Results
1 -
10 of
16
(Click
here to explore results)
- 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
- 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
- Foodomics: Omic Strategies and Applications in Food Science, Chapter 17 Application of Metabolomics to Food Systems. Rajveer Singh, Robin Joshi, Eduardo D. Munaiz, Sanjay Kumar, Arun Kumar
, 2021
, Pages 416-442
- NMR Spectroscopy in Food Analysis, CHAPTER 8 Wine and Beverages
, 2013
, Pages 202-240