić JG.
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