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- Culinary Herbs and Spices: A Global Guide, CHAPTER 25 Sage/Common Sage (Salvia officinalis)
, 2021
, Pages 461-481
- Magnetic Resonance in Food Science: A View to the Future, Suppression effects of spice plants on free radical formation. G. A. Webb, P. S. Belton, A. M. Gil, I. Delgadillo, Bozidar Lj. Milic, Sonja M. Djilas, Natasa B. Milic
, 2001
, Pages 105-109
- Culinary Herbs and Spices: A Global Guide, CHAPTER 23 Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus)
, 2021
, Pages 422-438
- Chemistry in the Garden, Chapter 6 Bioactive Compounds from Ornamental Plants
, 2007
, Pages 59-79
- Nanotechnology for Diabetes Management, Chapter 5 Phytochemicals in the Management of Diabetes. Q. Abbas, S. M. Al-Thawadi, S. Perna
, 2023
, Pages 128-164
- Foodomics: Omic Strategies and Applications in Food Science, Chapter 1 Foodomics – Fundamentals, State of the Art and Future Trends. G. Álvarez-Rivera, A. Valdés, C. León, A. Cifuentes
, 2021
, Pages 1-53
- Carbon-based Nanomaterials in Analytical Chemistry, Chapter 5 Carbon Nanomaterials in Electrochemical Detection. L. M. Moretto, R. Metelka, P. Scopece
, 2019
, Pages 150-199
- Essential Guide to Food Additives (4), CHAPTER 6 E Numbers
, 2013
, Pages 91-276
- Saltmarsh's Essential Guide to Food Additives (5), Chapter 5 Individual Additives: Additives Permitted in the EU in 2020. Mike Saltmarsh
, 2021
, Pages 52-268
- Food: The Chemistry of its Components (4), Lipids. T. P. Coultate
, 2002
, Pages 73-125