Results 151 to 160 of about 165,673 (205)
Some of the next articles are maybe not open access.
Annals of Allergy, Asthma & Immunology, 2011
To provide a review on spice allergy and its implementation in clinical practice.PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list.Articles were selected based on their relevance to the topic.Spices are available in a ...
James L, Chen, Sami L, Bahna
openaire +2 more sources
To provide a review on spice allergy and its implementation in clinical practice.PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list.Articles were selected based on their relevance to the topic.Spices are available in a ...
James L, Chen, Sami L, Bahna
openaire +2 more sources
Turmeric: old spice, new spice
Biotechnic & Histochemistry, 2017The history of chemical investigations into the yellow components of turmeric can be traced from 1815. Although the major yellow component of turmeric, curcumin, often is represented as a 1,3-diketone in the solid state and in nonaqueous solution, it exists in the enol form.
openaire +2 more sources
Hardware SPICE Extension for Automotive SPICE 3.1
2018Automotive SPICE is an assessment model which is published and maintained by the VDA and the SPICE User Group (www.automotivespice.com). Version 3.1 has been published in Nov. 2017 and in Jan. 2018 a guideline for interpreting (Blue-Gold Book) ASPICE 3.1 has been published by the VDA.
Christian Schlager +5 more
openaire +1 more source
2018
Spices, seasonings, herbs are all products that are generally added to both fresh and processed food to enhance flavour. With documents showing trade in spices as early as 3000 BC, the spice trade itself can be considered as one of the earliest drivers of globalisation. More recently, the global spices and seasoning market has been valued at around USD
Galvin-King, Pamela +2 more
openaire +2 more sources
Spices, seasonings, herbs are all products that are generally added to both fresh and processed food to enhance flavour. With documents showing trade in spices as early as 3000 BC, the spice trade itself can be considered as one of the earliest drivers of globalisation. More recently, the global spices and seasoning market has been valued at around USD
Galvin-King, Pamela +2 more
openaire +2 more sources
Encyclopedia of Spices and the Spice Trade
Discover the rich history and deep cultural significance of spices, from defining the flavors of regional cuisines to spurring Western exploration and colonialism. This book examines spices from a variety of perspectives, including their impact on culinary traditions, role in health and medicine, and influence on world economics and ...openaire +1 more source
Bacterial spores in spices and dried herbs: The risks for processed food
Comprehensive Reviews in Food Science and Food Safety, 2021Florence Postollec
exaly
The SPICES modelin' an ICT perspective: from SPICES to e-SPICES
2008Proceedings of the Final Conference of the Euroepan Project SPICES -Socialpromoion of Intercultural Communication Expertise and Skills - 224945-CP-1-2005-1-IT-GRUNDTVIG-G11, Perugia/Italy, 21.09 ...
openaire +1 more source
Ultrasonication - A green technology extraction technique for spices: A review
Trends in Food Science and Technology, 2021Madaraboina Venkateswara Rao +2 more
exaly