Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa4)
Opetushallitus (2004). Perusopetuksen opetussuunnitelman perusteet 2004.
Premavalli, K. S. (2007). Turmeric as Spice and Flavorant. Kirjassa Turmeric: The Genus Curcuma. s.437-450.
Priyadarsini, K. I., Maity, D. K., Naik, G. H., Kumar, M. S., Unnikrishnan, M. K., Satav, J. G. & Mohan, H. (2003). Role of Phenolic O-H and Methylene Hydrogen on the Free Radical Reactions and Antioxidant Activity of Curcumin. Free Radical Biology & Medicine, 35(5), s.475-484.
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.
Stange, H., Matschiner, H., Mendow, E., Schunke, D. & Nauwald, G. (1991). Verfahren zur Herstellung von Aromatischen Aldehyden.
Stange, H., Mendow, E., Raeder, U., Matschiner, H., Nauwald, G., Kieser, H., ..., Kreutzinger, J. (1993). Verfahren zur Herstellung Aromatischer Hydroxyaldehyde.
Premavalli, K. S. (2007). Turmeric as Spice and Flavorant. Kirjassa Turmeric: The Genus Curcuma. s.437-450.
Priyadarsini, K. I., Maity, D. K., Naik, G. H., Kumar, M. S., Unnikrishnan, M. K., Satav, J. G. & Mohan, H. (2003). Role of Phenolic O-H and Methylene Hydrogen on the Free Radical Reactions and Antioxidant Activity of Curcumin. Free Radical Biology & Medicine, 35(5), s.475-484.
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.
Stange, H., Matschiner, H., Mendow, E., Schunke, D. & Nauwald, G. (1991). Verfahren zur Herstellung von Aromatischen Aldehyden.
Stange, H., Mendow, E., Raeder, U., Matschiner, H., Nauwald, G., Kieser, H., ..., Kreutzinger, J. (1993). Verfahren zur Herstellung Aromatischer Hydroxyaldehyde.