A Cook's Tour : in search of the perfect meal / by Bourdain, Anthony, 1956-2018, author 421044

Alcohol consumption and risk of gastric cancer: a cohort study of men in Kaunas, Lithuania, with up to 30 years follow-up by Everatt Ruta, Tamosiunas Abdonas, Kuzmickiene Irena, Virviciute Dalia, Radisauskas Ricardas, Reklaitiene Regina, Milinaviciene Egle

“…Higher consumption of beer or vodka was not statistically significantly associated with gastric cancer risk. …”
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Pijąc wódkę z antysemitami. Case study „relacji polsko-żydowskich” współcześnie by Anna Zawadzka

“… Drinking vodka with anti-Semites. A case study of ‘Polish-Jewish relations’ today This text analyzes the events that occurred between December 31, 2016 and January 6, 2017, namely the ‘scandal’ at the Café Foksal pub in Warsaw and its ramifications, as well as the simultaneous attacks on the Prince Kebab shop in Ełk. …”
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#Bartender: portrayals of popular alcohol influencer’s videos on TikTok© by Erell Guégan, Marco Zenone, Mélissa Mialon, Karine Gallopel-Morvan

“…The most common types of alcohol present in videos were liquor, vodka, rum, and whiskey, all of which are high-ABV beverages. 73% (n = 230) displayed or mentioned an alcohol brand. 17% (n = 55) associated alcohol with sweet products such as different types of candy (53,957,900 views, with an average of 981,053 views per video). 13% (n = 43) contained cues appealing to young people (e.g., cartoons, characters) (15,763,300 views, with an average of 366,588 views per video). …”
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Influence of daily beer or ethanol consumption on physical fitness in response to a high-intensity interval training program. The BEER-HIIT study by Cristina Molina-Hidalgo, Alejandro De-la-O, Manuel Dote-Montero, Francisco J. Amaro-Gahete, Manuel J. Castillo

“…Those choosing alcohol were randomized to either beer or ethanol intake: (i) T-Beer group (alcohol beer, 5.4%; n = 13) or (ii) T-Ethanol (sparkling water with vodka, 5.4%; n = 14). Those choosing alcohol-free intake were randomized to (iii) T-Water group (sparkling water, 0.0%; n = 16), or (iv) T-0.0Beer group (alcohol-free beer, 0.0%; n = 15). …”
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Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent by Ricardo S. Aleman, Jhunior A. Marcía, Ismael Montero-Fernández, Joan King, Shirin Kazemzadeh Pournaki, Roberta Targino Hoskin, Marvin Moncada

“…Hot sauces produced with tequila, rum, vodka, and bourbon were compared to traditional vinegar-based hot sauces concerning physicochemical properties, volatile compounds, microbiological quality, sensory scores, emotions, and purchase intent (PI). …”
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3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors by Martin Adamek, Jiri Mlcek, Nela Skowronkova, Magdalena Zvonkova, Miroslav Jasso, Anna Adamkova, Josef Skacel, Iva Buresova, Romana Sebestikova, Martina Cernekova, Martina Buckova

“…Food and goods available in the general trade network were used as samples (alcohol, seafood, chicken thigh meat, acetone-free nail polish remover and gas from a gas lighter) were also tested. The “Vodka” sample was used as a standard for determining the effect of capillary parameters on the output signal of the MiCS6814 sensor. …”
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Alcohol availability and affordability in three constituent entities of the Russian Federation by A. V. Kontsevaya, A. A. Antsiferova, D. K. Mukaneeva, A. V. Kudryavtsev, V. A. Kutsenko, E. M. Filichkina, N. A. Pustelenin, M. B. Khudyakov, S. V. Glukhovskaya, A. V. Solovyova, O. M. Drapkina

“…A 0,5 liter bottle of vodka was sold below the price floor in 55,1% of specialized liquor stores in the Sverdlovsk region and in 66,8% of such liquor stores in the Tver region.Conclusion. …”
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ПИВО У ПОВСЯКДЕННІЙ І СВЯТКОВІЙ КУЛЬТУРІ НІМЦІВ by Олександр КУРОЧКІН

“…The spread in Europe in the era of industrialization of such new bever- ages as vodka, coffee, tea, cocoa significantly narrowed the scope of beer consumption.…”
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Lithuanian Postcard in the struggle against Imperial Russia by Domas Kaunas

“…A composition of two illustrations is printed on one side of the card: a Lithuanian countrywoman and a Cossack standing in front of her with a raised whip and a bottle of vodka as a gift for obedience. This symbolised a spread of orthodoxy and the deportation of Lithuanians from their native land. …”
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NIEZNANE DIABŁY KRAJEŃSKIE: KOSZEL (JANCYP), TOKIEL I CYPRYL. REKONSTRUKCJA ETYMOLOGICZNA I KOSMOGONICZNA PODANIA LUDOWEGO Z POGRANICZNEGO REGIONU KRAJNY by Dorota Angutek

“…Koshel got villagers drunk on vodka made from flour, which he stored in the mentioned baskets. …”
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2298 Central autonomic network dysfunction implicated in alcohol-related intimate partner violence by Brandi C. Fink

“…In the alcohol condition, participants were administered a mixture of 100 proof vodka and cranberry juice calculated to raise their blood alcohol concentration to 0.08%. …”
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From Sandwich to Santara: Frivolously Sserious Publications by Lithuanian Students in the US by Daiva Dapkutė

“…Krambambulis, Sumuštinis - Sandwich), a gathering or a camp publications (Arielkon – To Homemade Vodka, Niekšybės paslaptis - The Secret of Villainy, Po nemigos - After Insomnia etc.). …”
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Alcohol consumption patterns, suppliers and online alcohol marketing: Before and during COVID-19 alcohol bans by Marieke Theron, Rina Swart, Mukhethwa Londani, Charles Parry, Petal Petersen Williams, Nadine Harker

“…Online alcohol-delivery marketing increased by 20 percentage points from 2019 to 2020, with participants stating that they saw a lot of advertisements per day and 80% of persons under 25 years were not asked to verify their age in 2020 upon delivery. Home-brewed beer and vodka intake increased in 2020 during the alcohol sales bans. …”
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Estimation des calories supplémentaires liées à la consommation d'alcool comme facteur potentiellement négligé de l'obésité chez les jeunes by Kate Battista, Scott T. Leatherdale

“…Pour effectuer nos estimations, nous avons classé les boissons alcoolisées en trois catégories, en fonction de leur teneur moyenne en calories (coolers à base de vodka; bière 5 %; bière 4 %, vin et spiritueux) et de la fréquence de consommation et d'abus occasionnel d'alcool (ou hyperalcoolisation rapide). …”
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Soy Isoflavone Extract Does Not Increase the Intoxicating Effects of Acute Alcohol Ingestion in Human Volunteers by Roser Martínez-Riera, Roser Martínez-Riera, Roser Martínez-Riera, Clara Pérez-Mañá, Clara Pérez-Mañá, Esther Papaseit, Esther Papaseit, Francina Fonseca, Francina Fonseca, Rafael de la Torre, Rafael de la Torre, Nieves Pizarro, Nieves Pizarro, Marta Torrens, Marta Torrens, Magí Farré, Magí Farré

“…Ten healthy male volunteers participated in two experimental sessions: one with a single dose of alcohol (0.5 g/kg, Vodka Absolut, Sweden), and the other with four capsules of a soy extract product (Super-Absorbable Soy Isoflavones, Life-Extension, United States) and, 2 h later, the same dose of alcohol. …”
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages by Tomasz Tarko, Filip Krankowski, Aleksandra Duda-Chodak

“…The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. …”
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A Fluorescent Alcohol Biosensor Using a Simple microPAD Based Detection Scheme by Phurpa Dema Thungon, Phurpa Dema Thungon, Hui Wang, Sergei I. Vagin, Colin Van Dyck, Pranab Goswami, B. Rieger, Alkiviathes Meldrum

“…This method was employed to detect the alcohol concentration of consumer vodkas using only a paper sensor and a smartphone camera.…”
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From the Manual of Ignacy Łukasiewicz by Krzysztof Andrzej Koniewicz, Monika Urbanik

“…The manual also contains a curiosity: a large chapter containing recipes for various types of liqueurs and vodkas as well as recipes for preserved food. The apothecary manual also contains cosmetic formulations – for such products as hair dyes, pomades, eau de Cologne, perfumes. …”
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Methodology for the development of identification criteria of stone fruit brandy by L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova

“…It has been shown that the methodology for developing identification criteria for fruit vodkas at the first stage should include an assessment of the physico-chemical composition of initial raw materials and individual technological factors at the stage of preparing them for distillation.…”
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