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