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- 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
- Chocolate and Health: Chemistry, Nutrition and Therapy, Subject Index
, 2015
, Pages 231-246
- 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
- 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
- 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
- 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
- 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