Oppimateriaalin laatimisessa apuna käytettyä kirjallisuutta (osa5)
Sultana, T. & Savage, G. P. (2008). Wasabi - Japanese Horseradish. Bangladesh Journal of Scientific and Industrial Research, 43(4), s.433-448.
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.
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.