Polyphenols in plants/ edited by Ronald Watson.
Material type:
TextPublication details: Elsevier, 2019Description: 442 pISBN: 9780128137680Subject(s): Plant polyphenolsOnline resources: Click here to access online | Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
e-Books
|
Central Library, Sikkim University | Not for loan | E-982 |
Chapter 1 - Not Only What Is Food Is Good—Polyphenols From Edible and Nonedible Vegetable Waste
Chapter 2 - Polyphenols in Agricultural Byproducts and Food Waste
Chapter 3 - Phenolic Natural Compounds and Their Influence on Physiological Processes in Plants
Chapter 4 - Improving Bioavailability of Polyphenols Using Nanodelivery Systems Based on Food Polymers
Chapter 5 - Polyphenols Resources in Indonesia From Economic Perspective
Chapter 6 - Structure and Antioxidant Efficiency of Beech (Fagus sylvatica L.) Bark Polyphenols Unraveled by High-Performance Liquid
Chapter 7 - Characterization and Quantification of Polyphenols in Fruits
Chapter 8 - Phenotypic Diversity of Colored Phytochemicals in Sorghum Accessions With Various Pericarp Pigments
Chapter 9 - Relevance and Analysis of Citrus Flavonoids
Chapter 10 - Extraction Methods of Polyphenol From Grapes: Extractions of Grape Polyphenols
Chapter 11 - Total Polyphenols Content and Antioxidant DPPH Assays on Biological Samples
Chapter 12 - Extraction of Phenolic Compounds From Coriandrum sativum L. and Amaranthus hybridus L. by Microwave Technology
Chapter 13 - Anthocyanins and Other Polyphenols in Citrus Genus: Biosynthesis, Chemical Profile, and Biological Activity
Chapter 14 - Rice Phenolics: Extraction, Characterization, and Utilization in Foods
Chapter 15 - Extraction of Polyphenols From Aromatic and Medicinal Plants: An Overview of the Methods and the Effect of Extraction Parameters
Chapter 16 - Classification of Phenolic Compounds in Plants
Chapter 17 - Gas Chromatography: Mass Spectrometry Analysis of Polyphenols in Foods
Chapter 18 - Reaction of Hemoglobin With the Schiff Base Intermediate of the Glucose/Asparagine Reaction: Formation of a Hemichrome
Chapter 19 - Adsorption and Ion Exchange for the Recovery and Fractionation of Polyphenols: Principles and Applications
Chapter 20 - HILIC Chromatography: Powerful Technique in the Analysis of Polyphenols
Chapter 21 - ChromatoKrystyna Pyrzynska and graphic Analysis of Polyphenols
Chapter 22 - Sweet Potato Leaf Polyphenols: Preparation, Individual Phenolic Compound Composition and Antioxidant Activity
Chapter 23 - Evaluation of the Phytochemistry and Biological Activity of Grape (Vitis vinifera L.) Stems: Toward a Sustainable Winery Industry
Chapter 24 - The Phenolic Gingerols and Gingerol-Derived Shogaols: Features and Properties Related to the Prevention and Treatment of Cancer and Chronic I
There are no comments on this title.