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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
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
Advanced Spectroscopic Techniques for Food Quality, Subject Index
, 2022
, Pages 242-246
Caffeine: Chemistry, Chapter 4 Chemistry and Crystal Structures of Complexes of Caffeine and Tea Catechin . Takashi Ishizu*, Hiroyuki Tsutsumi
, 2012
, Pages 53-71
Nuclear Magnetic Resonance: Volume 45, Application of NMR in food analysis . Apostolos Spyros
, 2016
, Volume 45
, Pages 269-308
Coffee: Consumption and Health Implications, CHAPTER 12 Effect of Coffee on Weight Management . S. Lafay, A. Gil-Izquierdo
, 2019
, Pages 265-285
Capillary Electrophoresis for Food Analysis: Method Development, Subject index . Richard A. Frazier, Jennifer M. Ames, Harry E. Nursten
, 2000
, Pages 118-128
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
Fluorine: Chemistry, Analysis, Function and Effects, Subject Index
, 2015
, Pages 337-360
Nutraceuticals and Human Health: The Food-to-supplement Paradigm, Chapter 5 Analytical Approaches for Characterization of Bioactives in Plant-based Natural Health and Food Products . Michael Chan, Joseph M. Betz, Fiona J. M. Tymm, Paula N. Brown
, 2020
, Pages 56-78