Spices

Abstract

Spices: Sources, Processing and Chemistry Methods of Bacterial Reduction in Spices The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) Vanilla Onion Flavor Chemistry and Factors Influencing Flavor Intensity Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables Characterization of Saffron Flavor by Aroma Extract Dilution Analysis The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection Supercritical Fluid Extraction of Allium Species Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry Reasons for the Variation in Composition of Some Commercial Essential Oils Component Analyses of Mixed Spices Antioxidative Activity of Spices and Spice Extracts Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments