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Journal Abstract Search

143 related items for PubMed ID: 13773647

  • 1. Nutritional aspects of the use of spices and flavourings.
    MUKERJI B.
    Fed Proc; 1961 Mar; 20(Suppl 7)():247-52. PubMed ID: 13773647
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  • 4. ["Appertized" vegetable and fruit preserves].
    DUROCHER J, ROSKIS G.
    Aliment Vie; 1961 Mar; 49():97-116. PubMed ID: 13888691
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  • 5. [Genotoxicity of spices and flavoring agents. Test by 3 microbiological methods].
    Lafont P, Lafont J.
    Boll Chim Farm; 1987 Mar; 126(3):133-5. PubMed ID: 3120744
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  • 6. The carcinogenicity of essential oils, flavors, and spices: a review.
    Homburger F, Boger E.
    Cancer Res; 1968 Nov; 28(11):2372-4. PubMed ID: 4881506
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  • 7. [The elimination of diphenyl from cirtus fruit rinds].
    RAJZMAN A.
    Ann Nutr Aliment; 1961 Nov; 15():Mem 239-46. PubMed ID: 14489991
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  • 12. 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
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  • 14. Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations.
    Uchman W, Wierzbicki S, Smigielski P, Krysztofiak K, Woychik IH.
    Nahrung; 1983 Sep; 27(5):455-60. PubMed ID: 6888525
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  • 15. Stabilization of edible fats by condiments or spices.
    SETHI SC, AGGARWAL JS.
    Nature; 1950 Sep 23; 166(4221):518-9. PubMed ID: 14780124
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  • 18. NUTRITION IN THE AFFLUENT SOCIETY.
    YUDKIN J.
    Med World; 1963 Nov 23; 99():579-86. PubMed ID: 14079869
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