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Attach ORCID iDs across 143 articles

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DOIs for this ISSN

Showing the top 5 of 1022 DOIs, ordered by correction priority.

#	Title	Missing	Priority	Citations
1	Saccharomyces cerevisiae in the Production of Fermented Beve… (10.3390/beverages2040030)	ORCID	63.85	357
2	Caffeine Consumption through Coffee: Content in the Beverage… (10.3390/beverages5020037)	ORCID	56.62	183
3	Challenges for the Production of Probiotic Fruit Juices (10.3390/beverages1020095)	ORCID	55.37	163
4	Consumption of Chlorogenic Acids through Coffee and Health I… (10.3390/beverages5010011)	ORCID	54.11	145
5	Chemical Composition and Polyphenolic Compounds of Red Wines… (10.3390/beverages8010001)	ORCID	48.73	88
6	Saccharomyces species in the Production of Beer (10.3390/beverages2040034)	ORCID	47.71	80
7	An Update on the Health Benefits of Green Tea (10.3390/beverages3010006)	ORCID	47.16	76
8	Therapeutic Potential of Milk Whey (10.3390/beverages3030031)	ORCID	44.81	61
9	Extractability of Rutin in Herbal Tea Preparations of Morin… (10.3390/beverages1030169)	ORCID	44.63	60
10	Techno-Functional Role of Exopolysaccharides in Cereal-Based… (10.3390/beverages5010016)	ORCID	43.90	56
11	Cardiovascular Complications of Energy Drinks (10.3390/beverages1020104)	ORCID	43.51	54
12	Wine Phenolic Compounds: Antimicrobial Properties against Ye… (10.3390/beverages3030029)	ORCID	43.31	53
13	Bioactivity of Fucoidan as an Antimicrobial Agent in a New F… (10.3390/beverages4030064)	ORCID	42.69	50
14	Coconut Neera—A Vital Health Beverage from Coconut Palms: Ha… (10.3390/beverages5010022)	ORCID	42.47	49
15	Effects of Spray-Drying Temperatures and Carriers on Physica… (10.3390/beverages4040084)	ORCID	42.03	47
16	Occurrence of Ochratoxin A in Coffee: Threads and Solutions—… (10.3390/beverages5020036)	ORCID	41.80	46
17	A Traditional Turkish Fermented Non-Alcoholic Beverage, “Sha… (10.3390/beverages3040049)	ORCID	41.09	43
18	Saccharomyces cerevisiae in the Production of Whisk(e)y (10.3390/beverages2040038)	ORCID	40.84	42
19	Feasibility of a Novel Industrial-Scale Treatment of Green C… (10.3390/beverages4020029)	ORCID	40.58	41
20	Production and Application of Pectinases from Aspergillus ni… (10.3390/beverages4030048)	ORCID	40.58	41
21	The Quality of Mulberry Juice as Affected by Enzyme Treatmen… (10.3390/beverages4020041)	ORCID	39.21	36
22	The Effect of Carrier Quantity and Drying Method on the Phys… (10.3390/beverages4010002)	ORCID	38.91	35
23	Use of Oak Fragments during the Aging of Red Wines. Effect o… (10.3390/beverages4040102)	ORCID	38.91	35
24	Beverage Emulsions: Key Aspects of Their Formulation and Phy… (10.3390/beverages4030070)	ORCID	37.96	32
25	Effects of Spray-Drying Temperatures and Ratios of Gum Arabi… (10.3390/beverages4040101)	ORCID	37.28	30
26	Dynamic of Lachancea thermotolerans Population in Monocultur… (10.3390/beverages6020036)	ORCID	36.93	29
27	Sensory Description of Cultivars (Coffea Arabica L.) Resista… (10.3390/beverages2010001)	ORCID	36.56	28
28	Milk and Its Sugar-Lactose: A Picture of Evaluation Methodol… (10.3390/beverages3030035)	ORCID	36.56	28
29	Production of Nigella sativa Beverage Powder under Foam Mat… (10.3390/beverages3010009)	ORCID	36.18	27
30	Physicochemical Stability, Antioxidant Activity, and Accepta… (10.3390/beverages3030036)	ORCID	36.18	27
31	Aromatic and Sensory Characterization of Maturana Blanca Win… (10.3390/beverages7010010)	ORCID	36.18	27
32	Ultrasonic Effects on the Quality of Mulberry Juice (10.3390/beverages4030056)	ORCID	35.78	26
33	Bittersweet Findings: Round Cups Fail to Induce Sweeter Tast… (10.3390/beverages4010012)	ORCID	35.37	25
34	Monitoring Cider Aroma Development throughout the Fermentati… (10.3390/beverages6020040)	ORCID	35.37	25
35	The Effect of Pasteurization and Shelf Life on the Physicoch… (10.3390/beverages6030043)	ORCID	34.95	24
36	Exploring the Impact of Legislation on the Development of Cr… (10.3390/beverages3020018)	ORCID	34.51	23
37	Distribution and Health Hazards of Polycyclic Aromatic Hydro… (10.3390/beverages4030063)	ORCID	34.51	23
38	A Traditional Turkish Fermented Non-Alcoholic Grape-Based Be… (10.3390/beverages3010002)	ORCID	34.04	22
39	Evaluation of Macerating Pectinase Enzyme Activity under Var… (10.3390/beverages4010010)	ORCID	34.04	22
40	Potential Safety Issues Surrounding the Use of Benzoate Pres… (10.3390/beverages4020033)	ORCID	34.04	22
41	Green Tea and Its Extracts in Cancer Prevention and Treatmen… (10.3390/beverages3010017)	ORCID	33.56	21
42	Biochemical and Microbiological Changes during the Ivorian S… (10.3390/beverages3030043)	ORCID	33.06	20
43	Application of a Pivot Profile Variant Using CATA Questions… (10.3390/beverages4010011)	ORCID	33.06	20
44	The German Wine Market: A Comprehensive Strategic and Econom… (10.3390/beverages4040092)	ORCID	32.53	19
45	Pulsed Electric Field Processing of Red Wine: Effect on Wine… (10.3390/beverages8040078)	ORCID	32.53	19
46	Regression Models for Description of Roasted Ground Coffee P… (10.3390/beverages4010016)	ORCID	31.97	18
47	Characterization of Key Aroma Compounds in Xiaoqu Liquor and… (10.3390/beverages6030042)	ORCID	31.97	18
48	Combined Pulsed Electric Field with Antimicrobial Caps for E… (10.3390/beverages8040072)	ORCID	31.97	18
49	Blood Orange Anthocyanins in Fruit Beverages: How the Commer… (10.3390/beverages1020082)	ORCID	31.38	17
50	Food and Wine Pairing in Burgundy: The Case of Grands Crus (10.3390/beverages3010010)	ORCID	31.38	17