Results 291 to 300 of about 15,615 (311)

Red wine, spirits, beer and serum homocysteine

Lancet, The, 2000
D Degner, Eckart Ruther, Johannes Kornhuber   +2 more
exaly  

Intake of Wine, Beer, and Spirits and the Risk of Clinical Common Cold

American Journal of Epidemiology, 2002
Bahi Takkouche, Reina Garcia-Closas, Adolfo Figueiras   +2 more
exaly  

δ 18 O of Ethanol in Wine and Spirits for Authentication Purposes

Journal of Food Science, 2013
Matteo Perini, Federica Camin
exaly  

THE ADULTERATION OF WINES, SPIRITS, AND BEER.

The Lancet, 1907
openaire   +1 more source

Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2011
Maria A Stander, André De Villiers
exaly  

Quality aroma improvement of Muscat wine spirits: A new approach using first-principles model-based design and multi-objective dynamic optimisation through multi-variable analysis techniques

Food and Bioproducts Processing, 2019
Ricardo Luna, Pau Matias-Guiu, FRANCISCO Lopez   +2 more
exaly  

Influence of the fermentation yeast strain on the composition of wine spirits

Journal of the Science of Food and Agriculture, 1995
exaly  

Demand for Beer, Wine and Spirits

2017
openaire   +1 more source

Foreign affiliates of the multinational firms in the wine and spirits industry: location-specific advantages and cultural distance

International Journal of Economics and Business Research, 2016
exaly  

Swedish Wine and Spirits Museum

The Social History of Alcohol Review, 1989
openaire   +1 more source