A Review: Soil Management, Sustainable Strategies and Approaches to Improve the Quality of Modern Viticulture by Eleonora Cataldo, Maddalena Fucile, Giovan Battista Mattii

“…This review aims to highlight new agronomic techniques capable of enhancing the resilience of the system and contributing to conservation and ecosystem services provision, especially as wine consumers increasingly appreciate environmentally friendly farming practices. …”
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Strigolactones GR-24 and Nijmegen Applications Result in Reduced Susceptibility of Tobacco and Grapevine Plantlets to <i>Botrytis cinerea</i> Infection by Dominic Vogel, Paul Hills, John P. Moore

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<i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile by Cátia Garcia, Maria Inês Dias, Marta H. F. Henriques, Lillian Barros, Fernando Ramos

“…The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. …”
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Colour Stability of 3D-Printed and Prefabricated Denture Teeth after Immersion in Different Colouring Agents—An In Vitro Study by Mariya Dimitrova, Bozhana Chuchulska, Stefan Zlatev, Rada Kazakova

“…The highest and the lowest mean ∆Es were recorded for prefabricated teeth in red wine, and 3D-printed teeth in artificial saliva, respectively. …”
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Chloroplast Distribution in the Stems of 23 Eucalypt Species by Geoffrey E. Burrows, Celia Connor

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Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread by Megan Roozen, Luca Serventi

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The Effect of Grapevine Age (<i>Vitis vinifera</i> L. cv. Zinfandel) on Phenology and Gas Exchange Parameters over Consecutive Growing Seasons by Vegas Riffle, Nathaniel Palmer, L. Federico Casassa, Jean Catherine Dodson Peterson

“…Unlike most crop industries, there is a strongly held belief within the wine industry that increased vine age correlates with quality. …”
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Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Con... by Richard G. Ntuli, Ravi Ponangi, David W. Jeffery, Kerry L. Wilkinson

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Mounting evidence that managed and introduced bees have negative impacts on wild bees: an updated review by Jay M. Iwasaki, Katja Hogendoorn

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Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process by Yong-Rui Wang, Song-Lei Wang, Rui-Ming Luo

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The Effect of Paraffin Oil Spraying and Powdery Mildew Infection on Leaf Gas Exchange and Yield of Chardonnay and Kékfrankos (<i>Vitis vinifera</i> L.) in Hungary by Xénia Pálfi, Szabolcs Villangó, Zoltán Karácsony, János Kátai, Zsolt Zsófi

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Color Stability of Zinc Oxide Poly(methyl methacrylate) Nanocomposite—A New Biomaterial for Denture Bases by Marcin Szerszeń, Mariusz Cierech, Jacek Wojnarowicz, Bartłomiej Górski, Elżbieta Mierzwińska-Nastalska

“…The color coordinates (CIE L*a*b*) were measured using a digital colorimeter, ColorReader (Datacolor AG Europe, Rotkreuz, Switzerland), before and after immersion of the specimens in five different solutions (distilled water, coffee, red wine, black tea, denture cleaning tablet solution) for 6 months. …”
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Nitrogen- and Sulfur-Codoped Strong Green Fluorescent Carbon Dots for the Highly Specific Quantification of Quercetin in Food Samples by Kandasamy Sasikumar, Ramar Rajamanikandan, Heongkyu Ju

“…The as-developed NS-CDs had high photostability against photobleaching, good water dispersibility, and excitation-independent spectral emission properties due to the abundant amino and sulfur functional groups on their surface. The wine-red-colored NS-CDs exhibited strong green emission with a large Stokes shift of up to 125 nm upon the excitation wavelength of 375 nm, with a high quantum yield (QY) of 28%. …”
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Rapid Method for Faults Detection in Beer Using a Low-Cost Electronic Nose and Machine Learning Modelling by Claudia Gonzalez Viejo, Sigfredo Fuentes, Carmen Hernandez-Brenes

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Mosaic Genome of a British Cider Yeast by Beatrice Bernardi, Florian Michling, Jürgen Fröhlich, Jürgen Wendland

“…Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. …”
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Acute primary angle-closure in Sturge-Weber syndrome by Wei-Wen Su

“…Purpose: Sturge-Weber syndrome (SWS) is a neurocutaneous disorder characterized by facial cutaneous venous dilatation (port-wine stain), leptomeningeal angioma, and ocular abnormalities. …”
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Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products by Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo, Annalisa De Boni

“…At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. …”
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Selection of strawberry cultivars according to their productivity and berry quality using normalized indices by V. I. Lapshin, V. V. Yakovenko

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Omega-3 content and sensory evaluation of scrambled eggs from two strains of laying hens fed diets enriched with alpha-linolenic acid by L. R. Kartikasari, M. S. Geier, R. J. Hughes, S. E. P. Bastian, R. A. Gibson

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Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues by Ogueri Nwaiwu, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam, Michael Ukwuru Ukwuru

“…Overall, there is a low prevalence of bacteria associated with hygiene, especially the <i>Escherichia</i> genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. …”
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