<?xml version="1.0" encoding="utf-8"?>
<?xml-stylesheet type="text/xsl" href="https://peda.net/:static/539/atom.xsl"?>
<feed xmlns="http://www.w3.org/2005/Atom">
<title>Lähteet</title>
<id>https://peda.net/id/4nHQMt</id>
<updated>2014-06-05T17:54:43+03:00</updated>
<link href="https://peda.net/id/4nHQMt:atom" rel="self" />
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet#top" rel="alternate" />
<logo>https://peda.net/:static/539/peda.net.logo.bg.svg</logo>
<rights type="html">&lt;div class=&quot;license&quot;&gt;Tämän sivun lisenssi &lt;a rel=&quot;license&quot; href=&quot;https://peda.net/info&quot;&gt;Peda.net-yleislisenssi&lt;/a&gt;&lt;/div&gt;&#10;</rights>

<entry>
<title>Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa1)</title>
<id>https://peda.net/id/r3LFrL</id>
<updated>2015-10-27T13:36:32+02:00</updated>
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet/olakk#top" />
<content type="html">&lt;b&gt;Aaltonen, I., Laurimaa, S., Lindell, L., Mikkonen, S., Nappa, K., Riikonen, U., ... &lt;/b&gt;(2002). Maustaminen. Kirjassa &lt;em&gt;Kiinalainen keittokirja&lt;/em&gt;. s.34-38.&lt;br/&gt;&#10;&lt;b&gt;&lt;br/&gt;&#10;Adamson, M. W.&lt;/b&gt;(2004). Rose Water. Kirjassa &lt;em&gt;Food in Medieval Times&lt;/em&gt;. s.29.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Aguilera, J. M.&lt;/b&gt; (2012). The Empowerment of Chefs. Kirjassa &lt;em&gt;Edible Structures: The Basic Science of What We Eat&lt;/em&gt;. s.303-326.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ahtiainen, M., Aromaa, V., Heininen, S., Kauppinen, S., Perheentupa, J., Perho, I., ...&lt;/b&gt; (2003). Maailmankulttuurien aikakirja.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ammermann, S., Kaminski, L. &amp;amp; Pietzner, V.&lt;/b&gt; (2012). Aerosols - Relevant for Climate and Medicine. &lt;em&gt;Chemistry in Action!,&lt;/em&gt; (98), s.7-15.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Codex Alimentarius. &lt;/b&gt;(2009;2010). Annex: Determination of Capsaicin in Gochujang Using Gas Chromatography (GC) Detection. &lt;a href=&quot;http://www.codexalimentarius.org/standards/list-of-standards/&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://www.codexalimentarius.org/standards/list-of-standards/&lt;/a&gt;. (Tunnus: CODEX STAN 294R-2009).&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Asekun, O. T., Grierson, D. S., Afolayan, A. J. &lt;/b&gt;(2007). Effects of Drying Methods on the Quality of and Quantity of the Essential Oil of Mentha Longifolia L. Subsp. Capensis. &lt;em&gt;Food Chemistry ,&lt;/em&gt;101, s.995-998.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ashengroph, M., Nahvi, I., Zarkesh-Esfahani, H. &amp;amp; Momenbeik, F.&lt;/b&gt; (2011). Use of Growing Cells of Pseudomonas Aeruginosa for Synthesis of the Natural Vanillin via Conversion of Isoeugenol. &lt;em&gt;Iranian Journal of Pharmaceutical Research, &lt;/em&gt;10(4), s.749-757.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Aspholm, S., Hirvonen, H., Lavonen, J., Penttilä, A., Saari, H., Viiri, J., ...&lt;/b&gt; (2008). Aine ja energia: Kemian tietokirja.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Bellamy, L. J., Spicer, G. S. &amp;amp; Strickland, J. D. H. &lt;/b&gt;(1952). Compounds of Curcumin and Boric Acid. Part III. Infra-Red Studies of Rosocyanin and Allied Compounds. &lt;em&gt;Journal of the Chemical Society (Resumed), &lt;/em&gt;(0), s.4653-4656.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Berke, T. G. &amp;amp; Shieh, S. C.&lt;/b&gt; (2001). Capsicum, Chillies, Paprika, Bird's Eye Chillie. Kirjassa &lt;em&gt;Handbook of Herbs and Spices. &lt;/em&gt;s.111-122.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Bory, S., Brown, S., Duval, M. &amp;amp; Besse, P.&lt;/b&gt; (2010). Evolutionary Processes and Diversification in the Genus Vanilla. Kirjassa &lt;em&gt;Vanilla&lt;/em&gt;, s.15-29.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Bruggink, T.&lt;/b&gt; (1996). Food Allergy and Food Intolerance. Kirjassa &lt;em&gt;Food Safety and Toxicity.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;/em&gt;&lt;b&gt;Chan, E. F. &amp;amp; Moward, C.&lt;/b&gt; (1998). Contact Dermatitis to Foods and Spices. &lt;em&gt;American Journal of Contact Dermatitis, &lt;/em&gt;9(2), s.71-79.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Cheah, P. B. &amp;amp; Abu Hasim, N. H.&lt;/b&gt; (2000). Natural Antioxidant Extract from Galangal (Alpinia Galanga) for Minced Beef. &lt;em&gt;Journal of the Science Food and Agriculture, &lt;/em&gt;80, s.1565-1571.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Chemat-Djenni, Z., Ferhat, M. A., Tomao, V. &amp;amp; Chemat, F.&lt;/b&gt; (2010). Carotenoid Extraction from Tomato Using a Green Solvent Resulting from Orange Processing Waste. &lt;em&gt;Journal of Essential Oil Bearing Plants, &lt;/em&gt;13(2), s.139-147.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Chempakam, B., Leela, N. K., Azzez, S., Jayashree, E. &amp;amp; Zachariah, T. J.&lt;/b&gt; (2012). Spices. Kirjassa &lt;em&gt;Valorization of Food Processing By-Products.&lt;/em&gt; s.489-516.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Chen, C., Kuo, M., Wu, C. &amp;amp; Ho, C.&lt;/b&gt; (1986). Pungent Compounds of Ginger (Zingiber Officinale Roscoe) Extracted by Liquid Carbon Dioxide. &lt;em&gt;Journal of Agricultural and Food Chemistry, &lt;/em&gt;34, s. 477-480.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Chiralt, A., Martinez-Monzo, J., Chafer, T. &amp;amp; Fito, P.&lt;/b&gt; (2002). Limonene from Citrus. Kirjassa &lt;em&gt;Functional Foods: Biochemical and Processing Aspects, Volume 2&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Connell, D. W. &amp;amp; McLachlan, R.&lt;/b&gt; (1972). Natural Pungent Compounds IV: Examination of the Gingerols, Shogaols, Paradols and Related Compounds by Thin-Layer and Gas Chromatography. &lt;em&gt;Journal of Chromatography A&lt;/em&gt;, 67(1), s.29-35.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Coulombe Jr., R. A.&lt;/b&gt; (2000). Natural Toxins and Chemopreventives in Plants. Kirjassa &lt;em&gt;Food Toxicology.&lt;/em&gt;&lt;b&gt;&lt;/b&gt;&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Curry, J. C. &amp;amp; Nip, W.&lt;/b&gt; (2005). Spices and Herbs. Kirjassa &lt;em&gt;Handbook of Food Science, Technology and Engineering - Volume 4 Set.&lt;/em&gt;&lt;b&gt;&lt;/b&gt;&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;De Lourdes-Reyes-Escogido, M., Gonzalez-Mondragon, E. G. &amp;amp; Vazquez-Tzompantzi, E.&lt;/b&gt; (2011). Chemical and Pharmacological Asoects of Capsaicin, &lt;em&gt;Molecules, &lt;/em&gt;16(2), s.1253-1270.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;De Vincenzi, M., Silano, M., De Vincenzi, A., Maialetti, F. &amp;amp; Scazzocchio, B.&lt;/b&gt; (2002). Constituents of Aromatic Plants: Eucalyptol, &lt;em&gt;Fitoterapia&lt;/em&gt;, 73(3), s.269-275.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Debbarma, J., Kishore, P., Nayak, B. B., Kannuchamy, N. &amp;amp; Gudipati, V.&lt;/b&gt; (2013). Antibacterial Activity of Ginger, Eucalyptus and Sweet Orange Peel Essential Oils on Fish-Borne Bacteria. &lt;em&gt;Journal of Food Processing and Preservation,&lt;/em&gt; 37, s.1022-1030.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Depree, J. A., Howard, T. M. &amp;amp; Savage, P.&lt;/b&gt; (1999). Flavour and Pharmaceutical Properties of the Volatile Sulphur Compounds of Wasabi (Wasabia Japonica). &lt;em&gt;Food Research International,&lt;/em&gt; 31(5), s.329-337.&lt;em&gt;&lt;em&gt;&lt;strong&gt;&lt;br/&gt;&#10;&lt;/strong&gt;&lt;/em&gt;&lt;/em&gt;</content>
<published>2014-06-05T18:42:45+03:00</published>
</entry>

<entry>
<title>Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa2)</title>
<id>https://peda.net/id/mMmLdM</id>
<updated>2014-06-05T21:00:36+03:00</updated>
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet/olklo#top" />
<content type="html">&lt;b&gt;Nimetön.&lt;/b&gt; (1959). The Determination of the Capsaicin Content of Capsicum and Its Preparations. &lt;em&gt;Analyst&lt;/em&gt;, 84(1003), s.603-617.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Nimetön.&lt;/b&gt; (1964). The Determination of the Capsaicin Content of Capsicum and Its Preparations. &lt;em&gt;Analyst&lt;/em&gt;, 89(1059), s.377-388.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Di Giacomo, A. &amp;amp; Di Giacomo, G.&lt;/b&gt; (2002). Essential Oil Production. Kirjassa &lt;em&gt;Citrus: The Genus Citrus&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Nordische Ministerrat.&lt;/b&gt; (1986). Einzelne Stoffe und Komplizierte Mischungen. Kirjassa &lt;em&gt;Europas Luft - Europas Umwelt&lt;/em&gt;. s.19-28.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Versuchschemie&lt;/b&gt;&lt;b&gt;.&lt;/b&gt; (2006). Extraktion von Piperin aus schwarzem Pfeffer. Sivulta &lt;a href=&quot;http://www.versuchschemie.de/topic,5824,-Extraktion+von+Piperin+aus+schwarzem+Pfeffer.html&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://www.versuchschemie.de/topic,5824,-Extraktion+von+Piperin+aus+schwarzem+Pfeffer.html&lt;/a&gt; .&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Versuchschemie.&lt;/b&gt; (2010). Extraktionen von Piperin. Sivulta &lt;a href=&quot;http://www.versuchschemie.de/topic,14046,-Extraktionen+von++Piperin.html&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://www.versuchschemie.de/topic,14046,-Extraktionen+von++Piperin.html&lt;/a&gt; .&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Fahlbusch, K., Hammerschmidt, Franz-Josef, Panten, J., Pickenhagen, W., Schatkowski, D., ...&lt;/b&gt; (2003). Flavors and Fragrances. Kirjassa &lt;em&gt;Ullmann's Encyclopedia of Industrial Chemistry&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Faska, Z., Bellioua, A., Bouklah, M., Majidi, L., Fihi, R., Bouyanzer, A. &amp;amp; Hammouti, B.&lt;/b&gt; (2008). Effect of Pulegone and Pulegone Oxide on the Corrosion of Steel in 1 M HCl. &lt;em&gt;Monatshefte für Chemie&lt;/em&gt;, 139, s. 1417-1422.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ficker, C., Smith, M. L., Akpagana, K., Gbeassor, M., Zhang, J. Durst, T., ...&lt;/b&gt; (2003). Bioassay-Guided Isolation and Identification of Antifungal Compounds from Ginger. &lt;em&gt;Phytotheraphy Research&lt;/em&gt;, 17, s.897-902.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;WHO.&lt;/b&gt; (2003). Food Safety. Sivulta &lt;a href=&quot;http://www.who.int/foodsafety/codex/en/&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://www.who.int/foodsafety/codex/en/&lt;/a&gt; .&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Goto, H., Sakai, T., Mizoguchi, K., Tajima, Y. &amp;amp; Imai, M.&lt;/b&gt; (2010). Odor Generation Alarm and Method for Informing Unusual Situation.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Goto, H., Ueno, Y., Onishi, H., Mizoguchi, K., Sakai, T. &amp;amp; Kitahara, K.&lt;/b&gt; (2012). Odor-Generatting Alarm Apparatus.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Halford, B.&lt;/b&gt; (2011). Ig Nobel Prizes. &lt;em&gt;Chemical and Engineering News&lt;/em&gt;, 89(40), s. 56.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. &amp;amp; Saarinen, H.&lt;/b&gt; (2012). Avain: Kemia 1.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. &amp;amp; Saarinen, H.&lt;/b&gt; (2012). Avain: Kemia 2.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. &amp;amp; Saarinen, H.&lt;/b&gt; (2013). Avain: Kemia 3.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Haug, E., Sand, O., Sjaastad, O. V. &amp;amp; Toverud, K. C.&lt;/b&gt; (2007). Ihmisen fysiologia.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;He, G., Ye, X., Mou, X., Chen, Z. &amp;amp; Li, X.&lt;/b&gt; (2009). Synthesis and Antinociceptive Activity of Capsinoid Derivatives. &lt;em&gt;European Journal of Medicinal Chemistry&lt;/em&gt;, 44(8), s.3345-3349.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Heikura, P. T.&lt;/b&gt; (2013). Alkemiasta tieteeksi: Kemian juuret johtavat arabikulttuurin kulta-aikaan. &lt;em&gt;Kemia-Kemi&lt;/em&gt;, 40(1), s.54-57.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Helenius, M., Aksela, M., Hopia, A. &amp;amp; Fooladi, E.&lt;/b&gt; (2013). Rose Water Distillation. &lt;em&gt;LUMAT&lt;/em&gt;, 1(2), s.183-188.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Hernandez Hernandez, J. &amp;amp; Lubinsky, P.&lt;/b&gt; (2010). Cultivation Systems. Kirjassa &lt;em&gt;Vanilla&lt;/em&gt;, s.75-95.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Hernandez Hernandez, J. &amp;amp; Lubinsky, P.&lt;/b&gt; (2010). Vanilla Production in Mexico. Kirjassa &lt;em&gt;Vanilla&lt;/em&gt;, s.335-345.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Hiltunen, R., Huttunen, J. &amp;amp; Mutanen, M.&lt;/b&gt; (1994). Luonnonlääkeopas itsehoidosta kiinnostuneille.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Hopp, R. &amp;amp; Lawrence, B. M.&lt;/b&gt; (2006). Natural and Synthetic Menthol. Kirjassa &lt;em&gt;Mint: The Genus Mentha&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Hunter, W. J., Manter, D. K. &amp;amp; van der Lelie, D.&lt;/b&gt; (2012). Biotransformation of Ferulic Acid to 4-Vinylguaiacol by Enterobacter Soli and E. Aerogenes. &lt;em&gt;Current Microbiology&lt;/em&gt;, 65, s.752-757.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ikonen, M., Tuomisto, M., Termonen, M. &amp;amp; Perkkalainen, P.&lt;/b&gt; (2012). Ilmiö: Kemian oppikirja 7-9.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;European Commission.&lt;/b&gt; (2007). Impact of Ozone-Initiated Terpene Chemistry on Indoor Air Quality and Human Health.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Jha, A. &amp;amp; Rode, C. V.&lt;/b&gt; (2013). Highly Selective Liquid-Phase Aerobic Oxidation of Vanillyl Alcohol to Vanillin on Cobalt Oxide (Co&lt;sub&gt;3&lt;/sub&gt;O&lt;sub&gt;4&lt;/sub&gt;) Nanoparticles. &lt;em&gt;New Journal of Chemistry&lt;/em&gt;, 37, s.2669-2674.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Juntachote, T., Berghofer, E., Siebenhandl, S. &amp;amp; Bauer, F.&lt;/b&gt; (2006). The Antioxidative Properties of Holy Basil and Galangal in Cooked Ground Pork. &lt;em&gt;Meat Science&lt;/em&gt;, 72, s.446-456.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Kinae, N., Masuda, H., Shin, I. S., Furugori, M. &amp;amp; Shimoi, K.&lt;/b&gt; (2000). Functional Properties of Wasabi and Horseradish. &lt;em&gt;BioFactors&lt;/em&gt;, 13, s.265-269.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Kiran, C. R., Chakka, A. K., Padmakumari Amma, K. P., Menon, A. N., Sree Kumar, M. M. &amp;amp; Venugopalan, V. V.&lt;/b&gt; (2013). Essential Oil Composition of Fresh Ginger Cultivars from North-East India. &lt;em&gt;Journal of Essential Oil Research&lt;/em&gt;, 25(5), s. 380-387.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Klosse, P.&lt;/b&gt; (2012). Food Appreciation and Liking. Kirjassa &lt;em&gt;The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages&lt;/em&gt;. s.271-306.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Kobata, K., Mimura, M., Sugawara, M. &amp;amp; Watanabe, T.&lt;/b&gt; (2011). Synthesis of Stable Isotope-Labeled Precursors for the Biosyntheses of Capsaicinoids, Capsinoids and Capsiconinoids. &lt;em&gt;Bioscience, Biotechnology and Biochemistry&lt;/em&gt;, 75(8), s. 1611-1614.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Kobata, K., Sutoh, K., Todo, T., Yazawa, S., Iwai, K. &amp;amp; Watanabe, T.&lt;/b&gt; (1999). Nordihydrocapsiate, a New Capsinoid from the Fruits of a Nonpungent Pepper Capsicum Annuum. &lt;em&gt;Journal of Natural Products&lt;/em&gt;, 62(2), s.335-336.</content>
<published>2014-06-05T19:42:29+03:00</published>
</entry>

<entry>
<title>Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa3)</title>
<id>https://peda.net/id/T3T2Gh</id>
<updated>2014-06-18T17:12:58+03:00</updated>
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet/olakko#top" />
<content type="html">&lt;b&gt;Kolev, T. M., Velcheva, E. A., Stamboliyska, B. A. &amp;amp; Spiteller, M.&lt;/b&gt; (2005). DFT and Experimental Studies of the Structure and Vibrational Spectra of Curcumin. &lt;em&gt;International Journal of Quantum Chemistry&lt;/em&gt;, 102, s.1069-1079.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Krishnamoorthy, B. &amp;amp; Rema, J.&lt;/b&gt; (2003). End Uses of Cinnamon and Cassia. Kirjassa &lt;em&gt;Cinnamon and Cassia: The Genus Cinnamomum&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Kulkarni, S. S., Bodake, U. M. &amp;amp; Pathade, G. R.&lt;/b&gt; (2011). Extraction of Natural Dye from Chili (Capsicum Annum) for Textile Coloration. &lt;em&gt;Universal Journal of Environmental Research and Technology&lt;/em&gt;, 1, s.58-63.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Lahtinen, M., Heinonen, P., Oivanen, M., Karhunen, P., Kruus, K. &amp;amp; Sipilä, J.&lt;/b&gt; (2013). On the Factors Affecting Product Distribution in Laccase-Catalyzed Oxidation of a Lignin Model Compound Vanillyl Alcohol: Experimental and Computational Evaluation. &lt;em&gt;Organic &amp;amp; Biomolecular Chemistry&lt;/em&gt;, 11, s.5454-5464.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Lee, I., Volm, T. G. &amp;amp; Rosazza, J. P. N.&lt;/b&gt; (1998). Decarboxylation of Ferulic Acid to 4-Vinylguaiacol by Bacillus Pumilus in Aqueous-Organic Solvent Two-Phase Systems. &lt;em&gt;Enzyme and Microbial Technology&lt;/em&gt;, 23, s.261-266.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Levenstein, S.&lt;/b&gt; (2011). Wasabi Fire Alarm Alerts the Deaf with the Power of Scent. Sivulta: &lt;a href=&quot;http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514&lt;/a&gt; .&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Liu, S., Shi, Z., Li, L., Yu, S., Xie, C. &amp;amp; Song, Z.&lt;/b&gt; (2013). Process of Lignin Oxidation in an Ionic Liquid Coupled with Separation. &lt;em&gt;RSC Advances&lt;/em&gt;, 3, s.5789-5793.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Loeschnig, L. V.&lt;/b&gt; (1994). Kitchen Alchemy. Kirjassa &lt;em&gt;Simple Chemistry Experiments with Everyday Materials&lt;/em&gt;. s.102-116.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Luo, X., Peng, J. &amp;amp; Li, Y.&lt;/b&gt; (2011). Recent Advances in the Study on Capsaicinoids and Capsinoids. &lt;em&gt;European Journal of Pharmacology&lt;/em&gt;, &lt;b&gt;650&lt;/b&gt;(1), s.1-7.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Masuda, H., Inoue, T. &amp;amp; Kobayashi, Y.&lt;/b&gt; (2003). Anticaries Effect of Wasabi Components. &lt;em&gt;ACS Symposium Series&lt;/em&gt;, 859, s.142-153.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;May, D.&lt;/b&gt; (2013). Red Hot Chili: Kokkaa chilisti.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;McGee, H.&lt;/b&gt; (2004). Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices. Kirjassa &lt;em&gt;On Food and Cooking&lt;/em&gt;. s.243-299.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;McGee, H.&lt;/b&gt; (2004). Flavorings from Plants: Herbs and Spices, Tea and Coffee. Kirjassa &lt;em&gt;On Food and Cooking&lt;/em&gt;. s.385-450.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;McGee, H.&lt;/b&gt; (2004). A Survey of Common Fruits. Kirjassa &lt;em&gt;On Food and Cooking&lt;/em&gt;. s.350-384.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;McGregor, W. C., Weaver, J. F. &amp;amp; Tansey, S. P.&lt;/b&gt; (1988). Antifoam Effects on Ultrafiltration. &lt;em&gt;Biotechnology and Bioengineering&lt;/em&gt;, 31, s.385-389.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Mihov, R., Nikovska, K., Nenov, N. &amp;amp; Slachev, A.&lt;/b&gt; (2012). Evaluation of Mayonnaise-Like Food Emulsions with Extracts of Herbs and Spices. &lt;em&gt;Emirates Journal of Food and Agriculture&lt;/em&gt;, &lt;b&gt;24&lt;/b&gt;(3), s.191-199.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Mircioaga, N. &amp;amp; Calinescu, I.&lt;/b&gt; (2011). Extraction and Identification of Active Principles from Mentha Piperita L. &lt;em&gt;Revista De Chimie&lt;/em&gt;, &lt;b&gt;62&lt;/b&gt;(11), s.1073-1076.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Mohnen, D.&lt;/b&gt; (2008). Pectin Structure and Biosynthesis. &lt;em&gt;Current Opinion in Plant Biology&lt;/em&gt;, &lt;b&gt;11&lt;/b&gt;(3), s.266-277.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Nagpal, M. &amp;amp; Sood, S.&lt;/b&gt; (2013). Role of Curcumin in Systemic and Oral Health: An Overview. &lt;em&gt;Journal of Natural Science, Biology and Medicine&lt;/em&gt;, &lt;b&gt;4&lt;/b&gt;(1), s.3-7.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Nwokem, C. O., Agbaji, E. B., Kagbu, J. A. &amp;amp; Ekanem, E. J.&lt;/b&gt; (2010). Determination of Capsaicin Content and Pungency Level of Five Different Peppers Grown in Nigeria. &lt;em&gt;New York Science Journal&lt;/em&gt;, &lt;b&gt;3&lt;/b&gt;(9), s.17-21.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ono, K., Tsukamoto-Yasui, M., Hara-Kimura, Y., Inoue, N., Nogusa, Y., Okabe, Y., ..., Kato, F.&lt;/b&gt; (2011). Intragastric Administration of Capsiate, a Transient Receptor Potential Channel Agonist, Triggers Thermogenic Sympathetic Responses. &lt;em&gt;Journal of Applied Physiology&lt;/em&gt;, 110, s.789-798.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Pandey, A., Gupta, R. K., Srivastava, S. K. &amp;amp; Agrawal, B.&lt;/b&gt; (2013). New Method of Isolation of Piperine from Vahl. Piper Retrofractum. &lt;em&gt;Journal of the Indian Chemical Society&lt;/em&gt;, &lt;b&gt;90&lt;/b&gt;(5), s.677-678.</content>
<published>2014-06-13T16:24:28+03:00</published>
</entry>

<entry>
<title>Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa4)</title>
<id>https://peda.net/id/4LFhnjF</id>
<updated>2014-06-18T18:20:53+03:00</updated>
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet/olakko2#top" />
<content type="html">&lt;b&gt;Opetushallitus&lt;/b&gt; (2004). Perusopetuksen opetussuunnitelman perusteet 2004.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Premavalli, K. S.&lt;/b&gt; (2007). Turmeric as Spice and Flavorant. Kirjassa &lt;em&gt;Turmeric: The Genus Curcuma. s.&lt;/em&gt;437-450.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Priyadarsini, K. I., Maity, D. K., Naik, G. H., Kumar, M. S., Unnikrishnan, M. K., Satav, J. G. &amp;amp; Mohan, H.&lt;/b&gt; (2003). Role of Phenolic O-H and Methylene Hydrogen on the Free Radical Reactions and Antioxidant Activity of Curcumin. &lt;em&gt;Free Radical Biology &amp;amp; Medicine&lt;/em&gt;, &lt;b&gt;35&lt;/b&gt;(5), s.475-484.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Raghavan, S.&lt;/b&gt; (2000). Spices in History. Kirjassa &lt;em&gt;Handbook of Spices, Seasonings and Flavorings&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Raghavan, S.&lt;/b&gt; (2000). A to Z Spices. Kirjassa &lt;em&gt;Handbook of Spices, Seasonings and Flavorings&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Raghavan, S.&lt;/b&gt; (2000). Trends in the World of Spices Today. Kirjassa &lt;em&gt;Handbook of Spices, Seasonings and Flavorings&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ratanasiriwat, P., Worawattanamateekul, W. &amp;amp; Klaypradit, W.&lt;/b&gt; (2013). Properties of Encapsulated Wasabi Flavour and Its Application in Canned Food. &lt;em&gt;International Journal of Food Science &amp;amp; Technology&lt;/em&gt;, 48, s.749-757.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ravindran, P. N.&lt;/b&gt; (2007). Turmeric - The Golden Spice of Life. Kirjassa &lt;em&gt;Turmeric: The Genus Curcuma&lt;/em&gt;. s.1-13.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Remadevi, R., Surendran, E. &amp;amp; Kimura,&lt;/b&gt; T. (2007). Turmeric in Traditional Medicine. Kirjassa &lt;em&gt;Turmeric: The Genus Curcuma&lt;/em&gt;. s.409-436.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ritzoulis, C.&lt;/b&gt; (2013). Emusions and Foams. Kirjassa &lt;em&gt;Introduction to the Physical Chemistry of Foods&lt;/em&gt;. s.127-156.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Ropers, M. H., Novales, B., Boue, F. &amp;amp; Axelos, M. A. V.&lt;/b&gt; (2008). Polysaccharide/Surfactant Complexes at the Air-Water Interface - Effect of the Charge Density on Interfacial and Foaming Behaviors. &lt;em&gt;Langmuir&lt;/em&gt;, 24, s.12849-12857.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Saarikko, H.&lt;/b&gt; (2011). Fysiikan historia ja filosofia I &amp;amp; II. Julkaisija: Fysiikan laitos, Helsingin yliopisto.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Schäfer, B.&lt;/b&gt; (2013). Minze versus Takasago-Prozess. &lt;em&gt;Chemie in Unserer Zeit&lt;/em&gt;, 47, s.174-182.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Scott, I. M., Jensen, H., Scott, J. G., Isman, M. B., Arnason, J. T. &amp;amp; Philogene, B. J. R.&lt;/b&gt; (2003). Botanical Insecticides for Controlling Agricultural Pests: Piperamides and the Colorado Potato Beetle Leptinotarsa Decemlineata Say (Coleoptera Chrysomelidae). &lt;em&gt;Archives of Insect Biochemistry and Physiology&lt;/em&gt;, 54, s.212-225.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Scoville, W. L.&lt;/b&gt; (1912). Note on Capsicums. &lt;em&gt;The Journal of the American Pharmaceutical Association&lt;/em&gt;, 1, s.453-454.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Sekiguchi, H., Takabayashi, F., Deguchi, Y., Masuda, H., Toyoizumi, T., Masuda, S. &amp;amp; Kinae, N.&lt;/b&gt; (2010). Leaf Extract of Wasabia Japonica Relieved Oxidative Stress Induced by Helicobacter Pylori Infection and Stress Loading in Mongolian Gerbils. &lt;em&gt;Bioscience, Biotechnology and Biochemistry&lt;/em&gt;, &lt;b&gt;74&lt;/b&gt;(6), s.1194-1199.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Sella, A.&lt;/b&gt; (2007). Classic Kit: Soxhlet Extractor. &lt;em&gt;Chemistry World&lt;/em&gt;, &lt;b&gt;4&lt;/b&gt;(9). Internetistä: &lt;a href=&quot;http://www.rsc.org.libproxy.helsinki.fi/chemistryworld/Issues/2007/September/ClassicKitSoxhletExtractor.asp&quot; rel=&quot;nofollow ugc noopener&quot;&gt;http://www.rsc.org.libproxy.helsinki.fi/chemistryworld/Issues/2007/September/ClassicKitSoxhletExtractor.asp&lt;/a&gt; .&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Seo, H., Buschhüter, D. &amp;amp; Hummel, T.&lt;/b&gt; (2009). Odor Attributes Change in Relation to the Time of the Year. Cinnamon Odor Is more Familiar and Pleasant during Christmas Season than Summer. &lt;em&gt;Appetite&lt;/em&gt;, &lt;b&gt;53&lt;/b&gt;(2), s.222-225.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Shepherd, G. M.&lt;/b&gt; (2006). Smell Images and the Flavour System in the Human Brain. &lt;em&gt;Nature&lt;/em&gt;, 444, s.316-321.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Shin, I. S., Masuda, H. &amp;amp; Naohide, K.&lt;/b&gt; (2004). Bactericidal Activity of Wasabi (Wasabia Japonica) against Helicobacter Pylori. &lt;em&gt;International Journal of Food Microbiology&lt;/em&gt;, 94, s.255-261.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Shingate, P. N., Dongre, P. P. &amp;amp; Kannus, D. M.&lt;/b&gt; (2013). New Method Development for Extraction and Isolation of Piperine from Black Pepper. &lt;em&gt;International Journal of Pharmaceutical Sciences and Research&lt;/em&gt;, &lt;b&gt;4&lt;/b&gt;(8), s.3165-3170.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Siripongvutikorn, S., Thongraung, C., Usawakesmanee, W., Buatoom, T. &amp;amp; Thammarutwasik, P.&lt;/b&gt; (2009). Development of Instant Garcinia (Garcinia Atroviridis) Tom-Yum Mix as a High Acid Seasoning. &lt;em&gt;Journal of Food Processing and Preservation&lt;/em&gt;, 33, s.74-86.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Small, E.&lt;/b&gt; (2011). Galangal Family: Zingiberaceae (Ginger Family). Kirjassa &lt;em&gt;Top 100 Exotic Food Plants&lt;/em&gt;. s.229-234.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Small, E.&lt;/b&gt; (2011). Turmeric: Family: Zingiberaceae (Ginger Family). Kirjassa &lt;em&gt;Top 100 Exotic Food Plants&lt;/em&gt;. s.577-580.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Smeets, Astrid J. P. G. &amp;amp; Westerterp-Plantenga, M.&lt;/b&gt; (2009-2010). Capsaicin. Kirjassa &lt;em&gt;Weight Control and Slimming Ingredients in Food Technology&lt;/em&gt;. s.201-211.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Stange, H., Matschiner, H., Mendow, E., Schunke, D. &amp;amp; Nauwald, G.&lt;/b&gt; (1991). Verfahren zur Herstellung von Aromatischen Aldehyden.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Stange, H., Mendow, E., Raeder, U., Matschiner, H., Nauwald, G., Kieser, H., ..., Kreutzinger, J.&lt;/b&gt; (1993). Verfahren zur Herstellung Aromatischer Hydroxyaldehyde.</content>
<published>2014-06-18T18:20:53+03:00</published>
</entry>

<entry>
<title>Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa5)</title>
<id>https://peda.net/id/FTmhj4L</id>
<updated>2014-06-30T17:57:06+03:00</updated>
<link href="https://peda.net/p/rantanii/maustekemiaa/peruskoulu/l%C3%A4hteet/olakko3#top" />
<content type="html">&lt;b&gt;Sultana, T. &amp;amp; Savage, G. P.&lt;/b&gt; (2008). Wasabi - Japanese Horseradish. &lt;em&gt;Bangladesh Journal of Scientific and Industrial Research&lt;/em&gt;, &lt;b&gt;43&lt;/b&gt;(4), s.433-448.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Takemasa, M. &amp;amp; Hirasa, K.&lt;/b&gt; (1998). Cooking with Spices. Kirjassa &lt;em&gt;Spice Science and Technology&lt;/em&gt;. s.53-84.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Takemasa, M. &amp;amp; Hirasa, K.&lt;/b&gt; (1998). Spice Qualities and Specifications. Kirjassa &lt;em&gt;Spice Science and Technology&lt;/em&gt;. s.29-52.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Tanaka, Y., Hosokawa, M., Miwa, T., Watanabe, T. &amp;amp; Yazawa, S.&lt;/b&gt; (2010). Newly Mutated Putative-Aminotransferase in Nonpungent Pepper (Capsicum Annuum) Results in Biosynthesis of Capsinoids, Capsaicinoid Analogues. &lt;em&gt;Journal of Agricultural and Food Chemistry&lt;/em&gt;, &lt;b&gt;58&lt;/b&gt;(3), s.1761-1767.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Tanaka, Y., Hosokawa, M., Otsu, K., Watanabe, T. &amp;amp; Yazawa, S.&lt;/b&gt; (2009). Assessment of Capsiconinoid Composition, Nonpungent Capsaicinoid Analogues, in Capsicum Cultivars. &lt;em&gt;Journal of Agricultural and Food Chemistry&lt;/em&gt;, &lt;b&gt;57&lt;/b&gt;(12), s.5407-5412.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Tavares, W. S., Cruz, I., Petacci, F., Freitas, S. S., Serrao, J. E. &amp;amp; Zanuncio, J. C.&lt;/b&gt; (2011). Insecticide Activity of Piperine: Toxicity to Eggs of Spodoptera Frugiperda (Lepidoptera: Noctuidae) and Diatraea Saccharalis (Lepidoptera: Pyralidae) and Phytotoxicity on Several Vegetables. &lt;em&gt;Journal of Medicinal Plants Research&lt;/em&gt;, &lt;b&gt;5&lt;/b&gt;(21), s.5301-5306.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Tayyem, R. F., Heath, D. D., Al-Delaimy, W. K. &amp;amp; Rock, C. L.&lt;/b&gt; (2009). Curcumin Content of Turmeric and Curry Powders. &lt;em&gt;Nutrition and Cancer&lt;/em&gt;, &lt;b&gt;55&lt;/b&gt;(2), s.126-131.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Thurston, C. F.&lt;/b&gt; (1994). The Structure and Function of Fungal Laccases. &lt;em&gt;Microbiology&lt;/em&gt;, &lt;b&gt;140&lt;/b&gt;(1), s.19-26.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Topno, P. N.&lt;/b&gt;&lt;b&gt;, Vinothini, Jayaprakash, S. H., Varadaiah, V., Sheshagiri, S. H., Srinivas, P. M. &amp;amp; Naidu, M. M.&lt;/b&gt; (2013). Ginger-Garlic Paste in Retort Pouches and Its Quality. &lt;em&gt;Journal of Food Process Engineering&lt;/em&gt;, 36, s.1-8.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;van den Akker, T. W., Roesyanto-Mahadi, I. D., van Toorenenbergen, A. W. &amp;amp; van Joost, T.&lt;/b&gt; (1990). Contact Allergy to Spices. &lt;em&gt;Contact Dermatitis&lt;/em&gt;, &lt;b&gt;22&lt;/b&gt;(5), s.267-272.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;van Vaerenbergh, G.&lt;/b&gt; (2011). Analyzing Aerosol Defence Pepper Spray Residues on Clothing and Analysis by GC-MS. &lt;em&gt;LC-GC Europe&lt;/em&gt;, &lt;b&gt;24&lt;/b&gt;(11), s.568-574.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Veitch, N. C.&lt;/b&gt; (2004). Horseradish Peroxidase: A Modern View of a Classic Enzyme. &lt;em&gt;Phytochemistry&lt;/em&gt;, 65, s.249-259.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Vijayan, K. K. &amp;amp; Ajithan Thampuran, R. V.&lt;/b&gt; (2000). Pharmacology, Toxicology and Clinical Applications of Black Pepper. Kirjassa &lt;em&gt;Black Pepper: Piper Nigrum&lt;/em&gt;. s.455-466.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Vogel, A.&lt;/b&gt; (1969). Mausteaineet. Kirjassa &lt;em&gt;Luonto, paras lääkitsijä: Monipuolinen valikoima hyviä kansanomaisia neuvoja sveitsiläisen parannustaidon aarteistosta&lt;/em&gt;. s.467-478.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Waite, J. G. &amp;amp; Yousef, A. E.&lt;/b&gt; (2009). Overview of Food Safety. Kirjassa &lt;em&gt;Processing Effects on Safety and Quality of Foods&lt;/em&gt;, s.11-65.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Walstra, P.&lt;/b&gt; (2002). Polymers. Kirjassa &lt;em&gt;Physical Chemistry of Foods&lt;/em&gt;.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Wang, H.&lt;/b&gt; (2011). Formation Mechanisms of Secondary Organic Aerosols in Relation to Laser Printer Emissions.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Waring, M. S., Wells, J. R. &amp;amp; Siegel, J. A.&lt;/b&gt; (2011). Secondary Organic Aerosol Formation from Ozone Reactions with Single Terpenoids and Terpenoid Mixtures. &lt;em&gt;Atmospheric Environment&lt;/em&gt;, 45, s.4235-4242.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Webb, A. R.&lt;/b&gt; (1997). Changes in Stratospheric Ozone Concentrations and Solar UV Levels. &lt;em&gt;Radiation Protection Dosimetry&lt;/em&gt;, &lt;b&gt;72&lt;/b&gt;(3-4), s.207-216.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Weschler, C. J. &amp;amp; Shields, H. C.&lt;/b&gt; (1999). Indoor Ozone/Terpene Reactions as a Source of Indoor Particles. &lt;em&gt;Atmospheric Environment&lt;/em&gt;, 33, s.2301-2312.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Willett, J.&lt;/b&gt; (1987). Gas Chromatography.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Yang, X. &amp;amp; Eilerman, R. G.&lt;/b&gt; (1999). Pungent Principal of Alpinia Galangal (L.) Swartz and Its Applications. &lt;em&gt;Journal of Agricultural and Food Chemistry&lt;/em&gt;, 47, s.1657-1662.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Yang, X., Rohr, M. &amp;amp; Jordan, J.&lt;/b&gt; (2009). Identification of Dihydrogalangal  Acetate in Galangal [Alpinia Galangal (L.) Swartz] Extracts. &lt;em&gt;Journal of Agricultural and Food Chemistry&lt;/em&gt;, 57, s.3286-3290.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Yazawa, S., Yoneda, H., Hosokawa, M., Fushiki, T. &amp;amp; Watanabe, T.&lt;/b&gt; (2004). Novel Capsaicinoid Like Substances in the Fruits of New Non-Pungent Cultivar &amp;quot;CH-19 Sweet&amp;quot; of Pepper (Capsicum Annuum). &lt;em&gt;Capsicum and Eggplant Newsletter&lt;/em&gt;, 23, s.17-20.&lt;br/&gt;&#10;&lt;br/&gt;&#10;&lt;b&gt;Yu, E. Y., Pickering, I. J., George, G. N. &amp;amp; Prince, R. C.&lt;/b&gt; (2001). In Situ Observation of the Generation of Isothiocyanates from Sinigrin in Horseradish and Wasabi. &lt;em&gt;Biochimica Et Biophysica Acta&lt;/em&gt;, &lt;b&gt;1527&lt;/b&gt;(3), s.156-160.</content>
<published>2014-06-30T16:52:28+03:00</published>
</entry>


</feed>