Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks by Annu Mehta, Chetan Sharma, Madhuri Kanala, Mishika Thakur, Roland Harrison, Damir Dennis Torrico

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Anticancer Properties of Aqueous Extracts from Leguminosae by Luca Serventi, Xuanyi Cai, Ruitian Chen, Nadeesha Dilrukshi, Jingyi Su, Refi Priskila Novaleta Tuange, Elizabeth Eilidh Ham

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Alcoholic beverage preference and diabetes incidence across Europe: the Consortium on Health and Ageing Network of Cohorts in Europe and the United States (CHANCES) project by Sluik, D, Jankovic, N, Hughes, M, O'Doherty, MG, Schöttker, B, Drygas, W, Rolandsson, O, Männistö, S, Ordóñez-Mena, JM, Ferrieres, J, Bamia, C, de Gaetano, G, Jong, JC, Franco, OH, Sluijs, I, Spijkerman, AMW, Sans, S, Eriksson, S, Kromhout, D, Trichopoulou, A, Wilsgaard, T, Brenner, H, Kuulasmaa, K, Laatikainen, T, Söderberg, S, Iacoviello, L, Boffetta, P, Kee, F, Feskens, EJM

“…It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. …”

Assessment of the apple fruits` quality in orchards with Shin-etsu® MD ST, D. by Podgornaya Marina, Kovaleva Anastasia, Kiek Dmitry, Marchenko Lilia

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« Le vin est bon qui en prend par raison ». Le vin dans les recueils de proverbes français et les fabliaux by Marie-Thérèse Lorcin

“…Whoever lives at ease (lord, priest, bourgeois) drinks wine. The regular consumer knows how to drink as well as the rituals and social practices that go with wine. …”
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Grapevine Responses to Heat Stress and Global Warming by Xenophon Venios, Elias Korkas, Aspasia Nisiotou, Georgios Banilas

“…These consequences range from short-term effects on wine quality to long-term issues such as the suitability of certain varieties and the sustainability of viticulture in traditional wine regions. …”
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Identification and characterization of yeast isolates from maprang (Bouea macrophylla Griffith) growing in Vietnam by Ngo, Van Tai, Nguyen, Van Thanh

“…Using isolated yeast strain 5.5A for wine fermentation at pH 4.0, total soluble solid content 24% and inoculated with yeast density of 107 cells/mL, the alcohol content produced was 14.5% v/v and the wine had favorable color and flavor. …”
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Yeast Plasma Membrane Fungal Oligopeptide Transporters Display Distinct Substrate Preferences despite Their High Sequence Identity by Carmen Becerra-Rodríguez, Géraldine Taghouti, Perrine Portier, Sylvie Dequin, Margarida Casal, Sandra Paiva, Virginie Galeote

“…Fungal Oligopeptide Transporters (Fot) Fot1, Fot2 and Fot3 have been found in <i>Saccharomyces cerevisiae</i> wine strains, but not in strains from other environments. …”
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Classification of sustainability potential of genetic resources of local grapevine varieties in Serbia by Jakšić Darko D., Perović Veljko S., Nikolić Dragan T., Ivanišević Dragoslav M., Ćirković Bratislav M., Stojanović Vojkan D., Bradić Ivan Z.

“…There are currently 224 grapevine va­rieties cultivated in Serbia for the purpose of commercial production of grapes and wine. Out of that number, 31 wine varieties are local. …”
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Metabolic behavior for a mutant Oenococcus oeni strain with high resistance to ethanol to survive under oenological multi-stress conditions by Ángela Contreras, Gabriela Díaz, Sebastián N. Mendoza, Mauricio Canto, Eduardo Agosín

“…Then, we evaluated the metabolic behavior of both strains in three different wines. We used synthetic MaxOeno wine (pH 3.5; 15% v/v ethanol), red wine (Cabernet Sauvignon), and white wine (Chardonnay). …”
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Decoy Effects in a Massive Real-World Shopping Dataset by Sean Devine, James Goulding, Anya Skatova, Ross Otto

“…Consider for example the choice between two wines, where the value of an option is computed across two dimensions: quality and price. …”
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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications by Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, Patrizia Romano, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella, Angela Capece

“…However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO₂ content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. …”
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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process by Bozena Prusova, Jakub Humaj, Jiri Sochor, Mojmir Baron

“…A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. …”
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Vin og ekstase i svart og rødt. Attiske vaser med Dionysos og menader i norske antikksamlinger (580–430 f.Kr.) by Kristian Reinfjord

“… Wine and Ecstasy in Black and Red. Attic vases with Dionysos and Meanads in Norwegian collections. …”
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Effect of the extragent preparation method on enegetic and economic indicators of functioning sugar factory pulp press and pulp drying sectors by V. O. Gorodetsky, S. O. Semenikhin, N. M. Daisheva, N. I. Kotlyarevskaya

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Differential Analysis of Fruit Quality of ‘Cabernet Sauvignon’ Grapevines with Different Shoot Densities by XIE Rui, XU Guoqian, ZHANG Zhenwen

“…In conclusion, for ‘Cabernet Sauvignon’ grapes in the wine production area of the Qingtong Gorge, the comprehensive fruit quality was best at a shoot density of 15–20/m.…”
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Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (<i>Vitis vinifera</i> L.) by Joanah Midzi, David W. Jeffery, Ute Baumann, Dimitra L. Capone, Suzy Y. Rogiers, Vinay Pagay

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Identification of Near Geographical Origin of Wolfberries by a Combination of Hyperspectral Imaging and Multi-Task Residual Fully Convolutional Network by Jiarui Cui, Kenken Li, Jie Hao, Fujia Dong, Songlei Wang, Argenis Rodas-González, Zhifeng Zhang, Haifeng Li, Kangning Wu

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Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications by Cristina Cejudo-Bastante, Lidia Verano-Naranjo, Noemí Toro-Barrios, Clara Pereyra, Casimiro Mantell, Lourdes Casas

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Trapping liquids may bias the results of beetle diversity assessment by Oto Nakládal, Eliška Havránková, Václav Zumr

“…The effectiveness of the frequently used liquid baits, involving beer, wine, vinegar, and water as the reference liquid, was compared in this study. …”
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