Results 121 to 130 of about 165,673 (205)

Spice [PDF]

, 2017
openaire   +1 more source

Risk analysis of microorganisms in common food spices. [PDF]

Front Microbiol
Tang X.
europepmc   +1 more source

The networks of ingredient combinations as culinary fingerprints of world cuisines. [PDF]

NPJ Sci Food
Caprioli C, Kulkarni S, Battiston F, Iacopini I, Santoro A, Latora V.   +5 more
europepmc   +1 more source

Impact of Micro and Nanoplastics on Reproductive Cancer and the Potential Anticancer Benefits of Prolonged Ginger, Garlic, and Turmeric Consumption: A Narrative Review. [PDF]

Int J Environ Res Public Health
Alabi BA, Azu OO, Dlamini Z, Khanyile R, Marima R.   +4 more
europepmc   +1 more source

SpiceSpectrum: Class-balanced dataset of commercially valuable spice cultivars. [PDF]

Data Brief
Ramim MNJ, Islam S, Towkir M, Fuad MM, Arnob NMK.   +4 more
europepmc   +1 more source

Vocabulary data presented in the local traditions of central Java and East Java. [PDF]

Data Brief
Pribadi NH, Said DP, Wijayanti KD, Kurwidaria F, Rahadini AA, Veronika P.   +5 more
europepmc   +1 more source

Assessing Dietary Consumption of Toxicant-Laden Foods and Beverages by Age and Ethnicity in California: Implications for Proposition 65. [PDF]

Nutrients
Masri S, Nasla S, Payán DD, Wu J.
europepmc   +1 more source

Editorial: Applications of metabolomics in the formation of food flavor. [PDF]

Front Nutr
Jin W, Jiang P, Sun X.
europepmc   +1 more source

Polyphenol Intake from Herbs and Spices. [PDF]

Nutrients
Blanton C.
europepmc   +1 more source

The shifting dynamics of plant and mushroom foraging in Kashmir. [PDF]

J Ethnobiol Ethnomed
Manzoor M, Ahmad M, Gillani SW, Aziz MA, Pieroni A, Waheed M, Sohail A, Hashem A, Almutairi KF, Abd-Allah EF.   +9 more
europepmc   +1 more source