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- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 6 Chocolate, the Digestive Tract and Diabetes. John W. Finley, Gabriella Crespo, Zuyin Li
, 2015
, Pages 103-131
- 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
- Advanced Spectroscopic Techniques for Food Quality, CHAPTER 2 Spectroscopic Techniques for Quality Assessment of Tea and Coffee. Anna Dankowska, Katarzyna Włodarska, Abhishek Mandal, Ewa Sikorska
, 2022
, Pages 23-67
- Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health, CHAPTER 5 Dietary Sources and Intakes of Non-extractable Polyphenols. S. Arranz, M. E. Diaz
, 2018
, Pages 68-87
- Mass Spectrometry and Nutrition Research, Chapter 6 Mass Spectrometry in Phytonutrient Research. Jean-Luc Wolfender, Aude Violette, Laurent B. Fay
, 2010
, Pages 163-234
- Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health, CHAPTER 12 Non-extractable Polyphenols and the Gut Microbiome. J. Havlik, C. A. Edwards
, 2018
, Pages 241-262
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 10 Chocolate and Skin Health: Effects of Dietary Cocoa Polyphenols. Ulrike Heinrich, Wilhelm Stahl
, 2015
, Pages 179-195
- Handbook of Antioxidant Methodology: Approaches to Activity Determination, Chapter 3 Antioxidant Activity – Preliminary Considerations for Measurement. Paul D. Prenzler, Danielle Ryan, Kevin Robards
, 2021
, Pages 97-141
- Food Flavors and Chemistry: Advances of the New Millennium, Compositions and contents of catechins in various kinds of fresh tea leaves — comparisons between Assam variety and China variety. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Ryoyasu Saijo, Miyuki Kato, Yoshiyuki Takeda
, 2001
, Pages 183-196
- Legumes: Nutritional Quality, Processing and Potential Health Benefits, CHAPTER 3 Phenolic Compounds: Flavonoids in Legumes. M. I. Dias, M. Carocho, L. Barros, I. C. F. R. Ferreira
, 2019
, Pages 49-83