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Artykuły w czasopismach na temat "Beverages"
Kim, Hyeyoung, i Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages". Agricultural and Resource Economics Review 43, nr 1 (kwiecień 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
Pełny tekst źródłaHughes, Abigail, Jennifer Hanson i Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages". Current Developments in Nutrition 5, Supplement_2 (czerwiec 2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.
Pełny tekst źródłaAkter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain i Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study". Bangabandhu Sheikh Mujib Medical University Journal 17, nr 1 (30.03.2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.
Pełny tekst źródłaMielby, Line, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence i Derek Byrne. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages". Foods 7, nr 8 (26.07.2018): 119. http://dx.doi.org/10.3390/foods7080119.
Pełny tekst źródłaZhang, Wenjing, Nan Zhang, Shan Zheng, Wei Zhang, Jingjing Liu, Liwei He, Anastasia Ngozi Ezemaduka i in. "Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans". PeerJ 10 (14.07.2022): e13563. http://dx.doi.org/10.7717/peerj.13563.
Pełny tekst źródłaFrolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, Varuzhan Sarkisyan, Alexey Malinkin, Vasily Isakov i Alla Kochetkova. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins". Fermentation 9, nr 6 (8.06.2023): 552. http://dx.doi.org/10.3390/fermentation9060552.
Pełny tekst źródłaSikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish i Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health". Medicina 56, nr 10 (23.09.2020): 490. http://dx.doi.org/10.3390/medicina56100490.
Pełny tekst źródłaZhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman i Marilyn C. Cornelis. "A genome-wide association study of bitter and sweet beverage consumption". Human Molecular Genetics 28, nr 14 (2.05.2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.
Pełny tekst źródłaLopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho i Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives". Foods 9, nr 10 (14.10.2020): 1458. http://dx.doi.org/10.3390/foods9101458.
Pełny tekst źródłaPerumal, Aparna Kumar, i Jayaprada Rao Chunduri. "Characterization and development of Novel Whey-based Fermented Fruit Beverages". International Journal of Agricultural Sciences and Veterinary Medicine 11, nr 4 (20.10.2023): 9–16. http://dx.doi.org/10.25303/1104ijasvm09016.
Pełny tekst źródłaRozprawy doktorskie na temat "Beverages"
Omoarukhe, Esereosa D. "Natural processing for beverages : from a Hibiscus sabdariffa (Roselle) beverage perspective". Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/78761/.
Pełny tekst źródłaWilliams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries". Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.
Pełny tekst źródłaThis study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
Adas, Samantha Nadia. "An Exploration of American Adolescents' Beverage Intake and Views on Celebrity Endorsement of Beverage Products to Inform Policies that Promote Healthy Beverage Guidelines". Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/84426.
Pełny tekst źródłaMaster of Science
Øyangen, Julia. "Photoprotection of riboflavin containing beverages". Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for fysikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18386.
Pełny tekst źródłaHedrick, Valisa E. "Development and Evaluation of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake". Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77240.
Pełny tekst źródłaPh. D.
Pittman, Grant Falwell. "Drivers of demand, interrelationships, and nutritional impacts within the nonalcoholic beverage complex". Texas A&M University, 2004. http://hdl.handle.net/1969.1/2673.
Pełny tekst źródłaHofmann, Saskia Iris. "The mouthfeel of black tea beverages". Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52182/.
Pełny tekst źródłaYan, Bing. "High Pressure Homogenization of Selected Liquid Beverages". The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.
Pełny tekst źródłaSarpong, Eric Mensah. "Essays in labor economics alcohol consumption and socioeconomic outcomes /". unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.
Pełny tekst źródłaIncludes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).
Welcher, Robin M. "Pre-meal beverage consumption affects hunger, satiety and energy intake". Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009welcherr.pdf.
Pełny tekst źródłaKsiążki na temat "Beverages"
Dineen, Jacqueline. Beverages. Hillside, N.J: Enslow Publishers, 1988.
Znajdź pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. Beverages. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0.
Pełny tekst źródłaDineen, Jacqueline. Beverages. London: Young Library, 1985.
Znajdź pełny tekst źródłaShahidi, Fereidoon, i Deepthi K. Weerasinghe, red. Nutraceutical Beverages. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.
Pełny tekst źródłaParliment, Thomas H., Chi-Tang Ho i Peter Schieberle, red. Caffeinated Beverages. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.
Pełny tekst źródłaDennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Znajdź pełny tekst źródłaDennis, Alfred Littleton. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Znajdź pełny tekst źródłaHarney, Amy K. Malt beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1995.
Znajdź pełny tekst źródłaDennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Znajdź pełny tekst źródłaG, Birch G., i Lindley M. G, red. Alcoholic beverages. London: Elsevier Applied Science Publishers, 1985.
Znajdź pełny tekst źródłaCzęści książek na temat "Beverages"
Potter, Norman N. "Beverages". W Food Science, 532–63. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_19.
Pełny tekst źródłaBourland, Charles T., i Gregory L. Vogt. "Beverages". W The Astronaut's Cookbook, 166–77. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0624-3_9.
Pełny tekst źródłaPotter, Norman N., i Joseph H. Hotchkiss. "Beverages". W Food Science Text Series, 437–63. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_19.
Pełny tekst źródłaDeakin, Jeffrey J. "Beverages". W Organic Chemistry, 83–104. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781032664927-4.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Mineral Water and Other Bottled Waters". W Beverages, 1–25. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_1.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Fruit Juices". W Beverages, 26–72. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_2.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Soft Drinks". W Beverages, 73–125. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_3.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Tea". W Beverages, 126–90. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_4.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Coffee". W Beverages, 191–255. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_5.
Pełny tekst źródłaVarnam, Alan H., i Jane P. Sutherland. "Cocoa, Drinking Chocolate and Related Beverages". W Beverages, 256–95. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_6.
Pełny tekst źródłaStreszczenia konferencji na temat "Beverages"
Atsari Dewi, Ika. "PHYSICAL AND CHEMICAL CONTENTS ANALYSIS OF PHYLLANTHUS URINARIA POWDER AS HERBAL BEVERAGES". W International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.019.
Pełny tekst źródłaAbramova, I. M., M. E. Medrish, V. B. Savel'eva, A. G. Romanova i N. V. Matrosova. "ION CHROMATOGRAPHY AND ITS APPLICATIONS IN DISTILLED BEVERAGES QUALITY CONTROL". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-2.
Pełny tekst źródłaSommer, Abigail, i Yael Vodovotz. "Chemical and Physical Stability of EPA and DHA Fortified Plant Milk Analogs". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iwsn7066.
Pełny tekst źródłaAlsaif, Hussain F., i Mohammed A. Almaghrabi. "Smart Travel Mug for Hot and Cold Beverages". W ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70588.
Pełny tekst źródłaBerdis, Elizabeth, John Buckley i John Kraft. "Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application". W ASME 2003 Citrus Engineering Conference. American Society of Mechanical Engineers, 2003. http://dx.doi.org/10.1115/cec2003-4906.
Pełny tekst źródłaParrado, Lina Ximena, Andrés Felipe Bahamon i Nelson Gutierrez. "Physicochemical parameters and consumer acceptance in espresso and american coffee pods". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7691.
Pełny tekst źródłaAulia Wicaksari, Sifa, Dian Novita Chandra, Helda Khusun i Diana Sunardi. "Sugar-Sweetened Beverages Consumption and Its Association with Body Mass Index among College Students Living in Dormitory". W 2nd International Conference on Public Health and Well-being. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/publichealth.2021.1003.
Pełny tekst źródłaNikitina, Yulia Aleksandrovna. "Promotion characteristics of alcoholic beverages". W IV International applied research conference, Chair Natal Valerievna Gerkina. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-115404.
Pełny tekst źródłaMayurnikova, L., A. Koksharov, N. Gornikov, T. Krapiva i S. Novosyolov. "Phyto-beverages in diabetes prevention". W I INTERNATIONAL CONFERENCE ASE-I - 2021: APPLIED SCIENCE AND ENGINEERING: ASE-I - 2021. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0075967.
Pełny tekst źródłaURBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS i Česlovas BOBINAS. "CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT". W Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.
Pełny tekst źródłaRaporty organizacyjne na temat "Beverages"
Audrine, Pingkan. Policy Reforms for Safe Online Access to Alcoholic Beverages in Indonesia. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2021. http://dx.doi.org/10.35497/333030.
Pełny tekst źródłaAllcott, Hunt, Benjamin Lockwood i Dmitry Taubinsky. Should We Tax Sugar-Sweetened Beverages? An Overview of Theory and Evidence. Cambridge, MA: National Bureau of Economic Research, maj 2019. http://dx.doi.org/10.3386/w25842.
Pełny tekst źródłaCawley, John, i David Frisvold. The Incidence of Taxes on Sugar-Sweetened Beverages: The Case of Berkeley, California. Cambridge, MA: National Bureau of Economic Research, sierpień 2015. http://dx.doi.org/10.3386/w21465.
Pełny tekst źródłaObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry i in. Timing of Introduction of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, kwiecień 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0309.
Pełny tekst źródłaObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry i in. Types and Amounts of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, kwiecień 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0310.
Pełny tekst źródłaObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry i in. Types and Amounts of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, kwiecień 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0302.
Pełny tekst źródłaObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry i in. Timing of Introduction of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, kwiecień 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0301.
Pełny tekst źródłaWiecha, Jean L., i Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, styczeń 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.
Pełny tekst źródłaEnglish, Laural, Julie Obbagy, Yat Ping Wong, Tricia Psota, Perrine Nadaud, Kirsten Johns, Nancy Terry i in. Types and Amounts of Complementary Foods and Beverages Consumed and Developmental Milestones: A Systematic review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, kwiecień 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0308.
Pełny tekst źródłaShchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, marzec 2024. http://dx.doi.org/10.32370/iaj.3045.
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