A selection of chapters in this collection:
Mycotoxins in cocoa: causes, detection and control: Mary A. Egbuta, Southern Cross University, Australia
Analysing sensory and processing quality of cocoa: Darin A. Sukha and Naailah A. Ali, The University of the West Indies, Trinidad and Tobago
effect of cultivation techniques on tea quality: P. Okinda Owuor, Maseno University, Kenya
Instrumentation and methodology for the quantification of phytochemicals in tea: Ting Zhang, China University of Geosciences and Huanggang Normal University, China; Xiaojian Lv, Yin Xu, Lanying Xu and Tao Long, Huanggang Normal University, China; Chi-Tang Ho, Rutgers University, USA; and Shiming Li, Huanggang Normal University, China and Rutgers University, USA
Pesticide residues in tea: challenges in detection and control: A. K. Barooah, Tocklai Tea Research Institute, India
potential role for tea in combating chronic diseases: Chung S. Yang, Rutgers University, USA
Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina
Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; and Arnaud Petitvallet, Wize Monkey, Canada
Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada
Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; and Alan Crozier, University of California Davis, USA
