饮料科学前沿综述——从健康功效到可持续酿造的全景洞察 MDPI Beverages。期刊名：Beverages (ISSN：2306-5710)
期刊主页：https://www.mdpi.com/journal/beverages
本专题精选2024-2025年度12篇具有里程碑意义的饮料科学综述，系统勾勒出当前研究的两大主线：一方面深入剖析含咖啡因饮料、绿茶、功能性饮品对人体健康的多维影响；另一方面聚焦葡萄酒渣利用、低酒精酿造、生命周期评价等可持续技术前沿。从传统饮品的功能化升级到精酿啤酒的概念重构，为您呈现饮料科学从实验室到产业化的完整图景。
1.Caffeinated Beverages—Unveiling Their Impact on Human Health
含咖啡因饮料——揭示其对人类健康的影响
by Beáta Cizmárová, Vladimír Kraus, Jr., Anna Birková
Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018
https://www.mdpi.com/2306-5710/11/1/18
2.Green Tea: Antioxidant vs. Pro-Oxidant Activity
绿茶：抗氧化活性与促氧化活性
by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev, Maya Radeva–Ilieva
Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064
https://www.mdpi.com/2306-5710/11/3/64
3.Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
葡萄渣作为一种可再生天然生物资源，富含高附加值化合物，具有潜在的食品工业应用价值
by Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara, Rosa Perestrelo
Beverages 2024, 10(2), 45; https://doi.org/10.3390/beverages10020045
https://www.mdpi.com/2306-5710/10/2/45
4.Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
低酒精和无酒精葡萄酒：从生产到心血管健康及其经济影响
by Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049
https://www.mdpi.com/2306-5710/10/3/49
5.Application of Life Cycle Assessment in Beer Production: Systematic Review
生命周期评价在啤酒生产中的应用：系统综述
by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri, Marco Savastano
Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086
https://www.mdpi.com/2306-5710/10/3/86
6.Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review
综述澄清剂对葡萄酒颜色、酚类物质、香气和感官特性的影响
by Yogesh Kumar, Rajat Suhag
Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071
https://www.mdpi.com/2306-5710/10/3/71
7.Carob-Based Functional Beverages: Nutritional Value and Health Properties
角豆基功能饮料：营养价值和健康特性
by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano, Maria Grazia Melilli
Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001
https://www.mdpi.com/2306-5710/11/1/1
8.Craft Beer in Food Science: A Review and Conceptual Framework
食品科学中的精酿啤酒：综述与概念框架
by Laura Gobbi, Marino Stankovic, Marco Ruggeri, Marco Savastano
Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091
https://www.mdpi.com/2306-5710/10/3/91
9.Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements
浊点萃取法在饮料分析中的应用：微量元素分析的创新与应用
by Ingrid Hagarová, Martin Urík
Beverages 2024, 10(3), 67; https://doi.org/10.3390/beverages10030067
https://www.mdpi.com/2306-5710/10/3/67
10.Beer with Probiotics: Benefits and Challenges of Their Incorporation
添加益生菌的啤酒：益处与挑战
by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira, Cláudia Pinho
Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109
https://www.mdpi.com/2306-5710/10/4/109
11.Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health
功能性饮料的组成、特性及其对人体健康的益处
by Andreas Panou, Ioannis Konstantinos Karabagias
Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040
https://www.mdpi.com/2306-5710/11/2/40
12.Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages
色素玉米：释放花青素和生物活性化合物的潜。
