Results 171 to 180 of about 28,314 (195)

Raman and IR spectroscopic modality for authentication of turmeric powder

Food Chemistry, 2020
Moon Kim, Walter Schmidt, Jianwei Qin
exaly  

An evaluation of IR spectroscopy for authentication of adulterated turmeric powder using pattern recognition

Food Chemistry, 2021
Bagher Emadi, Mohammad Reza Bayati, Rasool Khodabakhshian   +2 more
exaly  

Curcumin, an active component of turmeric (Curcuma longa), and its effects on health

Critical Reviews in Food Science and Nutrition, 2017
Nevin Sanlier, Betul Kocaadam Bozkurt
exaly  

Curcumin‐free turmeric exhibits anti‐inflammatory and anticancer activities: Identification of novel components of turmeric

Molecular Nutrition and Food Research, 2013
Subash Gupta, Wei Yuan, Bharat Aggarwal   +2 more
exaly  

Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus

Food Chemistry, 2017
Xiangsheng Zhao, Meihua Yang, Zhang Jingming   +2 more
exaly  

Turmeric means “yellow” in Bengali: Lead chromate pigments added to turmeric threaten public health across Bangladesh

Environmental Research, 2019
Stephen Luby, Peter Winch, Nicole M Ardoin   +2 more
exaly  

Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: Review

Phytotherapy Research, 2018
Hossein Hosseinzadeh, Amirhossein Sahebkar   +1 more
exaly  

Turmeric

JAMA, 2014
openaire   +1 more source

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Food Chemistry, 2011
Jiyong Park, Kashif Ghafoor
exaly  

Turmeric.

2008
B. Chempakam, V. A. Parthasarathy
openaire   +1 more source