Results 201 to 210 of about 31,818 (237)

Simple analytical strategy for MALDI-TOF-MS and nanoUPLC–MS/MS: Quantitating curcumin in food condiments and dietary supplements and screening of acrylamide-induced ROS protein indicators reduced by curcumin

Food Chemistry, 2015
Tusty-Jiuan Hsieh, Chi-Yu Lu
exaly  

A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments

Journal of Food Measurement and Characterization, 2018
Ramesh Kumar Saini
exaly  

Performance Factors Influencing Efficacy and Effectiveness of Iron Fortification Programs of Condiments for Improving Anemia Prevalence and Iron Status in Populations: A Systematic Review

Nutrients, 2020
Anna W Waller, Juan Andrade
exaly  

The condiment league

ACM SIGGRAPH 99 Electronic art and animation catalog, 1999
David Elliott, Jerry Chambless, Jason Alexander   +2 more
openaire   +1 more source

Condiments

2006
openaire   +1 more source

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets

Annals of the New York Academy of Sciences, 2016
Juan Pablo Peña-Rosas
exaly  

Condiments

1985
openaire   +1 more source

The National Condiment

Scientific American, 1896
openaire   +1 more source

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

Food Quality and Preference, 2019
Arianne van Eck, Vincenzo Fogliano, Elke Scholten   +2 more
exaly  

Association between Consumption of Cruciferous Vegetables and Condiments and Excretion in Urine of Isothiocyanate Mercapturic Acids

Journal of Agricultural and Food Chemistry, 2006
Wouter H J Vaes
exaly