Mathematical modelling of ethanol metabolism in normal subjects and chronic alcohol misusers. by Smith, G, Shaw, L, Maini, P, Ward, R, Peters, T, Murray, J

“…Blood alcohol estimations were made over a period of 3 hr, following an oral dose of ethanol (0.8 g/kg body weight) administered in the form of whisky. Attempts were made to fit the data to zero order, first order and mixed zero + first order kinetics. …”

The rhythms of life: what your body clock means to you! by Foster, R, Kreitzman, L

“…Our ability to perform mathematical calculations or other intellectual tasks between 04.00 and 06.00 h is worse than if we had consumed several shots of whisky and would be classified as legally drunk. Biological clocks drive or alter our sleep patterns, alertness, mood, physical strength, blood pressure and every other aspect of our physiology and behaviour. …”

Une larme de cognac et un soupçon de lait – à propos de quelques quantifieurs nominaux marquant une petite quantité by Małgorzata Izert

“…Par exemple, une pointe de whisky indique non seulement une petite quantité d’alcool mais désigne aussi une intensité faible de son goût. …”
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Influence of the selected factors on the liquid food density by Hlaváč Peter, Božiková Monika, Ardonová Veronika, Petrović Ana, Kotoulek Petr

“…The effect of the alcohol content on density had to be investigated alongside the material composition (wine, whisky and piña colada). The density values obtained were a bit higher after a short storage period due to the water loss during storage.…”
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Alcohol use and implications for public health: Patterns of use in four communities by Girish N, Kavita R, Gururaj G, Benegal Vivek

“…Proportion of users was greater in town (15.7%) and among 26-45 years (67.4%). Whisky (49%) and arrack (35%) were the preferred types and the preferences differed between rural (arrack) and urban (beer) areas. …”
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The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines by Tomasz Tarko, Aneta Pater, Magdalena Januszek, Aleksandra Duda, Filip Krankowski

“…They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. …”
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Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt by Kristina Habschied, Brankica Kartalović, Dragan Kovačević, Vinko Krstanović, Krešimir Mastanjević

“…Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50–210°) over a variable time frame. …”
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Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds by Katarína Furdíková, Andrea Machyňáková, Tereza Drtilová, Ivan Špánik

“…The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, ethyl 2-phenylacetate, and 2-phenylethanol), wood (<i>cis</i>-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural).…”
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Mathematical modelling of ethanol metabolism in normal subjects and chronic alcohol misusers by Smith, G, Shaw, L, Maini, P, Ward, R, Peters, T, Murray, J

“…Blood alcohol estimations were made over a period of 3 hr, following an oral dose of ethanol (0.8 g/kg body weight) administered in the form of whisky. Attempts were made to fit the data to zero order, first order and mixed zero + first order kinetics. …”

Acute effects of different alcoholic beverages on vascular endothelium, inflammatory markers and thrombosis fibrinolysis system. by Tousoulis, D, Ntarladimas, I, Antoniades, C, Vasiliadou, C, Tentolouris, C, Papageorgiou, N, Latsios, G, Stefanadis, C

“…METHODS: In this randomized intervention trial, healthy young individuals with no risk factor for atherosclerosis were randomized into 5 equally sized groups and received an equal amount of alcohol (30 g), as red wine (264 ml), white wine (264 ml), beer (633 ml), whisky (79 ml) or water (250 ml). Forearm blood flow was determined by gauge-strain plethysmography, at baseline, 1 and 4 h after alcohol intake. …”

Occurrence of bisphenols and contribution of edibles liquids conditioned in plastic packaging to the dietary exposure in Cameroon by Olivier Songue Same, Catherine Piveteau, Alexandre Biela, Richard Kamga, Benoît Deprez

“…The present work is aimed at assessing bisphenol levels in sachet water, bagged whisky, crude palm oil and traditional alcoholic beverages of Cameroon, in Central Africa. …”
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Production of prototype lab-scale oak barrel analogues using additive manufacturing by Hugh Holds, Kerry Wilkinson, David Jeffery, Frances Jack, Sue Bastian

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Time variable effectiveness and cost-benefits of different nature-based solution types and design for drought and flood management by Jessica Fennell, Chris Soulsby, Mark E Wilkinson, Ronald Daalmans, Josie Geris

“…NBS scenario effects on high and low flows, as well as groundwater recharge were compared and hydrological indices specific to the whisky industry informed the study site's 25-year cost-benefit analysis. …”
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Metal–Phenolic Film Coated Quartz Crystal Microbalance as a Selective Sensor for Methanol Detection in Alcoholic Beverages by Karekin D. Esmeryan, Yuliyan Lazarov, Teodor Grakov, Yulian I. Fedchenko, Lazar G. Vergov, Stefan Staykov

“…Unlike other QCM-based alcohol sensors, our device operates under saturated vapor pressure conditions, permitting rapid detection of methyl fractions up to seven times below the tolerable levels in spirits (e.g., whisky) while effectively suppressing the cross-sensitivity to interfering chemical compounds such as water, petroleum ether or ammonium hydroxide. …”
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Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants by Anna Maria Gabler, Annalena Ludwig, Florian Biener, Magdalena Waldner, Corinna Dawid, Oliver Frank

“…Further, NMR-based interaction studies of the selected aroma compounds 3-methylbutanol, <i>cis</i>-whisky lactone, 3-methylbutanoic acid, and 3-isobutyl-2-methoxypyrazine with HMW polymers after chemical treatment demonstrated a reduced interaction affinity of the polymer compared to the native HMW fractions, and further, the importance of aromatic compounds such as flavan-3-ols for the formation of odorant polymer interactions. …”
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¿Es la levadura un alérgeno importante en la alergia a licores? Reporte de caso by Yuliana Toro-Colorado, Ricardo Cardona

“…Reporte de caso: Mujer de 34 años con historia de asma en la infancia, rinitis crónica y broncoespasmo con el consumo de ibuprofeno; presentaba cuadro clínico de prurito nasal, oral y faríngeo, rinorrea, estornudos, obstrucción nasal y dispepsia posterior al consumo de vinos, cerveza, whisky, champiñón y quesos madurados, síntomas que se autolimitaban a los 30 minutos sin otros asociados. …”
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Identifying Triggers of Alcohol Craving to Develop Effective Virtual Environments for Cue Exposure Therapy by Alexandra Ghiţă, Lidia Teixidor, Miquel Monras, Lluisa Ortega, Silvia Mondon, Antoni Gual, Sofia Miranda Paredes, Laura Villares Urgell, Bruno Porras-García, Marta Ferrer-García, José Gutiérrez-Maldonado

“…The alcoholic drinks most highly associated with increased levels of craving were beer, wine, and whisky. Gender and age implications were discussed.Conclusion: This study is part of a larger project aiming to develop and validate CET based on VR technology for patients with AUD who are resistant to classical treatment. …”
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Patterns of alcohol and alcohol-flavoured non-alcoholic beverage advertisements over Japanese free-to-air television networks by Mio Kato, Hirono Ishikawa, Takahiro Kiuchi, Miki Akiyama, Yoko Kawamura, Tsuyoshi Okuhara, Naoko Ono, Rina Miyawaki

“…In total, 2303 advertisements (44.2%) were beer, low-malt beer, or beer-taste beverages, 277 (5.3%) were whisky, 2334 (44.8%) were local alcoholic beverages (shochu and seishu), and 301 (5.8%) were AFNAB. …”
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Maximal sustainable energy intake during transatlantic ocean rowing is insufficient for total energy expenditure and skeletal muscle mass maintenance by Rosalind K. Holsgrove‐West, Raquel Revuelta Iniesta, Doaa R. Abdelrahman, Andrew J. Murton, Benjamin T. Wall, Francis B. Stephens

“…Forty‐nine competitors (m = 32, f = 17; age 24–67 years; time at sea 46 ± 7 days) in the 2020 and 2021 Talisker Whisky Atlantic Challenge rowed 12–18 hday−1 for ∼3000 miles. …”
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Understanding the decline of mean systolic blood pressure in Japan: an analysis of pooled data from the National Nutrition Survey, 1986-2002 by Nayu Ikeda, Emmanuela Gakidou, Toshihiko Hasegawa, Christopher JL Murray

“…Current drinking was defined as an intake of more than one standard cup of Japanese sake, one large bottle of regular beer, or one double measure of whisky at a time more than three times a week. Changes in mean predicted SBP in each sex and age group between 1986 and 2002 were decomposed into the respective contributions of these explanatory variables. …”
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