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.
Masuda, H., Inoue, T. & Kobayashi, Y. (2003). Anticaries Effect of Wasabi Components. ACS Symposium Series, 859, s.142-153.
May, D. (2013). Red Hot Chili: Kokkaa chilisti.
McGee, H. (2004). Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices. Kirjassa On Food and Cooking. s.243-299.
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.
McGregor, W. C., Weaver, J. F. & Tansey, S. P. (1988). Antifoam Effects on Ultrafiltration. Biotechnology and Bioengineering, 31, s.385-389.
Mihov, R., Nikovska, K., Nenov, N. & Slachev, A. (2012). Evaluation of Mayonnaise-Like Food Emulsions with Extracts of Herbs and Spices. Emirates Journal of Food and Agriculture, 24(3), s.191-199.
Mircioaga, N. & Calinescu, I. (2011). Extraction and Identification of Active Principles from Mentha Piperita L. Revista De Chimie, 62(11), s.1073-1076.
Mohnen, D. (2008). Pectin Structure and Biosynthesis. Current Opinion in Plant Biology, 11(3), s.266-277.
Nagpal, M. & Sood, S. (2013). Role of Curcumin in Systemic and Oral Health: An Overview. Journal of Natural Science, Biology and Medicine, 4(1), s.3-7.
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.
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.
Masuda, H., Inoue, T. & Kobayashi, Y. (2003). Anticaries Effect of Wasabi Components. ACS Symposium Series, 859, s.142-153.
May, D. (2013). Red Hot Chili: Kokkaa chilisti.
McGee, H. (2004). Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices. Kirjassa On Food and Cooking. s.243-299.
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.
McGregor, W. C., Weaver, J. F. & Tansey, S. P. (1988). Antifoam Effects on Ultrafiltration. Biotechnology and Bioengineering, 31, s.385-389.
Mihov, R., Nikovska, K., Nenov, N. & Slachev, A. (2012). Evaluation of Mayonnaise-Like Food Emulsions with Extracts of Herbs and Spices. Emirates Journal of Food and Agriculture, 24(3), s.191-199.
Mircioaga, N. & Calinescu, I. (2011). Extraction and Identification of Active Principles from Mentha Piperita L. Revista De Chimie, 62(11), s.1073-1076.
Mohnen, D. (2008). Pectin Structure and Biosynthesis. Current Opinion in Plant Biology, 11(3), s.266-277.
Nagpal, M. & Sood, S. (2013). Role of Curcumin in Systemic and Oral Health: An Overview. Journal of Natural Science, Biology and Medicine, 4(1), s.3-7.
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.