Works matching DE "CONDIMENTS"

Results: 288

Reversal of innate aversions: Attempts to induce a preference for chili peppers in rats.

Published in:

1979

By:

Rozin, Paul;
Gruss, Leslie;
Berk, Geoffrey

Publication type:

Journal Article

Comparison of behavior modification approaches to smoking reduction.

Published in:

1971

By:

Marston, Albert R.;
McFall, Richard M.

Publication type:

Journal Article

Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation.

Published in:

Foods, 2025, v. 14, n. 10, p. 1717, doi. 10.3390/foods14101717

By:

He, Fazhao;
Ge, Yinggang;
Chen, Hui;
Wang, Shanyu;
Zhou, Deqing;
Pan, Mingchao;
Cao, Rong;
Sun, Guohui

Publication type:

Article

Survival of Staphylococcus aureus and aerobic bacteria in sucuks made from starter culture and Thymbra spicata during manufacturing and storage.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 1, p. 62, doi. 10.1016/j.fbp.2008.02.006

By:

Erkmen, Osman

Publication type:

Article

Organochlorine Pesticide Residues in Indian Spices.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2001, v. 67, n. 6, p. 856, doi. 10.1007/s001280201

By:

Srivastava, L. P.;
Budhwar, R.;
Raizada, R. B.

Publication type:

Article

大蒜活性物质提取方法及其在肉制品中的应用研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 193, doi. 10.12161/j.issn.1005-6521.2022.03.029

By:

蒲仕文;
徐雯;
杨燕;
李富宽;
吕慎金

Publication type:

Article

现代分析技术在调味品鉴别中的应用.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 219, doi. 10.12161/j.issn.1005-6521.2019.20.039

By:

高锦红

Publication type:

Article

Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of Citrullus vulgaris with Mutant and Non-Mutant Strains of Bacillus subtilis.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 53, doi. 10.4314/nifoj.v41i1.6

By:

Babatuyi, C. Y.;
Oyetayo, V. O.;
Akinyosoye, F. A.

Publication type:

Article

THE SPICE FAMILY.

Published in:: Journal of Education, 1884, v. 19, n. 6, p. 85
Publication type:: Article

Content Analysis of Food and Beverage Advertisements on TV, Radio, and Billboards in Iran.

Published in:

Inquiry (00469580), 2025, p. 1, doi. 10.1177/00469580251314775

By:

Amini, Maryam;
Ghodsi, Delaram;
Shafaatdoost, Mehrnoosh;
Borazjani, Mohadese;
Aghayan, Maryam;
Shariatzadeh, Nastaran

Publication type:

Article

Functional properties and sensory acceptability of shelf stable condiment from blends of fermented locust bean seeds, ginger and onion.

Published in:

Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 278, doi. 10.24263/2310-1008-2020-8-2-11

By:

Esther, Kajihausa Olatundun;
Olufolake, Raheem Rashidat;
Oluebube, Nzekwe Rachel

Publication type:

Article

In Vitro Production of Somaclones with Decreased Erucic Acid Content in Indian Mustard [ Brassica juncea (Linn.) Czern&Coss].

Published in:

Plants (2223-7747), 2021, v. 10, n. 7, p. 1297, doi. 10.3390/plants10071297

By:

Shyam, Chitralekha;
Tripathi, Manoj Kumar;
Tiwari, Sushma;
Tripathi, Niraj;
Solanki, Ravindra Singh;
Sapre, Swapnil;
Ahuja, Ashok;
Tiwari, Sharad

Publication type:

Article

Waht's in an Experiment? Roman Fish Sauce: an Experiment in Archeology.

Published in:

EXARC Journal, 2011, p. 16

By:

Grainger, Sally

Publication type:

Article

Non-timber forest products and their contribution to healthcare and livelihood security among the Karbi tribe in Northeast India.

Published in:

Ecological Processes, 2019, v. 8, n. 1, p. N.PAG, doi. 10.1186/s13717-019-0194-4

By:

Mipun, Puranjoy;
Bhat, Nazir Ahmad;
Borah, Dipankar;
Kumar, Yogendra

Publication type:

Article

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.907883

By:

Xie, Zhenzhen;
Koysomboon, Chanisara;
Zhang, Huan;
Lu, Zhenming;
Zhang, Xiuyan;
Chen, Fusheng

Publication type:

Article

EFFECT FERMENTATION ON VOLATILE COMPOUNDS OF PACKAGED CASTOR OIL-MORINGA SEEDS CONDIMENT (OGIRI).

Published in:

Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 138, doi. 10.34302/crpjfst/2022.14.3.12

By:

Onyekwelu, Chinyere Nkemakonam;
Uzodinma, Eunice Osinachi

Publication type:

Article

PRELIMINARY TEST FOR OBTAINING AN ONION PUREE SICILIAN.

Published in:

Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 1, p. 1

By:

Diego, Planeta;
Valerio, Mineo;
Alessandro, Miceli

Publication type:

Article

Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours.

Published in:

Genes, 2019, v. 10, n. 3, p. 234, doi. 10.3390/genes10030234

By:

Frigerio, Jessica;
Pellesi, Roberta;
Mezzasalma, Valerio;
De Mattia, Fabrizio;
Galimberti, Andrea;
Lambertini, Francesca;
Suman, Michele;
Zanardi, Sandro;
Leporati, Andrea;
Labra, Massimo

Publication type:

Article

Trends in Consumption of Ultra-Processed Foods Among Adults in Southern China: Analysis of Serial Cross-Sectional Health Survey Data 2002–2022.

Published in:

Nutrients, 2024, v. 16, n. 23, p. 4008, doi. 10.3390/nu16234008

By:

Li, Shiqi;
Ma, Jingtai;
Wen, Jian;
Peng, Jiewen;
Huang, Panpan;
Zeng, Lilian;
Chen, Siyi;
Ji, Guiyuan;
Yang, Xingfen;
Wu, Wei

Publication type:

Article

Evaluating the Energy and Core Nutrients of Condiments in China.

Published in:

Nutrients, 2023, v. 15, n. 20, p. 4346, doi. 10.3390/nu15204346

By:

Lv, Wanting;
Ding, Xin;
Liu, Yang;
Ma, Aiguo;
Yang, Yuexin;
Wang, Zhu;
Gao, Chao

Publication type:

Article

Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts.

Published in:

Nutrients, 2023, v. 15, n. 17, p. 3845, doi. 10.3390/nu15173845

By:

Ker, Jung-Kuei;
Lee, Ching-Sung;
Chen, Yen-Cheng;
Chiang, Ming-Chen

Publication type:

Article

39. Catnip – safer pesticide potential.

Published in:

Biodiversity, 2012, v. 13, n. 2, p. 118, doi. 10.1080/14888386.2012.679879

By:

Small, Ernest

Publication type:

Article

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments.

Published in:

International Journal of Microbiology, 2020, p. 1, doi. 10.1155/2020/1478536

By:

Wedajo Lemi, Bikila

Publication type:

Article

Volatile compounds of Soumbala, a fermented African locust bean ( Parkia biglobosa) food condiment.

Published in:

Journal of Applied Microbiology, 2005, v. 99, n. 6, p. 1413, doi. 10.1111/j.1365-2672.2005.02722.x

By:

Ouoba, L. I. I.;
Diawara, B.;
Annan, N. T.;
Poll, L.;
Jakobsen, M.

Publication type:

Article

Demystifying a Change in Taste: Spices, Space, and Social Hierarchy in Europe, 1380–1750.

Published in:

International History Review, 2007, v. 29, n. 2, p. 237, doi. 10.1080/07075332.2007.9641125

By:

Smith, Stefan Halikowski

Publication type:

Article

Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling.

Published in:

Dose-Response, 2023, v. 21, n. 3, p. 1, doi. 10.1177/15593258231203212

By:

Shahid, Gulshan;
Yousaf, Muhammad;
Anwar, Haseeb;
Mukhtar, Imran;
Basit, Abdul

Publication type:

Article

Rheology at the dinner table.

Published in:

Tribology & Lubrication Technology, 2016, v. 72, n. 9, p. 6

By:

Zabawski, Evan

Publication type:

Article

The Benefits of Condiment Cups.

Published in:

African Violet Magazine, 2022, v. 75, n. 5, p. 35

By:

Kilroy, Paul

Publication type:

Article

Turmeric: A condiment, cosmetic and cure.

Published in:

Indian Journal of Dermatology, Venereology & Leprology, 2018, v. 84, n. 1, p. 16, doi. 10.4103/ijdvl.IJDVL_1143_16

By:

Gopinath, Hima;
Karthikeyan, Kaliaperumal

Publication type:

Article

Muhtelif susam ve tahin ürünlerinin mineral içeriklerinin ICP-MS yöntemi ile belirlenmesi.

Published in:

Food & Health (2602-2834), 2025, v. 11, n. 2, p. 173, doi. 10.3153/FH25014

By:

YAĞCI, Sibel;
KOÇAK, Ömer Faruk

Publication type:

Article

唐宋时期川渝地区研磨器的用途初论.

Published in:

Agricultural Archaeology, 2024, n. 4, p. 165

By:

吴功翔

Publication type:

Article

酱油的风味物质.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 16, doi. 10.11882/j.issn.0254-5071.2019.10.004

By:

葛金鑫;
李永凯;
曾斌

Publication type:

Article

辐照对发酵调味品杀菌效果及品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 100, doi. 10.11882/j.issn.0254-5071.2019.08.020

By:

刘雪妮;
江新业;
杨政茂

Publication type:

Article

A Risk-based Strategy for Controlling Chemical Contaminants as Relevant Hazards in Food Ingredients.

Published in:

Food Protection Trends, 2015, v. 35, n. 2, p. 89

By:

Hanlon, Paul R.;
Hlywka, Jason J.;
Scimeca, Joseph A.

Publication type:

Article

Nomenclatura y usos del culantro de monte (Eryngium foetidum L.) en la comunidad San Antonio de Padua, cantón Quinsaloma, Provincia de Los Ríos - Ecuador.

Published in:

Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 2020, v. 19, n. 3, p. 334, doi. 10.37360/blacpma.20.19.3.21

By:

Rosero-Gómez, Camilo A.;
Lorena Zambrano, Maria;
García, Kerly E.;
Viracocha, Luis A.

Publication type:

Article

Süt ve Süt Ürünlerinin Ambalajlanmasında Yenilikçi ve Doğal Yaklaşımlar; Esansiyel Yağların Kullanıldığı Polimerik Aktif Ambalaj Çözümü.

Published in:

Journal of Adnan Menderes University, Agricultural Faculty, 2020, v. 17, n. 1, p. 115, doi. 10.25308/aduziraat.599339

By:

ERTEKİN, Betül

Publication type:

Article

Physical properties of turmeric (Curcuma longa L.).

Published in:

Journal of Spices & Aromatic Crops, 2012, v. 21, n. 2, p. 178

By:

Balasubramanian, S.;
Mohite, A. M.;
Singh, K. K.;
Zachariah, T. John;
Anand, T.

Publication type:

Article

Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe, a traditional fermented condiment.

Published in:

World Journal of Microbiology & Biotechnology, 2007, v. 23, n. 3, p. 401, doi. 10.1007/s11274-006-9238-x

By:

F. Oguntoyinbo;
A. Sanni;
C. Franz;
W. Holzapfel

Publication type:

Article

The high sodium condiments and pre-packaged food should be the focus of dietary sodium control in the adult Shanghai population.

Published in:

Nutrition & Metabolism, 2022, v. 19, n. 1, p. 1, doi. 10.1186/s12986-022-00692-2

By:

Wang, Zhengyuan;
Zhu, Zhenni;
Cai, Hua;
Luo, Baozhang;
Shi, Zehuan;
Liu, Yongping;
Xiang, Xuesong;
Zang, Jiajie;
Su, Jin

Publication type:

Article

Dietary exposure to sulfites in Indonesians.

Published in:

2019

By:

Fanaike, Ruki;
Andarwulan, Nuri;
Prangdimurti, Endang;
Indrotristanto, Nugroho;
Puspitasari, Rina

Publication type:

journal article

An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months.

Published in:

Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 12, p. 3297, doi. 10.1271/bbb.80464

By:

Ogiso, Yuya;
Hosoda-Yabe, Ritsuko;
Kawamoto, Yoshiyuki;
Kawamoto, Toshiaki;
Kato, Koji;
Yabe, Tomio

Publication type:

Article

Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 452, doi. 10.1007/s11130-023-01064-8

By:

Arouna, Nafiou;
Gabriele, Morena;
Tomassi, Elena;
Pucci, Laura

Publication type:

Article

A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions.

Published in:

Plant Foods for Human Nutrition, 2015, v. 70, n. 2, p. 176, doi. 10.1007/s11130-015-0476-7

By:

Pereira, Carla;
Barros, Lillian;
Ferreira, Isabel

Publication type:

Article

Insulin Secretagogue, Alpha-glucosidase and Antioxidant Activity of Some Selected Spices in Streptozotocin-induced Diabetic Rats.

Published in:

Plant Foods for Human Nutrition, 2011, v. 66, n. 1, p. 85, doi. 10.1007/s11130-011-0215-7

By:

Patil, Swapnil Balasaheb;
Ghadyale, Varsha Adhikrao;
Taklikar, Shreehari Subhash;
Kulkarni, Chaitanya Ramesh;
Arvindekar, Akalpita Umesh

Publication type:

Article

Commercial and Industrial Geography.

Published in:

Journal of Education, 1898, v. 47, n. 3, p. 38

By:

Winship, Albert F.

Publication type:

Article

Commercial and Industrial Geography.

Published in:

Journal of Education, 1897, v. 46, n. 19, p. 294

By:

Winship, Albert E.

Publication type:

Article

SPICES AND CONDIMENTS GINGER.

Published in:

Journal of Education, 1897, v. 46, n. 17, p. 262

By:

WInship, Albert E.

Publication type:

Article

SPICES AND CONDIMENTS-II.

Published in:

Journal of Education, 1897, v. 46, n. 10, p. 149

By:

Winship, Albert E.

Publication type:

Article

Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain.

Published in:

Global Food History, 2025, v. 11, n. 1, p. 42, doi. 10.1080/20549547.2024.2357928

By:

Herbert, Amanda E.;
Bouchard, Jack B.;
Fine, Julia

Publication type:

Article

Industrially produced trans fat and saturated fat content of food products in Jamaica.

Published in:

Pan American Journal of Public Health / Revista Panamericana de Salud Pública, 2023, v. 47, p. 1, doi. 10.26633/RPSP.2023.45

By:

Perry, Rasheed;
Henry, Fitzroy J.;
Bremmer, Dwyte

Publication type:

Article