1. Anthocyanic compounds and antioxidant capacity in fortified wines 2. Endogenous antioxidants and antioxidant activities of beers 3. Antioxidants in coffee 4. Antioxidant Capacity of Green Tea (Camellia sinensis) 5. Antioxidant capacities of herbal infusions 6. Antioxidant capacity of soft drinks

Section 2: Effects of Production and Processing

7. Anti-oxidants in wine during fermentation 8. Effects of aging on the antioxidant capacity of red wines 9. Effects of varieties and growing conditions on antioxidant capacity of coffee 10. Effects of preparation techniques on the antioxidant capacity of coffee brews 11. Applications of Enzymes in Processing Green Tea Beverages: Impact on antioxidants 12. Antioxidant capacity of tea: Effect of processing and storage 13. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors 14. Antioxidants of Rooibos beverages: Role of plant composition and processing 15. Antioxidant activity of mate tea and effects of processing 16. Antioxidants in goji berry juice (Lycium barbarum) and effects of processing steps 17. Acai (Euterpe oleracea Mart.) liquefied pulp for drinking and their antioxidant capacities during processing 18. The impact of processing and storage in the (poly)phenolic fraction of pomegranate juices 19. Influence of high-pressure and ultra-high pressure-homogenisation on antioxidants in fruit juice 20. Enzymatic debittering on antioxidant capacity of grapefruit juice 21. Production processes of orange juice and effects on antioxidant components 22. Total antioxidant capacity of flavoured waters 23. Antioxidant activity of soy-based drinks and effects of processing

Section 3: Selective Assays for Antioxidants

24. The CUPRAC methods of antioxidant measurement for beverages 25. The use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays in the assessment of beverages antioxidant properties 26. Methodology for the measurement of antioxidant capacity of coffee: A validated platform composed of three complementary antioxidant assays 27. Off-line HPLC integrated to total antioxidant capacity measurement of beverages 28. HPLC assays for antioxidant assays of beverages 29. Analytical methods for determination of polyphenols in beer 30. Deriving a global antioxidant score for commercial juices by multivariate graphical and scoring techniques: applications to blackcurrant juice