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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
Capillary Electrophoresis for Food Analysis: Method Development, Subject index . Richard A. Frazier, Jennifer M. Ames, Harry E. Nursten
, 2000
, Pages 118-128
Natural Product Extraction: Principles and Applications (2), Chapter 2 Extraction of Natural Products: Principles and Fundamental Aspects . G. F. Barbero, M. Ferreiro-González, V. C. M. Freitas, C. Carrera, E. Espada-Bellido, A. Ruiz-Rodríguez, A. Liazid, M. A. Rostagno, J. M. Prado, M. Palma
, 2022
, Pages 66-116
Fluorine: Chemistry, Analysis, Function and Effects, CHAPTER 8 Fluoride Levels in Herbal and Tea Infusions . Ebru Emekli-Alturfan, Ayşen Yarat, Serap Akyuz
, 2015
, Pages 140-154
Natural Product Extraction: Principles and Applications, Subject Index
, 2013
, Pages 472-500
Oxidative Stress and Redox Signalling in Parkinson’s Disease, CHAPTER 14 Dietary Anti-, Pro-Oxidants in the Etiology of Parkinson’s Disease . Zeynep Sena Agim, Jason R. Cannon
, 2017
, Pages 447-504
Capillary Electrophoresis for Food Analysis: Method Development, Example 2 of CE method development: The separation of green tea catechins by MEKC . Richard A. Frazier, Jennifer M. Ames, Harry E. Nursten
, 2000
, Pages 95-103
Natural Product Extraction: Principles and Applications, CHAPTER 2 Extraction of Natural Products: Principles and Fundamental Aspects . M. Palma, G. F. Barbero, Z. Piñeiro, A. Liazid, C. G. Barroso, M. A. Rostagno, J. M. Prado, M. A. A. Meireles
, 2013
, Pages 58-88
Fluorine: Chemistry, Analysis, Function and Effects, Subject Index
, 2015
, Pages 337-360
Caffeine: Chemistry, Chapter 8 Simultaneous Determination of Caffeine and Phenolic Compounds in Tea and Coffee . Carolyne B. Faria, Juliana M. Prado, Mauricio A. Rostagno*, Flavio L. Schmidt, M. Angela A Meireles
, 2012
, Pages 130-153