Tea and Tea Products

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Tea and Tea Products

Tea and Tea Products

Chi-Tang Ho

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Kategorie:

Science (General)

Język:

english

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322

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PDF, 7.66 MB

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Health Publica Icon Health Publications — Green Tea - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi — Tea and Tea Products: Chemistry and Health-Promoting Properties (Nutraceutical Science and Technology)

Барабой В.А. — Катехины чайного растения: структура, активность, применение

Kumi Yoshida Ve ronique Cheynier Stephane Quideau — Recent advances in polyphenol research Volume 5

Balan, Raluca — All about green tea: The healthiest drink in the world

N. M. Emanuel and Yu. N. Lyaskovskaya (Auth.) — The Inhibition of Fat Oxidation Processes

Victor Preedy (Eds.) — Processing and Impact on Antioxidants in Beverages

Fereidoon Shahidi, Marian Naczk — Phenolics in Food and Nutraceuticals

Yong-su Zhen (edt) — Tea: Bioactivity and Therapeutic Potential (Medicinal and Aromatic Plants - Industrial Profiles)

Junfeng Yin, Zhusheng Fu, Yongquan Xu — Tea as a Food Ingredient: Properties, Processing, and Health Aspects

B Banerjee (Editor) — Therapeutic Effects of Tea

Megh R. Goyal, Hafiz Ansar Rasul Suleria — Human Health Benefits of Plant Bioactive Compounds: Potentials and Prospects

Neal M. Davies, Jaime A. Yáñez, Basil Roufogalis — Flavonoid Pharmacokinetics: Methods of Analysis, Preclinical and Clinical Pharmacokinetics, Safety, and Toxicology

Yukihiko Hara — Green Tea Health Benefits and Applications

Laura A. de la Rosa, Émilio Álvarez-Parrilla, Gustavo A. González-Águilar — Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Yukihiko Hara — Green Tea: Health Benefits and Applications

Chi-Tang Ho, Chang Y. Lee, and Mou-Tuan Huang (Eds.) — Phenolic Compounds in Food and Their Effects on Health I. Analysis, Occurrence, and Chemistry

Chi-Tang Ho, Toshihiko Osawa, Mou-Tuan Huang, and Robert T. Rosen (Eds.) — Food Phytochemicals for Cancer Prevention II. Teas, Spices, and Herbs

Thomas H. Parliment, Chi-Tang Ho, and Peter Schieberle (Eds.) — Caffeinated Beverages. Health Benefits, Physiological Effects, and Chemistry

Fereidoon Shahidi and Chi-Tang Ho (Eds.) — Phenolic Compounds in Foods and Natural Health Products

Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi — Tea and Tea Products: Chemistry and Health-Promoting Properties

R. Ramalakshmi, L. Jagan Mohan Rao (Auth.) — Recent Trends in Soft Beverages

Edwin Frankel — Antioxidants in food and biology: Facts and fiction

Farnoosh Dairpoosh — Therapeutic Perspectives of Tea Compounds: Potential Applications against COVID-19

Annalisa Romani; Vincenzo Lattanzio; Stéphane Quideau; Vincenzo Lattanzio; Stephane Quideau — Recent Advances in Polyphenol Research, Volume 4

Fouad Daayf, Vincenzo Lattanzio — Recent Advances in Polyphenol Research

Dimitrios Boskou — Olive Oil - Minor Constituents And Health

Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, Theertham Rao — Green tea polyphenols: nutraceuticals of modern life

Banerjee, B.; Chaudhuri, T. C — Therapeutic Effects of Tea

Fereidoon Shahidi, Marian Naczk — Phenolics in Food and Nutraceuticals

Helen Mckinley, Mark Jamieson — Handbook of Green Tea and Health Research (Food and Beverage Consumption and Health)

Nicolas Powell (ed.) — Green Tea and Health: Antioxidant Properties, Consumption and Role in Disease Prevention

Rodríguez, José Manuel Lorenzo; Ruiz, Daniel Franco — Grape seeds: nutrient content, antioxidant properties and health benefits

Hara, Yukihiko; Isao, Tomita; Isemura, Mamoru; Yang, Chung S — Health benefits of green tea : an evidence-based approach

N K Jain; Maqsood Siddiqi; J H Weisburger — Protective effects of tea on human health

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