Occurrence of 15 + 1 EU priority polycyclic aromatic hydrocarbons (PAH) in various types of tea (Camellia sinensis) and herbal infusions

By      

Food Additives & Contaminants: Part A, Vol. 31, Iss. 10, 2014-10 ,pp. : 1723-1735

Taylor & Francis Ltd

Access to resources Recommend Favorite

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

By Chen Yu Long  

Food Reviews International, Vol. 27, Iss. 1, 2011-01 ,pp. : 1-15

Taylor & Francis Ltd

Access to resources Recommend Favorite

Antioxidant Activity of Phenolic Compounds: From In Vitro Results to In Vivo Evidence

By Fernandez-Panchon M. S.   Villano D.   Troncoso A. M.   Garcia-Parrilla M. C.  

Critical Reviews in Food Science and Nutrition, Vol. 48, Iss. 7, 2008-08 ,pp. : 649-671

Taylor & Francis Ltd

Access to resources Recommend Favorite

Phenolic Inhibitors of α-Amylase and Trypsin Enzymes by Extracts From Pears, Lentils, and Cocoa

By Quesada Cristina   Bartolomé Begoña   Nieto Ofelia   Gómez-Cordovés Carmen   Hernández Teresa   Estrella Isabel  

Journal of Food Protection, Vol. 59, Iss. 2, 1996-02 ,pp. : 185-192

International Association for Food Protection

Access to resources Recommend Favorite

A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

By Kim J.   Jung W.   Chun S.   Yu C.   Ma K.   Gwag J.   Chung I.  

European Food Research and Technology A, Vol. 224, Iss. 2, 2006-12 ,pp. : 259-270

Springer Publishing Company

Access to resources Recommend Favorite