Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology by Menglu Yang, Yuan Mei, Haimei Lai, Yali Wang, Yuli Huang, Xueqing Zeng, Lihong Ge, Nan Zhao

“…Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (p<0.05). …”
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Analisis strategi pengembangan industri sirup pokak di Probolinggo by Nita Kuswardhani, Nadia Putri Irkhana

“…Pokak Syrup is one of the traditional drinks made from a mixture of ginger, cloves, cinnamon, orange leaves, pandanus, sugar, lemongrass and other spices.  By processing from fresh ingredients into ready-to-consume products, Pokak Syrup is expected to increase the open up a better market and be competitive again in the midst of the current market. …”
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Research Progress on Biotransformation of Agri-food Lignocellulosic Biomass Waste into Vanillin by ZHOU Man, LI Chenglin, LIN Kailin, CHEN Luyi, WANG Ziyi, YANG Xinying, JIANG Haiyan, ZHANG Xiaoxue, HUANG Xiaoqi, ZHOU Cunshan

“…Vanillin is one of the most in-demand spices in the world, which is widely used in various industries such as food, medicinal, and chemical industries. …”
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Traditional Treatment of Tuju Disease (Rheumatism) in Lontar Usada Based on Bali Local Wisdom by İ Ketut Ardhana, Putu Lakustini Cahyaningrum

“….), Tri Ketuka (kesuna, Jangu, mesui), and Sindrong Jangkep (spices). Usada needs to be preserved as a local culture that can be utilized as a world cultural heritage.…”
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Essential Oil Yield Pattern and Antibacterial and Insecticidal Activities of Trachyspermum ammi and Myristica fragrans by Rajgovind Soni, Gaurav Sharma, Nakuleshwar Dut Jasuja

“…Two Indian spices, Trachyspermum ammi and Myristica fragrans, were studied for their essential oil (EO) yielding pattern, insecticidal activity, antibacterial activity, and composition. …”
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Assessment of Useful Alien Plant Species Cultivated and Managed in Rural Home Gardens of Limpopo Province, South Africa by Sebua Silas Semenya, Alfred Maroyi

“…Twenty-six use categories of alien plants were identified in this study with the majority of species (75.2%) used for medicinal purposes, followed by ornamental (33.7%), edible fruits (24.8%), spices (16.8%), vegetables (16.8%), shade (11.9%), beverages (10.9%), construction materials (8.9%), firewood (7.9%), and hedge (7.9%). …”
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Ethnoecological, Elemental, and Phytochemical Evaluation of Five Plant Species of Lamiaceae in Peshawar, Pakistan by Sulaiman, S. M. Shah, Sadaf, M. Amin, B. Gul, M. Begum

“…The ethnobotanical profile showed that all the species were medicinal and ornamental (100%) each, while 60% were used in spices. Quantitative analysis for the macro- and microminerals confirmed the presence of 13 elements (C, N, O, Mg, K, P, S, Ca, Al, Si, Fe, Cl, and Na), which were present in varying amounts from species to species. …”
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Acceptance of low-sodium diet and nutritional status by hospitalized patients in the Public Hospital of Goiania by Andréa Valéria Dacal Mattos Casado, Larissa Silva Barbosa

“…However, it has been suggested that new techniques be tested and adapted to hospital food by using spices and salts of herbs, which enhance the flavor and improve the palatability of diets.…”
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Characterization of Essential Oils and Fatty Acids Composition of Stored <i>Ginger</i> (<i>Zingiber officinale</i> Roscoe) by C.C. Oforma, G.A. Udourioh, C.M. Ojinnaka

“…The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. …”
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Characterization of Essential Oils and Fatty Acids Composition of Stored <i>Ginger</i> (<i>Zingiber officinale</i> Roscoe) by C.C. Oforma, G.A. Udourioh, C.M. Ojinnaka

“…The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. …”
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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

“…Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. …”
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Économie végétale à partir des études carpologiques du boulevard Dr Henri-Henrot à Reims/Durocortorum by Véronique Matterne

“…The increase in the number of mortars testifies to the importance of spices and the preparation of spiced and carefully seasoned sauces; cooking methods favored for stews or other dishes that are simmered. …”
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Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus by Kharisma I. Listyorini, Harsi D. Kusumaningrum, Hanifah N. Lioe

“…Pangium edule seeds are widely used as spices in Southeast Asia in a fresh and fermented form and are reported to have active compounds for food preservation. …”
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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

“…A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P < 0.05) with the process and storage time. …”
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Transcript Profiles of Stria Vascularis in Models of Waardenburg Syndrome by Linjun Chen, Lin Wang, Lei Chen, Fangyuan Wang, Fei Ji, Wei Sun, Hui Zhao, Weiju Han, Shiming Yang

“…In addition, there were some spice’s specific gene changes in the stria vascularis in the mouse and porcine models. …”
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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

“…The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. …”
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The potential uses of Galangal (Alpinia sp.) essential oils as the sources of biologically active compounds by R. Amilia Destryana, Teti Estiasih, Sukardi, Dodyk Pranowo

“…This genus has been used for a long time in traditional medicine in some countries along with for food flavouring and spices. These essential oils from many plant organs of this genus contain several bioactive compounds with the typical phytochemical is 1,8-cineole or eucalyptol. …”
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Characteristic and Antimicrobial Resistance of Bacillus cereus Group Isolated from Food in Poland by Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski

“…The objective of this study was to investigate the occurrence of B. cereus (conducted as part of monitoring in 2017-2018) and the presence of a toxin gene in strains isolated from retail products (pastries/cakes; vegetables, spices, delicatessen products) in Poland, and to determine the susceptibility of these microorganisms to different antimicrobial agents. …”
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Evaluation of different sesame varieties cultivated under saline conditions in the southwestern coastal region of Bangladesh by Md Shihab Uddine Khan, Md Moshiur Rahman, Arup Ratan Basak, Prodipto Bishnu Angon, Sadia Afroz Ritu, Milon Kobir, Md Riazul Islam

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Antimicrobial and antioxidant study of combined essential oils of Anethum Sowa Kurz. and Trachyspermum ammi (L.) along with quality determination, comparative histo-anatomical feat... by S.A. Wasim Akram, Mary Shamya Arokiarajan, J. John Christopher, Mohammad Jameel, Mohd Saquib, Tirumala Santosh Kumar Saripally, Noman Anwar, Mohd Asif, Kabiruddin Ahmed K

“…Abstract Spices played crucial and variable roles in traditions, culture, history, religious ceremonials and festivals along with fetching food flavor and microbial protection globally due to presence of structurally unique and multi-natured chemotypes. …”
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