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Coffee: Consumption and Health Implications, CHAPTER 10 Antimicrobial Activity of Coffee. Maria Beatriz Abreu Gloria, Ana Amelia Paolucci Almeida, Nicki Engeseth , 2019 , Pages 234-254

Edible Fungi: Chemical Composition, Nutrition and Health Effects, Chapter 4 Bioactive Phenolic Compounds from Mushrooms. Mihai Babotă, Oleg Frumuzachi, Alexandru Nicolescu, Irina Ielciu, Ramona Păltinean, Gianina Crişan, Andrei Mocan , 2023 , Pages 139-160

Berries and Berry Bioactive Compounds in Promoting Health, Chapter 2 Occurrence, Bioavailability and Metabolism of Berry (Poly)phenols. Giuseppe Di Pede, Claudia Favari, Letizia Bresciani, Tahani Mazyad Almutairi, Daniele Del Rio, Alan Crozier , 2022 , Pages 41-82

Coffee: Consumption and Health Implications, CHAPTER 3 Anti-inflammatory Activity of Coffee. Daniel León, Sonia Medina, Julián Londoño-Londoño, Claudio Jiménez-Cartagena, Federico Ferreres, A. Gil-Izquierdo , 2019 , Pages 57-74

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, Chapter 6 Pharmacokinetics. Colin D. Kay, Alan Crozier , 2019 , Pages 159-185

Coffee: Consumption and Health Implications, Subject Index , 2019 , Pages 587-594

Coffee: Production, Quality and Chemistry, CHAPTER 25 Major Chlorogenic Acids' Contents and Distribution in Coffees. Adriana Farah, Juliana de Paula Lima , 2019 , Pages 584-610

Quantitative In Silico Chromatography: Computational Modelling of Molecular Interactions, CHAPTER 6 Retention in Reversed-Phase Liquid Chromatography , 2014 , Pages 91-152

The Chemistry and Biology of Winemaking, Chapter 2 The Vine , 2007 , Pages 65-113

The Dictionary of Substances and their Effects (DOSE): C (2), C Compounds. S. Gangolli , 1999 , Volume 2 , Pages 1-866