530-539Nat Prod Rad, Vol.6(6), November-December 2007, p.530-531, Vengaiah PC and Pandey JP, Dehydration kinetics of sweet pepper (Capsicum annum Linn.), J Food Eng, 2007, 81(2), 282-286. Nat Prod Rad, Vol.6(6), November-December 2007, p.531, Suresh D, Manjunatha H and Srinivasan Krishnapura, Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum), J Food Comp Anal, 2007, 20(3-4), 346-351. Nat Prod Rad, Vol.6(6), November-December 2007, p.532, Gibis Monika, Effect of Oil Marinades with Garlic, Onion and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties, J Agric Food...
A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignifican...
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting)...
© 2015, Pleiades Publishing, Ltd. The stoichiometric coefficients of reactions of individual antioxi...
488-496Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 488 Daood Hussein G, Kapitány József, Biacs Péter a...
276-282Nat Prod Rad, Vol. 7(3), May-June 2008, p. 276 Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C...
This review deals with mode of action of spices. Those studied, involving principal ones and parent ...
There has been increasing interest in culinary spices for their health benefits besides flavour. Thi...
Spices, food additives, which are the main sources of taste, colour, and perfume in foods and bevera...
The beneficial health effects of spices against common chronic systemic diseases have been well docu...
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxif...
Contemporary nutrition regime has focused the attention of the researchers on phytochemicals enriche...
Indian spices like black pepper, cardamom, ginger, turmeric and cinnamon are valued for their culina...
Spices show potential health benefits as they possess antioxidant activity. The study was to determ...
Herbs and spices are plant parts (herbs from leaves and spices from other parts) that are convention...
The qualitative and quantitative analyses of the bioactive constituents of the aqueous and ethanolic...
A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignifican...
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting)...
© 2015, Pleiades Publishing, Ltd. The stoichiometric coefficients of reactions of individual antioxi...
488-496Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 488 Daood Hussein G, Kapitány József, Biacs Péter a...
276-282Nat Prod Rad, Vol. 7(3), May-June 2008, p. 276 Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C...
This review deals with mode of action of spices. Those studied, involving principal ones and parent ...
There has been increasing interest in culinary spices for their health benefits besides flavour. Thi...
Spices, food additives, which are the main sources of taste, colour, and perfume in foods and bevera...
The beneficial health effects of spices against common chronic systemic diseases have been well docu...
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxif...
Contemporary nutrition regime has focused the attention of the researchers on phytochemicals enriche...
Indian spices like black pepper, cardamom, ginger, turmeric and cinnamon are valued for their culina...
Spices show potential health benefits as they possess antioxidant activity. The study was to determ...
Herbs and spices are plant parts (herbs from leaves and spices from other parts) that are convention...
The qualitative and quantitative analyses of the bioactive constituents of the aqueous and ethanolic...
A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignifican...
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting)...
© 2015, Pleiades Publishing, Ltd. The stoichiometric coefficients of reactions of individual antioxi...