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101“...One of valuable spice-aromatic vegetable of Lamiaceae family is lemony monarda (Monarda citriodora...”
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103by Lawrence Sheringham Borquaye, Godfred Darko, Michael Konney Laryea, Edward Ntim Gasu, Nana Afia Abrafi Amponsah, Eunice Nyarkoah Appiah“...Spices are generally consumed because of the taste and flavor they add to food. Some are also...”
Published 2017-01-01
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105by Michael E. Netzel“...Garlic is a widely consumed and popular spice with a characteristic “aroma” or odour. It contains a...”
Published 2020-10-01
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106“... such as cyclins as well as tumor suppressors, e.g., p53. In this regard, curcumin, the yellow pigment of the spice...”
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107by Bret Ericson, Levan Gabelaia, John Keith, Tamar Kashibadze, Nana Beraia, Lela Sturua, Ziad Kazzi“... (n = 53); paint (n = 207); soil (n = 91); spices (n = 128); toys (n = 78); and other media (n = 125...”
Published 2020-09-01
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108“... specific nutrient supply, based on soil tests is very important in both economy and ecology aspects. Spice...”
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109by Patrícia Aparecida Pimenta PEREIRA, Bárbara Mappa FAGUNDES, Vitória Barros DIVINO, Jéssica Gonzaga DIAS, Kelly Moreira Bezerra GANDRA, Luciana Rodrigues da CUNHA“... the influence of different concentrations of spices on the development of concentrated salty yoghurt...”
Published 2018-09-01
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111by Savita P. D’Souza PhD, Suvarna V. Chavannavar PhD, B. Kanchanashri PhD, S. B. Niveditha MSc“...Medicinal values of spices and condiments are being revived by biologists through in vitro...”
Published 2017-10-01
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112“...The article deals with BB-SPICE (SPICE for Biochemical and Biological Systems), an extension...”
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114by Hassan Ashktorab, Akbar Soleimani, Gulshan Singh, Amr Amin, Solmaz Tabtabaei, Giovanni Latella, Ulrike Stein, Shahin Akhondzadeh, Naimesh Solanki, Marjorie C. Gondré-Lewis, Aida Habtezion, Hassan Brim“... spice”, especially in digestive diseases. We summarized saffron influence on microbiome, molecular...”
Published 2019-04-01
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116by Anil K. Agarwal“... proinflammatory chemokines and cytokines. Several herbs and spices have been in use since ancient times which...”
Published 2014-01-01
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117by Soňa Škrovánková, Jiří Mlček, Jana Orsavová, Tűnde Juríková, Pavla Dřímalová“...<p>Paprika spices (<em>Capsicium annuum</em>) and black pepper spices (<em>Piper nigrum</em...”
Published 2017-01-01
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120by JÉSSICA F. RODRIGUES, GABRIELA JUNQUEIRA, CARLA S. GONÇALVES, JOÃO D.S. CARNEIRO, ANA CARLA M. PINHEIRO, CLEITON A. NUNES“...Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content...”
Published 2014-12-01
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