Latest papers

Microbiological quality of spices marketed in the city of Botucatu, São Paulo, Brazil.

Curry spice allergy associated with pollen-food allergy syndrome and latex fruit-syndrome.

Cooking with herbs spices. More flavor, better health.

Effect of filler type and polishing on the discoloration of composite resin artificial teeth.

In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp.

Multi-residue contaminants and pollutants analysis in saffron spice by stir bar sorptive extraction and gas chromatography-ion trap tandem mass spectrometry.

Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables.

Availability and characteristics of betel products in the U.S.

Multi-targeted therapy by curcumin: how spicy is it?

Curcumin: a promising spice for therapeutics.

Prostate cancer and curcumin: add spice to your life.

Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms.

Impact of sedimentary arsenic through irrigated groundwater on soil, plant, crops and human continuum from Bengal delta: special reference to raw and cooked rice.

Sorption of sulfuryl fluoride by food commodities.

Fill up on flavor.

Effects of spice constituents on P-glycoprotein-mediated transport and CYP3A4-mediated metabolism in vitro.

Prevalence of antibiotic-resistant bacteria in herbal products.

Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.

The role of herbs and spices in cancer prevention.

Inhibition of protein glycation by extracts of culinary herbs and spices.