Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …

Horticultural plants play various and critical roles for humans by providing fruits, vegetables,
materials for beverages, and herbal medicines and by acting as ornamentals. They have …

Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their
moderate consumption have been extensively supported by the scientific community. The …

Yeasts have a long-standing relationship with humankind that has widened in recent years
to encompass production of diverse foods, beverages, fuels and medicines. Here, key …

Using data collected at a world wine trade fair, we study how the country-of-origin impacts
wine traders' mental representation about wines. In the analysis we use traditional exporters …

This study provides a systematic review of 76 relevant wine business studies published in
the last 30 years. Our meta-analysis investigates six commonly used variables to explain …

Although phenolic copigments are rarely colored, they can still influence color expression in
red wine copigmentation. Here, prefermentative agents, such as caffeic and rosmarinic …

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …