Results 231 to 240 of about 99,808 (261)

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

Food Chemistry, 2014
Anna Vallverdú-Queralt, Jorge Regueiro, JOSÉ Fernando Rinaldi de Alvarenga   +2 more
exaly  

“Herb John”

Notes and Queries, 1876
openaire   +1 more source

Spices and herbs as source of Salmonella-related foodborne diseases

Food Research International, 2012
Claudio Zweifel, Roger Stephan
exaly  

Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices

Journal of Medicinal Food, 2008
James L Hargrove, Diane K Hartle
exaly  

Herbs Used for the Treatment of Hypertension and their Mechanism of Action

Current Hypertension Reports, 2017
Steven Chrysant, George S Chrysant, Chrysant Steven G   +2 more
exaly  

THE HERBS AND THE HEART

Nutrition Reviews, 2009
openaire   +2 more sources

Phytochemicals of herbs and spices: Health versus toxicological effects

Food and Chemical Toxicology, 2018
Fatma Duygu Çeylan, Gulay Özkan, Esra Capanoglu   +2 more
exaly  

In vitro antimicrobial and anti-inflammatory effects of herbs against Propionibacterium acnes

Food Chemistry, 2010
Po-Jung Tsai, Tsung-Hsien Tsai
exaly  

That's an herb, Herb.

New Jersey medicine : the journal of the Medical Society of New Jersey, 1997
openaire   +1 more source

Herb

2018
JN6751.A25 E53 ...
openaire   +1 more source