Results 241 to 250 of about 163,382 (275)
"Pepper": Different Spices, One Name-Analysis of Sensory and Biological Aspects. [PDF]
MoleculesDíaz-Guerrero P +5 more
europepmc +1 more source
Multifaceted Biological Activities of Culinary Herb and Spice Extracts: In Vitro and In Silico Simulation Insights into Inflammation-Related Targets. [PDF]
FoodsHontman N +3 more
europepmc +1 more source
Electrical Characterization of Indoor Air Quality in the Presence of Various Natural Air Purifiers. [PDF]
ACS OmegaAshik MAA, Tabassum T, Deb A, Noor N.
europepmc +1 more source
Development of magnetic COFs for simultaneous extraction and determination of aflatoxin B1 and benzo(a)pyrene. [PDF]
Food Chem XWang S +12 more
europepmc +1 more source
Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]
MoleculesLiao Z +6 more
europepmc +1 more source
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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
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
Amit Baran Sharangi +2 more
+4 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
Amit Baran Sharangi +2 more
+4 more sources