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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
Mass Spectrometry and Nutrition Research, Chapter 6 Mass Spectrometry in Phytonutrient Research . Jean-Luc Wolfender, Aude Violette, Laurent B. Fay
, 2010
, Pages 163-234
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
Caffeine: Chemistry, Subject Index
, 2012
, Pages 400-424
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
NMR Spectroscopy in Food Analysis, CHAPTER 8 Wine and Beverages
, 2013
, Pages 202-240
Renewable Resources for Surface Coatings, Inks and Adhesives, CHAPTER 13 Pigments, Dyes, and Colourants
, 2023
, Pages 701-774
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
Mass Spectrometry of Natural Substances in Food, Bioactive non-nutrients in foods . Fred A. Mellon, Ron Self, James R. Startin, Peter S. Belton
, 2000
, Pages 93-169