期刊名：Beverages

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

本期文献清单为您精选Beverages期刊2023-2024年的15篇高引文章。

1.Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

低酒精与无酒精葡萄酒：从生产工艺到心血管健康效益及经济影响

By Paula Silva

Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049

Link: Available online: https://www.mdpi.com/2306-5710/10/3/49

2.Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

葡萄果渣作为可再生天然生物资源：高附加值化合物及其食品工业应用潜力

By Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara, and Rosa Perestrelo

Beverages 2024, 10(2), 45. https://doi.org/10.3390/beverages10020045

Link: https://www.mdpi.com/2306-5710/10/2/45

3.Sources of Volatile Aromatic Congeners in Whiskey

威士忌中挥发性芳香同系物的来源

By Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley

Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064

Available online: https://www.mdpi.com/2306-5710/9/3/64

4.The Role of Emergent Processing Technologies in Beer Production

新兴加工技术在啤酒生产中的应用价值

By Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, and Ricardo Pereira

Beverages 2023, 9(1), 7; https://doi.org/10.3390/beverages9010007

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

5.Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

西班牙地区稻米、虎坚果与角豆发酵饮料开发潜力：全球生产方法综述

By Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla, and Amparo Gamero

Beverages 2023, 9(2), 47; https://doi.org/10.3390/beverages9020047

Available online: http://www.mdpi.com/2306-5710/9/2/47

6.Measuring Wine Quality and Typicity

葡萄酒品质与典型性的评价体系

By Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis

Beverages 2023, 9(2), 41; https://doi.org/10.3390/beverages9020041

Available online: http://www.mdpi.com/2306-5710/9/2/41

7.Properties of Fermented Beverages from Food Wastes/By-Products

食品废弃物/副产品发酵饮料的特性研究

By Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Vossand Manuela E. Pintado

Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045

Available online: http://www.mdpi.com/2306-5710/9/2/45

8.Functional Beverages in the 21st Century

21世纪功能性饮料的发展趋势

By Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogus?aw Buszewski

Beverages 2023, 9(1), 27; https://doi.org/10.3390/beverages9010027

Available online: http://www.mdpi.com/2306-5710/9/1/27

9.Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

发酵饮料加工新趋势：新兴技术的应用

By Mariana Morales-de la Peña, Graciela A. Miranda-Mejíaand Olga Martín-Belloso

Beverages 2023, 9(2), 51; https://doi.org/10.3390/beverages9020051

Available online: http://www.mdpi.com/2306-5710/9/2/51

10.The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement

非热加工技术在葡萄酒处理、保鲜与品质提升中的应用

By Yogesh Kumar, Matteo Marangon and Christine Mayr Marangon

Beverages 2023, 9(2), 30; https://doi.org/10.3390/beverages9020030

Available online: http://www.mdpi.com/2306-5710/9/2/30

11.Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

起泡葡萄酒生产创新：感官特性与消费者视角综述

By Maria Carla Cravero

Beverages 2023, 9(3), 80; https://doi.org/10.3390/beverages9030080

Available online: http://www.mdpi.com/2306-5710/9/3/80

12.Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria

饮食多样化与Kunu发酵启动：尼日利亚传统益生菌谷物无酒精饮料研究

By Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu and Helen Onyeaka

Beverages 2023, 9(1), 14; https://doi.org/10.3390/beverages9010014

Available online: http://www.mdpi.com/2306-5710/9/1/14

13.Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities

葡萄果渣康普茶新品开发：发酵条件对成分与生物活性的影响

By Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier and Youssef El Rayess

Beverages 2024, 10(2), 29; https://doi.org/10.3390/beverages10020029

Available online: http://www.mdpi.com/2306-5710/10/2/29

14.Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

脉冲电场辅助下不同木片陈酿Xinomavro干红葡萄酒的研究

By Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou and Stavros I. Lalas

Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013

Available online: http://www.mdpi.com/2306-5710/10/1/13

15.Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera

气候因素对酿酒葡萄（Vitis vinifera）形态特征与多酚组成的影响

By Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso and Ana Elisa Rato

Beverages 2023, 9(1), 8; https://doi.org/10.3390/beverages9010008

Available online: http://www.mdpi.com/2306-5710/9/1/8

Beverages 期刊介绍

Beverages (ISSN 2306-5710) 是一本国际同行评审的开放获取（Open Access）科学期刊，专注于发表饮料研发领域的高质量原创研究论文与权威综述。本刊采用双月在线出版模式，所有文章均可免费阅读、下载及分享。目前，Beverages已被 ESCI（Web of Science）、Scopus 和 DOAJ 等知名数据库收录，确保发表文章在领域内具有较高的可见性。本期刊涵盖饮料科学的全方位研究，包括饮品研发、营养、品质与安全、生产工艺、功能性饮料、消费趋势及与饮品相关的公共健康政策，致力于为全球科学家提供优质出版平台，传播科研成果，推动科技进步。