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.