Résultats pour : "Kava"

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.

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.

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.

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.

Buveurs de kava. Siméoni Patricia, Lebot Vincent. 2014. Port-Vila : Ed. Géo-consulte, 362 p. ISBN 978-2-9533362-3-8