Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/7941
Title: <b>Spices</b>
Issue Date: Dec-2007
Publisher: CSIR
Abstract: <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p.530-531, </i><i style="">Vengaiah PC and Pandey JP,</i><i style=""> </i></strong><b style=""><i style="">Dehydration kinetics of sweet pepper (Capsicum annum Linn.)</i></b><i style="">, J Food Eng, 2007, <b style="">81</b>(2), 282-286.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p.531,</i><b style=""><i style=""> </i></b><i style="">Suresh D, Manjunatha H and Srinivasan Krishnapura, </i><b style=""><i style="">Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigru</i><i>m</i><i style="">)</b>,<b style=""> </b>J Food Comp Anal, 2007, <b style="">20</b>(3-4), 346-351.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p.532, </i><i style="">Gibis Monika, <b>Effect of Oil Marinades with Garlic, Onion and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties</b>,<b> </b></i><i>J Agric Food Chem,</i><i style=""> 2007, <b style="">55</b>(25), 10240–10247.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p.532, </i><i style="">Aguilar</i><i style=""> Miguel and Rincón Francisco, <b>Improving Knowledge of Garlic Paste Greening through the Design of an Experimental Strategy</b>, J Agric Food Chem, <b style="">55</b>(25), 10266–10274.</i><i style=""></i> <br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 533,</i><i style=""> Liu<sup> </sup>Cheng-Tzu, Sheen Lee-Yan and Lii<sup> </sup>Chong-Kuei, <b style="">Does garlic have a role as an antidiabetic agent?,</b> Mol Nutr Food Res, 2007, <b>51</b>(11), 1353-1364</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 533, </i><i style="">Sivalingam<sup> </sup>Nageswaran, Hanumantharaya Raghunath, Faith Minnie, Basivireddy Jayasree, Balasubramanian KA and Jacob Molly, <b style="">Curcumin reduces indomethacin-induced damage in the rat small intestine</b>, J Appl Toxic, 2007, <b>27</b>(6), 551-560.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 533-34,</i><i style=""> Kim Suna, Lee Ki Won, Park Jaebok, Lee Hyong J and Hwang In K, <b style="">Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum L.),</b> Int J Food Sci Technol, 2006, <b>41</b> (s1), 90-95.</i> <br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 534, </i><i style="">Pedraza-Chaverrí José, Medina-Campos Omar Noel and Segoviano-Murillo Sabina, <b style="">Effect of heating on peroxynitrite scavenging capacity of garlic</b>, Food Chem Toxicol, 2007, <b>45</b>(4), 622-627.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 535, </i><i style="">Tsai Po-Jung, Tsai Tzung-Hsun, Yu Chun-Hsien and Ho Su-Chen, <b style="">Evaluation of NO-suppressing activity of several Mediterranean culinary spices</b>, Food Chem Toxicol, 2007, <b>45</b> (3), 440-447.</i><i style=""></i> <br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 536, </i><i style="">Huang Ya-Ling, Yen Gow-Chin, Sheu<sup> </sup>Fuu, Lin Jin-Yuarn and Chau<sup> </sup>Chi-Fai, <b style="">Dose effects of the food spice cardamom on aspects of hamster gut physiology,</b> Mol Nutr Food Res, 2007, <b>51</b>(5), 602-608.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 536,</i><i style=""> Lilie Markus, Hein Sven, Wilhelm Patrick and Mueller Ulrich, <b style="">Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention</b>, Int J Food Sci Technol, 2007, <b>42 </b>(2), 190-193.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 537, </i><i style="">Choi Su-Jin and Yoo Byoungseung, <b style="">Rheological effect of gum addition to hot pepper-soybean pastes</b>, Int J Food Sci Technol, 2006, <b>41</b>(s2), 56-62.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 537,</i><i style=""> Padmashree A, Roopa<sup> </sup>N, Semwal AD, Sharma GK, Agathian G and Bawa AS, <b style="">Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants</b>, Food Chem, 2007, <b>104</b> (1), 59-66.</i> <br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 538, </i><i style="">Mejia Eric, Ding Yongsheng, Mora Maria F and Garcia Carlos D, <b style="">Determination of banned sudan dyes in chili powder by capillary electrophoresis</b>, Food Chem, 2007, <b>102</b> (4), 1027-1033.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 538, </i><i style="">Su Lan, Yin Jun-Jie, Charles Denys, Zhou Kequan, Moore Jeffrey and Yu Liangli (Lucy), <b style="">Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf</b>, Food Chem, 2007, <b>100</b> (3), 990-997.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 539, </i><i style="">Kumar Akhilesh and Chattopadhyay Sharmila, <b style="">DNA damage protecting activity and antioxidant potential of pudina extract</b>, Food Chem, 2007, <b>100</b> (4), 1377-1384.</i><br><br> <i style="">Nat Prod Rad, Vol.6(6), November-December 2007, p. 539, </i><i style="">Goryacheva Irina Yu, Saeger Sarah De, Nesterenko Irina S, Eremin Sergei A and Peteghem Carlos Van, <b style="">Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices</b>, Talanta, 2007, <b>72</b> (3), 1230-1234.</i><br><br>
Description: 530-539
URI: http://hdl.handle.net/123456789/7941
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.6(6) [November-December 2007]

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