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Culinary Herbs and Spices: A Global Guide, CHAPTER 12 Cumin (Cuminum cyminum )
, 2021
, Pages 214-230
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
Coffee: Production, Quality and Chemistry, CHAPTER 34 Phytochemicals From Coffea Leaves . Maria Teresa Salles Trevisan, Ricardo Farias de Almeida, Andrea Breuer, Robert W. Owen
, 2019
, Pages 771-788
Renewable Resources for Surface Coatings, Inks and Adhesives, CHAPTER 13 Pigments, Dyes, and Colourants
, 2023
, Pages 701-774
Natural Product Extraction: Principles and Applications, CHAPTER 9 Isolation and Purification of Natural Products . Wang Xiao, Fang Lei, Zhao Hengqiang, Lin Xiaojing
, 2013
, Pages 314-362
Natural Product Extraction: Principles and Applications (2), Chapter 12 Isolation and Purification of Natural Products . Wang Xiao, Fang Lei, Zhao Hengqiang, Lin Xiaojing
, 2022
, Pages 544-590
Male-mediated Developmental Toxicity, Chapter 22 Oestrogenic Compounds and Oxidative Stress . Diana Anderson, Eduardo Cemeli, Thomas E. Schmid, Adolf Baumgartner, Martin H. Brinkworth, John M. Wood
, 2007
, Pages 259-272
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
Caffeine: Chemistry, Subject Index
, 2012
, Pages 400-424
Legumes: Nutritional Quality, Processing and Potential Health Benefits, CHAPTER 9 Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes . J. Frias, C. Martínez-Villaluenga, E. Peñas
, 2019
, Pages 196-214