Results 211 to 220 of about 32,755 (252)

Rapid and practical qualitative and quantitative evaluation of non-fumigated ginger and sulfur-fumigated ginger via Fourier-transform infrared spectroscopy and chemometric methods

Food Chemistry, 2021
Hui Yan, Xiaobo Li, Beihua Bao
exaly  

Ginger and Blenheim’s Ginger Ale

2021
openaire   +1 more source

Ginger

2016
Ginger: The Genus Zingiber is the first comprehensive volume on ginger. Valued as a spice and medicinal plant from ancient times both in India and China, ginger is now used universally as a versatile spice and in traditional medicine as well as in modern medicine.
openaire   +1 more source

Ginger

Nutrition Today, 2010
Aviva Romm, Mary L. Hardy, Simon Mills
  +4 more sources

Ginger

Oncology nurse edition
Gail B. Mahady, Harry H.S. Fong, Norman R. Farnsworth   +2 more
  +7 more sources

Comparison of Volatile Compounds of Fresh Ginger, Ginger Powder and Ginger Beverage

2014
Md Ramim Tanver Rahman, Qiangwei Wang, Hongxin Wang   +2 more
openaire   +2 more sources

Ginger

2004
Ann Bode, Zigang Dong
openaire   +2 more sources

Ginger-Sweet

AJN, American Journal of Nursing, 1995
openaire   +2 more sources

Ginger (Zingiber officinaleRosc.) and its bioactive components are potential resources for health beneficial agents

Phytotherapy Research, 2021
Mengmeng Zhang, Rong Zhao, Dan Wang
exaly  

Ginger

International Journal of Aromatherapy, 1996
openaire   +1 more source