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- 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 3 Phenolic Compounds: Flavonoids in Legumes. M. I. Dias, M. Carocho, L. Barros, I. C. F. R. Ferreira
, 2019
, Pages 49-83
- Polysaccharide-based Biomaterials: Delivery of Therapeutics and Biomedical Applications, Chapter 11 Pullulan in the Delivery of Therapeutics. Hanan B. Ahmed, Hossam E. Emam
, 2023
, Pages 299-330
- 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
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 6 Chocolate, the Digestive Tract and Diabetes. John W. Finley, Gabriella Crespo, Zuyin Li
, 2015
, Pages 103-131
- 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
- Culinary Herbs and Spices: A Global Guide, CHAPTER 25 Sage/Common Sage (Salvia officinalis)
, 2021
, Pages 461-481
- Mass Spectrometry and Nutrition Research, Chapter 6 Mass Spectrometry in Phytonutrient Research. Jean-Luc Wolfender, Aude Violette, Laurent B. Fay
, 2010
, Pages 163-234
- Culinary Herbs and Spices: A Global Guide, Subject Index
, 2021
, Pages 577-604