Résultats pour : "Kava"
Nombre de documents : 8.
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific.
Lebot Vincent, Michalet Serge, Legendre Laurent.
2019.
Beverages (Basel), 5 (2):34, 14 p.
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Colorimetric assessment of kava (Piper methysticum Forst.) quality.
Lhuissier Tiphaine, Mercier Pierre-Edouard, Michalet Serge, Lebot Vincent, Legendre Laurent.
2017.
Journal of Food Composition and Analysis, 59 : 27-34.
Buveurs de kava.
Siméoni Patricia, Lebot Vincent.
2014.
Port-Vila : Ed. Géo-consulte, 362 p. ISBN 978-2-9533362-3-8
Kava and kava hepatotoxicity : Requirements for novel experimental, ethnobotanical and clinical studies based on a review of the evidence.
Teschke Rolf, Qiu Samuel, Tran Dang Xuan, Lebot Vincent.
2011.
Phytotherapy Research, 25 (9) : 1263-1274.
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Proposal for a Kava Quality Standardization Code.
Teschke Rolf, Lebot Vincent.
2011.
Food and Chemical Toxicology, 49 (10) : 2503-2516.
Quantification of Kavalactones and determination of kava (Piper methysticum) chemotypes using near-infrared reflectance spectroscopy for quality control in Vanuatu.
Lasme Privat, Davrieux Fabrice, Montet Didier, Lebot Vincent.
2008.
Journal of Agricultural and Food Chemistry, 56 (13) : 4976-4981.
Validation of Piper Methysticum var. wichmannii (Piperaceae).
Applequist Wendy L., Lebot Vincent.
2006.
Novon, 16 (1) : 3-4.
The quality of kava consumed in the South Pacific.
Lebot Vincent.
2006.
HerbalGram (71) : 34-37.
