期刊名：Beverages

期刊主页：https://www.mdpi.com/journal/beverages

综述是学科发展的 “导航图”，既能系统梳理领域研究脉络，又能精准指明未来创新方向。Beverages 期刊聚焦饮料领域核心议题，汇集了一批高质量综述论文，涵盖原料资源化利用、功能性饮品开发、生产工艺优化、健康效应解析等关键方向，为科研人员与行业从业者提供权威参考。此次精选 12 篇优质综述，邀您一览领域前沿！

1.葡萄渣的高值化利用：食品工业中增值化合物的可再生生物资源研究

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

https://www.mdpi.com/2306-5710/10/2/45

Abreu, T.; Sousa, P.; Gonçalves, J.; Hontman, N.; Teixeira, J.; Câmara, J.S.; Perestrelo, R. Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications. Beverages 2024, 10, 45.

2.低醇 / 无醇葡萄酒：从生产工艺到心血管健康益处及经济影响

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

https://www.mdpi.com/2306-5710/10/3/49

Silva, P. Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects. Beverages 2024, 10, 49.

3.生命周期评估在啤酒生产中的应用：系统综述

Application of Life Cycle Assessment in Beer Production: Systematic Review

https://www.mdpi.com/2306-5710/10/3/86

D’Ascenzo, F.; Vinci, G.; Maddaloni, L.; Ruggeri, M.; Savastano, M. Application of Life Cycle Assessment in Beer Production: Systematic Review. Beverages 2024, 10, 86.

4.澄清剂对葡萄酒色泽、酚类物质、香气及感官特性的影响：综述

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

https://www.mdpi.com/2306-5710/10/3/71

Kumar, Y.; Suhag, R. Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review. Beverages 2024, 10, 71.

5.食品科学视角下的精酿啤酒：综述与概念框架

Craft Beer in Food Science: A Review and Conceptual Framework

https://www.mdpi.com/2306-5710/10/3/91

Gobbi, L.; Stankovi?, M.; Ruggeri, M.; Savastano, M. Craft Beer in Food Science: A Review and Conceptual Framework. Beverages 2024, 10, 91.

6.浊点萃取在饮料分析中的创新应用：微量元素检测突破

Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements

https://www.mdpi.com/2306-5710/10/3/67

Hagarová, I.; Urík, M. Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements. Beverages 2024, 10, 67.

7.益生菌啤酒：添加益处与应用挑战全解析

Beer with Probiotics: Benefits and Challenges of Their Incorporation

https://www.mdpi.com/2306-5710/10/4/109

Santos, D.; Barreiros, L.; Jesus, Â.; Silva, A.L.; Martins, J.P.; Oliveira, A.I.; Pinho, C. Beer with Probiotics: Benefits and Challenges of Their Incorporation. Beverages 2024, 10, 109.

8.功能性饮料的成分、特性及对人体健康的有益作用

Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health

https://www.mdpi.com/2306-5710/11/2/40

Panou, A.; Karabagias, I.K. Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health. Beverages 2025, 11, 40.

9.彩色原生玉米：从传统饮品到功能性饮料，花青素与生物活性物质的潜力挖掘

Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages

https://www.mdpi.com/2306-5710/10/3/69

Reyes-Pavón, D.; Soto-Sigala, K.S.; Cano-Sampedro, E.; Méndez-Trujillo, V.; Navarro-Ibarra, M.J.; Pérez-Pasten-Borja, R.; Olvera-Sandoval, C.; Torres-Maravilla, E. Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages. Beverages 2024, 10, 69.

10.角豆基功能性饮料：营养价值与健康特性

Carob-Based Functional Beverages: Nutritional Value and Health Properties

https://www.mdpi.com/2306-5710/11/1/1

Buzzanca, C.; D’Amico, A.; Pistorio, E.; Di Stefano, V.; Melilli, M.G. Carob-Based Functional Beverages: Nutritional Value and Health Properties. Beverages 2025, 11, 1.

11.含咖啡因饮料：揭秘其对人体健康的多重影响

Caffeinated Beverages—Unveiling Their Impact on Human Health

https://www.mdpi.com/2306-5710/11/1/18

CiZmárová, B.; Kraus, V., Jr.; Birková, A. Caffeinated Beverages—Unveiling Their Impact on Human Health. Beverages 2025, 11, 18.

12.绿茶：抗氧化与促氧化活性的双重博弈

Green Tea: Antioxidant vs. Pro-Oxidant Activity

Monika Kurek-Górecka et al.

https://www.mdpi.com/2306-5710/11/3/64

Stoeva, S.; Hvarchanova, N.; Georgiev, K.D.; Radeva-Ilieva, M. Green Tea: Antioxidant vs. Pro-Oxidant Activity. Beverages 2025, 11, 64.