Works matching DE "CURRY powder"

Results: 44

'To Make a Curry the India Way': Tracking the Meaning of Curry Across Eighteenth-Century Communities.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 122, doi. 10.1080/07409710.2011.544208

By:

Maroney, Stephanie R.

Publication type:

Article

CEREAL-CRUSTED CHICKEN WITH CURRY CREAM.

Published in:

2018

By:

Mendez, Jack

Publication type:

Recipe

Curry: A Global History.

Published in:

2010

By:

Gump, Steven E.

Publication type:

Book Review

Science briefs.

Published in:: Chemistry & Industry, 2004, n. 9, p. 10
Publication type:: Article

Kinase Gene Expression and Subcellular Protein Expression Pattern of Protein Kinase C Isoforms in Curcumin-treated Human Hepatocellular Carcinoma Hep 3B Cells.

Published in:

Plant Foods for Human Nutrition, 2011, v. 66, n. 2, p. 136, doi. 10.1007/s11130-011-0228-2

By:

Hsin-Hsin Kao;
Chao-Jung Wu;
Shen-Jeu Won;
Jyh-Wei Shin;
Hsiao-Sheng Liu;
Chun-Li Su

Publication type:

Article

Effects of Two Doses of Curry Prepared with Mixed Spices on Postprandial Ghrelin and Subjective Appetite Responses—A Randomized Controlled Crossover Trial.

Published in:

Foods, 2018, v. 7, n. 4, p. 47, doi. 10.3390/foods7040047

By:

Haldar, Sumanto;
Lim, Joseph;
Chia, Siok Ching;
Ponnalagu, Shalini;
Henry, Christiani Jeyakumar

Publication type:

Article

Interpreting nutritional science: what have we learnt from the past?

Published in:

Nutrition Bulletin, 2009, v. 34, n. 3, p. 309, doi. 10.1111/j.1467-3010.2009.01765.x

By:

Webb, G. P.

Publication type:

Article

Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats.

Published in:

International Food Research Journal, 2012, v. 19, n. 2, p. 623

By:

Prangthip, P.;
Charoenkiatkul, S.;
Kettawan, A.;
Okuno, M.;
Okamoto, T.

Publication type:

Article

Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat.

Published in:

International Food Research Journal, 2011, v. 18, n. 2, p. 563

By:

Das, A. K.;
Rajkumar, V.;
Dwivedi, D. K.

Publication type:

Article

Stability of antioxidant and antibacterial properties in heated turmeric-chili paste and its ingredients.

Published in:

International Food Research Journal, 2011, v. 18, n. 1, p. 397

By:

Romson, S.;
Sunisa, S.;
Worapong, U.

Publication type:

Article

"The Sublime Art of Curry-Making": Culinary Trends in British India.

Published in:

Victorian Review, 2019, v. 45, n. 2, p. 196, doi. 10.1353/vcr.2019.0049

By:

Smith, David

Publication type:

Article

Currying favor for the heart.

Published in:

2008

By:

Epstein, Jonathan A.

Publication type:

journal article

Curry Compound Fights Cancer in the Clinic.

Published in:

JNCI: Journal of the National Cancer Institute, 2008, v. 100, n. 9, p. 616, doi. 10.1093/jnci/djn141

By:

Carter, Andrea

Publication type:

Article

Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!

Published in:

PLoS ONE, 2017, v. 12, n. 10, p. 1, doi. 10.1371/journal.pone.0186283

By:

Osathanunkul, Maslin;
Ounjai, Sarawut;
Osathanunkul, Rossarin;
Madesis, Panagiotis

Publication type:

Article

Inhibition of LPS-induced production of inflammatory factors in the macrophages by mono-carbonyl analogues of curcumin.

Published in:

Journal of Cellular & Molecular Medicine, 2009, v. 13, n. 9b, p. 3370, doi. 10.1111/j.1582-4934.2009.00711.x

By:

Guang Liang;
Huiping Zhou;
Yi Wang;
Gurley, Emily C.;
Biao Feng;
Li Chen;
Jian Xiao;
Shulin Yang;
Xiaokun Li

Publication type:

Article

Rapid and Efficient Extraction of Curcumins from Curry Powder Using Supercritical CO2.

Published in:

Bulletin of the Korean Chemical Society, 2014, v. 35, n. 10, p. 3107, doi. 10.5012/bkcs.2014.35.10.3107

By:

Dongjin Pyo;
Eojin Kim

Publication type:

Article

Curry Pigment May Combat Alzheimer's Disease.

Published in:: Natural Pharmacy, 2005, v. 9, n. 2, p. 4
Publication type:: Article

A CURRENT REVIEW ON CURCUMA LONGA LINN. PLANT.

Published in:

International Journal of Pharmaceutical, Chemical & Biological Sciences, 2018, v. 8, n. 1, p. 68

By:

Khalandar, S. Dada;
Adithya, T. Naga;
Basha, S. Jilani;
Koshma, M.;
Subbareddy, U. Venkata;
Reddy, V. Jaya Sankar

Publication type:

Article

Brennan & Geraghty, Maryborough Nurserymen, 1875–1900.

Published in:

Queensland Review, 2012, v. 19, n. 1, p. 89, doi. 10.1017/qre.2012.8

By:

Brooks, Ken

Publication type:

Article

A Validated HPTLC Method for the Determination of Illegal Dyes in Spices and Spice Mixtures.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2009, v. 32, n. 9, p. 1273, doi. 10.1080/10826070902858293

By:

Kandler, H.;
Bleisch, M.;
Widmer, V.;
Reich, E.

Publication type:

Article

Green Curry.

Published in:

Food, Culture & Society, 2011, v. 14, n. 2, p. 225, doi. 10.2752/175174411X12893984828791

By:

Frost, Nicola

Publication type:

Article

Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu.

Published in:

Jurnal Agroindustri Halal, 2024, v. 10, n. 3, p. 418, doi. 10.30997/jah.v10i3.15708

By:

Kusumaningrum, Julia;
Mardiah;
Jumiono, Aji;
Amal, Lia

Publication type:

Article

Detection of Azo Dyes in Curry Powder Using a 1064-nm Dispersive Point-Scan Raman System.

Published in:

Applied Sciences (2076-3417), 2018, v. 8, n. 4, p. 564, doi. 10.3390/app8040564

By:

Dhakal, Sagar;
Chao, Kuanglin;
Schmidt, Walter;
Qin, Jianwei;
Kim, Moon;
Huang, Qing

Publication type:

Article

Canning of Rohu (Labeo rohita) in North Indian Style Curry Medium Using Polyester-coated Tin Free Steel Cans.

Published in:

Food Science & Technology International, 2006, v. 12, n. 6, p. 539, doi. 10.1177/1082013206073046

By:

Mallick, A. K.;
Srinivasa Gopal, T. K.;
Ravishankar, C. N.;
Vijayan, P. K.

Publication type:

Article

Development of green curry paste marinade for white shrimp (Litopenaeus vannamei).

Published in:

Songklanakarin Journal of Science & Technology, 2008, v. 30, p. 35

By:

Siripongvutikorn, Sunisa;
Pengseng, Naiyana;
Ayusuk, Sujira;
Usawakesmanee, Worapong

Publication type:

Article

STABILITY OF ANTIBACTERIAL PROPERTY OF THAI GREEN CURRY DURING CHILLED STORAGE.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 308, doi. 10.1111/j.1745-4549.2009.00414.x

By:

IFESAN, B. O. T.;
SIRIPONGVUTIKORN, S.;
THUMMARATWASIK, P.;
KANTHACHOTE, D.

Publication type:

Article

STANDARDIZATION OF PROCESS PARAMETERS FOR READY-TO-EAT SHRIMP CURRY IN TIN-FREE STEEL CANS.

Published in:

Journal of Food Processing & Preservation, 2008, v. 32, n. 2, p. 247, doi. 10.1111/j.1745-4549.2008.00177.x

By:

Sreenath, P. G.;
Abhilash, S.;
Ravishankar, C. N.;
Gopal, T. K. Srinivasa

Publication type:

Article

ACCEPTABILITY OF CURRY LEAF (MURRAYA KOENIGII) INCORPORATED PRODUCTS AND ATTITUDE TOWARD CONSUMPTION.

Published in:

Journal of Food Processing & Preservation, 2005, v. 29, n. 1, p. 33, doi. 10.1111/j.1745-4549.2005.00011.x

By:

Shanthala, M.;
Prakash, J.

Publication type:

Article

Browning, famine, and the Duke of Norfolk's curry.

Published in:

1997

By:

Fowler, Rowena

Publication type:

Poetry Review

Curry on the Divide in Rudyard Kipling's Kim and Gurinder Chadha's Bend It Like Beckham.

Published in:

Ariel: A Review of International English Literature, 2005, v. 36, n. 3/4, p. 1

By:

Chan, Winnie

Publication type:

Article

Cytotoxicity, antiprotozoal, and anti‐inflammatory activities of eight curry powders and comparison of their UPLC‐ESI‐QTOF‐MS chemical profiles.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2987, doi. 10.1002/jsfa.9512

By:

Sandjo, Louis P;
Zingue, Stephane;
dos Santos Nascimento, Marcus VP;
de Moraes, Milene H;
Vicente, Geison;
Amoah, Solomon KS;
Dalmarco, Eduardo M;
Frode, Tania S;
Creczynski‐Pasa, Tânia B;
Steindel, Mario

Publication type:

Article

Curries are holistic pots of delights that have significant health benefits.

Published in:

2009

By:

Rajagopal P

Publication type:

Journal Article

Outside In.

Published in:

Nursing Standard, 2009, v. 24, n. 10, p. 26

By:

Newnham, David

Publication type:

Article

AOAC Official MethodSM Matrix Extension Validation Study of Assurance GDSTM for the Detection of Salmonella in Selected Spices.

Published in:

Journal of AOAC International, 2015, v. 98, n. 4, p. 930, doi. 10.5740/jaoacint.2009_03MOD

By:

FELDSINE, PHILIP;
KAUR, MANDEEP;
SHAH, KHYATI;
IMMERMAN, AMY;
JUCKER, MARKUS;
LIENAU, ANDREW

Publication type:

Article

CHANGES IN INSTRUMENTAL AND SENSORY PROPERTIES OF INDIAN WHITE SHRIMP IN CURRY MEDIUM DURING RETORT POUCH PROCESSING AT DIFFERENT F0 VALUES.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 5, p. 611, doi. 10.1111/j.1745-4603.2010.00243.x

By:

MALLICK, ARUNA KUMAR;
GOPAL, T. K. SRINIVASA;
RAVISHANKAR, C. N.;
VIJAYAN, P. K.;
GEETHALAKSHMI, V.

Publication type:

Article

A Curry Book.

Published in:

2007

By:

Jaine, Tom

Publication type:

Book Review

Q&A: The molecular master chef.

Published in:

2009

By:

Cressey, Daniel

Publication type:

Interview

Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 3, p. 228, doi. 10.1111/j.1471-0307.2007.00338.x

By:

BANDYOPADHYAY, MAHUYA;
CHAKRABORTY, RUNU;
RAYCHAUDHURI, UTPAL

Publication type:

Article

Anaphylaxis to curry powder.

Published in:

Allergy, 1998, v. 53, n. 4, p. 452, doi. 10.1111/j.1398-9995.1998.tb03924.x

By:

Ohnuma, N.;
Yamaguchi, E.;
Kawakami, Y.

Publication type:

Article

Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder.

Published in:

Food & Nutrition Bulletin, 2011, v. 32, n. 1, p. 13, doi. 10.1177/156482651103200102

By:

Karn, Sanjeev Kumar;
Chavasit, Visith;
Kongkachuichai, Ratchanee;
Tangsuphoom, Nattapol

Publication type:

Article

Anti-cancer activities of pure curry feeding in cancer cell-transplanted mouse.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2007, v. 16, n. 1, p. 30

By:

Ki-Moon Park;
Kyung-Mi Kim;
Young-Seo Park;
Moo-Yeol Baik;
Myong-Soo Chung

Publication type:

Article

鴨蛋白薄膜作為新穎食材之可行性評估.

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 357

By:

張育申;
林俊樂;
歐陽玉;
王聖耀

Publication type:

Article

Quantum Sufficit.

Published in:

American Family Physician, 2005, v. 72, n. 10, p. 1956

By:

Desmond, Meredith

Publication type:

Article

A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial.

Published in:

Nutrition Journal, 2014, v. 13, p. 224, doi. 10.1186/1475-2891-13-67

By:

Hideki Nakayama;
Nobuaki Tsuge;
Hiroshi Sawada;
Noriya Masamura;
Shohei Yamada;
Shigeki Satomi;
Yukihito Higashi

Publication type:

Article