期刊名：Beverages (ISSN：2306-5710)

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

本专题精选2024-2025年度12篇具有里程碑意义的饮料科学综述，系统勾勒出当前研究的两大主线：一方面深入剖析含咖啡因饮料、绿茶、功能性饮品对人体健康的多维影响；另一方面聚焦葡萄酒渣利用、低酒精酿造、生命周期评价等可持续技术前沿。从传统饮品的功能化升级到精酿啤酒的概念重构，为您呈现饮料科学从实验室到产业化的完整图景。

1.Caffeinated Beverages—Unveiling Their Impact on Human Health

含咖啡因饮料——揭示其对人类健康的影响

by Beáta Cizmárová, Vladimír Kraus, Jr., Anna Birková

Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018

https://www.mdpi.com/2306-5710/11/1/18

2.Green Tea: Antioxidant vs. Pro-Oxidant Activity

绿茶：抗氧化活性与促氧化活性

by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev, Maya Radeva–Ilieva

Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064

https://www.mdpi.com/2306-5710/11/3/64

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

葡萄渣作为一种可再生天然生物资源，富含高附加值化合物，具有潜在的食品工业应用价值

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

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

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

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

低酒精和无酒精葡萄酒：从生产到心血管健康及其经济影响

by Paula Silva

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

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

5.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：系统综述

by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri, Marco Savastano

Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086

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

6.Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

综述澄清剂对葡萄酒颜色、酚类物质、香气和感官特性的影响

by Yogesh Kumar, Rajat Suhag

Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071

https://www.mdpi.com/2306-5710/10/3/71

7.Carob-Based Functional Beverages: Nutritional Value and Health Properties

角豆基功能饮料：营养价值和健康特性

by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano, Maria Grazia Melilli

Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001

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

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

食品科学中的精酿啤酒：综述与概念框架

by Laura Gobbi, Marino Stankovic, Marco Ruggeri, Marco Savastano

Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091

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

9.Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements

浊点萃取法在饮料分析中的应用：微量元素分析的创新与应用

by Ingrid Hagarová, Martin Urík

Beverages 2024, 10(3), 67; https://doi.org/10.3390/beverages10030067

https://www.mdpi.com/2306-5710/10/3/67

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

添加益生菌的啤酒：益处与挑战

by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira, Cláudia Pinho

Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109

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

11.Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health

功能性饮料的组成、特性及其对人体健康的益处

by Andreas Panou, Ioannis Konstantinos Karabagias

Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040

https://www.mdpi.com/2306-5710/11/2/40

12.Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages

色素玉米：释放花青素和生物活性化合物的潜力，从传统饮料到功能性饮料

by Diana Reyes-Pavón, Kathleen Stephany Soto-Sigala, Edén Cano-Sampedro, Vianey Méndez-Trujillo, María Josse Navarro-Ibarra, Ricardo Pérez-Pasten-Borja, Carlos Olvera-Sandoval, Edgar Torres-Maravilla

Beverages 2024, 10(3), 69; https://doi.org/10.3390/beverages10030069

https://www.mdpi.com/2306-5710/10/3/69

Beverages 期刊介绍

期刊主编

Prof. Dr. Edgar Chambers IV教授

美国堪萨斯州立大学

期刊聚焦饮料领域全链条研究，涵盖饮料研发、品质优化、健康效应、产业应用等核心方向，是饮料领域国际学术交流的重要平台。诚邀领域内青年英才加盟，共筑高水平学术交流阵地，助力学科与期刊协同发展！