The effects of receptacle on the expected flavor of a colored beverage: cross-cultural comparison among French, Japanese, and Norwegian consumers by Wan, X, Woods, A, Jacquot, M, Knoeferle, K, Kikutani, M, Spence, C

“…More than 400 participants from France, Japan and Norway viewed photographs of red, green, yellow, blue, orange, brown and clear beverages presented in a water glass, a wine glass, a cocktail glass or a plastic cup. They had to indicate the first flavor that came to mind by choosing a flavor from a list of 24 options, and to rate the familiarity and pleasantness of each drink. …”

Holy scripture and the meanings of the Eucharist in late medieval England, C. 1370-1430 by Pink, S

“…<p>This thesis examines how, in late-medieval England, uses of Scripture and associated written discourses expanded to encompass the sacramental functions hitherto privileged to the bread and wine of the Mass. This process, reflecting the longstanding if implicit importance of scriptural symbolism to the medieval Eucharist, also bears witness to a major cultural shift in this period: the assignment to words of the same powers that had underpinned the function of visual, non-verbal symbols in medieval religion and society.…”

[Regional differences in patterns of alcohol consumption: findings from the China Kadoorie Biobank study on half a million people from 10 regions]. by Lyu, J, Guo, Y, Bian, Z, Yu, C, Wang, Z, Zhou, H, Tan, Y, Chen, J, Chen, Z, Li, L

“…Most regular drinkers in Sichuan, Hunan, and Gansu habitually drank strong spirits (≥ 40% alcohol content), whereas beer was most commonly consumed in Harbin and Qingdao, with rice wine most commonly used in the southern regions (Haikou, Suzhou,Zhejiang and Liuzhou). …”

Alcohol consumption and risk of urothelial cell bladder cancer in the European Prospective Investigation into Cancer and Nutrition cohort by Botteri, E, Ferrari, P, Roswall, N, Tjønneland, A, Hjartåker, A, Huerta, JM, Fortner, RT, Trichopoulou, A, Karakatsani, A, La Vecchia, C, Pala, V, Perez-Cornago, A, Sonestedt, E, Liedberg, F, Overvad, K, Sánchez, MJ, Gram, IT, Stepien, M, Trijsburg, L, Börje, L, Johansson, M, Kühn, T, Panico, S, Tumino, R, Bueno-de-Mesquita, HB, Weiderpass, E

“…Alcohol consumption at baseline and over the life course was analyzed, as well as different types of beverages (beer, wine, spirits). Baseline alcohol intake was associated with a statistically non-significant increased risk of UCC (HR 1.03; 95% confidence interval (CI) 1.00-1.06 for each additional 12 grams/day). …”

Determination of tartrazine and sunset yellow in different brands of soft drinks using high performance liquid chromatography diode array detector (HPLC-DAD) / Siti Noor Aishah Moh... by Mohd Zulkaply, Siti Noor Aishah

“…Synthetic dyes are commonly used by manufacturers of beverages including wine, cordial, fruit juice and soft drinks to give colour and to make the products more tempting. …”
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Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat by Husna Erna, Kana, Ling, Felicia Wen Xia, Rovina Kobun, Merillyn Vonnie Joseph, Nurul Huda

“…The deprotonation of curcumin occurs when the indicator is exposed to a pH level of 9 and above, where the indicator’s color changes from yellow to a reddish-brown or wine-red color, which can be seen by the naked eye. …”
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Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice by Shamsudin, Rosnah, Mohd Adzahan, Noranizan, Yap, Pui Yee, Mansor, Atikah

“…According to Threlfall and Morris (2002), DMDC is used to prevent fermentation in excessive yeast contamination in wine production. Moreover, Halim et al. (2012) stated that DMDC has shown promising results for microbial inactivation of fruit juices in a preliminary study in lab. …”
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The empirical evaluation of productivity growth and efficiency of LSEs in the Malaysian food processing industry by Yodfiatfinda, Shamsudin, Mad Nasir, Mohamed, Zainal Abidin, Hussein, Md. Ariff, Yusop, Zulkornain, Radam, Alias

“…Sub industries of manufacturing alcohol and wine as well as the processing and preserving of meat and meat products shows the highest productivity growth at 84.8 percent and 47.5 percent respectively. …”
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Integration Of Unsupervised Clustering Algorithm And Supervised Classifier For Pattern Recognition by Leong, Shi Xiang

“…For examples, after applying the proposed integration system, the classification accuracy of Fisher’s Iris, Wine and Bacteria18Class has been increased from 88.67% to 96.00%, from 78.33% to 83.45% and from 93.33% to 94.67% respectively as compared to only used unsupervised clustering algorithm. …”
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Effect of heat treatment on the antioxidant activities of two cultivars of sweet potatoes by Amir, H. M. S., Nurun, N., Iqbal, N., Nur, F. R., Lee, L. H., Mariam, F. M. N., Sharifudin, M. S., Wan Rashidah, W. A. K., A. A. Mukred, J., Razauden, Z., Mona, Z.

“…Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. …”
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Association between dietary habits and the risk of migraine: a Mendelian randomization study by Xinhui Liu, Xinhui Liu, Yuanyuan Yu, Yuanyuan Yu, Lei Hou, Lei Hou, Yifan Yu, Yifan Yu, Yutong Wu, Yutong Wu, Sijia Wu, Sijia Wu, Yina He, Yina He, Yilei Ge, Yilei Ge, Yun Wei, Yun Wei, Qingxin Luo, Qingxin Luo, Fengtong Qian, Fengtong Qian, Yue Feng, Yue Feng, Hongkai Li, Hongkai Li, Fuzhong Xue, Fuzhong Xue

“…Additionally, genetic liability to white bread, wholemeal/wholegrain bread, muesli, alcohol (red wine), cheese, and oily fish intake were associated with a higher risk of insomnia and (or) major depression disorder (MDD), each of them may act as a mediator in the pathway from several dietary habits to migraine. …”
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Detection of dextran, maltodextrin and soluble starch in the adulterated Lycium barbarum polysaccharides (LBPs) using Fourier-transform infrared spectroscopy (FTIR) and machine lea... by Lulu Chen, Siyue Yang, Zhuan Nan, Yanping Li, Jianlong Ma, Jianbao Ding, Yi Lv, Jin Yang

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Mediterranean diet and mitochondria: New findings by Francesco Pollicino, Nicola Veronese, Ligia J. Dominguez, Mario Barbagallo

“…For example, delphinidin (a flavonoid present in red wine and berries) restored the elevated level of mitochondrial respiration, mtDNA content, and complex IV activity; similarly, resveratrol and lycopene, present in grapefruits and tomatoes, exerted an anti-inflammatory effect modulating mitochondrial enzymes. …”
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Resveratrol Based Oral Nutritional Supplement Produces Long-Term Beneficial Effects on Structure and Visual Function in Human Patients by Stuart Richer, Shana Patel, Shivani Sockanathan, Lawrence J. Ulanski, Luke Miller, Carla Podella

“…Background: Longevinex® (L/RV) is a low dose hormetic over-the-counter (OTC) oral resveratrol (RV) based matrix of red wine solids, vitamin D3 and inositol hexaphosphate (IP6) with established bioavailability, safety, and short-term efficacy against the earliest signs of human atherosclerosis, murine cardiac reperfusion injury, clinical retinal neovascularization, and stem cell survival. …”
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Dietary Isorhamnetin Intake Is Associated with Lower Blood Pressure in Coronary Artery Disease Patients by Joanna Popiolek-Kalisz, Piotr Blaszczak, Emilia Fornal

“…The main contributors were onions, tomatoes, blueberries, apples, tea, coffee and wine. White onion (R: −0.39; 95% CI: −0.624 to −0.088; <i>p</i> = 0.01) consumption was inversely correlated with SBP, and tomato consumption (R: −0.33; 95% CI: −0.581 to −0.020; <i>p</i> = 0.04) with DBP. …”
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Nutritional Status and Habits among People on Vegan, Lacto/Ovo-Vegetarian, Pescatarian and Traditional Diets by Izabela Kwiatkowska, Jakub Olszak, Piotr Formanowicz, Dorota Formanowicz

“…<strong>Results:</strong> Our result revealed in OMN + PESCA groups a higher average consumption frequency of sweets (<em>p</em> = 0.024), cheese/plant cheese (<em>p</em> < 0.001), eggs and egg dishes/egg substitutes (<em>p</em> < 0.001), butter, margarine/plant margarine (<em>p</em> < 0.001), cream /plant cream (<em>p</em> = 0.018), wine and cocktails (<em>p</em> = 0.028), vodka (<em>p</em> = 0.039) and lower of natural cottage cheese/tofu/tempeh (<em>p</em> < 0.001), vegetable oils (<em>p</em> = 0.036), legumes (<em>p</em> < 0.001) and nuts and seeds(<em>p</em> < 0.001) compared to the VEGAN + VEGE groups. …”
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Amino Acid Profiles in Peach (<i>Prunus persica</i> L.) Fruit by Meng Sun, Bintao Zhao, Zhixiang Cai, Juan Yan, Ruijuan Ma, Mingliang Yu

“…In addition, amino acids were the precursors of aroma compounds, so these differences between varieties werea new way to screen the potential varieties for producing high quality peach wines with the anticipated specific characteristics.…”
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Clonal Selection of Autochthonous Grape Varieties in Badacsony, Hungary by Eszter Alexandra Farkas, Gizella Jahnke, Barna Szőke, Tamás Deák, Róbert Oláh, Krisztina Oláh, Gyöngyi Knolmajerné Szigeti, Csaba Németh, Diána Ágnes Nyitrainé Sárdy

“…Given the acidic character of ‘Kéknyelű’ wine and the predicted rise in must °Brix and pH as a result of climate change, these differences may be useful in the future. …”
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Mechanized Grape Harvest Efficiency by Ján Jobbágy, Martin Dočkalík, Koloman Krištof, Patrik Burg

“…The vineyards are in the Nitra wine-growing region on the southwestern slopes behind the Pivnica Radošina company, Piešťany district, in a total area of 33 ha. …”
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Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics by Tomasz Wasilewski, Zofia Hordyjewicz-Baran, Magdalena Zarębska, Natalia Stanek, Ewa Zajszły-Turko, Magdalena Tomaka, Tomasz Bujak, Zofia Nizioł-Łukaszewska

“…This study sought to evaluate the possibility of using grape pomace, a waste material from wine production, for the preparation of cosmetic components. …”
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