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There are 7979004 results for: content related to: Handbook of Herbs and Spices Vol. 1 By K. V. Peter . Cambridge, UK : Woodhead Publishing . 2012 . Pp. 607 .

  1. Handbook of Herbs and Spices Vol. 2 By K. V. Peter. Cambridge, UK: Woodhead Publishing. 2012. Pp. 600.

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Page: 1558, Dr. Theodoros Varzakas

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12108

  2. Herbs, Spices and Flavourings

    Crop Post-Harvest: Science and Technology

    Debbie Rees, Graham Farrell, John Orchard, Pages: 317–333, 2012

    Published Online : 21 FEB 2012, DOI: 10.1002/9781444354652.ch15

  3. Natural antioxidants from herbs and spices

    European Journal of Lipid Science and Technology

    Volume 108, Issue 9, No. 9 September 2006, Pages: 776–793, Nedyalka V. Yanishlieva, Emma Marinova and Jan Pokorný

    Version of Record online : 12 SEP 2006, DOI: 10.1002/ejlt.200600127

  4. You have full text access to this OnlineOpen article
    The Influence of Herbs, Spices, and Regular Sausage and Chicken Consumption on Liking of Reduced Fat Breakfast and Lunch Items

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: S2117–S2126, Sarit Polsky, Jimikaye Beck, Rebecca A. Stark, Zhaoxing Pan, James O. Hill and John C. Peters

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12643

  5. Miscellaneous Foods

    Plants: Diet and Health: The Report of a British Nutrition Foundation Task Force

    Mike Saltmarsh, Gail Goldberg, Pages: 210–225, 2008

    Published Online : 11 FEB 2008, DOI: 10.1002/9780470774465.ch11

  6. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat

    Animal Science Journal

    Volume 73, Issue 5, October 2002, Pages: 389–393, Hisako TANABE, Masami YOSHIDA and Nanae TOMITA

    Version of Record online : 11 DEC 2002, DOI: 10.1046/j.1344-3941.2002.00054.x

  7. Handbook of Herbs and Spices (2012), 2nd edn, edited by K.V. Peter, Woodhead Publishing Ltd., 80 High Street, Sawston, Cambridge CB22 3HJ, UK. Volume 1 - ISBN 978-0-8570-9039-3, Price £175.00; Volume 2 - ISBN 978-0-8570-9040-9, Price £170.00.

    International Journal of Dairy Technology

    Volume 66, Issue 2, May 2013, Pages: 303–304, Liz Whitley

    Version of Record online : 4 APR 2013, DOI: 10.1111/1471-0307.12019

  8. Vegetable Parts, Herbs, and Essential Oils

    Handbook of Vegetables and Vegetable Processing

    Sri Yuliani, Bhesh Bhandari, Pages: 369–385, 2011

    Published Online : 16 MAR 2011, DOI: 10.1002/9780470958346.ch18

  9. Irradiated herbs and spices detection: light-induced fading of the photo-stimulated luminescence response

    International Journal of Food Science & Technology

    Volume 42, Issue 3, March 2007, Pages: 330–335, Emanuela Bortolin, Concetta Boniglia, Arcangelo Calicchia, Angelo Alberti, Piergiorgio Fuochi and Sandro Onori

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1365-2621.2006.01241.x

  10. The application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 121–133, T. Juntachote, Emmerich Berghofer, F. Bauer and S. Siebenhandl

    Version of Record online : 12 DEC 2005, DOI: 10.1111/j.1365-2621.2005.00987.x

  11. New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: C994–C999, Mariola Kozłowska, Arkadiusz Szterk, Katarzyna Zawada and Tomasz Ząbkowski

    Version of Record online : 17 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02856.x

  12. You have free access to this content
    Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 6, November 2016, Pages: 1056–1066, Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere and Mieke Uyttendaele

    Version of Record online : 7 SEP 2016, DOI: 10.1111/1541-4337.12224

  13. DEVELOPMENT OF INSTANT GARCINIA (GARCINIA ATROVIRIDIS) TOM-YUM MIX AS A HIGH ACID SEASONING

    Journal of Food Processing and Preservation

    Volume 33, Issue 1, February 2009, Pages: 74–86, SUNISA SIRIPONGVUTIKORN, CHAKREE THONGRAUNG, WORAPONG USAWAKESMANEE, TAWEIN BUATOOM and PAIBOON THAMMARUTWASIK

    Version of Record online : 21 JAN 2009, DOI: 10.1111/j.1745-4549.2008.00238.x

  14. Vegetables, Herbs and Spices

    Nutrition Bulletin

    Volume 16, Issue 3, September 1991, Page: 178, Dr. Jill Davies

    Version of Record online : 26 OCT 2007, DOI: 10.1111/j.1467-3010.1991.tb01053.x

  15. Seasonings

    The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

    Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert, Pages: 381–421, 2016

    Published Online : 28 APR 2016, DOI: 10.1002/9781118910771.ch11

  16. Microbiological quality and aflatoxin B1 content of some spices and additives used in meat

    Quality Assurance and Safety of Crops & Foods

    Volume 2, Issue 1, March 2010, Pages: 41–45, S. Paramithiotis and E.H. Drosinos

    Version of Record online : 8 FEB 2010, DOI: 10.1111/j.1757-837X.2010.00053.x

    Corrected by:

    ERRATUM

    Vol. 2, Issue 2, 111, Version of Record online: 13 MAY 2010

  17. Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

    Journal of Sensory Studies

    Volume 27, Issue 6, December 2012, Pages: 471–481, H.E. Smyth, J.E. Sanderson and Y. Sultanbawa

    Version of Record online : 7 DEC 2012, DOI: 10.1111/joss.12012

  18. Spice at any Price

    A History of Food

    Maguelonne Toussaint-Samat, Pages: 433–490, 2009

    Published Online : 6 APR 2009, DOI: 10.1002/9781444305135.ch15

  19. Industry Focus: Control of Salmonella

    Salmonella: A Practical Approach to the Organism and its Control in Foods

    Chris Bell, Alec Kyriakides, Pages: 99–263, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999455.ch4

  20. Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2447–E2455, Lovisa Eliasson, Patrik Libander, Maria Lövenklev, Sven Isaksson and Lilia Ahrné

    Version of Record online : 12 NOV 2014, DOI: 10.1111/1750-3841.12694