Results 231 to 240 of about 99,489 (262)
Some of the next articles are maybe not open access.

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   +2 more
exaly  

“Herb John”

Notes and Queries, 1876
openaire   +1 more source

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

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

Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

Critical Reviews in Food Science and Nutrition, 2013
Laura Rubio   +2 more
exaly  

Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

Journal of Food Science, 2014
Youngsoo Lee, Soo-Yeun Lee
exaly  

THE HERBS AND THE HEART

Nutrition Reviews, 2009
openaire   +2 more sources

Residues and contaminants in medicinal herbs—A review

Phytochemistry Letters, 2015
Vandana Tripathy, Ajoy Saha
exaly  

The role of herbs and spices in cancer prevention

Journal of Nutritional Biochemistry, 2008
John A Milner
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
previous   22  23  24  25  26  27  

Home - About - Disclaimer - Privacy