期刊名：Beverages

期刊主页：https://www.mdpi.com/journal/beverages

1.The Role of Emergent Processing Technologies in Beer Production

新兴加工技术在啤酒生产中的作用

Carvalho, G.; Leite, A.C.; Leal, R.; Pereira, R. The Role of Emergent Processing Technologies in Beer Production. Beverages 2023, 9, 7. https://doi.org/10.3390/beverages9010007

Available online：https://www.mdpi.com/2306-5710/9/1/7

2.Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production

酸啤酒生产的创新替代品

Postigo, V.; Esteban, S.; Arroyo, T. Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production. Beverages 2023, 9, 20. https://doi.org/10.3390/beverages9010020

Available online：https://www.mdpi.com/2306-5710/9/1/20

3.Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers

未发芽谷物、啤酒花和酵母对白啤酒品质的单一及交互影响

Baiano, A.; Fiore, A.; la Gatta, B.; Tufariello, M.; Gerardi, C.; Savino, M.; Grieco, F. Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers. Beverages 2023, 9, 9. https://doi.org/10.3390/beverages9010009

Available online：https://www.mdpi.com/2306-5710/9/1/9

4.Application of Life Cycle Assessment in Beer Production: Systematic Review

生命周期评价在啤酒生产中的应用：系统评价

D’Ascenzo, F.; Vinci, G.; Maddaloni, L.; Ruggeri, M.; Savastano, M. Application of Life Cycle Assessment in Beer Production: Systematic Review. Beverages 2024, 10, 86. https://doi.org/10.3390/beverages10030086

Available online：https://www.mdpi.com/2306-5710/10/3/86

5.The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia

斯洛文尼亚精酿啤酒需求增长及小型啤酒厂激增

Faganel, A.; Riznar, I. The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia. Beverages 2023, 9, 86. https://doi.org/10.3390/beverages9040086

Available online：https://www.mdpi.com/2306-5710/9/4/86

6.Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer

两种市售菌株 Saccharomycodes ludwigii 和 Torulaspora delbrueckii用于生产低醇啤酒的比较

Jackowski, M.; Czepiela, W.; Hampf, L.; Zuczkowski, W.; Dymkowski, T.; Trusek, A. Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer. Beverages 2023, 9, 66. https://doi.org/10.3390/beverages9030066

Available online：https://www.mdpi.com/2306-5710/9/3/66

7.Craft Beer in Food Science: A Review and Conceptual Framework

食品科学中的精酿啤酒：回顾与概念框架

Gobbi, L.; Stankovic, M.; Ruggeri, M.; Savastano, M. Craft Beer in Food Science: A Review and Conceptual Framework. Beverages 2024, 10, 91. https://doi.org/10.3390/beverages10030091

Available online：https://www.mdpi.com/2306-5710/10/3/91

8.Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

未发芽谷物、酿酒酵母和瓶内添加糖作为提升精酿啤酒品质的协同策略

Baiano, A.; Fiore, A.; Gatta, B.l.; Capozzi, V.; De Simone, N.; Gerardi, C.; Grieco, F. Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers. Beverages 2024, 10, 8. https://doi.org/10.3390/beverages10010008

Available online：https://www.mdpi.com/2306-5710/10/1/8

9.Beer with Probiotics: Benefits and Challenges of Their Incorporation

添加益生菌的啤酒：其益处与挑战

Santos, D.; Barreiros, L.; Jesus, Â.; Silva, A.L.; Martins, J.P.; Oliveira, A.I.; Pinho, C. Beer with Probiotics: Benefits and Challenges of Their Incorporation. Beverages 2024, 10, 109. https://doi.org/10.3390/beverages10040109

Available online：https://www.mdpi.com/2306-5710/10/4/109

10.Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer

乙醇浓度对干麻啤酒中大麻素和挥发性化合物提取的影响

Cárdenas-Pinto, S.; Gazaleh, J.E.; Budner, D.; Keene, S.; Dhoble, L.R.; Sharma, A.; Pearson, B.; Jia, Z.; Zhang, B.; Thompson-Witrick, K.A. Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer. Beverages 2024, 10, 65. https://doi.org/10.3390/beverages10030065

Available online：https://www.mdpi.com/2306-5710/10/3/65

11.Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province

可可胶浆增值生产精酿啤酒：洛斯里奥斯省可可产业可持续发展案例研究

Villarroel-Bastidas, J.; Párraga-Maquilón, J.S.; Zapata-Zambrano, C.E.; Córdoba, M.d.G.; Rodríguez, A.; Hernández, A.; Briones-Bitar, J. Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province. Beverages 2025, 11, 57. https://doi.org/10.3390/beverages11030057

Available online：https://www.mdpi.com/2306-5710/11/3/57

12.Exploring Alternative Potentialities of Portuguese and Spanish Craft Beers: Antioxidant and Photoprotective Activities

探索葡萄牙和西班牙精酿啤酒的替代潜力：抗氧化和光保护作用

Pereira, M.J.; Santos, D.; Cruz, A.; Jesus, Â.; Martins, J.P.; Moreira, F.; Santos, M.; Pinho, C.; Oliveira, A.I. Exploring Alternative Potentialities of Portuguese and Spanish Craft Beers: Antioxidant and Photoprotective Activities. Beverages 2025, 11, 11. https://doi.org/10.3390/beverages11010011

Available online：https://www.mdpi.com/2306-5710/11/1/11