Lähteet
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.
Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa2)
Nimetön. (1959). The Determination of the Capsaicin Content of Capsicum and Its Preparations. Analyst, 84(1003), s.603-617.
Nimetön. (1964). The Determination of the Capsaicin Content of Capsicum and Its Preparations. Analyst, 89(1059), s.377-388.
Di Giacomo, A. & Di Giacomo, G. (2002). Essential Oil Production. Kirjassa Citrus: The Genus Citrus.
Nordische Ministerrat. (1986). Einzelne Stoffe und Komplizierte Mischungen. Kirjassa Europas Luft - Europas Umwelt. s.19-28.
Versuchschemie. (2006). Extraktion von Piperin aus schwarzem Pfeffer. Sivulta http://www.versuchschemie.de/topic,5824,-Extraktion+von+Piperin+aus+schwarzem+Pfeffer.html .
Versuchschemie. (2010). Extraktionen von Piperin. Sivulta http://www.versuchschemie.de/topic,14046,-Extraktionen+von++Piperin.html .
Fahlbusch, K., Hammerschmidt, Franz-Josef, Panten, J., Pickenhagen, W., Schatkowski, D., ... (2003). Flavors and Fragrances. Kirjassa Ullmann's Encyclopedia of Industrial Chemistry.
Faska, Z., Bellioua, A., Bouklah, M., Majidi, L., Fihi, R., Bouyanzer, A. & Hammouti, B. (2008). Effect of Pulegone and Pulegone Oxide on the Corrosion of Steel in 1 M HCl. Monatshefte für Chemie, 139, s. 1417-1422.
Ficker, C., Smith, M. L., Akpagana, K., Gbeassor, M., Zhang, J. Durst, T., ... (2003). Bioassay-Guided Isolation and Identification of Antifungal Compounds from Ginger. Phytotheraphy Research, 17, s.897-902.
WHO. (2003). Food Safety. Sivulta http://www.who.int/foodsafety/codex/en/ .
Goto, H., Sakai, T., Mizoguchi, K., Tajima, Y. & Imai, M. (2010). Odor Generation Alarm and Method for Informing Unusual Situation.
Goto, H., Ueno, Y., Onishi, H., Mizoguchi, K., Sakai, T. & Kitahara, K. (2012). Odor-Generatting Alarm Apparatus.
Halford, B. (2011). Ig Nobel Prizes. Chemical and Engineering News, 89(40), s. 56.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2012). Avain: Kemia 1.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2012). Avain: Kemia 2.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2013). Avain: Kemia 3.
Haug, E., Sand, O., Sjaastad, O. V. & Toverud, K. C. (2007). Ihmisen fysiologia.
He, G., Ye, X., Mou, X., Chen, Z. & Li, X. (2009). Synthesis and Antinociceptive Activity of Capsinoid Derivatives. European Journal of Medicinal Chemistry, 44(8), s.3345-3349.
Heikura, P. T. (2013). Alkemiasta tieteeksi: Kemian juuret johtavat arabikulttuurin kulta-aikaan. Kemia-Kemi, 40(1), s.54-57.
Helenius, M., Aksela, M., Hopia, A. & Fooladi, E. (2013). Rose Water Distillation. LUMAT, 1(2), s.183-188.
Hernandez Hernandez, J. & Lubinsky, P. (2010). Cultivation Systems. Kirjassa Vanilla, s.75-95.
Hernandez Hernandez, J. & Lubinsky, P. (2010). Vanilla Production in Mexico. Kirjassa Vanilla, s.335-345.
Hiltunen, R., Huttunen, J. & Mutanen, M. (1994). Luonnonlääkeopas itsehoidosta kiinnostuneille.
Hopp, R. & Lawrence, B. M. (2006). Natural and Synthetic Menthol. Kirjassa Mint: The Genus Mentha.
Hunter, W. J., Manter, D. K. & van der Lelie, D. (2012). Biotransformation of Ferulic Acid to 4-Vinylguaiacol by Enterobacter Soli and E. Aerogenes. Current Microbiology, 65, s.752-757.
Ikonen, M., Tuomisto, M., Termonen, M. & Perkkalainen, P. (2012). Ilmiö: Kemian oppikirja 7-9.
European Commission. (2007). Impact of Ozone-Initiated Terpene Chemistry on Indoor Air Quality and Human Health.
Jha, A. & Rode, C. V. (2013). Highly Selective Liquid-Phase Aerobic Oxidation of Vanillyl Alcohol to Vanillin on Cobalt Oxide (Co3O4) Nanoparticles. New Journal of Chemistry, 37, s.2669-2674.
Juntachote, T., Berghofer, E., Siebenhandl, S. & Bauer, F. (2006). The Antioxidative Properties of Holy Basil and Galangal in Cooked Ground Pork. Meat Science, 72, s.446-456.
Kinae, N., Masuda, H., Shin, I. S., Furugori, M. & Shimoi, K. (2000). Functional Properties of Wasabi and Horseradish. BioFactors, 13, s.265-269.
Kiran, C. R., Chakka, A. K., Padmakumari Amma, K. P., Menon, A. N., Sree Kumar, M. M. & Venugopalan, V. V. (2013). Essential Oil Composition of Fresh Ginger Cultivars from North-East India. Journal of Essential Oil Research, 25(5), s. 380-387.
Klosse, P. (2012). Food Appreciation and Liking. Kirjassa The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. s.271-306.
Kobata, K., Mimura, M., Sugawara, M. & Watanabe, T. (2011). Synthesis of Stable Isotope-Labeled Precursors for the Biosyntheses of Capsaicinoids, Capsinoids and Capsiconinoids. Bioscience, Biotechnology and Biochemistry, 75(8), s. 1611-1614.
Kobata, K., Sutoh, K., Todo, T., Yazawa, S., Iwai, K. & Watanabe, T. (1999). Nordihydrocapsiate, a New Capsinoid from the Fruits of a Nonpungent Pepper Capsicum Annuum. Journal of Natural Products, 62(2), s.335-336.
Nimetön. (1964). The Determination of the Capsaicin Content of Capsicum and Its Preparations. Analyst, 89(1059), s.377-388.
Di Giacomo, A. & Di Giacomo, G. (2002). Essential Oil Production. Kirjassa Citrus: The Genus Citrus.
Nordische Ministerrat. (1986). Einzelne Stoffe und Komplizierte Mischungen. Kirjassa Europas Luft - Europas Umwelt. s.19-28.
Versuchschemie. (2006). Extraktion von Piperin aus schwarzem Pfeffer. Sivulta http://www.versuchschemie.de/topic,5824,-Extraktion+von+Piperin+aus+schwarzem+Pfeffer.html .
Versuchschemie. (2010). Extraktionen von Piperin. Sivulta http://www.versuchschemie.de/topic,14046,-Extraktionen+von++Piperin.html .
Fahlbusch, K., Hammerschmidt, Franz-Josef, Panten, J., Pickenhagen, W., Schatkowski, D., ... (2003). Flavors and Fragrances. Kirjassa Ullmann's Encyclopedia of Industrial Chemistry.
Faska, Z., Bellioua, A., Bouklah, M., Majidi, L., Fihi, R., Bouyanzer, A. & Hammouti, B. (2008). Effect of Pulegone and Pulegone Oxide on the Corrosion of Steel in 1 M HCl. Monatshefte für Chemie, 139, s. 1417-1422.
Ficker, C., Smith, M. L., Akpagana, K., Gbeassor, M., Zhang, J. Durst, T., ... (2003). Bioassay-Guided Isolation and Identification of Antifungal Compounds from Ginger. Phytotheraphy Research, 17, s.897-902.
WHO. (2003). Food Safety. Sivulta http://www.who.int/foodsafety/codex/en/ .
Goto, H., Sakai, T., Mizoguchi, K., Tajima, Y. & Imai, M. (2010). Odor Generation Alarm and Method for Informing Unusual Situation.
Goto, H., Ueno, Y., Onishi, H., Mizoguchi, K., Sakai, T. & Kitahara, K. (2012). Odor-Generatting Alarm Apparatus.
Halford, B. (2011). Ig Nobel Prizes. Chemical and Engineering News, 89(40), s. 56.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2012). Avain: Kemia 1.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2012). Avain: Kemia 2.
Happonen, J., Heinonen, M., Muilu, H., Nyrhinen, K. & Saarinen, H. (2013). Avain: Kemia 3.
Haug, E., Sand, O., Sjaastad, O. V. & Toverud, K. C. (2007). Ihmisen fysiologia.
He, G., Ye, X., Mou, X., Chen, Z. & Li, X. (2009). Synthesis and Antinociceptive Activity of Capsinoid Derivatives. European Journal of Medicinal Chemistry, 44(8), s.3345-3349.
Heikura, P. T. (2013). Alkemiasta tieteeksi: Kemian juuret johtavat arabikulttuurin kulta-aikaan. Kemia-Kemi, 40(1), s.54-57.
Helenius, M., Aksela, M., Hopia, A. & Fooladi, E. (2013). Rose Water Distillation. LUMAT, 1(2), s.183-188.
Hernandez Hernandez, J. & Lubinsky, P. (2010). Cultivation Systems. Kirjassa Vanilla, s.75-95.
Hernandez Hernandez, J. & Lubinsky, P. (2010). Vanilla Production in Mexico. Kirjassa Vanilla, s.335-345.
Hiltunen, R., Huttunen, J. & Mutanen, M. (1994). Luonnonlääkeopas itsehoidosta kiinnostuneille.
Hopp, R. & Lawrence, B. M. (2006). Natural and Synthetic Menthol. Kirjassa Mint: The Genus Mentha.
Hunter, W. J., Manter, D. K. & van der Lelie, D. (2012). Biotransformation of Ferulic Acid to 4-Vinylguaiacol by Enterobacter Soli and E. Aerogenes. Current Microbiology, 65, s.752-757.
Ikonen, M., Tuomisto, M., Termonen, M. & Perkkalainen, P. (2012). Ilmiö: Kemian oppikirja 7-9.
European Commission. (2007). Impact of Ozone-Initiated Terpene Chemistry on Indoor Air Quality and Human Health.
Jha, A. & Rode, C. V. (2013). Highly Selective Liquid-Phase Aerobic Oxidation of Vanillyl Alcohol to Vanillin on Cobalt Oxide (Co3O4) Nanoparticles. New Journal of Chemistry, 37, s.2669-2674.
Juntachote, T., Berghofer, E., Siebenhandl, S. & Bauer, F. (2006). The Antioxidative Properties of Holy Basil and Galangal in Cooked Ground Pork. Meat Science, 72, s.446-456.
Kinae, N., Masuda, H., Shin, I. S., Furugori, M. & Shimoi, K. (2000). Functional Properties of Wasabi and Horseradish. BioFactors, 13, s.265-269.
Kiran, C. R., Chakka, A. K., Padmakumari Amma, K. P., Menon, A. N., Sree Kumar, M. M. & Venugopalan, V. V. (2013). Essential Oil Composition of Fresh Ginger Cultivars from North-East India. Journal of Essential Oil Research, 25(5), s. 380-387.
Klosse, P. (2012). Food Appreciation and Liking. Kirjassa The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. s.271-306.
Kobata, K., Mimura, M., Sugawara, M. & Watanabe, T. (2011). Synthesis of Stable Isotope-Labeled Precursors for the Biosyntheses of Capsaicinoids, Capsinoids and Capsiconinoids. Bioscience, Biotechnology and Biochemistry, 75(8), s. 1611-1614.
Kobata, K., Sutoh, K., Todo, T., Yazawa, S., Iwai, K. & Watanabe, T. (1999). Nordihydrocapsiate, a New Capsinoid from the Fruits of a Nonpungent Pepper Capsicum Annuum. Journal of Natural Products, 62(2), s.335-336.
Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa3)
Kolev, T. M., Velcheva, E. A., Stamboliyska, B. A. & Spiteller, M. (2005). DFT and Experimental Studies of the Structure and Vibrational Spectra of Curcumin. International Journal of Quantum Chemistry, 102, s.1069-1079.
Krishnamoorthy, B. & Rema, J. (2003). End Uses of Cinnamon and Cassia. Kirjassa Cinnamon and Cassia: The Genus Cinnamomum.
Kulkarni, S. S., Bodake, U. M. & Pathade, G. R. (2011). Extraction of Natural Dye from Chili (Capsicum Annum) for Textile Coloration. Universal Journal of Environmental Research and Technology, 1, s.58-63.
Lahtinen, M., Heinonen, P., Oivanen, M., Karhunen, P., Kruus, K. & Sipilä, J. (2013). On the Factors Affecting Product Distribution in Laccase-Catalyzed Oxidation of a Lignin Model Compound Vanillyl Alcohol: Experimental and Computational Evaluation. Organic & Biomolecular Chemistry, 11, s.5454-5464.
Lee, I., Volm, T. G. & Rosazza, J. P. N. (1998). Decarboxylation of Ferulic Acid to 4-Vinylguaiacol by Bacillus Pumilus in Aqueous-Organic Solvent Two-Phase Systems. Enzyme and Microbial Technology, 23, s.261-266.
Levenstein, S. (2011). Wasabi Fire Alarm Alerts the Deaf with the Power of Scent. Sivulta: http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514 .
Liu, S., Shi, Z., Li, L., Yu, S., Xie, C. & Song, Z. (2013). Process of Lignin Oxidation in an Ionic Liquid Coupled with Separation. RSC Advances, 3, s.5789-5793.
Loeschnig, L. V. (1994). Kitchen Alchemy. Kirjassa Simple Chemistry Experiments with Everyday Materials. s.102-116.
Luo, X., Peng, J. & Li, Y. (2011). Recent Advances in the Study on Capsaicinoids and Capsinoids. European Journal of Pharmacology, 650(1), s.1-7.
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McGee, H. (2004). Flavorings from Plants: Herbs and Spices, Tea and Coffee. Kirjassa On Food and Cooking. s.385-450.
McGee, H. (2004). A Survey of Common Fruits. Kirjassa On Food and Cooking. s.350-384.
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Mircioaga, N. & Calinescu, I. (2011). Extraction and Identification of Active Principles from Mentha Piperita L. Revista De Chimie, 62(11), s.1073-1076.
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Nwokem, C. O., Agbaji, E. B., Kagbu, J. A. & Ekanem, E. J. (2010). Determination of Capsaicin Content and Pungency Level of Five Different Peppers Grown in Nigeria. New York Science Journal, 3(9), s.17-21.
Ono, K., Tsukamoto-Yasui, M., Hara-Kimura, Y., Inoue, N., Nogusa, Y., Okabe, Y., ..., Kato, F. (2011). Intragastric Administration of Capsiate, a Transient Receptor Potential Channel Agonist, Triggers Thermogenic Sympathetic Responses. Journal of Applied Physiology, 110, s.789-798.
Pandey, A., Gupta, R. K., Srivastava, S. K. & Agrawal, B. (2013). New Method of Isolation of Piperine from Vahl. Piper Retrofractum. Journal of the Indian Chemical Society, 90(5), s.677-678.
Krishnamoorthy, B. & Rema, J. (2003). End Uses of Cinnamon and Cassia. Kirjassa Cinnamon and Cassia: The Genus Cinnamomum.
Kulkarni, S. S., Bodake, U. M. & Pathade, G. R. (2011). Extraction of Natural Dye from Chili (Capsicum Annum) for Textile Coloration. Universal Journal of Environmental Research and Technology, 1, s.58-63.
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Lee, I., Volm, T. G. & Rosazza, J. P. N. (1998). Decarboxylation of Ferulic Acid to 4-Vinylguaiacol by Bacillus Pumilus in Aqueous-Organic Solvent Two-Phase Systems. Enzyme and Microbial Technology, 23, s.261-266.
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Raghavan, S. (2000). Spices in History. Kirjassa Handbook of Spices, Seasonings and Flavorings.
Raghavan, S. (2000). A to Z Spices. Kirjassa Handbook of Spices, Seasonings and Flavorings.
Raghavan, S. (2000). Trends in the World of Spices Today. Kirjassa Handbook of Spices, Seasonings and Flavorings.
Ratanasiriwat, P., Worawattanamateekul, W. & Klaypradit, W. (2013). Properties of Encapsulated Wasabi Flavour and Its Application in Canned Food. International Journal of Food Science & Technology, 48, s.749-757.
Ravindran, P. N. (2007). Turmeric - The Golden Spice of Life. Kirjassa Turmeric: The Genus Curcuma. s.1-13.
Remadevi, R., Surendran, E. & Kimura, T. (2007). Turmeric in Traditional Medicine. Kirjassa Turmeric: The Genus Curcuma. s.409-436.
Ritzoulis, C. (2013). Emusions and Foams. Kirjassa Introduction to the Physical Chemistry of Foods. s.127-156.
Ropers, M. H., Novales, B., Boue, F. & Axelos, M. A. V. (2008). Polysaccharide/Surfactant Complexes at the Air-Water Interface - Effect of the Charge Density on Interfacial and Foaming Behaviors. Langmuir, 24, s.12849-12857.
Saarikko, H. (2011). Fysiikan historia ja filosofia I & II. Julkaisija: Fysiikan laitos, Helsingin yliopisto.
Schäfer, B. (2013). Minze versus Takasago-Prozess. Chemie in Unserer Zeit, 47, s.174-182.
Scott, I. M., Jensen, H., Scott, J. G., Isman, M. B., Arnason, J. T. & Philogene, B. J. R. (2003). Botanical Insecticides for Controlling Agricultural Pests: Piperamides and the Colorado Potato Beetle Leptinotarsa Decemlineata Say (Coleoptera Chrysomelidae). Archives of Insect Biochemistry and Physiology, 54, s.212-225.
Scoville, W. L. (1912). Note on Capsicums. The Journal of the American Pharmaceutical Association, 1, s.453-454.
Sekiguchi, H., Takabayashi, F., Deguchi, Y., Masuda, H., Toyoizumi, T., Masuda, S. & Kinae, N. (2010). Leaf Extract of Wasabia Japonica Relieved Oxidative Stress Induced by Helicobacter Pylori Infection and Stress Loading in Mongolian Gerbils. Bioscience, Biotechnology and Biochemistry, 74(6), s.1194-1199.
Sella, A. (2007). Classic Kit: Soxhlet Extractor. Chemistry World, 4(9). Internetistä: http://www.rsc.org.libproxy.helsinki.fi/chemistryworld/Issues/2007/September/ClassicKitSoxhletExtractor.asp .
Seo, H., Buschhüter, D. & Hummel, T. (2009). Odor Attributes Change in Relation to the Time of the Year. Cinnamon Odor Is more Familiar and Pleasant during Christmas Season than Summer. Appetite, 53(2), s.222-225.
Shepherd, G. M. (2006). Smell Images and the Flavour System in the Human Brain. Nature, 444, s.316-321.
Shin, I. S., Masuda, H. & Naohide, K. (2004). Bactericidal Activity of Wasabi (Wasabia Japonica) against Helicobacter Pylori. International Journal of Food Microbiology, 94, s.255-261.
Shingate, P. N., Dongre, P. P. & Kannus, D. M. (2013). New Method Development for Extraction and Isolation of Piperine from Black Pepper. International Journal of Pharmaceutical Sciences and Research, 4(8), s.3165-3170.
Siripongvutikorn, S., Thongraung, C., Usawakesmanee, W., Buatoom, T. & Thammarutwasik, P. (2009). Development of Instant Garcinia (Garcinia Atroviridis) Tom-Yum Mix as a High Acid Seasoning. Journal of Food Processing and Preservation, 33, s.74-86.
Small, E. (2011). Galangal Family: Zingiberaceae (Ginger Family). Kirjassa Top 100 Exotic Food Plants. s.229-234.
Small, E. (2011). Turmeric: Family: Zingiberaceae (Ginger Family). Kirjassa Top 100 Exotic Food Plants. s.577-580.
Smeets, Astrid J. P. G. & Westerterp-Plantenga, M. (2009-2010). Capsaicin. Kirjassa Weight Control and Slimming Ingredients in Food Technology. s.201-211.
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Yang, X. & Eilerman, R. G. (1999). Pungent Principal of Alpinia Galangal (L.) Swartz and Its Applications. Journal of Agricultural and Food Chemistry, 47, s.1657-1662.
Yang, X., Rohr, M. & Jordan, J. (2009). Identification of Dihydrogalangal Acetate in Galangal [Alpinia Galangal (L.) Swartz] Extracts. Journal of Agricultural and Food Chemistry, 57, s.3286-3290.
Yazawa, S., Yoneda, H., Hosokawa, M., Fushiki, T. & Watanabe, T. (2004). Novel Capsaicinoid Like Substances in the Fruits of New Non-Pungent Cultivar "CH-19 Sweet" of Pepper (Capsicum Annuum). Capsicum and Eggplant Newsletter, 23, s.17-20.
Yu, E. Y., Pickering, I. J., George, G. N. & Prince, R. C. (2001). In Situ Observation of the Generation of Isothiocyanates from Sinigrin in Horseradish and Wasabi. Biochimica Et Biophysica Acta, 1527(3), s.156-160.
Takemasa, M. & Hirasa, K. (1998). Cooking with Spices. Kirjassa Spice Science and Technology. s.53-84.
Takemasa, M. & Hirasa, K. (1998). Spice Qualities and Specifications. Kirjassa Spice Science and Technology. s.29-52.
Tanaka, Y., Hosokawa, M., Miwa, T., Watanabe, T. & Yazawa, S. (2010). Newly Mutated Putative-Aminotransferase in Nonpungent Pepper (Capsicum Annuum) Results in Biosynthesis of Capsinoids, Capsaicinoid Analogues. Journal of Agricultural and Food Chemistry, 58(3), s.1761-1767.
Tanaka, Y., Hosokawa, M., Otsu, K., Watanabe, T. & Yazawa, S. (2009). Assessment of Capsiconinoid Composition, Nonpungent Capsaicinoid Analogues, in Capsicum Cultivars. Journal of Agricultural and Food Chemistry, 57(12), s.5407-5412.
Tavares, W. S., Cruz, I., Petacci, F., Freitas, S. S., Serrao, J. E. & Zanuncio, J. C. (2011). Insecticide Activity of Piperine: Toxicity to Eggs of Spodoptera Frugiperda (Lepidoptera: Noctuidae) and Diatraea Saccharalis (Lepidoptera: Pyralidae) and Phytotoxicity on Several Vegetables. Journal of Medicinal Plants Research, 5(21), s.5301-5306.
Tayyem, R. F., Heath, D. D., Al-Delaimy, W. K. & Rock, C. L. (2009). Curcumin Content of Turmeric and Curry Powders. Nutrition and Cancer, 55(2), s.126-131.
Thurston, C. F. (1994). The Structure and Function of Fungal Laccases. Microbiology, 140(1), s.19-26.
Topno, P. N., Vinothini, Jayaprakash, S. H., Varadaiah, V., Sheshagiri, S. H., Srinivas, P. M. & Naidu, M. M. (2013). Ginger-Garlic Paste in Retort Pouches and Its Quality. Journal of Food Process Engineering, 36, s.1-8.
van den Akker, T. W., Roesyanto-Mahadi, I. D., van Toorenenbergen, A. W. & van Joost, T. (1990). Contact Allergy to Spices. Contact Dermatitis, 22(5), s.267-272.
van Vaerenbergh, G. (2011). Analyzing Aerosol Defence Pepper Spray Residues on Clothing and Analysis by GC-MS. LC-GC Europe, 24(11), s.568-574.
Veitch, N. C. (2004). Horseradish Peroxidase: A Modern View of a Classic Enzyme. Phytochemistry, 65, s.249-259.
Vijayan, K. K. & Ajithan Thampuran, R. V. (2000). Pharmacology, Toxicology and Clinical Applications of Black Pepper. Kirjassa Black Pepper: Piper Nigrum. s.455-466.
Vogel, A. (1969). Mausteaineet. Kirjassa Luonto, paras lääkitsijä: Monipuolinen valikoima hyviä kansanomaisia neuvoja sveitsiläisen parannustaidon aarteistosta. s.467-478.
Waite, J. G. & Yousef, A. E. (2009). Overview of Food Safety. Kirjassa Processing Effects on Safety and Quality of Foods, s.11-65.
Walstra, P. (2002). Polymers. Kirjassa Physical Chemistry of Foods.
Wang, H. (2011). Formation Mechanisms of Secondary Organic Aerosols in Relation to Laser Printer Emissions.
Waring, M. S., Wells, J. R. & Siegel, J. A. (2011). Secondary Organic Aerosol Formation from Ozone Reactions with Single Terpenoids and Terpenoid Mixtures. Atmospheric Environment, 45, s.4235-4242.
Webb, A. R. (1997). Changes in Stratospheric Ozone Concentrations and Solar UV Levels. Radiation Protection Dosimetry, 72(3-4), s.207-216.
Weschler, C. J. & Shields, H. C. (1999). Indoor Ozone/Terpene Reactions as a Source of Indoor Particles. Atmospheric Environment, 33, s.2301-2312.
Willett, J. (1987). Gas Chromatography.
Yang, X. & Eilerman, R. G. (1999). Pungent Principal of Alpinia Galangal (L.) Swartz and Its Applications. Journal of Agricultural and Food Chemistry, 47, s.1657-1662.
Yang, X., Rohr, M. & Jordan, J. (2009). Identification of Dihydrogalangal Acetate in Galangal [Alpinia Galangal (L.) Swartz] Extracts. Journal of Agricultural and Food Chemistry, 57, s.3286-3290.
Yazawa, S., Yoneda, H., Hosokawa, M., Fushiki, T. & Watanabe, T. (2004). Novel Capsaicinoid Like Substances in the Fruits of New Non-Pungent Cultivar "CH-19 Sweet" of Pepper (Capsicum Annuum). Capsicum and Eggplant Newsletter, 23, s.17-20.
Yu, E. Y., Pickering, I. J., George, G. N. & Prince, R. C. (2001). In Situ Observation of the Generation of Isothiocyanates from Sinigrin in Horseradish and Wasabi. Biochimica Et Biophysica Acta, 1527(3), s.156-160.