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Beverages

IF2.7
论文数752
被引数2016
期刊论文 752
发表时间
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Sensory Characterization of Fermented Beverages Produced from White Grape Must Enriched with Crushed Aronia Fruit以压碎的山桑子果实为添加剂的白葡萄汁发酵饮料的感官特性分析
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IF2.7
delete2026-10-28
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deleteOana Arina Antoce; George Adrian Cojocaru
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Assessment of Ethanol and Isoamyl Acetate Interactions in Odor Perception乙醇和异戊酸乙酯在气味感知中的相互作用评估
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IF2.7
delete2026-10-24
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deleteAntoine Hostettler; Luca Rolle; Charles Jean-François Chappuis
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The Role of Coffee By-Products in Preventive Gut-Health Strategies: A Narrative Review of Bioactive Composition, Safety and Regulatory Pathways咖啡副产物在预防性肠道健康策略中的作用：生物活性成分、安全性与监管途径的叙事性综述
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IF2.7
delete2026-10-22
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deleteFrancesco Leonforte; Agnese Santanatoglia; Vito Nicosia; Giovanni Caprioli; Gianni Sagratini; Antonio Mistretta
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Beyond the Pint: Declining Beer Consumption in the European Union and the Strategic Future of Craft Breweries超越品脱：欧盟啤酒消费的下降与精酿啤酒厂的战略未来
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IF2.7
delete2026-10-22
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deleteArmand Faganel; Polona Dakič
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In Vitro Assessment of Gastrointestinal Tolerance, Antibacterial Activity, and Antioxidant Activity of Bacterial Strains Isolated from Fermented Sap of Acrocomia mexicana体外评估从墨西哥刺葵发酵汁中分离的菌株的胃肠道耐受性、抗菌活性和抗氧化活性
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IF2.7
delete2026-10-14
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deleteJosé Agliberto Díaz-Rodríguez; Jorge Alejandro Santiago-Urbina; Patricia Araceli Santiago-García
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Effect of Dendrobium officinale Leaf Extract on the Growth and Metabolism of Streptococcus thermophilus, a Most Commonly Used Bacterium in Yogurt Production铁皮石斛叶提取物对酸奶生产中常用嗜热链球菌生长和代谢的影响
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IF2.7
delete2026-10-13
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deleteJunchao Lu; Lingyu Li; Hang Qu; Bo Chen; Hailong Yang
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Evaluation of the Effect of Mango Pulp (Mangifera indica “Kent”) Addition and Its Pectinolytic Enzyme Treatment on Selected Physicochemical and Functional Properties of a Reduced-Alcohol Beer Produced with Safbrew La-01 Yeast评估芒果果肉（Mangifera indica “Kent”）添加及其果胶酶处理对使用Safbrew La-01酵母生产的低酒精啤酒的特定物理化学和功能性质的影响
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IF2.7
delete2026-10-12
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deleteCristian E. Biendicho-Melgar; Indira Franco
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Influence of Soil and Sur Lies Treatments on the Quality of Grillo and Chardonnay Wines Produced in Sicily土壤和压榨酵母处理对西西里岛产格里洛和霞多丽葡萄酒品质的影响
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IF2.7
delete2026-10-12
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deleteMatteo Pollon; Clara Vitaggio; Manuel Schnitter; Valentina Caraci; Luciano Cinquanta; Onofrio Corona
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Artificial Intelligence in Beer Brewing: A Comprehensive Review人工智能在啤酒酿造中的应用：综合评述
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IF2.7
delete2026-10-11
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deleteKrzysztof Rewak; Karol Zygadło; Mateusz Jackowski
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Effects of Caffeic Acid Concentration on Copigmentation and Color Quality of Blueberry Wines with Different Residual-Sugar Levels不同残余糖含量蓝莓酒中咖啡酸浓度对共色效应及颜色品质的影响
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IF2.7
delete2026-10-10
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deleteXiangyang Ma; Duo Zhang; Ningxin Gao; Shijun Wang; Han Zhao
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Coffee Quality and Coffee-Shop Economics: An Integrated Perspective on In-Cup Quality, Bean Defects, and Consumer Tolerance咖啡品质与咖啡馆经济学：杯中品质、咖啡豆缺陷与消费者容忍度的综合视角
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IF2.7
delete2026-10-05
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deleteSteffen Schwarz; Dirk W. Lachenmeier
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Comparative Evaluation of the Volatile Aromatic Components in Two Plum Varieties’ Distillates Obtained Through Various Plums Blending Procedures两种李子品种蒸馏酒中挥发性芳香成分的对比评价：基于不同李子混合工艺获得
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IF2.7
delete2026-10-03
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deleteNermina Spaho; Erich Leitner; Milenko Blesić; Osman Musić; Mirela Smajić-Murtić; Pakeza Drkenda
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Application of Ion-Exchange Resins and Adsorbents for Reducing Targeted Wine Contaminants: Sulfur Dioxide, Volatile Phenols, and Biogenic Amines离子交换树脂和吸附剂在减少目标葡萄酒污染物中的应用：二氧化硫、挥发性酚类和生物胺
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IF2.7
delete2026-10-03
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deleteImmaculada Andorrà; Carlos Sánchez-Mateos; Inés Horcajo-Abal; Mercè Sunyer-Figueres; Alba Domènech; Josep Maria Torné; Enric Nart; Vanesa Mancebo-Campos; Armando Carrasquero; Miquel Puxeu
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Do We Know Who Drinks Kombucha and Why? A Systematic Scoping Review of Sensory Research, Consumer Choice and Market Adoption我们是否了解谁饮用康普茶以及原因？感官研究、消费者选择和市场采纳的系统范围综述
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IF2.7
delete2026-09-22
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deleteElena Muñoz-Muñoz; Ángel Sabino Mirón-Sanguino; Eva Crespo-Cebada; Carlos Díaz-Caro
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No and Lower (NoLo) Alcohol Wine: First Approach Audit of Labels in Selected Australian Retail Liquor Stores During the COVID-19 Period无酒精和低酒精葡萄酒：新冠疫情期间对澳大利亚选定零售酒类商店标签的首次审计研究
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IF2.7
delete2026-09-22
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deleteMelanie J. Pirinen; Tamara Bucher; Emma Beckett; Taiwo Olusesan Akanbi
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Impact of Yeast and Grape Polysaccharides on White Sparkling Wine Production酵母和葡萄多糖对白起泡酒生产的影响
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IF2.7
delete2026-09-21
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deleteMaría Curiel-Fernández; Estela Cano-Mozo; Belén Ayestarán; Zenaida Guadalupe; Inés Sampedro-Marigómez; Silvia Pérez-Magariño
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Sustainable Production of a Carotenoid-Rich Fruit Spirit from Cantaloupe Waste: Process Optimization, Shelf-Life, and Rural Scalability从哈密瓜废弃物中可持续生产富含类胡萝卜素的水果烈酒：工艺优化、保质期和农村规模化
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IF2.7
delete2026-09-21
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deleteMartha Vianey Perales-García; Anselmo Gonzáles-Torres; Mario García-Carrillo; Vianey Vela-Perales; Magdalena Galindo-Guzmán; Oscar Alan Segura-Echevarría; J. Guadalupe Luna-Ortega; Juan Luis Ríos-Plaza; Adamaris Maday Morales-García; Rafael Zúñiga-Valenzuela; Tomás Juan Álvaro Cervantes-Vázquez; María Gabriela Cervantes-Vázquez; Roberto Sánchez-Lucio; Ana Alejandra Valenzuela-García
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Bee Pollen as a Multifunctional Nutrient Source in Spontaneous Mead Fermentation: Impact on Phenolic Profile and Antioxidant Capacity蜂花粉作为自发性蜂蜜酒发酵中的多功能营养来源：对酚类物质谱和抗氧化能力的影响
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IF2.7
delete2026-09-21
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deleteCynthia Brasil da Nóbrega de Teive Argollo; Edna Santos de Barros; Renata Torres dos Santos e Santos; Luís Henrique Pereira de Sá Torres; Patrícia Berilli; Márcia de Fátima Ribeiro; Fábia de Mello Pereira; Carolina Oliveira de Souza; Aline Camarão Telles Biasoto
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Global Trends and Innovations in Anti-Inflammatory Functional Beverages: A Bibliometric and Consumer Insights Analysis (2006–2025)抗炎功能性饮料的全球趋势与创新：基于文献计量学和消费者洞察的分析（2006–2025）
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IF2.7
delete2026-09-21
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deleteS. Joni Munarso; Huda M. Elmatsani; Mochammad Jusuf Djafar; Sari Intan Kailaku; Amos Lukas; Eko B. Susetyo; Wahyu Bahari Setianto; Santosa Y. Warsono
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Comparison of Caffeine Content in Coffee and Yerba Mate Prepared According to Traditional Consumption Methods in Argentina阿根廷传统消费方法制备的咖啡和马黛茶中咖啡因含量的比较
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IF2.7
delete2026-09-18
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deleteDavid J. Fragale; Ignacio Ghirardelli; Mariano Simon; Marcela Villarreal; Camila Santana Smersu; Marta Verta; Mercedes Cirio
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