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Intake of Beer, Wine and Spirits and Risk of Heavy Drinking and Alcoholic Cirrhosis
(Sociedad de Biología de Chile, 2004)
Estudo do consumo de álcool em alunos do ensino médio
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-12-13)
This work aimed to investigate the prevalence of themed drinking among teen in a public school in the city of São José dos Campos through a questionnaire, as well as interdisciplinary work of teens involved with dynamic ...
How risk signaling influences binge drinking impression formation: An evolutionary experimental approach
(MDPICH, 2021)
Background. Evolutionary theory-driven alcohol prevention programs for adolescents are lacking. This study introduced a binge drinking impression formation paradigm to test whether emphasizing sexual dysfunction induced ...
Monoalkyl carbonates in carbonated alcoholic beverages
(ELSEVIER SCI LTDOXFORD, 2012-07-15)
The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A ...
From Occasional Consumption to Alcohol Abuse: Quantifying the Socio-economic Determinants in Argentina
(Brown Walker Press, 2015-02)
Per capita alcohol consumption in Argentina is higher than the world and the Americas average, being relevant in both moderate as well as abusive consumption categories. For this reason, this study concentrates in the ...
Violent and risk-taking behaviors associated with intake of energy drinks mixed with alcohol and perceptions of this consumption among children and adolescents in Costa Rica
(2020-08-28)
Introduction: The consumption of energy drinks and its mix with alcohol has been associated with negative and violent behaviors in youngsters.
Objective: Determine the risk-taking behaviors associated with the consumption ...
The effect of different alcoholic beverages on blood alcohol levels, plasma insulin and plasma glucose in humans
(Elsevier Sci LtdOxfordInglaterra, 2014)
Sensory characterization of a ready-to-drink beverage based on coconut water (Cocos nucifera L.)Caracterización sensorial de una bebida “ready to drink” a base de agua de coco (Cocos nucifera L.)
(Universidad Centroccidental Lisandro Alvarado, 2020)