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Natural Product Extraction: Principles and Applications, CHAPTER 4 Microwave‐assisted Extraction . Emilie Destandau, Thomas Michel, Claire Elfakir
, 2013
, Pages 113-156
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
Natural Product Extraction: Principles and Applications (2), Chapter 4 Microwave-assisted Extraction . Emilie Destandau, Thomas Michel
, 2022
, Pages 144-201
Renewable Resources for Surface Coatings, Inks and Adhesives, CHAPTER 13 Pigments, Dyes, and Colourants
, 2023
, Pages 701-774
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
Coffee: Production, Quality and Chemistry, CHAPTER 34 Phytochemicals From Coffea Leaves . Maria Teresa Salles Trevisan, Ricardo Farias de Almeida, Andrea Breuer, Robert W. Owen
, 2019
, Pages 771-788
Photochemistry: Volume 40, Any colour you like. Excited state and ground state proton transfer in flavonols and applications . Stefano Protti, Alberto Mezzetti
, 2012
, Volume 40
, Pages 295-322
Legumes: Nutritional Quality, Processing and Potential Health Benefits, CHAPTER 9 Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes . J. Frias, C. Martínez-Villaluenga, E. Peñas
, 2019
, Pages 196-214
Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health, CHAPTER 4 Analysis of Non-extractable Polyphenols (NEPP) . T. Wu, N. N. M. Phuong, J. Van Camp, G. Smagghe, T. T. Le, K. Raes
, 2018
, Pages 46-67
Culinary Herbs and Spices: A Global Guide, CHAPTER 22 Parsley (Petroselinum crispum /Petroselinum Hortense /Petroselinum sativum)
, 2021
, Pages 405-421