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- Culinary Herbs and Spices: A Global Guide, CHAPTER 24 Saffron (Crocus sativus var. kashmiriana)
, 2021
, Pages 439-460
- Handbook of Antioxidant Methodology: Approaches to Activity Determination, Chapter 6 Exogenous Antioxidants Derived from Plants, Fungi, and Other Taxa. Ana R. Silva, Tiane C. Finimundy, Lillian Barros, Isabel C. F. R. Ferreira
, 2021
, Pages 203-245
- Handbook of Antioxidant Methodology: Approaches to Activity Determination, Chapter 4 Free Radical Inhibition Mechanisms – Implications for Measurement. Xianli Wu
, 2021
, Pages 142-177
- The Science of Sugar Confectionery, Emulsifiers, colours and flavours. W. P. Edwards
, 2000
, Pages 59-80
- The Science of Bakery Products, Chapter 3 Raw Materials
, 2007
, Pages 56-134
- Nutraceuticals and Human Health: The Food-to-supplement Paradigm, Chapter 10 Nutraceuticals in Neurodegenerative Diseases. Virginia Boccardi, Clara Tinarelli, Patrizia Mecocci
, 2020
, Pages 163-184
- Handbook of Antioxidant Methodology: Approaches to Activity Determination, Subject Index
, 2021
, Pages 493-515
- Natural Product Extraction: Principles and Applications, CHAPTER 1 Uses and Applications of Extracts from Natural Sources. R. N. Cavalcanti, T. Forster‐Carneiro, M. T. M. S. Gomes, M. A. Rostagno, J. M. Prado, M. A. A. Meireles
, 2013
, Pages 1-57
- Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health, CHAPTER 8 Carotenoids: Concept, Dietary Sources and Structure–Activity Relationships for Antioxidant and Health-related Properties. L. R. B. Mariutti, R. C. Chisté, A. Z. Mercadante
, 2018
, Pages 134-164
- Nutraceuticals and Human Health: The Food-to-supplement Paradigm, Contents
, 2020
, Pages P007-P013