These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

95 related articles for article (PubMed ID: 14897709)

  • 1. Sodium content of commercial spices.
    ELVEHJEM CA; BURNS CH
    J Am Med Assoc; 1952 Mar; 148(12):1033. PubMed ID: 14897709
    [No Abstract]   [Full Text] [Related]  

  • 2. Nutrient content of spices and herbs.
    Murphy EW; Marsh AC; Willis BW
    J Am Diet Assoc; 1978 Feb; 72(2):174-6. PubMed ID: 624814
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Stabilization of edible fats by condiments or spices.
    SETHI SC; AGGARWAL JS
    Nature; 1950 Sep; 166(4221):518-9. PubMed ID: 14780124
    [No Abstract]   [Full Text] [Related]  

  • 4. Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.
    García-Casal MN; Peña-Rosas JP; Malavé HG
    Ann N Y Acad Sci; 2016 Sep; 1379(1):3-16. PubMed ID: 27153401
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [CONTRIBUTIONS TO THE PHYSIOLOGY OF SPICES AND SEASONINGS. I. EFFECT OF SPICES ON SALIVA QUANTITY AND COMPOSITION].
    BLUMBERGER W; GLATZEL H
    Dtsch Z Verdau Stoffwechselkr; 1963 Oct; 23():97-118. PubMed ID: 14117840
    [No Abstract]   [Full Text] [Related]  

  • 6. [THE PHYSIOLOGY OF SPICES AND CONDIMENTS. THE ACTION OF GINGER ON THE AMOUNT AND CONDITION OF THE SALIVA].
    BLUMBERGER W; GLATZEL H
    Nutr Dieta Eur Rev Nutr Diet; 1964; 6():181-92. PubMed ID: 14209564
    [No Abstract]   [Full Text] [Related]  

  • 7. [THE PHYSIOLOGICAL EFFECTS OF SPICES AND CONDIMENTS. 3. THE EFFECTS OF MEAT SOUPS AND EXTRACTS UPON QUANTITY AND COMPOSITION OF THE SALIVA].
    BLUMBERGER W; GLATZEL H
    Nutr Dieta Eur Rev Nutr Diet; 1964; 6():248-62. PubMed ID: 14259642
    [No Abstract]   [Full Text] [Related]  

  • 8. [THE PHYSIOLOGICAL EFFECTS OF SPICES AND CONDIMENTS. IV. SALIVARY EFFECTS OF ACID FLAVOURING AGENTS].
    BLUMBERGER W; GLATZEL H
    Nutr Dieta Eur Rev Nutr Diet; 1964; 6():296-312. PubMed ID: 14259646
    [No Abstract]   [Full Text] [Related]  

  • 9. [The physiological nutritional effect of spices. I].
    HOETZEL D; RAHN H
    Med Welt; 1960 Mar; 13():659-65. PubMed ID: 14402331
    [No Abstract]   [Full Text] [Related]  

  • 10. [On the admissibility of spices in therapeutic diets].
    HEUPKE W; ROST G
    Munch Med Wochenschr; 1951 Nov; 93(47):2346-9. PubMed ID: 14910541
    [No Abstract]   [Full Text] [Related]  

  • 11. [The physiological nutritional effect of spices. II].
    HOETZEL D; RAHN H
    Med Welt; 1960 Apr; 14():705-11. PubMed ID: 14402332
    [No Abstract]   [Full Text] [Related]  

  • 12. [A new method for determination of ethereal oils in the spices].
    HADORN H
    Mitt Geb Lebensmittelunters Hyg; 1954; 45(1):71-2. PubMed ID: 13176327
    [No Abstract]   [Full Text] [Related]  

  • 13. [Studies on antibacterial properties of vegetables and spices].
    LAMBREV Zh; IANKOV N; ADZHAROVA E; BUCHVAROVA T
    Suvr Med (Sofiia); 1960; 11(10)():20-9. PubMed ID: 13758516
    [No Abstract]   [Full Text] [Related]  

  • 14. [New method for determination of ethereal oils in spices and drugs].
    HADORN H; JUNGKUNZ R; BIEFER KW
    Mitt Geb Lebensmittelunters Hyg; 1954; 45(3):200-21. PubMed ID: 13193921
    [No Abstract]   [Full Text] [Related]  

  • 15. [SPICES, PIMENTOS AND MUSTARDS].
    THEALLET JP; DELAVEAU P
    Aliment Vie; 1964; 52():236-46. PubMed ID: 14268964
    [No Abstract]   [Full Text] [Related]  

  • 16. The low-sodium diet; some methods of making it more acceptable with special reference to the use of bitters.
    PLOTZ M
    Am J Clin Nutr; 1957; 5(6):618-20. PubMed ID: 13487526
    [No Abstract]   [Full Text] [Related]  

  • 17. Nutritional aspects of the use of spices and flavourings.
    MUKERJI B
    Fed Proc; 1961 Mar; 20(Suppl 7)():247-52. PubMed ID: 13773647
    [No Abstract]   [Full Text] [Related]  

  • 18. Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.
    Tuorila H; Hellemann U; Matuszewska I
    Physiol Behav; 1990 Apr; 47(4):709-12. PubMed ID: 2385643
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Germ content of spices and blends of spices].
    Scharner E; Schiefer G
    Z Gesamte Hyg; 1978 Oct; 24(10):756-9. PubMed ID: 735208
    [No Abstract]   [Full Text] [Related]  

  • 20. Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings.
    Degerud EM; Manger MS; Strand TA; Dierkes J
    Ann N Y Acad Sci; 2015 Nov; 1357(1):29-42. PubMed ID: 26469774
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.