Agrarian Problems in the New Republic by Barbara Karsky

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Inorganic Acid Anions in Distilled Alcoholic Beverages: Capillary Electrophoresis with Conductometric Detection by Nataliya V. Shelekhova, Irina M. Abramova, Tamara М. Shelekhova

Subjects: “…whiskey…”
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COMMODITY ASSESSMENT OF THE QUALITY OF SCOTTISH WHISKY AND STUDY OF DEMAND FOR IT by Наталія Чуприна, Віра Журавель, Ольга Кучкова

“… The article is devoted to the current issues of determining the key aspects of studying the market and quality of Scotch whiskey. A review of the whiskey market in Ukraine shows that this product is represented in Ukraine in a wide range, and enters the consumer market of Ukraine in the import mode. …”
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Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit by Yap Chin Ann, Foo See Wei, Gilbert Yeo, Teow Wei Ping, Lawrence Tuah

“…This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. …”
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Deteksi Cepat Kadar Alkohol Pada Minuman Kopi dengan Metode Dielektrik dan Jaringan Syaraf Tiruan by Sucipto Sucipto, Yuyun Rohmawati, Dyah Ayu Widyaningrum, Danang Triagus Setiyawan

“…Penambahan whiskey pada minuman kopi menjadi problem bagi konsumen. …”
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Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry by S. J. Pérez-Olivero, M. L. Pérez-Pont, J. E. Conde, J. P. Pérez-Trujillo

“…The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis of γ-butyrolactone, γ-hexalactone, trans-whiskey lactone, γ-octalactone, cis-whiskey lactone, γ-nonalactone, γ-decalactone, δ-decalactone, and γ-undecalactone in wines. …”
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Fast and Slow Roasting of Alcohol- and Honey-infused Coffee Blends: A Comparative Study of PAH and N-PAH Emissions by Hsin-Chieh Kung, Chung-Hsien Hung, Kun-Hui Lin, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien

“…N-PAHs in the flue gas, green coffee, and roasted coffee beans were also below detection limits, except for the case of fast roasting of B-3 (coffee infused with bourbon whiskey and granulated sugar) where concentrations were 0.503 ng g−1. …”
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