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Clustering compositional data using Dirichlet mixture model
published 18 May 2022
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Consumer acceptance of fungus-resistant grape wines: Evidence from Italy, the UK, and the USA
published 27 Apr 2022
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Residue analysis evidence for wine enriched with vanilla consumed in Jerusalem on the eve of the Babylonian destruction in 586 BCE
published 29 Mar 2022
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Midlife alcohol consumption and later life cognitive impairment: Light drinking is not protective and APOE genotype does not change this relationship
published 11 Mar 2022
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Impact of the Seattle Sweetened Beverage Tax on substitution to alcoholic beverages
published 18 Jan 2022
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The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage
published 05 Jan 2022
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Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
published 17 Nov 2021
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Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)
published 03 Nov 2021
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The power of Dionysus—Effects of red wine on consciousness in a naturalistic setting
published 08 Sep 2021
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Role of information in consumers’ preferences for eco-sustainable genetic improvements in plant breeding
published 29 Jul 2021
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Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines
published 22 Jul 2021
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Mediterranean diet assessment challenges: Validation of the Croatian Version of the 14-item Mediterranean Diet Serving Score (MDSS) Questionnaire
published 01 Mar 2021
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An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery
published 04 Feb 2021
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