Sources on food science, processing and storage
What happens to a spice between harvest and the pan: drying, curing, fermenting, grinding and cooking, and how flavour holds up in store.
171 sources are set out in full on this page, each under the first subject it is cited for. A further 347 also bear on these subjects and are set out in full on another list; they are named at the foot of this page, each linked to its entry.
Food science
136 sources
A genetic variant near olfactory receptor genes influences cilantro preference
Nicholas Eriksson, Shirley Wu, Chuong B. Do, Amy K. Kiefer, Joyce Y. Tung, Joanna L. Mountain, David A. Hinds, Uta Francke · Flavour 1: 22 · 2012
Academic paper · High reliability
A genome-wide association study of 14,604 people of European ancestry reporting whether coriander leaf tastes soapy, replicated in 11,851 reporting whether they like it: one variant, rs72921001, in an olfactory receptor gene cluster on chromosome 11 that includes OR6A2, with low heritability tagged by common variants (about 0.087). Competent for the association; self-report, one ancestry.
doi.org/10.1186/2044-7248-1-22
Also listed under: Chemistry
A Research on the Composition of Pomegranate Molasses (Nar Ekşilerinin Bileşimi Üzerine Bir Araştırma)
Bige İncedayi, Canan Ece Tamer, Ömer Utku Çopur · Uludağ Üniversitesi Ziraat Fakültesi Dergisi 24(2): 37–47 · 2010
Academic paper · Read in full · Medium reliability
Seven brands sold as pomegranate molasses in the shops of Bursa, analysed in triplicate. Read in the PDF on DergiPark, in English: the abstract, the introduction, the methods for soluble solids and for glucose syrup, Table 3, the first part of the results and discussion, and Table 4. The mineral results and the conclusion were not read. Competent for what was measured in those seven bottles. The abstract prints one figure for the highest heating-marker value and the results and Table 4 print another; the table’s is the one used. Its Table 3 reports the Turkish standard TS 12720 at second hand, with a unit that its own text contradicts. The introduction’s claims about health are not cited.
dergipark.org.tr/tr/pub/ziraatuludag/issue/16756/174203
Also listed under: Chemistry; Standards and trade
Advancing freeze drying as an innovative technique for preserving Kashmiri saffron (Crocus sativus L.)
Shubli Bashir, Syed Zameer Hussain, Nusrat Jan, Bazila Naseer, et al. · Scientific Reports 15: 21940 · 2025
Academic paper · High reliability
Kashmiri saffron stigmas freeze-dried at −50 to −80 °C, with measured moisture, water activity, ash, colour and apocarotenoid content. Competent for those measurements on freeze-dried Kashmiri saffron; not a survey of traded saffron.
Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage
V. O. Akinduro, E. K. Asaniyan, I. B. Osho · Journal of Agricultural Science and Practice 5(4): 174–183 · 2020
Academic paper · Read in full · Medium reliability
The nine spices of Nigerian pepper soup as bought from five sellers in a market in Akure, Ondo State, with the weight share of each spice in each seller’s mixture. Read in full. Cited for the composition of those market mixtures; its antibacterial findings concern refrigerated cooked chicken and are not cited.
Also listed under: Culture and cuisine
Assessment of the Analytical Performance of Three Near-Infrared Spectroscopy Instruments (Benchtop, Handheld and Portable) through the Investigation of Coriander Seed Authenticity
Claire McVey, Una Gordon, Simon A. Haughey, Christopher T. Elliott · Foods 10(5): 956 · 2021
Academic paper · Read in full · High reliability
Three near-infrared instruments compared on 200 authentic Indian coriander seed samples and 90 samples the authors adulterated themselves with starch, salt or sawdust. Read in full. Competent for how well each instrument told the prepared samples apart; it tested no coriander from trade and is not evidence that coriander is adulterated.
Also listed under: Chemistry
Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand
R. Yongsawas, A. In-On, A. Inta, J. Kampuansai, et al. · Microorganisms 11(3): 649 · 2023
Academic paper · Read in full · Medium reliability
Fermented soybeans of Karen, Lawa and Shan makers in three districts of Mae Hong Son, sequenced for their bacteria and analysed for composition. Six samples in all; the Shan ones were bought at one Saturday market. Read in full through Europe PMC, with Table 1. Competent for the names the three groups give the product, for how their ways of making it differ, for the bacteria found in those samples and for the composition of one sample of each. Its figure showing each process step by step was not read, being an image. Its predictions of what the bacteria can do, and its remarks on probiotics, are not cited.
doi.org/10.3390/microorganisms11030649
Also listed under: Safety and health; Culture and cuisine
Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties
Chonthicha Pakwan, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, Terd Disayathanoowat · PLoS ONE 15(11): e0242560 · 2020
Academic paper · Read in full · High reliability
Four fermented foods of northern Thailand, thua nao among them, sampled where they are made and examined by culture and by sequencing. Read through Europe PMC in the passages that concern thua nao: the abstract, the introduction, the sampling paragraph, and the sentences of the results and discussion on its bacteria. The rest was not read. Competent for how its authors describe the use of thua nao and for the finding that lactic acid bacteria were present beside Bacillus in thua nao from one sub-district of Mae Hong Son followed over two days.
doi.org/10.1371/journal.pone.0242560
Also listed under: Culture and cuisine
Black garlic: A critical review of its production, bioactivity, and application
Shunsuke Kimura, Yen-Chen Tung, Min-Hsiung Pan, Nan-Wei Su, Ying-Jang Lai, Kuan-Chen Cheng · Journal of Food and Drug Analysis 25(1): 62–70 · 2017
Academic paper · Abstract read · High reliability
Review of the production, composition and uses of black garlic. Read in the abstract and conclusions only. Competent for the temperature and humidity range under which black garlic is made and the statement that its allicin content is reduced; its health claims are not used.
doi.org/10.1016/j.jfda.2016.11.003
Also listed under: Chemistry
Caracterização de matérias-primas subsidiárias usadas no fabrico de paio de porco alentejano
Elias, Santos, Raposo · Revista de Ciências Agrárias 30(1): 424–438 · 2007
Academic paper · Read in full · High reliability · Speaks for Portugal
A study from the University of Évora of what goes into the Alentejo sausage called paio besides the meat: pepper paste, garlic paste, salt, water and casings. Read in Portuguese in the journal’s PDF: the summary, the introduction, the materials and methods, and the results for the pepper paste with Tables 1 and 3. The results for garlic paste, casings, salt and water were not read closely. Competent for the acidity, moisture, water activity, colour and microbial counts of six samples of pepper paste from each of two factories. It does not say how the factories made the paste. Its chloride figure is printed as a percentage of salt without saying of what.
Also listed under: Chemistry
Characterization of bacterial community and flavor differences of different types of Douchi
Yurong Wang, Fanshu Xiang, Zhendong Zhang, Qiangchuan Hou, Zhuang Guo · Food Science & Nutrition 9(7): 3460–3469 · 2021
Academic paper · Read in full · Medium reliability
Forty home-made douchi collected from farmers in Enshi, Hubei: twenty-one dried and nineteen wet, compared for bacteria by sequencing and for smell by electronic nose. Read through Europe PMC: the abstract and the description of how the samples were collected and made. The results and discussion were not read. Competent for the existence of the dried and wet kinds, for what distinguishes them in the making, and for the bacteria the abstract names. Its predictions of what the bacteria might do, including their pathogenic potential, were computed from sequence data and are not cited.
Also listed under: Culture and cuisine
Characterization of Black Lime (Citrus × aurantiifolia) Powder and Its Effects on the Physicochemical, Antioxidant, and Sensory Properties of Shortbread Cookies
Dziki, Krajewska, Hassoon, Nawrocka, Nowak, Olech · Molecules 31(18): 3271 · 2026
Academic paper · Read in full · Medium reliability
A study in Lublin that ground dried black limes of Iraqi origin, bought from one food supplier in Baghdad, analysed the powder and baked it into biscuits. Read as the full text held by Europe PMC: the abstract, the paragraph of the introduction on black lime, the section on raw materials, and the first results section on the composition of the powder. The phenolic profile was read at its opening only, and the biscuit results only as the abstract states them. Competent for what one lot of limes contained when ground whole. How the limes were made is the supplier’s word, passed on by the authors, about one lot.
doi.org/10.3390/molecules31183271
Also listed under: Chemistry
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Qibo Tan, Qiqin Han · RSC Advances 14(23): 16368–16378 · 2024
Academic paper · High reliability
Guizhou fried pepper sauce and the ciba pepper it is fried from: dried red chillies softened by moist heat (soaking at 60 °C or 100 °C, or steaming) and crushed by mashing, mincing or knife-cutting, then deep-fried in rapeseed oil with other ingredients. Read in full. Competent for how ciba pepper is made for the Guizhou sauce industry and how pretreatment changes the aroma of the fried product; the formulation is the researchers’, and it says nothing of household practice beyond the region’s production.
Also listed under: Chemistry; Culture and cuisine
Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature field
W. Ding, Y. Liu, X. Zhao, C. Peng, X. Ye, et al. · Food Science & Nutrition 9(6): 2862–2876 · 2021
Academic paper · Read in full · High reliability
Volatile compounds of Pixian douban fermented for 90 days in two closed systems and in a traditional open ceramic vat. Read through Europe PMC: the abstract, the introduction, section 2.1 on the three fermentations and the conclusion. The results were not read beyond passages on the tasting panel. Competent for the description of the traditional process, for the ratio and duration its own experiment used, and for how its panel described the paste. Its claim that the traditional process is hundreds of years old is not sourced in the paper.
Also listed under: Chemistry
Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment
C. S. Compaoré, D. S. Nielsen, L. I. Ouoba, T. S. Berner, K. F. Nielsen, H. Sawadogo-Lingani, B. Diawara, G. A. Ouédraogo, M. Jakobsen, L. Thorsen · International Journal of Food Microbiology 162(3): 297–307 · 2013
Academic paper · Abstract read · High reliability
Ten Bacillus isolates from traditional bikalga tested in the laboratory for their action against other microbes. Read in the abstract only, as Europe PMC holds it. Competent for the statements that bikalga is widely eaten in Burkina Faso and neighbouring countries, that species of the Bacillus subtilis group dominate its fermentation, and that liquid from cultures of three isolates inhibited named bacteria in the laboratory. Nothing in it was tested in the condiment itself.
doi.org/10.1016/j.ijfoodmicro.2013.01.013
Also listed under: Safety and health
Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds
Gbenga A. Adewumi, Folarin A. Oguntoyinbo, Santosh Keisam, Wahengbam Romi, Kumaraswamy Jeyaram · Frontiers in Microbiology 3: 436 · 2013
Academic paper · Read in full · High reliability
Bacteria of iru from producers and markets in south-west and north-central Nigeria, by PCR-DGGE of 16 samples and by genotyping of 280 isolates. Read in full. Competent for the bacteria found in those samples and how they were found, and for its account of the process as boiling, dehulling and fermentation at ambient temperature; it did not measure flavour compounds or toxins.
doi.org/10.3389/fmicb.2012.00436
Also listed under: Safety and health
Comparative analysis of drying kinetics, diffusivity, and thermodynamic properties of hybrid solar and oven dryers for Egyptian sweet marjoram
El-Sayed G. Khater, Adel H. Bahnasawy, Awad Ali Tayoush Oraiath, Abdallah Elshawadfy Elwakeel, Ahmed Elbeltagi, Ali Salem, Ahmed Z. Dewidar, Abdelaziz M. Okasha, Khaled A. Metwally · Scientific Reports 15: 30368 · 2025
Academic paper · Read in full · Medium reliability
Drying kinetics of fresh Egyptian sweet marjoram leaves in a hybrid solar dryer and an oven at 50, 60 and 70 °C and layer depths of 1 to 3 cm. Read in full. Competent for drying behaviour only; it measured no aroma, oil or colour, and some percentage reductions in its results section exceed 100 per cent and cannot be relied on.
Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices
Zhi-An Zheng, Shan-Yu Wang, Hui Wang, Hongmei Xiao, Zi-Liang Liu, Ya-Hui Pan, Lei Gao · Foods 12(6): 1314 · 2023
Academic paper · Abstract read · High reliability
Garlic slices dried by vacuum freeze-drying, air impingement, humidity-controlled hot air, pulsed vacuum and infrared drying. Read in the abstract and conclusions only. Competent for the ranking of the methods on allicin, colour and drying model fit.
Also listed under: Chemistry
Comparison and Modeling of Different Drying Technologies for Zanthoxylum bungeanum Maxim.: Changes in Drying Kinetics, Color, Dehiscence Rate, Volatile Oil Content and Amide Content
Jian-Wu Dai, Qi Zeng, Ying-Qing Du, Yao-Wen Liu, Hong-Wei Xiao, Wen Qin, Ying-Lu Li · Foods 15(4): 734 · 2026
Academic paper · Abstract read · High reliability
Sichuan pepper dried by microwave vacuum, pulsed vacuum and hot air at several temperatures, with drying models, colour, dehiscence, volatile oil and amides. Read in the abstract and conclusions only. Competent for which method retained most volatile oil and most amides.
Also listed under: Chemistry
Comparison of Aroma and Taste Profiles of Pixian Douban Fermented with Traditional Open Process or Industrial Closed Process
Qiuyu Lan, Chenglin Zhu, Peiyi Wang, Luca Laghi · Foods 15(13): 2384 · 2026
Academic paper · Read in full · High reliability
A comparison of Pixian douban fermented in open strip pools and in closed tanks by one producer licensed to use the protected name, from the same raw materials, by tasting panel, GC-IMS and NMR. Read through Europe PMC: the abstract, the introduction, section 2.2 on the samples and how they were made, and the conclusions. The results sections were not read. Competent for the three stages of the process and that producer’s figures for salt, starter and time, for the difference between open and closed fermentation, and for the protected status of the name. The authors call their findings exploratory. The introduction’s figure for the value of the industry is implausible as printed and is not cited.
Also listed under: Chemistry; Culture and cuisine
Convective drying of black pepper: Experimental measurements and mathematical modeling of the process
Robson Costa de Sousa, Ariany Binda Silva Costa, Marcos Daniel Martins Freitas, Maisa Tonon Bitti Perazzini, Hugo Perazzini · Food and Bioproducts Processing 143: 102–116 · 2024
Academic paper · Abstract read · High reliability
Thin-layer convective drying of black pepper with heat and mass transfer modelling. Read in the abstract only. Competent for the diffusivity, activation energy and transfer coefficients of that experiment; it did not measure quality.
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, Xunzhu Shi, Likang Qin, Haiying Zeng · Foods 13(8): 1209 · 2024
Academic paper · Read in full · Medium reliability
Chilli bean paste from one producer in Zunyi, Guizhou, compared before and after six months of its second fermentation. Read through Europe PMC: the abstract, the introduction, the description of the samples and the conclusions, and in review the results passages on amino acids, organic acids and the microbial community. The volatile results and the tables were not read. Competent for the existence of a Guizhou paste made without flour and the reason given for it, for the cuisines the paste is used in, for the two stages of making it, and for the summary of what changed over the six months. One producer and two sampling points. Its abstract names the dominant genera over both sampling points together; the results show two of them falling sharply over the six months, and the record says so. Its correlations between organisms and compounds are not cited. Later read in full: section 2.1 on the samples, Tables 1 to 4, and sections 3.2 to 3.4 on amino acids, organic acids and volatile compounds. Its volatile figures are shares of a profile, not concentrations.
Also listed under: Chemistry; Culture and cuisine
Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists
Maria João P. Monteiro, Ana Isabel A. Costa, Maria Isabel Franco, Aurélie Bechoff, Mady Cissé, Geneviève Fliedel, Keith Tomlins, Maria Manuela E. Pintado · Journal of Sensory Studies · 2017
Academic paper · Read in full · High reliability
Twenty-one roselle drinks, described first by the Senegalese panel of the earlier study and then by trained panels at a sensory laboratory in Porto, to build a vocabulary for them. Read in the authors’ accepted manuscript, held in the repository of the Universidade Católica Portuguesa: the abstract, the methods for the three stages of the trained panels, and the results for those stages in the passages that say which descriptors were kept and which varied. The work with untrained consumers was read only in its methods. The tables and the sensory wheel were not read. Competent for the words trained tasters agreed for the smell and taste of the drinks, and for which of them varied most. It concerns infusions, syrups, concentrates and one instant drink, not the dried calyx, and the Porto tasters had no earlier experience of roselle. The volume and page numbers were not checked.
Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention
Markus Lilie, Sven Hein, Patrick Wilhelm, Uli Mueller · International Journal of Food Science & Technology 42(2): 190–193 · 2007
Academic paper · Abstract read · Medium reliability
A short steam exposure followed by rapid evacuation, tested on whole black pepper carrying its natural bacterial load, with moisture, volatile oil content and volatile oil composition measured. Only the abstract was read: it gives the conditions and the bacterial reduction, and describes the quality changes in words, not figures.
doi.org/10.1111/j.1365-2621.2006.01204.x
Also listed under: Safety and health
Defining the Unique Flavours of Australian Native Foods
Heather Smyth · Rural Industries Research and Development Corporation, no. 10/062 · 2010
Government publication · Read in full · High reliability · Speaks for Australia
A government research report, written at the Queensland Department of Employment, Economic Development and Innovation, that had a panel of ten trained assessors describe sixteen commercial native ingredients, as supplied by named producers in 2009, with two more added later in single sessions. Read in the PDF held by the Queensland department’s archive: the contents, the executive summary, the passage and tables on the samples and how they were presented, the results for herbs and spices with Table 7, and the start of the section on industry consultation. The fruit results, the appendices of scores and the flavour wheel were not read. Competent for what that panel smelled and tasted in one commercial sample of each ingredient, tasted diluted in semolina. It was written for the native food industry, to give it words to sell with. It says nothing of traditional use by any Aboriginal people.
Detecting Plant-Based Food Fraud Using Nanopore Metabarcoding: A Proof-of-Concept Study
Lucas Marmin, Fanny Ruby, Patrick Philipp · Foods 15(15): 2677 · 2026
Academic paper · Medium reliability
A nanopore DNA metabarcoding workflow (ITS2, matK and trnH-psbA) tested on eight single-species references and five commercial multi-ingredient spice and herbal-tea products. A proof of concept; read in the abstract. Competent for what metabarcoding detects and the limits the authors report.
Also listed under: Chemistry
Development of Nam-Prik-Pao Supplemented with Namwa Banana (Musa sapientum Linn.) Product and Stevia Extract
Gannigar Onsamlee · Recent Science and Technology 16(2): 346–363 · 2024
Academic paper · Abstract read · Medium reliability
A product-development study from Thepsatri Rajabhat University. Read in the English and Thai abstracts on the journal’s page only. Competent for the ingredients of its finished product, which is an experimental one with banana and stevia. Only one author is given in the journal’s record.
Development of Roasted Chili Paste Mixed with Mung Bean Hull
Panjit Pomasa, Benjamas Sukprasert, Nattavong Fuangpaiboon, Jaksuma Pongsetkul, Sirima Takeungwongtrakul · Burapha Science Journal 25(3): 1094–1104 · 2020
Academic paper · Read in full · Medium reliability
A product-development study from King Mongkut’s Institute of Technology Ladkrabang, in Thai with an English abstract. Read in the journal’s open PDF: both abstracts and the introduction. The methods beyond their first three headings and all the results were not read. Competent for what nam prik pao is, how it is eaten and that its makers’ formulas differ. Its description follows the Thai community product standard, which was not read directly. Its findings on mung bean hull are not cited beyond the fact of the study.
scijournal.buu.ac.th/index.php/sci/article/view/3161
Also listed under: Culture and cuisine
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
A. A. Nolden, J. E. McGeary, J. E. Hayes · Physiology & Behavior 156: 117–127 · 2016
Academic paper · High reliability
Confirms that capsaicin and piperine are bitter as well as burning, and associates the bitterness of capsaicin (not of piperine) with TAS2R38 and TAS2R3/4/5 diplotypes when presented on the circumvallate papillae. Competent for that association; not for any receptor being activated, which the authors leave to in-vitro work.
doi.org/10.1016/j.physbeh.2016.01.017
Also listed under: Chemistry
Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
Fei Xu, Yonggan Chen, Yingying Cai, Fenglin Gu, Kejing An · Frontiers in Microbiology 11: 552388 · 2020
Academic paper · Read in full · High reliability
Bacterial and fungal communities washed from Hainan vanilla beans at five stages of a hot-air curing process, by 16S and ITS amplicon sequencing, with vanillin measured at each stage. Read in full. Competent for which genera were abundant at each stage of that process and for the correlation the authors report with vanillin; relative abundance is not a count, and the functional claims rest on prediction, not on measured enzyme activity.
doi.org/10.3389/fmicb.2020.552388
Also listed under: Chemistry
Dose rates of electron beam and gamma ray irradiation affect microbial decontamination and quality changes in dried red pepper (Capsicum annuum L.) powder
Hyun-Kyu Kyung, Sudha Rani Ramakrishnan, Joong-Ho Kwon · Journal of the Science of Food and Agriculture 99(2): 632–638 · 2019
Academic paper · High reliability
Red pepper powder irradiated to 3 kGy by electron beam and gamma rays at different dose rates, with microbial counts, capsanthin content and Hunter colour measured. Read in the abstract.
Also listed under: Chemistry; Safety and health
Drying kinetics, quality and moisture diffusivity of spouted bed dried Sri Lankan black pepper
G.K. Jayatunga, B.M.W.P.K. Amarasinghe · Journal of Food Engineering 263: 38–45 · 2019
Academic paper · Abstract read · High reliability
Drying kinetics and essential oil yield of Sri Lankan black pepper in a laboratory spouted bed dryer at 45 to 75 °C. Read in the abstract only. Competent for the moisture diffusivity it reports and for the statement that oil yield varied with temperature.
Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi)
Henny Helmi, Dea Indriani Astuti, Sastia Prama Putri, Arisa Sato, Walter A. Laviña, Eiichiro Fukusaki, Pingkan Aditiawati · Metabolites 12(2): 118 · 2022
Academic paper · Read in full · High reliability
Bacterial community and metabolites of low-salt terasi followed over 28 days of fermentation. Read in the abstract and conclusions only. Competent for the dominant genera and the metabolites that rose or fell. Later read through Europe PMC: Tables 1 to 3, the passage of the discussion on biogenic amines with the caption of Figure 5, the passage on the correlation of bacteria with metabolites, and section 4.1 on how the paste was made. Section 2.5 on the metabolites was not read as such, so the statements about glutamine, aspartic acid and acetylated amino acids rest on the abstract. The discussion says amines were highest at day 0 and fell, which is how they are recorded.
doi.org/10.3390/metabo12020118
Also listed under: Chemistry; Safety and health
Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
Fangmin Du, Xiaoyong Zhang, Huarong Gu, Jiajia Song, Xiangyang Gao · Microorganisms 7(9): 371 · 2019
Academic paper · Read in full · Medium reliability
Anchovy fish sauce made by the traditional process in three fermentation pools at one factory in Shantou, Guangdong, sampled every three months for fifteen months, with pH, nitrogen fractions, trimethylamine and free amino acids measured and the bacteria sequenced. Read through Europe PMC: section 2.1 on how the sauce was made and sampled, Table 1 in full, and the first paragraph of section 3.3 on the bacterial genera. The other results, the correlations and the discussion were not read and are not cited. Competent for what was measured in that factory’s sauce at those six times and for the genera found in it; it is one factory.
doi.org/10.3390/microorganisms7090371
Also listed under: Chemistry
Effect of clove powder on quality characteristics and shelf life of kimchi paste
Miran Kang, JeongSun Park, SeungRan Yoo · Food Science & Nutrition 7(2): 537–546 · 2019
Academic paper · Read in full · High reliability
A storage trial of a commercial kimchi paste with clove powder added. Read through Europe PMC: the abstract, the introduction, section 2.1 with Table 1, which prints the composition of the paste by weight, and the conclusions. The results sections were not read, and the effect of clove is not cited. Competent for what a kimchi paste is, for the composition of that one product, bought in Gwangju, and for why ready-made paste keeps badly.
Also listed under: Culture and cuisine
Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice
Salah Eddine, Tlais, Alkhatib, Hamdan · International Journal of Food Science 2020: 6940672 · 2020
Academic paper · Read in full · Medium reliability
Verjuice pressed for the study from four grape varieties of one vineyard in the West Bekaa, Lebanon, with a questionnaire put to twelve verjuice makers from villages of the Bekaa and another to 42 women about how they use it. Read as the full text held by Europe PMC: the abstract, the introduction, the methods for making the juice and for the questionnaires and panels, the questionnaire results, Table 1 and the first paragraphs on acidity and soluble solids. The later results, on polyphenols and statistics, and the appendices were not read. Competent for what those makers and those women said and for what was measured in four juices. The figure showing the two household methods is an image and was not read, so the second method is not described. The percentages it prints for heating times add up to more than a hundred. Its list of names in other languages is given without sources. Its opening claims about health are not cited.
europepmc.org/article/PMC/PMC7374221
Also listed under: Culture and cuisine
Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips
Daniel Assefa, Engida Dessalegn, Kebede Abegaz · Heliyon 10(17): e36868 · 2024
Academic paper · Read in full · Medium reliability
Leaf extracts of three Ethiopian herbs added to frying oil, by chemists at Dilla and Hawassa. Read as the full text held by Europe PMC for the abstract and the introduction only. Cited for how the authors name and tell apart the three herbs: kesse as Lippia adoensis var. adoensis, used to wash kitchen vessels; koseret as Lippia adoensis var. koseret, used in spiced butter and kitfo; and tosign as Thymus schimperi, a wild plant found only in Ethiopia. The frying results are not cited.
doi.org/10.1016/j.heliyon.2024.e36868
Also listed under: Culture and cuisine
Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)
Eshetu Getahun, Nigus Gabbiye, Mulugeta A. Delele, Solomon W. Fanta, Mekonnen Gebreslasie Gebrehiwot, Maarten Vanierschot · Heliyon 6(8): e04608 · 2020
Academic paper · Abstract read · High reliability
Moisture sorption isotherms of the Ethiopian chilli variety Mareko Fana at three stages of maturity and three temperatures. Read in the abstract and conclusions only. Competent for the models that fitted and the direction of the effects of maturity and temperature.
Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods
Oscar Antonio-Gutiérrez, Isidro Pacheco-Reyes, Luicita Lagunez-Rivera, Rodolfo Solano, María del Pilar Cañizares-Macías, Gerard Vilarem · Foods 12(3): 469 · 2023
Academic paper · Abstract read · High reliability
Microwave and ultrasound applied at the killing stage of vanilla curing, with vanillin content and β-glucosidase activity followed. Read in the abstract and conclusions only. Competent for the direction of the effect on vanillin yield and curing time; not for figures.
Also listed under: Chemistry
Effect of packaging materials and storage temperature on the shelf stability of Awaze paste
Biadge Kefale, et al. · Frontiers in Nutrition 11: 1503328 · 2024
Academic paper · High reliability
Traditional awaze as a paste fermented for about thirty days by lactic acid bacteria and yeasts, and how packaging and temperature affect its keeping. Competent for how the fermented paste is made and stored. Open access under CC BY.
doi.org/10.3389/fnut.2024.1503328
Also listed under: Culture and cuisine
Effect of piperine on saltiness perception
R. Moss, C. Fisher, M. Gorman, S. Knowles, J. LeBlanc, C. Ritchie, K. Schindell, L. Ettinger, M. B. McSweeney · Foods 12(2): 296 · 2023
Academic paper · High reliability
A detection threshold for piperine in water from 72 adults by three-alternative forced choice after ASTM E679, whole-mouth sip and spit at 25 °C, and the finding that piperine added bitterness and reduced sweetness in model solutions. Competent for that threshold in that medium and panel, and for the added bitterness.
Also listed under: Chemistry
Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)
Yafei Liu, Yalan Zhang, Xueying Wei, Dingtao Wu, Jianwu Dai, Shuxiang Liu, Wen Qin · LWT 147: 111572 · 2021
Academic paper · Abstract read · High reliability
Sichuan pepper given radio-frequency heating before hot-air drying at 50 to 60 °C, compared with hot air alone. Read in the abstract only. Competent for the statements on hydroxy-α-sanshool, polyphenols and aroma profile it makes.
doi.org/10.1016/j.lwt.2021.111572
Also listed under: Chemistry
Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue
Baozhu Wu, Chenglin Zhu, Jing Deng, Ping Dong, Yiling Xiong, Huachang Wu · Molecules 28(15): 5884 · 2023
Academic paper · High reliability
Ciba chili as a chilli product of Guizhou, Yunnan and Sichuan, prepared from dried chillies with other ingredients, and fermentation as an added step; a 35-day natural fermentation of washed, boiled and minced dried chillies with salt and sugar, with and without Sichuan pepper. Read in full. Competent for what ciba chili is made from and how fermentation and Sichuan pepper change its volatile profile; the formulation is experimental. Open access under CC BY.
doi.org/10.3390/molecules28155884
Also listed under: Chemistry; Culture and cuisine
Effect of superfine grinding on properties of ginger powder
Xiaoyan Zhao, Zaibin Yang, Guosheng Gai, Yufeng Yang · Journal of Food Engineering 91(2): 217–222 · 2009
Academic paper · High reliability
Five dry-ginger powders ground to particle sizes from 300 to 8.34 µm, with surface area, bulk density, angle of repose and water absorption measured for each. Competent for how particle size changed those properties in that ginger; read in the abstract.
Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic
Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee, Dawon Kang · Foods 13(23): 3974 · 2024
Academic paper · Read in full · Medium reliability
Bulbs of one Korean garlic cultivar aged for fifteen days in laboratory chambers under two temperature programmes, each run three times, and sampled on eleven days for colour, hardness, moisture, pH, fructose, polyphenols, alliin, S-allylcysteine and γ-glutamyl-S-allylcysteine. Read through Europe PMC: the abstract, section 2.1 on the garlic and the two programmes, and sections 3.3 and 3.4 with the captions of Figures 4 and 5. Sections 3.1, 3.2 and 3.5 and the discussion were not read. The figures cited are those printed in the text; the charts themselves could not be read, so the course of alliin is given in words. The paper does not say whether its figures per 100 g are on a fresh or a dry basis. Competent for what those two programmes did to that garlic; its first sample is from day 1 of ageing, so it does not compare black garlic with fresh.
Also listed under: Chemistry
Effect of the dehydration method of Hibiscus sabdariffa L. calyces on the quality of their aqueous extracts
César Sánchez-Feria, Yolanda Salinas-Moreno, María del Carmen Ybarra-Moncada, Víctor Arturo González-Hernández, María Luisa Machuca-Sánchez · Emirates Journal of Food and Agriculture 33(2): 159–170 · 2021
Academic paper · Read in full · Medium reliability
Calyces of three Mexican varieties, grown at Acaponeta in Nayarit, dried in the sun or in a tray drier at 50, 60 and 70 °C and compared with fresh calyces. Read in the journal’s open PDF: the abstract, the materials and methods, the results on titratable acidity and on organic acids with Table 4, and the conclusions. The results on colour, phenolics and anthocyanins were read only as the abstract and conclusions give them. Competent for the amounts of five acids in the calyx of these three varieties and for what each way of drying did to them. It measured oxalic, tartaric, malic, citric and succinic acids against standards; hibiscus acid was not among its standards and was not measured. One harvest at one site; the sun-drying took six days because of cloud. Table 4 labels its control as fresh calyces, and the methods say that for the acids the control was freeze-dried.
doi.org/10.9755/ejfa.2021.v33.i2.2181
Also listed under: Chemistry
Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder
Muhaba Seifu, Yetenayet B. Tola, Ali Mohammed, Tessema Astatkie · Food Science & Nutrition 6(6): 1641–1649 · 2018
Academic paper · Read in full · High reliability
Three Ethiopian onion varieties dried in an oven at 50 to 90 °C and milled, with colour, water activity, vitamin C, pyruvic acid as a measure of pungency, and sensory scores. The abstract, the section on pyruvic acid and the conclusions were read in full. Competent for the loss of pyruvic acid with drying temperature in those varieties.
Also listed under: Chemistry
Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris
Sabzi, Varidi, Varidi, Asnaashari · Food Science & Nutrition 12(8) · 2024
Academic paper · Read in full · Medium reliability
A study at Ferdowsi University of Mashhad that soaked blocks of beef in a verjuice bought from a company in Mashhad, at three strengths with 2 per cent salt, and measured the meat. Read as the full text held by Europe PMC: the abstract, the paragraph of the introduction on verjuice, the materials, the sensory method and its result, and the section and table on the organic acids of the verjuice. The results on the meat were read only as the abstract states them. Competent for the acids measured in one bottled product and for what its panel of twenty scored. Its one sentence on where verjuice is used is an introduction’s summary, not a finding.
europepmc.org/article/PMC/PMC11317659
Also listed under: Chemistry; Culture and cuisine
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)
James Owusu-Kwarteng, Francis K. K. Kori, Fortune Akabanda · International Journal of Food Science 2017: 4656814 · 2017
Academic paper · Read in full · High reliability
Red pepper bought in Navrongo, Ghana, blanched at 93 °C for 4 min in water or 2 per cent salt solution or left unblanched, then dried in the open sun or in a natural-convection solar dryer; drying time, nutrients, microbial counts and consumer scores measured. Read in full. Competent for the drying times and the direction of the microbial and sensory results; it measured neither colour instrumentally nor capsaicinoids.
Also listed under: Safety and health
Effects of chemical pretreatment and drying temperatures on the commercial quality of cardamom (Elettaria cardamomum)
Sarath G. Ilangantileke, Chinthaka Karunaratne, Maline Senanayake · Journal of Food Quality 16(6): 451–470 · 1993
Academic paper · Abstract read · High reliability
Cardamom capsules dried at 35, 45 and 55 °C, continuously or in stages, with and without a 2 per cent sodium carbonate treatment before drying; chlorophyll, oil, splitting and out-turn measured. Read in the abstract only. Competent for which combination retained most chlorophyll and oil in that trial; no figures are given.
Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation
Linli Dai, Xin Wang, Nurul Hawa Ahmad, Jae-Hyung Mah, Wen Qin, Xinyao Wei, Shuxiang Liu · Foods 15(2): 360 · 2026
Academic paper · Read in full · High reliability
Chilli mash fermented at 4 to 12 per cent salt with water activity controlled, compared with a 15 per cent salt control, at 25 and 40 °C. Read in the abstract and conclusions only. Competent for the acidity, sensory and microbial findings stated there. Later read through Europe PMC: sections 2.1 and 2.2 on the chilli, the five mashes and the sampling days, Tables 1 to 3, and the passages of section 3.2 on reducing sugars and capsaicinoids. The capsaicinoid results are a chart described in the text. Section 3.3 on the microbes was not read, and the microbial statements cited still rest on the abstract and conclusions.
Also listed under: Safety and health
Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices
Kunyang Chen, Dezi Zhang, Yanxia Liu, Yaodi Zhu, Miaoyun Li, Lijun Zhao, Fukang Dong, Gaiming Zhao, Niancheng Hong, Shijie Liu, Shiru Du · Foods 14(23): 4010 · 2025
Academic paper · Abstract read · High reliability
Star anise and cinnamon processed by crushing, vacuum nano-collision and steam explosion, with particle size, volatiles and non-volatiles. Read in the abstract only. Competent for the ranking of the three treatments; the abstract does not say which cinnamon species was used.
Also listed under: Chemistry
Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste
Ke Li, Guangqin Zhang, Yurong Li, Yijie Dai, Jing Bai, Zongjun Li · Foods 15(11): 1970 · 2026
Academic paper · Read in full · Medium reliability
Chopped chilli of three varieties, salted at 10 per cent and fermented spontaneously for 120 days, followed for acidity, flavour compounds and microbial community. Read through Europe PMC: the abstract, the introduction, section 2.2.1 on how the samples were made, and the conclusions. The results sections were not read. Competent for what chopped fermented chilli is, for the conditions of this experiment, and for the final acidity and the dominance of Weissella in one variety. The conclusions name a bacterium among the fungi, which looks like an error of translation or of annotation, and nothing about fungi is cited from it.
Also listed under: Chemistry
Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation
Nan-nan An, Wei-qiao Lv, Dong Li, Li-jun Wang, Yong Wang · Food Chemistry 398: 133925 · 2023
Academic paper · Abstract read · High reliability
Hot-air microwave rolling blanching of turmeric for up to 10 min before drying. Read in the abstract only. Competent for the changes in drying time, enzyme inactivation and curcumin the abstract reports for that blanching method; it is not the traditional boiling in water.
doi.org/10.1016/j.foodchem.2022.133925
Also listed under: Chemistry
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, Jie Lei, Yukun Huang, Bing Shao · Foods 13(13): 2108 · 2024
Academic paper · Read in full · Medium reliability
The broad-bean stage of the paste fermented in the laboratory at three salt levels, with its chemistry, volatile compounds and microbes followed. Read through Europe PMC: the abstract, the introduction, the description of how the three batches were made and the conclusions, and in review the results passage on the microbial community. The other results sections and the tables were not read. Competent for the three stages of making the paste, for the standing of Pixian douban as a protected name and listed heritage, for the salt levels it attributes to the Chinese national standard, and for what less salt did in its own experiment. The standard itself was not read; the figures are this paper’s account of it. Its remarks on salt and health are not cited. Later read in full: section 2.1 on how the bean stage was made and sampled, and sections 3.2 and 3.3 on free amino acids and organic acids. The abstract says less salt favoured the accumulation of free amino acids; section 3.2 adds that glutamic and aspartic acid were lower at low salt, and that is what is cited.
Also listed under: Chemistry; Safety and health
Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)
Arife S. Kucukoglu, Gulin Hiz, Hakan Karaca · Food Chemistry 440: 138235 · 2024
Academic paper · Abstract read · Medium reliability
Steam sterilisation, gamma irradiation, ultraviolet light and ozone compared on dried oregano for microbial counts, pyrrolizidine alkaloids and volatile compounds. Only the abstract was read: it gives the bacterial reductions and the direction of the chemical changes, and names no volatile compound and no steam conditions.
doi.org/10.1016/j.foodchem.2023.138235
Also listed under: Chemistry; Safety and health
Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination
Rocío Velázquez, Maria G. Córdoba, Alejandro Hernández, Rocío Casquete, Emilio Aranda, Teresa Bartolome, Alberto Martín · Journal of Food Composition and Analysis 110: 104566 · 2022
Academic paper · Abstract read · High reliability
Two modified dryers compared with a traditional smoke dryer for Pimentón de La Vera over four seasons, with colour and four polycyclic aromatic hydrocarbons. Read in the abstract only. Competent for the ranges of PAH4 and colour it reports by season and dryer type.
doi.org/10.1016/j.jfca.2022.104566
Also listed under: Safety and health
Enhancing the Nutritional and Microbiological Properties of Fermented Melon Condiment (Ogiri) Using Newbouldia laevis and Icacina trichantha Leaves
Oluwatoyin Ajoke Oladeji, Clement Olusola Ogidi · Preventive Nutrition and Food Science 30(3): 285–294 · 2025
Academic paper · Read in full · High reliability
Melon-seed ogiri made in the laboratory with and without two leaves and in different wrappings, fermented at 38 °C for 120 h, and compared with a market sample for pH, microbial counts, composition and amino acids. The introduction, methods and the pH and microbiology results were read in full. Competent for how that laboratory process was run and what was isolated; one laboratory and one market sample.
doi.org/10.3746/pnf.2025.30.3.285
Also listed under: Safety and health
Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics
Eftichia Kritsi, et al. · Foods 13(7): 1017 · 2024
Academic paper · High reliability
Pastırma production and its çemen coating — the paste of fenugreek seed flour, crushed garlic, red pepper powder and water — and what the coating does for the product’s sensory character and protection. Competent for the paste’s composition and role; its storage findings concern three commercial products. Open access under CC BY.
Also listed under: Culture and cuisine
Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.)
Elen Morm, Khamphon Ma, Sovivort Horn, Frédéric Debaste, Benoit Haut, Sokneang In · Foods 9(11): 1532 · 2020
Academic paper · Read in full · High reliability
Ripe red Kampot pepper berries dipped in boiling water for 0, 5, 10 or 15 min and dried in a laboratory oven at 55 or 65 °C, with drying kinetics, colour, piperine, total phenolics and flavonoids measured. Read in full. Competent for the effect of the boiling pretreatment and the two temperatures on that material; it is ripe red pepper from one farm, not the green berries dried for black pepper, and it did not examine microbiology.
Also listed under: Chemistry
Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation
Ha-Young Jang, Min Ji Kim, Ji Young Jeong, In Min Hwang, Jong-Hee Lee · Heliyon 10(2): e24919 · 2024
Academic paper · Read in full · High reliability
Kimchi made with 0, 1, 2 and 4 per cent garlic, with bacterial communities and metabolites followed through fermentation. Read at first in the abstract only, and later through Europe PMC in the abstract, section 2.1 on how the kimchi was made, the first paragraph of section 3.1 and the conclusions. The remaining results were not read. Competent for the recipe of its kimchi, for the counts of lactic acid bacteria at one week and for the direction of the effect of garlic. Its abstract calls the rise with garlic linear; its own figures at one week are not. Later read in full: section 2.1 on what the kimchi was made of, Table 2 for sugars, sugar alcohols and organic acids, and the passages of section 3.3 on them. In Table 2 as Europe PMC holds it the rows for inositol and hexose are identical, which looks like an error in the table; neither row is cited.
doi.org/10.1016/j.heliyon.2024.e24919
Also listed under: Chemistry
Food vibrations: Asian spice sets lips trembling
N. Hagura, H. Barber, P. Haggard · Proceedings of the Royal Society B 280(1770): 20131680 · 2013
Academic paper · High reliability
Human psychophysics: Sichuan pepper applied to the lower lip, its tingling matched against mechanical vibration on the finger. The perceived frequency sat consistently around 50 Hz, the range of the RA1 touch fibres, and adapting that channel with vibration lowered it. Competent for the tingle as a touch-channel percept.
doi.org/10.1098/rspb.2013.1680
Also listed under: Chemistry
FoodData Central
United States Department of Agriculture, Agricultural Research Service
Government publication · High reliability
Nutrient composition and standard household-measure gram weights for common foods and spices. Household weights are reference figures for a typical level spoon and do not capture grind, moisture or packing variation.
Also listed under: Chemistry
Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic
Davide Addazii, Chiara Cevoli, Flavia Casciano, Federico Ferioli, Tullia Gallina Toschi, Andrea Gianotti, Lorenzo Nissen · Foods 14(15): 2595 · 2025
Academic paper · Read in full · Medium reliability
Bulbs of two Italian garlic varieties turned into black garlic in a household machine over twelve days and sampled before, at six days and at the end. Read through Europe PMC: the abstract, section 2.1, Table 1 in full and the first two paragraphs of section 3.6. Competent for the pH, water activity, moisture and counts of yeasts and other microbes in Table 1. Its sections on antimicrobial and prebiotic activity were not read and nothing is taken from its statements about health. Its account of volatile compounds is a statistical comparison and names no amounts, so no compound is cited from it.
Also listed under: Safety and health
Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste
Lijie Zhang, Yida Bao, Haifeng Chen, Jiaquan Huang, Yan Xu · Foods 9(7): 930 · 2020
Academic paper · Read in full · High reliability
Microorganisms responsible for breaking down polypeptides during the salted moromi fermentation of Pixian broad-bean paste, by sequencing, proteomics and culture. First read in the abstract and conclusions; the introduction, the description of sampling (section 2.1) and the opening of the results, on pH and amino acids, were read in October 2026. The sequencing and proteome results were not. Competent for the three organisms it found to secrete peptidase, for the two-stage account of the fermentation, and for the fall in pH over the 60 days sampled at one factory.
Also listed under: Chemistry
Gas chromatography olfactometry (GC-O) for the (semi)quantitative screening of wine aroma
Arancha de-la-Fuente-Blanco, Vicente Ferreira · Foods 9(12): 1892 · 2020
Academic paper · High reliability
A methods review of gas chromatography–olfactometry: its aims, the extraction choices that decide which odorants reach the sniffing port, and the dilution (AEDA, CharmAnalysis), detection-frequency and intensity strategies. Written about wine; the method points are general.
Also listed under: Chemistry
Geleneksel ve fabrikasyon yöntemlerle üretilmiş isot baharatı ve salçası kullanılarak hazırlanan lahmacunların duyusal ve mikrobiyolojik yönden karşılaştırılması (Sensorial and microbiological comparison of lahmacun produced by traditional and packaged isot spices and paste)
Serap Kılıç Altun, Mehmet Emin Aydemir, Hisamettin Durmaz · Mehmet Akif Ersoy Üniversitesi Veteriner Fakültesi Dergisi 5(1): 6–10 · 2020
Academic paper · Read in full · Medium reliability
Lahmacun baked at Harran University, Şanlıurfa, with home-made isot flakes and isot paste and with factory-made ones, scored from 1 to 5 by 50 students aged 18 to 25 and counted for bacteria. Read in the PDF on DergiPark, in Turkish: the abstract, the introduction, the materials and the method for the tasting. The microbiological methods and the discussion were not read. Competent for the amounts used, for the tasting scores as the abstract gives them, and for its description of how the paste and the flakes are made at home and in factories, which it takes from earlier work. Its statement that the home-made paste ferments in the sun is reported and was not measured. The tasters were untrained.
doi.org/10.24880/maeuvfd.657303
Also listed under: Culture and cuisine
Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation
Yueqi Wang, Yanyan Wu, Chunsheng Li, Yongqiang Zhao, Huan Xiang, Laihao Li, Xianqing Yang, Shengjun Chen, Leilei Sun, Bo Qi · Frontiers in Nutrition 9: 851895 · 2022
Academic paper · Read in full · High reliability
Proteins in a traditional anchovy fish sauce from one factory in Guangdong, sampled over twelve months of fermentation and traced to the organisms that made them. Read in full. Competent for which bacteria were active in that fermentation; the pathways it proposes for taste compounds are predictions from the genes and proteins found.
doi.org/10.3389/fnut.2022.851895
Also listed under: Chemistry
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
L. I. Ouoba, C. A. Nyanga-Koumou, C. Parkouda, H. Sawadogo, S. C. Kobawila, S. Keleke, B. Diawara, D. Louembe, J. P. Sutherland · Journal of Applied Microbiology 108(6): 2019–2029 · 2010
Academic paper · Abstract read · High reliability
Lactic acid bacteria isolated from three alkaline ferments: cassava leaves, roselle seed and African locust bean. Read in the abstract only, as Europe PMC holds it. Competent for the three species the abstract assigns to bikalga and soumbala together. A later review read for this profile credits bikalga with a longer list that the abstract assigns to the cassava-leaf ferment; the abstract is followed.
High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation
Lin Yang, Hui-lin Yang, Zong-cai Tu, Xiao-lan Wang · PLoS ONE 11(12): e0168166 · 2016
Academic paper · Read in full · Medium reliability
Bacteria and fungi followed by sequencing through the two stages of making an Aspergillus-type douchi. Read through Europe PMC: the abstract and the introduction, which describes the process the samples came from. The methods, results and discussion were not read. Competent for the outline of that process, for why the mould is washed off before the second stage, and for the organisms the abstract names. The temperatures, times and proportions it gives for one producer’s process are not repeated.
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
Shiqi Liao, Jinlin Han, Chunyan Jiang, Binbin Zhou, Zhenju Jiang, Jie Tang, Wenwu Ding, Zhenming Che, Hongbin Lin · Food Chemistry: X 17: 100556 · 2023
Academic paper · Read in full · Medium reliability
Salted broad-bean koji from a Pixian producer fermented in a closed tank and sampled six times over 39 days, with its volatile compounds analysed. Read through Europe PMC: the highlights, the introduction, the description of the fermentation and sampling, the passage on colour and phenylalanine metabolism, and the conclusion. The tables and the pathway analysis were not read closely. Competent for where the paste comes from, the four parts of its making, why producers are moving to tanks, and the darkening of the beans as fermentation goes on. It studied the bean stage alone, in a tank, and not the finished paste. The article is dated 2022 online and belongs to the 2023 volume. Later read in full: sections 2.1 and 2.2 on the tank and the six sampling days, section 3.1 with the caption of Figure 2, and sections 3.3 and 3.4. The volatile results are a heat map of peak areas described in words; no concentrations are given and none is cited.
doi.org/10.1016/j.fochx.2022.100556
Also listed under: Chemistry
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization
L. I. Ouoba, C. Parkouda, B. Diawara, C. Scotti, A. H. Varnam · Journal of Applied Microbiology 104(1): 122–131 · 2008
Academic paper · Abstract read · High reliability
Seventy bacteria isolated by culture from bikalga made in different regions of Burkina Faso and identified by DNA typing and sequencing. Read in the abstract only, as Europe PMC holds it. Competent for what bikalga is, where it is made, and which Bacillus species were found and in what numbers. The abstract does not describe how the condiment is made or how the samples were taken, and abbreviates two of the species names.
Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger
Muhammad Nouman Shaukat, Biagio Fallico, Akmal Nazir · Foods 13(7): 1096 · 2024
Academic paper · Read in full · High reliability
Peeled ginger slices 3 mm thick dried in a small hot-air dryer at 50, 60 and 70 °C, with drying rate, thin-layer models, colour and phenolics. The kinetics and phenolics sections were read in full. Competent for the drying behaviour of supermarket ginger in that dryer; it did not measure gingerols or volatile oil.
Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao
Pakavit Mathatheeranan, Ting-Jang Lu, Thanakorn Wongprasert, Yi-Ci Jhu, Hsin-Jo Chang, et al. · Food Chemistry: X 24: 102040 · 2024
Academic paper · Read in full · High reliability
Thua nao made from black soybeans with a commercial Bacillus subtilis culture, shaped into discs and dried in the sun and in three kinds of dryer, with the volatile compounds of each measured. Read through Europe PMC: the abstract, the introduction, sections 2.1 and 2.2, the rows of Table 3 for the pyrazines and neighbouring compounds, and the conclusion. The rest of the results were not read. Competent for the description of thua nao as a salt-free condiment, for what drying does to its smell and for the pyrazines found. An inoculated laboratory product from black soybeans, not a village one.
doi.org/10.1016/j.fochx.2024.102040
Also listed under: Chemistry
Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in Pla-Ra, a Traditional Thai Food
Thatsanapong Pongking, Xiuqiang Chen, Keerapach Tunbenjasiri, Lu Zhang, Ratthaphol Kraiklang, et al. · International Journal of Food Science 2025: 5530574 · 2025
Academic paper · Read in full · Medium reliability
A study following the bacteria and fungi of pla-ra as it ferments. Read through Europe PMC in the abstract and the first paragraph of the introduction only. Competent for the statement that fermented pla-ra or bacterial starter cultures are sometimes added, and for the direction of change in its abstract. How many batches it followed, and for how long, was not read. Later read through Europe PMC: the end of the introduction, section 2.1 on the two containers and the two sampling times, and the passage of the results naming the genera that were more abundant at six months. Sections 3.1, 3.4 and 3.5 were not read. Two containers, each sampled twice.
Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef
Y. W. Yi, H. Zhang, L. He, Z. Y. Hou, J. X. Hu, et al. · Food Chemistry: X 31: 103120 · 2025
Academic paper · Read in full · High reliability
Water-boiled beef, a Sichuan dish, cooked to a provincial standard recipe with and without Pixian doubanjiang, the fried chilli and Sichuan pepper topping, and the final splash of hot oil, and compared by electronic nose and tongue, GC-IMS and a tasting panel at Sichuan Tourism University. Read through Europe PMC: the abstract, the introduction, section 2.2 on how the dish was prepared, and the conclusion. The results sections were not read. Competent for how the paste is used in that dish and for what leaving it out did to the taste. One dish, one brand of paste.
doi.org/10.1016/j.fochx.2025.103120
Also listed under: Chemistry; Culture and cuisine
Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers
A. A. Nolden, G. Lenart, A. I. Spielman, J. E. Hayes · Physiology & Behavior 275: 114447 · 2024
Academic paper · High reliability
Two longitudinal studies in which twice-daily rinsing with 6 ppm capsaicin reduced rated oral burn, generalised to cinnamaldehyde and ethanol burn but not to menthol cooling or sucrose sweetness, and was not explained by a change in TRPV1 expression in the tongue. Competent for acquired desensitisation as a perceptual finding.
doi.org/10.1016/j.physbeh.2023.114447
Also listed under: Chemistry
Influence of Cryogenic and Ambient Grinding on Grinding Characteristics of Fenugreek Powder: A Comparative Study
P. Barnwal, K.K. Singh, A. Mohite, A. Sharma, S.N. Saxena · Journal of Food Processing and Preservation 39(6): 1243–1250 · 2015
Academic paper · Abstract read · High reliability
Grinding characteristics of fenugreek at 5 to 15 per cent moisture under cryogenic and ambient conditions. Read in the abstract only. Competent for the ranges of particle size and energy it reports and the comparison of energy demand.
Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder
P. Barnwal, K. K. Singh, Alka Sharma, A. K. Choudhary, S. N. Saxena · Journal of Food Science and Technology 52(12): 7783–7794 · 2015
Academic paper · Read in full · High reliability
Coriander ground in a hammer mill and a pin mill at 6.4 to 13.6 per cent moisture, with particle size, colour, thermal properties, essential oil and antioxidant measures. Read in the free text held by PubMed Central: the abstract, the methods for sample preparation, grinding and chemical analysis, the results for grinding parameters, colour and chemical properties with the table of colour and chemical values, and the conclusion. The sections on seed geometry and on thermal properties were not read and are not cited. Competent for the differences between the two mills in particle size, colour, essential oil and the antioxidant measures; it gives no oil content for the whole seed.
Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics
Sivamoke Dissook, Patcharawadee Thongkumkoon, Pitiporn Noisagul, Chanenath Sriaporn, Sirikunlaya Suwannapat, et al. · Foods 14(17): 3070 · 2025
Academic paper · Read in full · Medium reliability
Three laboratory batches of soybeans left to ferment for three days at 37 °C and sampled daily for their microbes and metabolites. Read through Europe PMC: the abstract, the introduction, section 2.1, results sections 3.1 to 3.2.2 and the conclusions. Competent for how the paste is used, for the two groups of bacteria found and for which metabolites rose and fell. The abstract says Bacillus quickly displaced the enteric bacteria. The results show one batch that was nearly all Bacillus from the start and two that held both groups throughout, and their description of how those two shifted contradicts itself, so no direction is recorded. Its mass-spectrometry identifications are tentative by the authors’ own account and are not cited. Later read in full: section 3.2.2 on how the metabolites changed from day 0 to day 3. Its NMR results are shares of a profile shown in a chart, not concentrations.
Also listed under: Chemistry; Culture and cuisine
Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting
Yuting Fu, Shuai Chen, Xinjun Wang, Lu Wang, Zexin Wang, Yanfei Cheng, Yuyi Liu, Lin Zhang, Sixin Liu, Jiamu Kang, Congfa Li · Foods 13(11): 1615 · 2024
Academic paper · Read in full · High reliability
Pepper berries from Hainan given a three-minute mechanical friction pretreatment and retted for 60 h at room temperature in citric acid buffer at pH 5.5; pectin, cellulose, hemicellulose, pectinase activity, peeling rate, microbial communities by amplicon sequencing and pericarp metabolites were followed, and commercial enzymes were tested. Read in full. Competent for what broke down and which genera dominated in that retting system; the buffered soak after abrasion is not the traditional river or tank retting of ten days or more.
Also listed under: Chemistry
Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
Rutchanee Rodpai, Oranuch Sanpool, Tongjit Thanchomnang, Arporn Wangwiwatsin, Lakkhana Sadaow, et al. · PLoS ONE 16(1): e0245227 · 2021
Academic paper · Read in full · High reliability
Five samples of pla-ra bought in markets in Khon Kaen, Kalasin and Roi Et, each said by its seller to have fermented for more than a year, sequenced for their bacteria and measured for salt, pH and lactic acid. Read through Europe PMC: the abstract, the introduction and the description of the samples with the caption of Table 1. The results sections were read in the abstract only. Competent for what pla-ra is, how it is made and used, and for the organisms and measurements of those five samples. Its production and export figures are taken from other works and are not cited.
doi.org/10.1371/journal.pone.0245227
Also listed under: Safety and health; Culture and cuisine
Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
Yicheng Ding, Mengting Qiu, Xiaoling Tang, Renchao Zheng, Xuxia Zhou · Foods 12(6): 1325 · 2023
Academic paper · Read in full · Medium reliability
An engineering study of removing histamine from one factory-made anchovy fish sauce. The introduction and the description of the sauce were read in full; the electrodialysis results were not used. Competent for the histamine, salt and acidity measured in that one product and for the limits the authors cite.
Also listed under: Safety and health
Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews
Yonggan Chen, Fenglin Gu, Jihua Li, Shuzhen He, Fei Xu, Yiming Fang · Applied and Environmental Microbiology 81(15): 4947–4954 · 2015
Academic paper · Abstract read · High reliability
Glucovanillin distribution in curing vanilla beans and the β-glucosidase of Bacillus isolates colonising them. Read in the abstract only. Competent for the finding that colonising Bacillus isolates hydrolysed glucovanillin in culture; their share of the hydrolysis in a curing bean is inferred, not measured.
Also listed under: Chemistry
Is the Quantity of Capsaicin in Food Related to Its Organoleptic and Sensory Effects? A Systematic Review
Sean Hayward, David J. Leaver, Andrea Crampton · Food Science & Nutrition 14(1): e71407 · 2026
Academic paper · High reliability
A registered systematic review of the relation between instrumentally measured capsaicin in foods and their Scoville values and sensory effects. Read in the abstract. Competent for what a capsaicin measurement does and does not say about perceived heat.
Also listed under: Chemistry
Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.
V. Vinod, A. Kumar, T.J. Zachariah · Journal of Applied Microbiology 116(4): 890–902 · 2014
Academic paper · Abstract read · High reliability
Bacteria isolated from black pepper and tested for their ability to remove the pericarp of fresh berries and dried black pepper. Read in the abstract only. Competent for the species that decorticated pepper in that study and the statement that the product was free of skatole; the strains are patent deposits and the work is the developers’ own.
Also listed under: Chemistry
Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia
Retno Murwani, Refa Anggraeni, Gregorius Nico Adi Setiawan, Putri Dyah Astari, Ni Kadek Dita Cahyani, et al. · International Journal of Food Science 2024: 6589766 · 2024
Academic paper · Read in full · Medium reliability
Three fermented foods from Kalimantan, cultured for lactic acid bacteria and sequenced. Read through Europe PMC in the abstract only. Competent for the two species isolated from tempoyak and the share of Lactobacillus in its sequences. How many samples of tempoyak were taken, and from where, was not read. Later read through Europe PMC in every paragraph that mentions tempoyak: the introduction, the description of where the products were bought, the results on isolates and on sequencing, the discussion and the conclusions. The paper does not say how many samples of tempoyak it bought. Its passages on the other two foods are not cited.
Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment
Turp, Sengun, Kilic, Şeker · Food Science & Nutrition 13 · 2025
Academic paper · Read in full · Medium reliability
A study at Ege University, İzmir, that soaked beef in the juice of unripe Yediveren grapes or in water with the dried, ground pomace left from pressing them, with and without thyme and salt, for 2, 24 and 48 hours. Read as the full text held by Europe PMC: the abstract, the introduction, the preparation of the juice and pomace, the table of marinades and the sensory method. The results were read only as the abstract states them. Cited for the plant’s name and family, for the uses its introduction lists and for what its panel of ten scored. The dried pomace it used is what is left after pressing, not the dried whole grape of the Gaziantep powder.
Also listed under: Plants and growing; Culture and cuisine
Microbial Diversity, Nutritional Composition, and Health Implications of Fermented Locust Bean Seed (Dawadawa) From Ghana
Kwaku Moses Golly, Emmanuel Tetteh Doku, Afia Sakyiwaa Amponsah, Patience Kyei, Comfort Gyadua · International Journal of Food Science 2025(1): 8444101 · 2025
Academic paper · Abstract read · High reliability
Proximate composition, minerals and bacterial communities by 16S sequencing of dawadawa from six communities in Ghana. Read in the abstract and conclusions only. Competent for the genera reported and the comparison of domestic and commercial samples; its health claims are not used.
Also listed under: Safety and health
Microbial ecology of selected traditional Ethiopian fermented products
C. Sanz-López, M. Amato, D. Torrent, M. Borrego, M. Anza, et al. · Frontiers in Microbiology 16: 1570914 · 2025
Academic paper · Read in full · Medium reliability
Bacterial communities and basic chemistry of nine fermented foods and drinks collected in the Wolaita zone of southern Ethiopia in May 2022, by 16S rRNA sequencing and culture. Read through Europe PMC for datta only: the abstract, section 2.1 on sampling, the passages of the results that concern datta, and section 4.7 of the discussion. Competent for what was found in the one sample of datta analysed. Its description of what datta is made from is taken from an earlier paper that was not read. One sample of each product; fungi were not examined. Its remarks on probiotic potential are not cited.
doi.org/10.3389/fmicb.2025.1570914
Also listed under: Safety and health; Culture and cuisine
Microbiological and Biochemical Changes in Thua nao Fermentation
Ekachai Chukeatirote, Chularat Chainun, Apiradee Siengsubchart, Churairat Moukamnerd, Panuwan Chantawannakul, et al. · Research Journal of Microbiology 1: 38–44 · 2006
Academic paper · Read in full · Medium reliability
Five batches made by a village women’s group in Chiang Rai in late 2004 and sampled every twelve hours for three days: plate counts, the bacteria identified by bench tests, pH, ammonia, sugars and enzyme activities. The text was read in full on the publisher’s page. Its two tables are served as images and were not read, so the direction of each change is taken from the text and no figure for pH or ammonia is given. Competent for how thua nao is used and kept, for which bacteria were grown from it and when, and for what rose during the fermentation. Its introduction says thua nao has been made for centuries and offers no evidence; that is not cited. The plate counts it reports are far higher than other studies find and are not cited either.
scialert.net/abstract/?doi=jm.2006.38.44
Also listed under: Chemistry; Safety and health; Culture and cuisine
Microbiology and amino acid composition of ogiri — a food condiment from fermented melon seeds
S. A. Odunfa · Die Nahrung 25(9) · 1981
Academic paper · High reliability
The traditional process for melon-seed ogiri, the bacteria at each stage, the sharp rise in pH during fermentation, and the amino acid profile of the product (alanine, lysine and glutamic acid predominant). Competent for composition and fermentation of melon-seed ogiri.
doi.org/10.1002/food.19810250903
Also listed under: Chemistry
Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
Thidathip Wongsurawat, Sawannee Sutheeworapong, Piroon Jenjaroenpun, Suvimol Charoensiddhi, Ahmad Nuruddin Khoiri, Supachai Topanurak, Chantira Sutthikornchai, Pornrutsami Jintaridth · Scientific Reports 13: 7573 · 2023
Academic paper · Read in full · High reliability
Sixty-five samples of thua nao, 30 wet and 35 dried, from 37 villages in six northern Thai provinces, sequenced for their bacteria and measured for short-chain fatty acids. Read through Europe PMC: the abstract, the introduction and the whole of the results. The discussion and the methods were not read. Competent for how thua nao is made and kept, for which bacteria were found and in what share, and for the difference between wet and dried samples. Bacteria only, and its correlations between bacteria and acids were weak and are not cited.
doi.org/10.1038/s41598-023-34818-0
Also listed under: Safety and health
Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing
Wilfred F. M. Röling, Josef Kerler, Martin Braster, Anton Apriyantono, Hein Stam, Henk W. van Verseveld · Applied and Environmental Microbiology 67(5): 1995–2003 · 2001
Academic paper · Abstract read · High reliability
Microbial ecology of traditional vanilla curing at two locations in Indonesia, by plating and by PCR-DGGE. Read in the abstract only. Competent for the shift in microbial communities after scalding and for the bacilli that grew during the hot sweating period; it reports large differences between its two batches.
doi.org/10.1128/aem.67.5.1995-2003.2001
Also listed under: Safety and health
Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics
S. S. Shirkole, P. P. Sutar · Journal of Food Science and Technology 55(2): 678–688 · 2018
Academic paper · Medium reliability
Moisture sorption and moisture migration in low-moisture paprika, used to model loss of extractable colour and caking and to predict shelf life in two plastic films under domestic and industrial storage. Model predictions, not storage trials; read in the abstract.
Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili
Tianyang Wang, Yiling Xiong, Changbo Gao, Zhaohui Huang, Zihao Liu, Defu Xu, Huachang Wu, Ju Guan, Liang Zhang, Bo Zhu, Xiaoming Chen · Food Chemistry: X 39: 104449 · 2026
Academic paper · High reliability
Ciba chili described as a traditional fermented seasoning of south-western China, particularly Yunnan and Guizhou: rehydrated dried chillies crushed with salt, fresh garlic and fresh ginger and fermented, sealed, for about a month; and how the chilli cultivar shapes acidity and aroma over 28 days. Read in full through Europe PMC. Competent for the fermented form’s ingredients and its acidification; the proportions are a research formulation.
doi.org/10.1016/j.fochx.2026.104449
Also listed under: Chemistry; Culture and cuisine
Nar Suyu ve Nar Ekşisi Örneklerinin HMF İçerikleri, Antioksidan Aktivite ve Fizikokimyasal Özelliklerinin Belirlenmesi (Determination of HMF Content, Antioxidant Activity and Physicochemical Properties of Pomegranate Juice and Molasses)
Tuğça Bilenler Koç, Ülkühan Bağış, İhsan Karabulut · Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 25: 838–845 (045401) · 2025
Academic paper · Read in full · Medium reliability
Five nationally sold brands of pomegranate sour bought in Malatya, compared with juice pressed fresh for the study. Read in the PDF on DergiPark, in Turkish with its English abstract: the abstract, the opening of the introduction, the methods for sugars and for organic acids, and the paragraphs of results that report both with Table 2. It measured glucose, fructose, sucrose and sorbitol and did not test for added glucose syrup. The results for phenolic compounds and the heating marker were read only as the abstract states them. Competent for what was measured in five bottles and one fresh juice. Its statement of the limit in the standard TS 12720 is its own account of a standard that was not read. Its opening claims about health are not cited.
doi.org/10.35414/akufemubid.1576154
Also listed under: Chemistry
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production
Diana Melo, Manuel Álvarez-Ortí, Maria Antónia Nunes, Liliana Espírito Santo, Susana Machado, José E. Pardo, Maria Beatriz P. P. Oliveira · Foods 11(19): 3027 · 2022
Academic paper · Read in full · Medium reliability
Composition of one lot of poppy seed, the oil cold-pressed from it and the cake left behind. The abstract, the fatty acid results and the characterisation of the oil were read in full. Competent for the fatty acids and the oxidative stability of that oil, measured straight after pressing; one sample, so not a range for the seed as traded.
Also listed under: Chemistry
Nutritive value, biological properties, health benefits and applications of Tetrapleura tetraptera: an updated comprehensive review
Richard Q. Mensah, Stephen Adusei, Samuel Azupio, Richmond Kwakye · Heliyon 10(6): e27834 · 2024
Academic paper · Medium reliability
Review of the composition and the food, beverage and household uses of prekese in Ghana and Nigeria, including how it is processed into drinks and other manufactured products. Cited here for names, composition, culinary use and product development only. Its sections on biological activity summarise laboratory and animal studies and are not health evidence; SpiceHQ does not cite them.
doi.org/10.1016/j.heliyon.2024.e27834
Also listed under: Chemistry; Culture and cuisine
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee · Scribner · 2004
Food science text · High reliability
Food chemistry and the behaviour of aroma compounds during preparation and cooking. A secondary synthesis, not primary research.
ISBN 9780684800011
Also listed under: Chemistry
Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach
Biadge Kefale, et al. · Heliyon 10 · 2024
Academic paper · High reliability
The traditional fermented awaze of rural Ethiopian households — its principal ingredients and the smaller spices named with them — and a research formulation built on it. Competent for what the traditional paste contains and how it is made; the optimised proportions are the researchers’, not a household’s. Open access under CC BY.
doi.org/10.1016/j.heliyon.2024.e35141
Also listed under: Culture and cuisine
Optimization of spicy red pepper paste (Awaze) formulation by D-optimal mixture design
Biadge Kefale, et al. · Food Science & Nutrition 12: 1792–1807 · 2024
Academic paper · High reliability
Awaze among Ethiopia’s traditionally prepared spice-based foods and the spices used in them. Competent for the paste’s place in Ethiopian food and its ingredients. Open access under CC BY.
Also listed under: Culture and cuisine
Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Piper nigrum L.)
Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Turkson Antwi Boasiako, Yi Xu · Foods 15(1): 86 · 2025
Academic paper · Abstract read · High reliability
Ultrasound pretreatment before drying of black pepper, optimised by response surface methodology for piperine, drying time and moisture. Read in the abstract and conclusions only. Competent for the figures stated there for the optimised and control conditions.
Also listed under: Chemistry
Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market
Youssef El Rayess, Lea Nehme, Chantal Ghanem, Marc El Beyrouthy, Carmen Sadaka, et al. · BMC Chemistry 17(1): 157 · 2023
Academic paper · Read in full · Medium reliability
Thirteen ground spices and eight mixtures supplied by one Lebanese company, which the paper names and calls one of the largest spice suppliers in the country, tested for phenolic content and antioxidant and antimicrobial activity. Read as the full text held by Europe PMC: the abstract, the passage of the introduction on mixtures, the paragraph on samples, and Tables 1 and 2. The results were not read. Cited only for Table 2, which lists what the company puts in each mixture, and Table 1, which gives the origin of each spice. It prints no proportions, it is one company’s range, and nothing in it about health is cited.
doi.org/10.1186/s13065-023-01074-2
Also listed under: Standards and trade; Culture and cuisine
Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.)
Catherine K. Waje, Hyun-Ku Kim, Kyong-Su Kim, Setsuko Todoriki, Joong-Ho Kwon · Journal of Agricultural and Food Chemistry 56(12): 4592–4596 · 2008
Academic paper · Abstract read · Medium reliability
A comparison of steam treatment and irradiation of ground black pepper, with piperine, colour, sensory quality and microbial counts followed through six months of storage at refrigerator and room temperature. Only the abstract was read: it supports the direction of each change and gives no steam conditions and no figures.
Also listed under: Chemistry; Safety and health
Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste
Jung-A Ryu, Eiseul Kim, Mi-Ju Kim, Shinyoung Lee, Sung-Ran Yoon, Jung-gi Ryu, Hae-Yeong Kim · Frontiers in Microbiology 11: 620478 · 2021
Academic paper · Read in full · High reliability
Physicochemical properties and microbial communities of gochujang before and after fermentation, by high-throughput sequencing. Read in the abstract only. Competent for the direction of the physicochemical changes and the dominant genera. Later read through Europe PMC: the section on sampling, the results on physicochemical characteristics, Table 1 and the first part of the results on microbial communities, down to the bacterial genera. The fungal results beyond the abstract and the discussion were not read. The four pastes came from four farms in four districts and were sampled on the day they were made and twelve months later; its figures are charts described in the text.
doi.org/10.3389/fmicb.2020.620478
Also listed under: Chemistry
Physicochemical Characteristics, Phenolic Profile, Antioxidant Potential, and Antimicrobial Activity of Bulgarian Summer Savory (Satureja hortensis L.)
Yulian Tumbarski, Magdalena Stoyanova, Petya Ivanova, Albena Parzhanova, Krastena Nikolova · Current Issues in Molecular Biology 47(12): 1030 · 2025
Academic paper · Read in full · Medium reliability
A laboratory study of ten samples of dried summer savory grown in Bulgaria. Read through Europe PMC: the abstract and the introduction only. Cited for one sentence of the introduction, which says that in traditional Bulgarian cooking savory is one of the three ingredients of the spice mixture sharena sol, with red pepper and salt. That sentence is background, supported there by two references that were not read; the paper is not a study of the mixture. Its statements about health are not cited.
Also listed under: Chemistry; Culture and cuisine
Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim · Foods 11(3): 375 · 2022
Academic paper · Abstract read · High reliability
Physicochemical, microbial and volatile characteristics of gochujang from 35 Korean cottage producers. Read in the abstract and conclusions only. Competent for the ranges of counts and the share of products with Bacillus cereus above the level it reports.
Also listed under: Chemistry; Safety and health
Prestorage moisture content affects color loss of ground paprika (Capsicum annuum L.) under storage
Jorge A. Osuna-Garcia, Marisa M. Wall · Journal of Food Quality 21(3): 251–259 · 1998
Academic paper · High reliability
Ground paprika of two cultivars adjusted to 6–18% moisture and stored for four months at room temperature and humidity, with extractable and surface colour measured monthly. Read in the abstract.
doi.org/10.1111/j.1745-4557.1998.tb00520.x
Also listed under: Chemistry
Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (Tempoyak), a Malaysian traditional condiment
Asmariah Ahmad, Wei Boon Yap, Noorhisham Tan Kofli, Ahmad Rohi Ghazali · Food Science & Nutrition 6(6): 1370 · 2018
Academic paper · Read in full · Medium reliability
A laboratory study of one bacterium isolated from tempoyak. Read through Europe PMC in one passage only: the paragraph of the introduction that describes tempoyak, how it is made and what earlier studies found in it. Competent as a secondary account of those things. Its own experiments, which concern the bacterium and not the food, are not cited.
Also listed under: Culture and cuisine
Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak
Eilaf Suliman Khalil, Mohd Yazid Abd Manap, Shuhaimi Mustafa, Amaal M. Alhelli, Parisa Shokryazdan · Molecules 23(2): 398 · 2018
Academic paper · Read in full · Medium reliability
Seven Lactobacillus strains isolated from three batches of tempoyak bought in Malaysian markets and tested as candidate probiotics. Read through Europe PMC: every paragraph that mentions tempoyak, which is the paragraph of the introduction describing it, two paragraphs of the discussion, the paragraph on how the strains were isolated and the conclusion. Competent for what tempoyak is, what it is eaten with, which species were isolated from those three batches, and the acidity it quotes from an earlier study that was not read here. Its tests of the strains as probiotics are not cited.
doi.org/10.3390/molecules23020398
Also listed under: Culture and cuisine
Profiling and Association of Microbiota and Volatile Compounds in Commercial Fermented Shrimp Pastes (Terasi)
Reggie Surya, et al. · Foods 15(10): 1623 · 2026
Academic paper · High reliability
Microbial communities and volatile compounds of ten commercial Indonesian terasi, traditional and industrial, by sequencing and GC-MS. Competent for how the paste ferments and what its aroma is made of; the samples are Indonesian. Open access under CC BY.
Also listed under: Chemistry
Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage
Muhammet Irfan Aksu, et al. · Journal of Food Science and Technology 62: 310–324 · 2025
Academic paper · High reliability
The colour stability of çemen paste in cold storage and how pH and added colourant affect it. Competent for the paste’s colour behaviour; the enriched pastes studied are experimental, not traditional. Open access under CC BY.
doi.org/10.1007/s13197-024-06029-6
Also listed under: Chemistry
Rapid recovery from capsaicin desensitization during recurrent stimulation
B. G. Green · Pain 68(2–3): 245–253 · 1996
Academic paper · High reliability
Tongue-tip psychophysics: desensitisation after a break from capsaicin, and irritation climbing back as stimulation resumes ("stimulus-induced recovery"); piperine showed the same recovery and zingerone did not. Cited here only for the perceptual time course.
doi.org/10.1016/S0304-3959(96)03211-3
Also listed under: Chemistry
Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation
Bo Kyoung Kang, Min Seok Cho, Dong Suk Park · Scientific Reports 6(1): 28232 · 2016
Academic paper · Read in full · High reliability
A species-specific quantitative PCR assay for Weissella cibaria applied to kimchi fermentation. Read at first in the abstract only, and later through Europe PMC in the abstract, the introduction and the paragraph on sampling. The results were not read. Competent for the statement that red pepper powder markedly affected the course of that bacterium during fermentation, for the earlier findings its introduction cites, and for its description of the paste that whole cabbage kimchi is made with.
Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste
Luhan Huang, Yanyan Tang, Jiong Zheng, Jianquan Kan, Yun Wu, Yating Wu, Sameh Awad, Amel Ibrahim, Muying Du · Foods 12(20): 3849 · 2023
Academic paper · Read in full · High reliability
Physicochemical properties, microbial succession and flavour compounds through 90 days of natural fermentation of zhalajiao. First read in the abstract and conclusions; the introduction and the description of how the paste was prepared (sections 2.1 and 2.2) were read in October 2026. The results sections and tables were not. Competent for what zhalajiao is made from and how it is eaten, for the preparation the authors followed, for the direction of the acidity changes and for the dominant genera. Later read in full: Tables 1, 2 and 3 and the passages of section 3.1 on lactic and succinic acid. Table 3 gives odour activity values, not concentrations. Sections 3.4 to 3.7 on the microbes and the correlations were not read.
Also listed under: Chemistry
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks
Aurélie Bechoff, Mady Cissé, Geneviève Fliedel, Anne-Laure Declemy, Nicolas Ayessou, Noel Akissoe, Cheikh Touré, Ben Bennett, Manuela Pintado, Dominique Pallet, Keith I. Tomlins · Food Chemistry 148: 112–119 · 2014
Academic paper · Read in full · High reliability
Nine roselle drinks made in Senegal from two varieties, as infusions and syrups, analysed and scored by a panel of seventeen and then by 160 consumers. Read in the authors’ accepted manuscript, held in the repository of the Universidade Católica Portuguesa: the abstract, the introduction, sections 2.1, 2.2 and 2.4 of the methods, the paragraphs of section 3.1 on acidity and anthocyanins, and section 3.2 on what the panel perceived; section 3.4 on consumers in its opening paragraphs. The tables and the section on correlations were not read. Competent for the two varieties drunk in Senegal, the eleven attributes its panel agreed, the acidity of the drinks and what the panel perceived. The panel was semi-trained and worked without reference standards, as the authors say. It concerns drinks, not the dried calyx.
doi.org/10.1016/j.foodchem.2013.09.132
Also listed under: Culture and cuisine
Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions
Suresh D. Sakhare, Aashitosh A. Inamdar, Pichan Prabhasankar · Journal of Food Science and Technology 52(4): 2211–2219 · 2015
Academic paper · Abstract read · High reliability
Roller milling of fenugreek seed conditioned to 12 to 20 per cent moisture, with the yield and composition of the husk and flour fractions. Read in the abstract only. Competent for the fraction yields at each conditioning moisture.
Sanshool on the fingertip interferes with vibration detection in a rapidly-adapting (RA) tactile channel
S. Kuroki, N. Hagura, S. Nishida, P. Haggard, J. Watanabe · PLOS ONE 11(12): e0165842 · 2016
Academic paper · High reliability
Sanshool on the fingertip raised the detection threshold for 30 Hz vibration but not for 1 Hz or 240 Hz vibration. Competent for sanshool acting on the rapidly adapting touch channel specifically.
doi.org/10.1371/journal.pone.0165842
Also listed under: Chemistry
Selected physico-mechanical characteristics of cryogenic and ambient ground turmeric
Pradyuman Barnwal, Ashish M. Mohite, Krishna K. Singh, Pankaj Kumar · International Agrophysics 28(1): 111–117 · 2014
Academic paper · Abstract read · High reliability
Physical properties of turmeric ground in a cryogenic grinder and in a hammer mill at 4 to 10 per cent moisture. Read in the abstract only. Competent for the bulk properties it reports and the statement that the cryogenically ground powder had better colour.
Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences
M. A. Cliff, B. G. Green · Physiology & Behavior 59(3): 487–494 · 1996
Academic paper · High reliability
Self-desensitisation to 3.5 ppm capsaicin and 0.3 % menthol on the tongue after repeated sips, cross-desensitisation of menthol by capsaicin, and cross-sensitisation of capsaicin by menthol, with marked individual differences. Competent for those interactions under that protocol.
doi.org/10.1016/0031-9384(95)02089-6
Also listed under: Chemistry
Sensory Testing and Microbiological Quality of Chilli Paste (Nam Prik Poa) and Curry Paste (Nam Phrik Kaeng Ped) of 5 Chilli Species
Thanavadee Korarnan, Karnjana Maturot, Chanita Ruthiraborisut · Journal of Science Ladkrabang 30(2): 90–105 · 2021
Academic paper · Read in full · Medium reliability
Roasted chilli paste and curry paste made in a university laboratory from five kinds of chilli and compared for colour, phenolic content, microbial count and liking by 30 tasters. In Thai with an English abstract. Read in the journal’s open PDF: the English abstract, the introduction, sections 2.1 and 2.2 on how the two pastes were made, and section 3.1 with the colour figures of Table 1. The other results were read in the abstract only. Competent for the definition it quotes from the community product standard, for its own preparation and for the colour and tasting results. One laboratory’s preparation, not a traditional method.
li01.tci-thaijo.org/index.php/science_kmitl/article/view/246782
Also listed under: Culture and cuisine
Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar, Namrata Thapa, Ni Lar, et al. · PLoS ONE 16(12): e0260777 · 2021
Academic paper · Read in full · High reliability
Four samples of pe poke from one village in Mandalay, sequenced. Read through Europe PMC: the abstract, the introduction, the first paragraph of the methods and the conclusion. Cited only for the related sticky soybean foods of the region and how they are eaten; pe poke itself is described as a side dish and is not held.
doi.org/10.1371/journal.pone.0260777
Also listed under: Culture and cuisine
Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art
Rocío Velázquez, Alicia Rodríguez, Alejandro Hernández, Rocío Casquete, María J. Benito, Alberto Martín · Foods 12(18): 3373 · 2023
Academic paper · High reliability
A review of fraud types in herbs and spices and of the methods used to detect them — DNA-based, spectroscopic, chromatographic, immunological and imaging — tabulated by spice and adulterant. Open access; read in full. Competent for what each family of method has been used to detect; the performance figures are the cited studies’, under their own conditions.
Also listed under: Chemistry; Standards and trade
Studies on cryogenic grinding of cumin seed
K. K. Singh, T. K. Goswami · Journal of Food Process Engineering 22(3): 175–190 · 1999
Academic paper · High reliability
Volatile oil content and composition of cumin ground at cryogenic and ambient temperatures, with particle size and energy use. Competent for the effect of milling temperature on cumin aroma; its figures are for cumin and one set of mills.
onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4530.1999.tb00479.x
Also listed under: Chemistry
Studies on Sensory and Phytochemical Characteristics of Poppy (Papaver somniferum L.) Varieties for Their Oil Utilisation
Katalin Gupcsó, Zoltán Kókai, Melinda Bálint, Szilvia Tavaszi-Sárosi, Éva Zámboriné Németh · Foods 12(17): 3165 · 2023
Academic paper · Read in full · Medium reliability
Cold-pressed oil and press-cake flour from six poppy varieties grown in Hungary in 2021 and 2022, profiled by a trained sensory panel and analysed for fatty acids and headspace volatiles. Read in full. Competent for those varieties and for the associations it found between composition and the panel’s scores; the seed was pressed raw, so it says nothing about toasted or baked seed, and its correlations show association only.
Also listed under: Plants and growing; Chemistry
Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
Huiyan Zhao, Jingting Xu, Ruican Wang, Xinran Liu, Xingyun Peng, Shuntang Guo · Foods 12(2): 329 · 2023
Academic paper · Read in full · Medium reliability
Naturally fermented Aspergillus-type douchi sampled at five points over 35 days in one factory in Yangjiang, Guangdong, with sequencing of bacteria and fungi and analysis of volatile compounds. Read through Europe PMC: the abstract, the introduction, the description of the samples and the conclusions, and in review the results passage on the bacterial community. The other results sections and the tables were not read. Competent for the four types of douchi, for the kinds of dish douchi is used in, for the stages of the Yangjiang process, for which organisms led early and late, and for the summary of how the volatile compounds changed. Its sales figure for Yangjiang douchi is given without a year or a source. Its correlations between organisms and compounds are not cited. Later read in full: section 2.1 on how the samples were taken and section 3.5 on the volatile compounds at the five sampling points, which is competent for which compounds appeared, rose or fell and by how much. Table S2 is a supplement and was not read. Where the abstract says 3-octanone was formed in the later stage, section 3.5 reports it detected in a small amount from the start; the results are followed.
Also listed under: Chemistry; Culture and cuisine
Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa
L. I. I. Ouoba, C. Parkouda, B. Diawara · African Journal of Biotechnology 7(7) · 2008
Academic paper · Abstract read · Medium reliability
How bikalga is made at production sites in Burkina Faso, with the acidity measured through the process and the composition of the seeds before and after. Read in the abstract only, as the CORE aggregator holds it; the journal’s own page and the copy of the article held by the aggregator both refused an automated request, and no other copy was found. Competent for the steps of the process the abstract lists, the acidity it reports and the composition figures it gives. The abstract does not say how many sites were studied, how long the fermentation lasts or at what temperature. The year and issue are taken from the article’s identifier and the three authors, in that order, from the aggregator’s record, which may not list them all or in the order the article prints.
Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS
Hajaratul Najwa Mohamed, Yaakob Che Man, Shuhaimi Mustafa, Yazid Abdul Manap · Molecules 17(5): 5062–5080 · 2012
Academic paper · Read in full · Medium reliability
Acidity, salt content and volatile compounds of four commercial samples of budu, the fish sauce of the east coast of Peninsular Malaysia. Read in full. Competent for those four products; the identifications are, as the title says, tentative library matches, and the account of how budu is made is taken from earlier work.
doi.org/10.3390/molecules17055062
Also listed under: Chemistry
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
Bo Kyoung Kang, Min Seok Cho, Tae-Young Ahn, Eui Seok Lee, Dong Suk Park · Scientific Reports 5(1): 15445 · 2015
Academic paper · Read in full · High reliability
A species-specific PCR assay for Weissella koreensis applied to kimchi fermentation. Read at first in the abstract only, and later through Europe PMC in the results passage on the density of the bacterium in red and white kimchi at three temperatures. The rest was not read. Competent for the statement that red pepper powder strongly influenced the density of that bacterium, and for the direction: the assay crossed its threshold earlier in kimchi with the powder. Two commercial products from one company, compared by assay signal.
The menace of saffron adulteration: Low-cost rapid identification of fake look-alike saffron using Foldscope and machine learning technology
Amjad M. Husaini, Syed Anam Ul Haq, Asma Shabir, Amir B. Wani, Muneer A. Dedmari · Frontiers in Plant Science 13: 945291 · 2022
Academic paper · Medium reliability
A microscopy and machine-learning method for telling saffron from look-alikes, and a survey of saffron samples graded by ISO category before and after removing adulterants. Read in the abstract. Competent for the survey’s finding in its own samples.
doi.org/10.3389/fpls.2022.945291
Also listed under: Standards and trade
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
Charles Parkouda, Dennis S. Nielsen, Mogens Jakobsen, et al. · Critical Reviews in Microbiology 35(2): 139–156 · 2009
Academic paper · High reliability
Review of the alkaline-fermented seed condiments — dawadawa, soumbala, ugba, bikalga, kinema, natto, thua nao — their Bacillus-dominated microbiology, and the protein breakdown and pH rise that make them. Competent for how these products are made and what fermentation does; its remarks on nutrition and probiotics are not cited as health evidence.
doi.org/10.1080/10408410902793056
Also listed under: Chemistry
Thua nao, Indigenous Thai Fermented Soybean: A Review
E. Chukeatirote, K. Dajanta, A. Apichartsrangkoon · Journal of Biological Sciences 10: 581–583 · 2010
Academic paper · Read in full · Medium reliability
A three-page review by the group at Mae Fah Luang and Chiang Mai universities that has published most on thua nao. Read in full on the publisher’s page. Competent for what thua nao is and where it is eaten, the outline of how it is made and how one district differs, the signs of a ripe and of a spoiled batch, the dried form and its name, the meaning the authors give the name, and their summary of earlier work on its bacteria, composition and free amino acids. Its figures are quoted from theses and papers not read here and are cited as the review’s. Its sentence on what an earlier study found in natto reverses that study’s abstract and is not used. Its remarks on health are not cited.
doi.org/10.3923/jbs.2010.581.583
Also listed under: Chemistry; Culture and cuisine
Touch inhibits touch: sanshool-induced paradoxical tingling reveals perceptual interaction between somatosensory submodalities
A. Cataldo, N. Hagura, Y. Hyder, P. Haggard · Proceedings of the Royal Society B 288(1943): 20202914 · 2021
Academic paper · High reliability
Four experiments showing that sustained pressure on the lips reduces sanshool tingling in a location-specific, pressure-dependent and time-dependent way, and that pain and affective-touch channels do not account for it. Competent for how the tingle interacts with touch.
doi.org/10.1098/rspb.2020.2914
Also listed under: Chemistry
Traditional fermented protein condiments in Nigeria
O. K. Achi · African Journal of Biotechnology 4(13): 1612–1621 · 2005
Academic paper · High reliability
Review of Nigerian fermented seed condiments — dawadawa, iru, ogiri, ugba, owoh, okpiye — their substrates, traditional processing, microbiology and the case for starter cultures. Competent for how the products are made and from what; its remarks on culinary tradition are context rather than historical evidence.
academicjournals.org/journal/AJB/article-full-text-pdf/E0D0D9241340
Also listed under: Culture and cuisine
Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging
Djamel Djenane, Yamina Ben Miri, Agustín Ariño · Foods 12(15): 2931 · 2023
Academic paper · Read in full · Medium reliability
A meat-science study of rabbit marinated with a ras el hanout bought at a supermarket in Tizi-Ouzou, Algeria. Read through Europe PMC: section 2.1, on the spice mixture and the marinade, and the start of section 2.2. Cited only for the ingredients of that one shop blend, which it lists without proportions, and for its remark that the composition varies from region to region. Its findings on shelf life are not cited.
Also listed under: Culture and cuisine
Production and processing
27 sources
A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach
Connor Black, Simon A. Haughey, Olivier P. Chevallier, Pamela Galvin-King, Christopher T. Elliott · Food Chemistry 210: 551–557 · 2016
Academic paper · High reliability
Infrared spectroscopy and mass spectrometry for detecting leaf adulterants in dried oregano — olive, myrtle, sumac, cistus and hazelnut among them. Competent for which adulterants occur and how they are detected; its sample set was chosen to test methods, so its fraud rate is not a market prevalence.
Also listed under: Chemistry
A study case on Timiz (Piper capense)
Marion Avril, François Verdeaux (supervisor) · Institut de recherche pour le développement (IRD) · 2008
Academic paper · Medium reliability
Field study of the timiz value chain in southwest Ethiopia: names, gathering in the Bonga forest, smoke- and sun-drying, trader grading, prices and household use. First-hand and specific, but a single student study, and its production estimates are personal estimates rather than statistics.
horizon.documentation.ird.fr/exl-doc/pleins_textes/divers11-06/010050910.pdf
Also listed under: Plants and growing; Standards and trade; Culture and cuisine
A Study on Production Processes and Quality of Fermented Soybean (Thua-Nao) in the Upper North of Thailand
Tawadchai Suppadit, Laongdown Sangla, Sutad Pintasean · Journal of Environmental Management (Thailand) 4(2): 29–37 · 2008
Academic paper · Read in full · Medium reliability
A survey carried out from May to July 2004 in seven districts of Chiang Mai, Mae Hong Son and Chiang Rai, with thirty villagers interviewed in each and the dried product analysed. Written in English with a Thai abstract; both were read in full, with the three tables. Competent for where thua nao is made, how the making differs between provinces, the kinds sold, what goes wrong in the rainy season, and which bacteria and moulds were grown from the samples. It names two moulds that can make aflatoxin and measured no toxin, and it describes Aspergillus niger as an aflatoxin producer, which is not the usual account; only what was isolated is cited. Its comparisons with meat and its remarks on health are not cited.
so02.tci-thaijo.org/index.php/JEM/article/view/30469
Also listed under: Standards and trade; Safety and health; Culture and cuisine
American Spice Trade Association — cleanliness specifications and analytical methods
American Spice Trade Association
Industry body publication · Medium reliability
Trade cleanliness specifications and colour measurement conventions. An industry body, so commercially interested.
Also listed under: Standards and trade
Black Pepper: Piper nigrum
P. N. Ravindran (ed.) · Harwood Academic / CRC Press (Medicinal and Aromatic Plants — Industrial Profiles) · 2000
Book · High reliability
The standard monograph: cultivars, cultivation, harvest maturity, processing to black, white and green pepper, grading, chemistry and the history of the Malabar trade.
Also listed under: Plants and growing; Chemistry; Standards and trade; History and archaeology
Black pepper: post-harvest operations (Post-harvest Compendium)
Food and Agriculture Organization of the United Nations, INPhO
Government publication · High reliability
Harvest, threshing, blanching, drying, cleaning, grading and storage of black and white pepper, with the hygiene points at each step. Competent for post-harvest practice; not a regulatory source.
openknowledge.fao.org/server/api/core/bitstreams/b571b07e-1e41-439f-8759-43deb3a80c99/content
Also listed under: Plants and growing
Cardamom: The Genus Elettaria
P. N. Ravindran (ed.), K. J. Madhusoodanan (ed.) · Taylor & Francis (Medicinal and Aromatic Plants — Industrial Profiles) · 2002
Book · High reliability
Cardamom types (Malabar, Mysore, Vazhukka), cultivation, curing in heated drying houses, Indian and Guatemalan grading, and composition. Includes the large cardamoms of Amomum as related crops.
Also listed under: Plants and growing; Chemistry; Standards and trade
Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods
Nurul Hanisah Juhari, Helle Jakobe Martens, Mikael Agerlin Petersen · Molecules 26(20): 6260 · 2021
Academic paper · Read in full · Medium reliability
Fresh calyces of one Malaysian cultivar, UMKL, from a grower at Kepala Batas, compared with the same calyces dried in two ovens, under vacuum, by freeze-drying and in the sun: water content, water activity, colour, soluble solids of a water extract, volatile compounds and microstructure. Read in full through Europe PMC, with both tables. Competent for those measurements on that cultivar. The odour descriptions in its table of volatile compounds are taken from reference lists and no panel smelled the samples, so what it says about aroma is an expectation. Its sun-drying was slowed by haze, and the authors say those results should not be generalised. Its introduction says roselle is native from India to Malaysia, which the handbooks contradict; that statement and its remarks on health are not cited.
doi.org/10.3390/molecules26206260
Also listed under: Chemistry
Cinnamon and Cassia: The Genus Cinnamomum
P. N. Ravindran (ed.), K. Nirmal Babu (ed.), M. Shylaja (ed.) · CRC Press (Medicinal and Aromatic Plants — Industrial Profiles) · 2004
Book · High reliability
Sri Lankan quill production and its grade names (Alba, Continental, Mexican, Hamburg), the Chinese, Indonesian and Vietnamese cassias, bark chemistry and coumarin, and the history of the cinnamon trade.
Also listed under: Plants and growing; Chemistry; Standards and trade
Development of mobile boiling system for turmeric (Curcuma longa)
Wasiya Farzana, T. Pandiarajan, S. Ganapathy · Innovative Food Science & Emerging Technologies 47: 428–438 · 2018
Academic paper · Abstract read · High reliability
Design and testing of a mobile steam boiling vessel for turmeric holding 100 kg. Read in the abstract only. Competent for the cooking times it compares between its vessel, a parboiling drum and the open steaming it says farmers use, and for the colour of its product.
Drying of asam gelugur (Garcinia atroviridis) using solar drying system / Pengeringan asam gelugur (Garcinia atroviridis) menggunakan sistem pengering suria
Idris Zulkifle, Mohd Hafidz Hj Ruslan, Mohd. Yusof Hj Othman, Zahari Ibarahim, Kamaruzzaman Sopian · Jurnal Teknologi (Sciences & Engineering) 80(5): 129–133 · 2018
Academic paper · Read in full · Medium reliability
An engineering paper from Universiti Kebangsaan Malaysia on a portable solar dryer, written in Malay with an English abstract. Read as the journal’s open PDF: the two abstracts and the introduction in full, and in review the results passage giving the water content and pore size of its own slices and of a market sample; the description of the dryer and its performance figures were skimmed and are not cited. Competent for how the fruit is traditionally dried in Malaysia, for the name of the dried product and its use, and for the water content of the fresh fruit, of the slices from this dryer and of one market sample. It is a study of a dryer, not of the fruit, and it tested one batch.
Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics
Sengnolotha Marak, Elena Shumilina, Nutan Kaushik, Eva Falch, Alexander Dikiy · Molecules 26(6): 1675 · 2021
Academic paper · Read in full · Medium reliability
Red calyces from sixteen places, each lot dried in the shade and in a tray drier, with proximate analysis and with polar compounds in a hot-water extract measured by NMR. Read in full through Europe PMC, with its tables of proximate composition, of the ten compounds quantified and of sampling locations. Competent for the water content of the dried calyces and for the amounts of hibiscus acid, sugars and the minor acids in those extracts. Its abstract says the sixteen lots came from Meghalaya; its table of locations places fifteen in the Garo Hills of Meghalaya and one in a university field at Noida, Uttar Pradesh, and the table is followed here. Citric and malic acids are not among the compounds it assigned. One lipid figure in its proximate table is printed as 34 per cent and looks like a misprint; the lipid figures are not used. Its introduction gives an implausible figure for consumption of roselle fibre in India, and its remarks on health and on intake are not cited.
doi.org/10.3390/molecules26061675
Also listed under: Chemistry
Ginger: post-harvest operations (Post-harvest Compendium)
Food and Agriculture Organization of the United Nations, INPhO
Government publication · High reliability
Harvest timing, washing, peeling, drying, grading and storage of fresh and dried ginger. Competent for post-harvest practice for rhizomes.
www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Ginger.pdf
Also listed under: Plants and growing
Ginger: The Genus Zingiber
P. N. Ravindran (ed.), K. Nirmal Babu (ed.) · CRC Press (Medicinal and Aromatic Plants — Industrial Profiles) · 2005
Book · High reliability
Ginger cultivars and origins, harvest timing, peeled and unpeeled drying, liming and bleaching, preserved ginger, and the gingerol-to-shogaol chemistry of drying and heating.
Also listed under: Plants and growing; Chemistry; Standards and trade
Handbook of Herbs and Spices
K. V. Peter (ed.) · Woodhead Publishing
Book · High reliability
Production, processing, grading and quality of individual spices across multiple volumes.
Also listed under: Plants and growing; Standards and trade
Handbook of Vanilla Science and Technology
Daphna Havkin-Frenkel (ed.), Faith C. Belanger (ed.) · Wiley-Blackwell · 2018
Book · High reliability
Vanilla cultivation, pollination, curing chemistry (the enzymatic release of vanillin from glucovanillin), the species and origins of the trade, analytical authentication and the synthetic-vanillin market. Second edition.
ISBN 9781119377276
Also listed under: Plants and growing; Chemistry; Standards and trade
Herb and spice fraud; the drivers, challenges and detection
Pamela Galvin-King, Simon A. Haughey, Christopher T. Elliott · Food Control 88: 85–97 · 2018
Academic paper · High reliability
Review of documented adulteration across the herb and spice trade — the economic drivers, the adulterants recorded for each commodity, and the analytical methods used to detect them. Competent for the fraud landscape and the capability of each detection method; a review, so incident figures are second-hand.
Also listed under: Chemistry; Standards and trade
Occurrence of Aflatoxins and Ochratoxin A during Merkén Pepper Powder Production in Chile
Jéssica Costa, Carla Santos, Célia Soares, Rodrigo Rodríguez, Nelson Lima, Cledir Santos · Foods 11(23): 3843 · 2022
Academic paper · Read in full · Medium reliability
A study of moulds and mycotoxins along the making of merkén, with samples from eight farmers and from markets in La Araucanía, by a group at the Universidad de La Frontera in Temuco. The abstract, the introduction and the sampling section were read in full; the laboratory methods and results were not, and its findings on toxins are not cited. Competent for what merkén is made of and how it is made in that region. Its description of the seasoning and its composition is given in the introduction on the authority of earlier work, which was not read.
Also listed under: Safety and health; Culture and cuisine
Piment d’Espelette AOP — technical sheet
Syndicat du Piment d’Espelette AOP · 2018
Industry body publication · Medium reliability
The appellation’s own account of its rules: production from the local Gorria variety of Capsicum annuum within the defined Basque communes, and how the pepper is dried and ground. The body defends the appellation, so it is competent for what the rules require rather than for comparisons with other peppers.
www.pimentdespelette.com/wp-content/uploads/2018/07/fiche_technique-piment_espelette-aop-2018.pdf
Also listed under: Plants and growing; Standards and trade
Postharvest treatments of wild pepper (Piper spp.) in Madagascar
Mathieu Weil, Frédéric Descroix, Alain Shum Cheong Sing, Renaud Boulanger, Mathilde Hoarau, Alice Levesque, Philippe Bohuon · Fruits 69(5): 371–380 · 2014
Academic paper · High reliability
Field description of four wild-pepper production systems in eastern Madagascar, the dry and wet (blanching and sweating) processes, and their effect on piperine and essential oil. Competent for how the spice is actually processed in the villages.
doi.org/10.1051/fruits/2014025
Also listed under: Plants and growing; Chemistry
Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage
Maxine Jones · PhD dissertation, Stellenbosch University · 2017
Academic paper · Read in full · High reliability
Biltong as made in South African households, butcheries and factories: the salt-and-spice step, the spices and vinegar used, commercial spice packs, and the product’s physical and microbial properties. Chapters 1, 2 and the introductions to chapters 3 and 4 read in full. Competent for how biltong is seasoned and made; its drying and microbiology findings are not cited.
agritrop.cirad.fr/596524/1/jones_profiling_2017.pdf
Also listed under: Culture and cuisine
Quality Minima Document for herbs and spices
European Spice Association
Industry body publication · Medium reliability
The European spice industry’s minimum purchasing specifications: extraneous and foreign matter, ash, acid-insoluble ash, moisture, water activity, volatile oil, microbiological criteria, treatments and packaging. A voluntary industry document, not law, and commercially interested; competent for what the trade asks of a lot.
www.esa-spices.org/index-esa.html/publications-esa
Also listed under: Standards and trade
Quills or Featherings? The Mechanization of Cinnamon Processing
Dimuthu Gunawardhana, Janaka Gamage · Bolgoda Plains Research Magazine 2(2): 11–13, University of Moratuwa · 2022
Academic paper · Read in full · Medium reliability
A three-page research brief from the mechanical engineering department of the University of Moratuwa on why cinnamon peeling is hard to mechanise. Read in full. Competent for the steps of traditional processing and the engineering problem; its figures for the shortage of peelers and for their share of sale value are taken from a 2020 monograph on cinnamon that was not itself read, and are stated here on the brief’s authority.
doi.org/10.31705/BPRM.v2(2).2022.2
Also listed under: Standards and trade
Results of an EU wide coordinated control plan to establish the prevalence of fraudulent practices in the marketing of herbs and spices
A. Maquet, A. Lievens, V. Paracchini, et al. · European Commission, Joint Research Centre (JRC126785, EUR 30877 EN) · 2021
Government publication · High reliability
The largest authenticity survey of the European spice market: 1,885 samples of cumin, curcuma, oregano, paprika and chilli, pepper and saffron from 21 member states, Switzerland and Norway, analysed by spectroscopy, microscopy, DNA and chromatography. Competent for which adulterants were found and at what rate among samples selected for risk. Sampling was targeted, so the rates describe suspicion in a risk-based sample rather than prevalence on a shelf, and "suspicious" is not a finding of fraud.
publications.jrc.ec.europa.eu/repository/handle/JRC126785
Also listed under: Chemistry; Standards and trade
Saffron: Science, Technology and Health
Alireza Koocheki (ed.), Mohammad Khajeh-Hosseini (ed.) · Woodhead Publishing · 2020
Book · High reliability
Saffron agronomy, flower picking and stigma separation, drying methods and their effect on safranal and crocin, Iranian and other trade grades, and adulteration. Its health chapters are not cited here.
Also listed under: Plants and growing; Chemistry; Standards and trade
The Physicochemical Characteristics of Dry Gelugur Slices (Garcinia atroviridis)
Mimi Nurminah, Terip Karo-Karo, Egi Aninta Sembiring · IOP Conference Series: Earth and Environmental Science 305: 012030 · 2019
Academic paper · Read in full · Low reliability
A short conference paper from Universitas Sumatera Utara, read in full as the publisher’s open PDF. Fruit bought from a farmer at Sembahe, Deli Serdang, in North Sumatra, at three stages of ripeness, was weighed and measured, cut into slabs about 5 mm thick and dried in a cabinet drier at 50 °C for 12, 13 and 14 hours. Competent for the weight, size, water content and pH of the fresh fruit it measured, for the water content of its dried slices, and for the statement that the fruit is used as a seasoning in Indonesia. Its English is rough and its tables are not all consistent with one another: its figure for the acid content of the fresh fruit is not cited, because it cannot be reconciled with the water content given beside it.
doi.org/10.1088/1755-1315/305/1/012030
Also listed under: Chemistry; Culture and cuisine
Turmeric: The Genus Curcuma
P. N. Ravindran (ed.), K. Nirmal Babu (ed.), K. Sivaraman (ed.) · CRC Press (Medicinal and Aromatic Plants — Industrial Profiles) · 2007
Book · High reliability
Turmeric cultivars and trade types (Alleppey, Erode, Rajapore and others), curing by boiling, drying and polishing, curcuminoid content, and the related Curcuma species used as food.
Also listed under: Plants and growing; Chemistry; Standards and trade
Storage and shelf life
8 sources
Changes in Biochemical and Nutritional Qualities of Aerobic and Vacuum-packaged Thua Nao During Shelf-life Storage
Katekan Dajanta, Arunee Apichartsrangkoon, Ekachai Chukeatirote · Pakistan Journal of Biological Sciences 16: 501–509 · 2013
Academic paper · Read in full · Medium reliability
Three thua nao, one made with a single Bacillus strain, one left to ferment unaided and one bought at a Chiang Mai market, steamed, packed in air or under vacuum and kept cold or hot for up to sixty days. Read on the publisher’s page: the abstract, the introduction, the methods and the first part of the results, on spoilage, moisture, pH, rancidity and colour. The tables are images and were not read; the sections on antioxidants and amino acids were not read. Competent for how its authors describe the use of thua nao, for how long the packed, steamed product lasted at each temperature, and for what a spoiled pack looked like. A packed laboratory product, not a market one on a kitchen shelf.
doi.org/10.3923/pjbs.2013.501.509
Also listed under: Culture and cuisine
Effects of N2-LED Integrated Cold Storage on Postharvest Quality Retention of Sichuan Pepper
Kaiping Cong, Andi Suo, Tingting Li, Dandan Zhou · Foods 15(15): 2708 · 2026
Academic paper · Abstract read · High reliability
Dried Sichuan pepper stored for 60 days under different temperatures, oxygen levels and LED colours, and under nitrogen, yellow LED light and cold storage combined. Read in the abstract and conclusions only. Competent for the direction of the effects and the figures the abstract gives for the combined treatment.
Also listed under: Chemistry
Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan
Chih-Hsin Yeh, Chia-Yi Chou, Kai-Min Yang, Chin-Sheng Wu, Lee-Ping Chu, Yu-Ling Hsu, Hsin-Chun Chen · Food Chemistry: X 24: 101761 · 2024
Academic paper · Abstract read · High reliability
Cured vanilla beans from Taiwan stored for up to 24 months at −20, 4, 25 and 35 °C, with volatiles and colour measured. Read in the abstract and conclusions only. Competent for the direction of change with storage temperature in those beans; not for any other packaging or humidity.
doi.org/10.1016/j.fochx.2024.101761
Also listed under: Chemistry
Evaluation of sustainable paper-based consumer packaging materials for shelf life extension of turmeric and nutmeg powder
Badal Dewangan, Manjunath P. Eelager · Food and Bioproducts Processing 156: 141–151 · 2026
Academic paper · Abstract read · High reliability
Four paper-based laminate packs tested for turmeric and nutmeg powder under accelerated conditions of 38 °C and 90 per cent relative humidity. Read in the abstract only. Competent for the comparison between those packs and the shelf-life estimates the authors derive; the criterion for the end of shelf life is not stated in the abstract.
Innovative edible packaging from mango kernel starch for the shelf life extension of red chili powder
Anjum Nawab, Feroz Alam, Mohammad Abdul Haq, Mohammad Samee Haider, Zubala Lutfi, Sheikh Kamaluddin, Abid Hasnain · International Journal of Biological Macromolecules 114: 626–631 · 2018
Academic paper · Abstract read · High reliability
Red chilli powder sealed in starch-based film pouches or polyethylene and stored for six months at 40 °C, with capsaicinoids by spectrophotometry and ASTA colour. Read in the abstract only. Competent for the comparison between those pouch materials; an experimental film, one temperature.
Quality of thyme (Thymus vulgaris L.) and black pepper (Piper nigrum L.) during storage as affected by the combination of gamma-irradiation and modified atmosphere packaging
Celale Kirkin, Gurbuz Gunes · South African Journal of Botany 150: 978–985 · 2022
Academic paper · Abstract read · High reliability
Thyme and black pepper packed in air or nitrogen, gamma-irradiated at 6 or 14 kGy and stored for six months, with essential oil yield, antioxidant measures, microbial load, colour and sensory tests. Read in the abstract only. Competent for the changes the abstract reports during storage.
doi.org/10.1016/j.sajb.2022.09.005
Also listed under: Chemistry; Safety and health
Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions
Antonio Pérez-Gálvez, Dámaso Hornero-Méndez, María Isabel Mínguez-Mosquera · Journal of Agricultural and Food Chemistry 57(11): 4718–4723 · 2009
Academic paper · Abstract read · High reliability
Paprika stored at 4 °C and 70 per cent relative humidity without added antioxidants, with carotenoids, ASTA colour, fatty acids, peroxide value and microbial flora followed. Read in the abstract only. Competent for the conclusion that colouring capacity was maintained under those conditions; the storage time is not stated in the abstract.
Also listed under: Chemistry
Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation
Arnold Koncsek, Laszlo Kruppai, Lajos Helyes, Zsuzsanna Bori, Hussein G. Daood · Journal of Food Processing and Preservation 40(3): 453–462 · 2016
Academic paper · Abstract read · High reliability
Paprika from conventional, organic and frost-damaged peppers stored for twelve months in the dark and under 2000 to 6000 lux, with and without added tocopherol. Read in the abstract only. Competent for the ASTA losses it reports; the starting ASTA values and the packaging are not in the abstract.
Also listed under: Chemistry
Set out under another heading
347 sources that are also cited for the subjects on this page. Each is described in full on the list named, under the subject it is first cited for.
Plants and growing (28)
- Allium cepa L. — Plant Resources of Tropical Africa species account — 2004
- Allium cepa L. cv. group Common Onion — Plant Resources of South-East Asia species account
- Allium sativum L. — Plant Resources of Tropical Africa species account — 2004
- Amomum compactum Soland. ex Maton — Plant Resources of South-East Asia: Spices
- Apium graveolens L. — Plant Resources of Tropical Africa species account — 2004
- Bixa orellana L. — Plant Resources of South-East Asia species account
- Brassica juncea (L.) Czern. — Plant Resources of Tropical Africa species account — 2007
- Capsicum L. — Plant Resources of South-East Asia species account
- Garcinia L. — Plant Resources of South-East Asia genus account (Fruits and nuts)
- Genetic Diversity and Differentiation Among Guatemalan Cardamom (Elettaria cardamomum (L.) Maton) Accessions — 2026
- Glycine max (L.) Merr. — Plant Resources of South-East Asia species account (Pulses)
- Hibiscus sabdariffa L. — Plant Resources of South-East Asia species account
- Hibiscus sabdariffa L. — Plant Resources of Tropical Africa species account — 2011
- Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim) — 2025
- Litsea cubeba (Lour.) Pers. — Plant Resources of South-East Asia: Essential-oil plants
- Papaver L. — Plant Resources of South-East Asia genus account
- Peppers: Vegetable and Spice Capsicums — 2012
- Phytochemicals and Biological Activities of Garcinia atroviridis: A Critical Review — 2022
- Pimenta racemosa (Miller) J.W. Moore — Plant Resources of South-East Asia: Essential-oil plants
- Plant Resources of South-East Asia No. 13: Spices — 1999
- PROTA4U — Plant Resources of Tropical Africa
- Released varieties of turmeric and ginger
- Sesamum indicum L. — Plant Resources of Tropical Africa species account — 2007
- Sesamum orientale L. — Plant Resources of South-East Asia species account (Vegetable oils and fats) — 2001
- Tamarindus indica L. — Plant Resources of South-East Asia species account
- Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum subulatum Roxb.): An Overview — 2016
- The clove tree of Madagascar: a success story with an unpredictable future — 2014
- Trachyspermum ammi (L.) Sprague ex Turrill — Plant Resources of South-East Asia species account
Chemistry and composition (167)
- A Comprehensive Review of the Pharmacology, Chemistry, Traditional Uses and Quality Control of Star Anise (Illicium verum Hook. F.): An Aromatic Medicinal Plant — 2023
- A review of the bioactivity and flavor properties of the exotic spice "andaliman" (Zanthoxylum acanthopodium DC.) — 2019
- A scoping review of turmeric adulteration based on data from six continents — 2026
- Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic — 2017
- Allium sativum L. — Plant Resources of South-East Asia species account
- Analytically unsupervised metabolomic profile of the premium Malgasy pepper voatsipérifery (Piper borbonense): identification of marker components — 2025
- Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide — 2023
- Assessing the Authenticity and Quality of Paprika (Capsicum annuum) and Cinnamon (Cinnamomum spp.) in the Slovenian Market: A Multi-Analytical and Chemometric Approach — 2025
- Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens — 2024
- Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants — 2022
- Authentic Aroma and Compound-Specific Isotope Ratios (δ13C, δ2H) Profiles of Vanilla Pods (V. planifolia and V. tahitensis) — 2025
- Authentication of Garcinia fruits and food supplements using DNA barcoding and NMR spectroscopy — 2018
- Backhousia citriodora F. Muell. (Lemon Myrtle), an Unrivalled Source of Citral — 2021
- Biochemical, Mineral, and Morphological Properties of Indian Tamarind (Tamarindus indica L.) — 2026
- Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment — 2024
- Changes in saffron volatile profile according to its storage time — 2010
- Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review — 2023
- Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques — 2021
- Changes of Crocin and Other Crocetin Glycosides in Saffron Through Cooking Models, and Discovery of Rare Crocetin Glycosides in the Yellow Flowers of Freesia Hybrida — 2022
- Changes produced in the aroma compounds and structural integrity of basil ( Ocimum basilicum L) during drying — 2004
- Characterisation of anthocyanins from Garcinia indica Choisy — 2010
- Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile — 2019
- Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature — 2013
- Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches — 2024
- Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques — 2024
- Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds — 2005
- Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage ( Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage — 2021
- Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach — 2021
- Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis — 2025
- Chemical and Biological Evaluation of Essential Oils from Cardamom Species — 2018
- Chemical Composition of Essential Oils of Litsea cubeba Harvested from Its Distribution Areas in China — 2012
- Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes — 2023
- Chemical fingerprinting and multicomponent quantitative analysis for quality control of Cinnamomum tamala collected from Western Himalaya by HPLC-DAD — 2024
- Chemistry of Spices — 2008
- Clove Buds Essential Oil: The Impact of Grinding on the Chemical Composition and Its Biological Activities Involved in Consumer’s Health Security — 2021
- Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences — 2014
- Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities — 2023
- Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose — 2022
- Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil — 2023
- Composition of oregano essential oil (Origanum vulgare) as affected by drying method — 2010
- Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method — 2010
- Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of “deketene curcumin” — 2014
- Cryogenic grinding of black pepper — 2008
- DART-Triple Quadrupole Mass Spectrometry Method for Multi-Target and Fast Detection of Adulterants in Saffron — 2025
- Decoding molecular mechanism underlying human olfactory receptor OR8D1 activation by sotolone enantiomers — 2024
- Decomposition Products of Allyl Isothiocyanate in Aqueous Solutions — 1997
- Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light — 2023
- Degradation Kinetics of Capsanthin in Paprika ( Capsicum annuum L.) as Affected by Heating — 2001
- Degradation of bioactive spice compound: curcumin during domestic cooking — 2009
- Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county — 2005
- Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis — 2024
- Determination of Saffron Quality through a Multi-Analytical Approach — 2022
- Differential hydrolysis of alk(en)yl cysteine sulphoxides by alliinase in onion macerates: flavour implications — 1998
- Distribution of Main Bioactive Compounds from Saffron Species as a Function of Infusion Temperature and Time in an Oil/Water System — 2024
- Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials — 2022
- Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile — 2024
- Drying temperature affects essential oil yield and composition of black cardamom (Amomum tsao-ko) — 2021
- Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers — 2010
- Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches — 2025
- Effect of Harvest Time and Drying Method on Biomass Production, Essential Oil Yield, and Quality of Peppermint (Mentha × piperita L.) — 2005
- Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum) — 2007
- Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis — 2021
- Effects of Different Drying Methods on the Active Ingredients of Ginger Powder — 2026
- Effects of different drying processes on the quality changes in Arapgir purple basil ( Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils — 2024
- Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties — 2024
- Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis — 2023
- Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil — 2026
- Effects of piperine, the pungent component of black pepper, at the human vanilloid receptor (TRPV1) — 2005
- Efficient analysis of 2-acetyl-1-pyrroline in foods using a novel derivatization strategy and LC-MS/MS — 2019
- Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices — 2017
- Enzyme That Makes You Cry – Crystal Structure of Lachrymatory Factor Synthase from Allium cepa — 2017
- Eucalyptus, a new source of E-methyl cinnamate — 1990
- Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic — 2025
- Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics — 2018
- Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying process — 2005
- Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region — 2025
- Extraction of vanillin from vanilla pods: A comparison study of conventional soxhlet and ultrasound assisted extraction — 2009
- Extraction time and temperature affect the extraction efficiencies of coumarin and phenylpropanoids from Cinnamomum cassia bark using a microwave-assisted extraction method — 2017
- Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices — 2025
- Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids — 2018
- Formation of 6-, 8- and 10-Shogaol in Ginger through Application of Different Drying Methods: Altered Antioxidant and Antimicrobial Activity — 2018
- Free-amino acid profiles of thua nao, a Thai fermented soybean — 2011
- From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound — 2008
- Gingerol Decreases after Processing and Storage of Ginger — 1994
- Gingerols: a novel class of vanilloid receptor (VR1) agonists — 2002
- Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time — 2018
- HS-SPME-GC–MS characterization of volatile chemicals released from microwaving and conventional processing methods of fenugreek seeds and flours — 2022
- Identification of a cold receptor reveals a general role for TRP channels in thermosensation — 2002
- Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense — 2017
- Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds — 2025
- Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.) — 2024
- Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics — 2025
- In vitro biological activities of seed essential oils from the Cameroonian spices Afrostyrax lepidophyllus Mildbr. and Scorodophloeus zenkeri Harms rich in sulfur-containing compounds — 2014
- Influence of different drying and aging conditions on saffron constituents — 2005
- Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments — 2021
- Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments — 2021
- Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder — 2025
- Investigation of the degradation patterns and mechanisms of amide compounds in Zanthoxylum oil under temperature influence — 2026
- Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR — 2023
- Ionic Thiocyanate (SCN-) Production from 4-Hydroxybenzyl Glucosinolate Contained inSinapis albaSeed Meal — 2005
- Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting — 2012
- Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata — 2025
- Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids — 1997
- Kinetics of Light-Induced cis–trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS — 2007
- Measuring Chile Pepper Heat (Guide H-237) — 2010
- Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity — 2025
- Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation — 2019
- Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses — 2018
- Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles — 2004
- Multivariate analysis of chemical markers to distinguish "Ceylon" and "Cassia" cinnamon in the Spanish market — 2025
- Multivariate analysis of chemometric based aroma dynamics in small cardamom (Elettaria cardamomum Maton) during drying — 2022
- Mustard oils and cannabinoids excite sensory nerve fibres through the TRP channel ANKTM1 — 2004
- New and improved methods for measuring acid insoluble ash — 2022
- New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing — 2011
- Noxious cold ion channel TRPA1 is activated by pungent compounds and bradykinin — 2004
- Nutrients and Main Secondary Metabolites Characterizing Extracts and Essential Oil from Fruits of Ammodaucus leucotrichus Coss. & Dur. (Western Sahara) — 2022
- Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China — 2024
- Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass — 2022
- Optimizing drying techniques for turmeric (Curcuma longa L.): impacts on color, curcumin, and essential oil composition — 2025
- Optimizing sonication-assisted hydrodistillation of Cinnamomum tamala essential oil using response surface methodology and artificial neural network modeling — 2026
- Organic Acids from Roselle (Hibiscus sabdariffa L.) — A Brief Review of Its Pharmacological Effects — 2020
- Pharmacological Activity of Garcinia indica (Kokum): An Updated Review — 2021
- Photodegradation of Turmeric Oleoresin Under Fluorescent Light and White LED: Impacts on the Chemical Stability, Bioactivity, and Photosensitizing Property of Curcuminoids — 2025
- Phytochemical composition and toxicological screening of anise myrtle and lemon myrtle using zebrafish larvae — 2024
- Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment — 2011
- Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites — 2019
- Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools — 2021
- Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels — 2008
- Quantitaive and Qualitative Changes Associated with Heat Treatments in the Carotenoid Content of Paprika Oleoresins — 1999
- Quantitative profiling of capsaicin content in seven chili pepper cultivars using optimized HPLC — 2026
- Rapid Detection of Black Pepper Adulteration with Endogenous and Exogenous Materials: Assessment of Benchtop and Handheld Infrared Spectrometers — 2026
- Release of Allyl Isothiocyanate from Mustard Seed Meal Powder — 2014
- Revealing the sterilization impact on paprika fingerprint: Key markers identified using untargeted metabolomics by liquid chromatography-Orbitrap high-resolution mass spectrometry — 2025
- Role of the Fermentation Process in Off-odorant Formation in White Pepper: On-site Trial in Thailand — 2005
- Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH — 2018
- Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis — 2016
- Silencing onion lachrymatory factor synthase causes a significant change in the sulfur secondary metabolite profile — 2008
- Simultaneous quantification of crocetin esters and picrocrocin changes in Chinese saffron by high-performance liquid chromatography-diode array detector during 15 years of storage — 2015
- Spice Quality: Effect of Cryogenic and Ambient Grinding on Volatiles — 1985
- Stability of Capsaicinoid Content at Raised Temperatures — 2014
- Stability of curcumin in buffer solutions and characterization of its degradation products — 1997
- Statistical quality control of total ash, acid-insoluble ash, loss on drying, and hazardous heavy metals contained in the component medicinal herbs of “Ssanghwatang”, a widely used oriental formula in Korea — 2013
- Study on the aroma formation pathways in huajiao (Zanthoxylum bungeanum M.) oil during the frying process: Instrumental, sensory, and correlation analysis — 2025
- Sweet Woodruff (Galium odoratum L.) — More than Just Coumarin: From Fundamental to Biomass Valorization — 2026
- Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase — 2006
- The capsaicin receptor: a heat-activated ion channel in the pain pathway — 1997
- The degradation kinetics of flavor in black pepper (Piper nigrum L.) — 2009
- The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) — 2013
- The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds — 2022
- The effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews) — 2008
- The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper — 2022
- The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution — 2022
- The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China — 2015
- The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) — 2021
- The relation between glucovanillin, β-D-glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans — 2006
- The Stability of Gingerol and Shogaol in Aqueous Solutions — 2001
- Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds — 2015
- Thermal decomposition of capsaicin. 1. Interactions with oleic acid at high temperatures — 1992
- Thermal degradation kinetics study of curcumin with nonlinear methods — 2014
- Thermal Degradation of Allyl Isothiocyanate in Aqueous Solution — 1998
- Thermal processing and geographical origin as drivers of terpenoids variation in Anethum graveolens L. essential oils: A biplot analysis — 2025
- TRPA1 mediates the noxious effects of natural sesquiterpene deterrents — 2008
- Vanilla curing under laboratory conditions — 2002
- Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method — 2012
- Volatile compounds in Bacillus-fermented soybeans — 2001
- Volatile Compounds of Black Cumin Seeds ( Nigella sativa L.) from Microwave‐Heating and Conventional Roasting — 2012
- Volatile profiles of thua nao, a Thai fermented soy product — 2011
Standards, regulation and trade (77)
- AJIKA — specification of the geographical indication, registration no. 26 — 2022
- Antep Biber Salçası / Gaziantep Biber Salçası — coğrafi işaret tescil belgesi, no. 1222 (mahreç işareti) — 2022
- Arapgir Mor Reyhanı — coğrafi işaret tescil belgesi, no. 266 (menşe adı) — 2017
- Cahier des charges du label rouge n° LA 02/03 « Herbes de Provence » — 2015
- Cinnamon — crop page, with “Standard quality specifications” — 2020
- Clove — crop page, with “Standard quality specifications” — 2020
- Code of Federal Regulations, Title 21, Part 169, Subpart B — Requirements for specific standardized food dressings and flavorings: §169.3 and §§169.175 to 169.182 (vanilla extract, flavoring and powder) — 2026
- Codex standards for spices and culinary herbs (CCSCH): black, white and green pepper (CXS 326-2017), cumin (CXS 327-2017), dried thyme (CXS 328-2017), dried oregano (CXS 342-2021), dried ginger (CXS 343-2021), cloves (CXS 344-2021), dried basil (CXS 345-2021) and later standards
- Communication of approval of a standard amendment, with the amended single document — “Piment d’Espelette” / “Piment d’Espelette – Ezpeletako Biperra”, EU PDO-FR-9131-AM01 (C/2025/4234), Official Journal of the European Union, C series, 1 August 2025 — 2025
- eAmbrosia — the EU geographical indications register
- FAOSTAT production statistics
- FAOSTAT: Crops and livestock products (QCL), release of December 2025 — 2025
- Food Defect Levels Handbook: levels of natural or unavoidable defects in foods that present no health hazards for humans — 2018
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9, Salt, spices, condiments and related products (compendium Version 4, 1 August 2025) — 2025
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Regulation 2.9, Salt, spices, condiments and related products (consolidated Version XXVI, 20 December 2022) — 2022
- Gaziantep Koruk Ekşisi — coğrafi işaret tescil belgesi, no. 1072 (mahreç işareti) — 2022
- Geographical indications registered by the African Intellectual Property Organization (OAPI)
- Geographical Indications Registry
- GI Manual — Stakeholders Session: “Jamaica Jerk” — 2020
- Hatay Biber Salçası — coğrafi işaret tescil belgesi, no. 1656 (mahreç işareti) — 2024
- Hatay Nar Ekşisi — coğrafi işaret tescil belgesi, no. 1361 (mahreç işareti) — 2023
- İslahiye Biberi — coğrafi işaret tescil belgesi, no. 991 (menşe adı) — 2022
- ISO 882-1 — Cardamom (Elettaria cardamomum (L.) Maton): specification, whole or split pods — 1993
- ISO 959-1 and 959-2 — Pepper (Piper nigrum L.), whole or ground: black and white pepper specifications — 1998
- ISO 3632-1 and 3632-2 — Saffron (Crocus sativus L.): specification and test methods — 2011
- ISO 5565-1 — Vanilla (Vanilla fragrans (Salisbury) Ames): specification — 1999
- ISO 6539 (Cinnamon, Cinnamomum zeylanicum) and ISO 6538 (Cassia: Chinese, Indonesian and Vietnamese types) — specifications
- ISO 7540 — Ground paprika (Capsicum annuum L.): specification; with ISO 7541 extractable colour — 2006
- ISO/TC 34/SC 7 — Spices, culinary herbs and condiments
- Karamanlı Kişnişi — coğrafi işaret tescil belgesi, no. 548 (menşe adı) — 2020
- Kayseri Çemeni — coğrafi işaret tescil belgesi, no. 1424 (mahreç işareti) — 2023
- Kayseri Cırgalan Biberi — coğrafi işaret tescil belgesi, no. 557 (menşe adı) — 2020
- Kilis Kahvaltılık Toz Zahter — coğrafi işaret tescil belgesi, no. 1744 (mahreç işareti) — 2025
- List of Geographical Indication (GI) Tags Registered for Spices (as of 15 September 2026)
- Magyar Élelmiszerkönyv (Codex Alimentarius Hungaricus) 2-211 — Fűszerpaprika-őrlemény (ground spice paprika) — 2008
- Malatya Erik Ekşisi — coğrafi işaret tescil belgesi, no. 1148 (mahreç işareti) — 2022
- Maraş Biberi — coğrafi işaret tescil belgesi, no. 43 (menşe adı) — 2003
- Maraş Sumak Ekşi Külü — coğrafi işaret tescil belgesi, no. 1600 (mahreç işareti) — 2024
- Maraş Sumak Ekşisi Akıtı — coğrafi işaret tescil belgesi, no. 343 (mahreç işareti) — 2018
- Nizip Nanesi — coğrafi işaret tescil belgesi, no. 491 (menşe adı) — 2020
- Norma Oficial Mexicana NOM-182-SCFI-2011, Vainilla de Papantla, extractos y derivados – Especificaciones, información comercial y métodos de ensayo (prueba) — 2011
- Norma Oficial Mexicana NOM-189-SCFI-2017, Chile habanero de la Península de Yucatán (Capsicum chinense Jacq.) – Especificaciones y métodos de prueba — 2018
- Oğuzeli Nar Ekşisi — coğrafi işaret tescil belgesi, no. 615 (mahreç işareti) — 2020
- Orden de 30 de junio de 1988 por la que se aprueba la Norma de Calidad para el Comercio Exterior del Azafrán (BOE-A-1988-16642), as amended by the Orden de 28 de julio de 1999 (BOE-A-1999-17194) and repealed by the Orden ECC/2566/2015 (BOE-A-2015-13096) — 1988
- Pepper — crop page, with “Standard Quality Specifications” — 2020
- Pliego de condiciones de la “DO Azafrán de La Mancha”
- Protected Designation of Origin “Pimentón de la Vera” — Specifications
- Publication of an application — single document, “Mrech Kampot” / “Poivre de Kampot”, EC No KH-PGI-0005-01264 (2015/C 265/06), Official Journal of the European Union C 265, 13 August 2015, p. 7 — 2015
- Publication of an application — summary, “Kalocsai fűszerpaprika-őrlemény”, EC No HU-PDO-0005-0393 (2011/C 303/12), Official Journal of the European Union C 303, 14 October 2011, p. 16 — 2011
- Publication of an application — summary, “Szegedi fűszerpaprika-őrlemény” or “Szegedi paprika”, EC No HU-PDO-0005-0395 (2010/C 44/05), Official Journal of the European Union C 44, 20 February 2010, p. 8 — 2010
- Publication of an application for approval of an amendment, which is not minor, to a product specification: ‘Pimentón de Murcia’ (PDO-ES-0113-AM02), with the single document — 2023
- Publication of an application for registration of a geographical indication pursuant to Article 15(4) of Regulation (EU) 2024/1143: ‘Peperoncino di Calabria’ (PGI), single document — 2026
- Publication of an application for registration of a name — single document, “Ceylon Cinnamon”, EU No PGI-LK-02298 (2020/C 208/08), Official Journal of the European Union C 208, 22 June 2020, p. 19; with Commission Implementing Regulation (EU) 2022/144 of 2 February 2022 entering the name in the register — 2020
- Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Colatura di alici di Cetara’ (PDO), single document — 2020
- Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Sal de Rio Maior / Flor de Sal de Rio Maior’ (PDO), single document — 2025
- Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92: ‘Zafferano dell’Aquila’ (PDO), summary of the specification — 2004
- Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92: ‘Zafferano di San Gimignano’ (PDO), summary of the specification — 2004
- Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006: ‘Sel de Guérande / Fleur de sel de Guérande’ (FR-PGI-0005-0861), single document — 2011
- Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006: ‘Zafferano di Sardegna’ (PDO), single document — 2008
- Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Sal de Tavira’/‘Flor de Sal de Tavira’ (PDO), single document — 2013
- Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties — 2008
- Report of the fourth session of the Codex Committee on Spices and Culinary Herbs, Thiruvananthapuram, 21–25 January 2019 (REP19/SCH) — 2019
- Saffron Grading and Marking Rules, 2012 — notification G.S.R. 771(E) of 18 October 2012 — 2012
- Safranbolu Safranı — coğrafi işaret tescil belgesi, no. 144 (menşe adı) — 2011
- Şanlıurfa Biberi — coğrafi işaret tescil belgesi, no. 33 (menşe adı) — 2002
- SLS 81 — Specification for Ceylon cinnamon — 2010
- Spice-wise area and production in India, 2021–22 to 2025–26 — 2026
- Spices Grading and Marking (Amendment) Rules, 2018 — notification G.S.R. 21(E) of 31 December 2018, Gazette of India, Extraordinary, Part II, Section 3(i), No. 21 of 11 January 2019 — 2019
- Spices Grading and Marking (Amendment) Rules, 2021 — notification G.S.R. 171(E) of 10 March 2021, Gazette of India, Extraordinary, Part II, Section 3(i), No. 130 of 12 March 2021 — 2021
- Spices Grading and Marking Rules, 2012 — notification G.S.R. 711(E) of 24 September 2012 — 2012
- Standard for Black, White and Green Peppers (CXS 326-2017) — 2017
- Standard for Cumin (CXS 327-2017) — 2017
- Standard for Dried Thyme (CXS 328-2017) — 2017
- Sütçüler Kekik Yağı — coğrafi işaret tescil belgesi, no. 1536 (menşe adı) — 2024
- Tarsus Biberiyesi — coğrafi işaret tescil belgesi, no. 1018 (mahreç işareti) — 2022
- Türk Defnesi — coğrafi işaret tescil belgesi, no. 854 (mahreç işareti) — 2021
- სვანური მარილი (Svanuri Marili) — specification of the geographical indication, registration no. 30 — 2024
Food safety and health (47)
- A comparative study of infrared and microwave heating for microbial decontamination of paprika powder — 2015
- Africa, an Emerging Exporter of Turmeric: Combating Fraud with Rapid Detection Systems — 2025
- Bacterial spores in spices and dried herbs: the risks for processed food — 2021
- Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi — 2018
- Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices — 2014
- Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes — 2024
- Coumarin in flavourings and other food ingredients with flavouring properties — Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food — 2008
- Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics — 2021
- Effect of electron beam irradiation on color and microbial bioburden of red paprika — 2000
- Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder — 2004
- Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder — 2015
- Effectiveness of Ethylene Oxide and Gamma Irradiation on the Microbiological Population of Three Types of Paprika — 1986
- Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper — 2025
- Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition — 2025
- Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments — 2008
- Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties — 2024
- Evaluation of eugenol and related hydroxyallylbenzene derivatives
- Fungal Biodeterioration, Aflatoxin Contamination, and Nutrient Value of “Suya Spices” — 2016
- Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer) — 2021
- Growth and survival of Salmonella in ground black pepper (Piper nigrum) — 2013
- Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation — 2014
- Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review — 2016
- Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds — 2014
- Inoculation preparation affects survival of Salmonella enterica on whole black peppercorns and cumin seeds stored at low water activity — 2015
- Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire — 2021
- Microbiological quality of commercial Thua Nao, a Thai fermented soybean product — 2018
- Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers — 2025
- Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production — 2017
- Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step — 2020
- Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products — 2021
- Radiation processing for public health: Croatia’s contribution to food safety and sterilisation practices — 2025
- Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice — 2012
- Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn — 2018
- Radiofrequency inactivation of Salmonella in black pepper and dried basil leaves using in-package steaming — 2024
- Risk Profile: Pathogens and Filth in Spices (2017 update, with the 2013 draft profile) — 2017
- Stress response of Salmonella Montevideo adapted to red pepper powders at various humidities and resistance to near-infrared heating — 2022
- Survival of Salmonella in spices and growth in cooked food — 2008
- Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder — 2020
- Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India — 2026
- Temperature and water activity interactively regulate the growth and aflatoxin biosynthesis of Aspergillus flavus in dried red chili peppers: A predictive modeling and multi-omics study — 2026
- The effect of γ-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano — 2016
- The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation — 2020
- Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves — 2021
- Turmeric means 'yellow' in Bengali: Lead chromate pigments added to turmeric threaten public health across Bangladesh — 2019
- Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi) — 2026
- Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds — 2018
- Water Activity (aw) in Foods — Inspection Technical Guide No. 39 — 1984
History and archaeology (3)
Culture and cuisine (25)
- A Comparative Study of the Naming of Lanna Food in Chiang Mai Province and Tai Yai Food in Taunggyi, Shan State — 2025
- A Comparative study on the effects of Yaji (Suya Meat sauce) and its spice constituents on the male reproductive profile of adult male Sprague Dawley rats — 2021
- A Review of the Uses and Medicinal Properties of Dennettia tripetala (Pepperfruit) — 2015
- A survey of laxoox/canjeero, a traditional Somali flatbread: production styles — 2022
- Baniwa Jiquitaia Pepper (Pimenta Baniwa Jiquitaia) — 2018
- Comparative Analysis of Fermented Flatbreads in the Horn of Africa and the Southern Arabian Peninsula: A Picture of Biocultural Diversity — 2026
- Comparison of volatile organic compounds in different parts of Houttuynia cordata Thunb. via E-nose, GC–IMS, and multivariate statistical analysis — 2026
- Crónica de una especiería muy particular — 2024
- Development of instant garcinia (Garcinia atroviridis) tom-yum mix as a high acid seasoning — 2009
- Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage — 2013
- Ervas Aromáticas do Alentejo, in Produtos Tradicionais Portugueses — 2001
- Established culinary practice
- Exploring Indigenous Knowledge and Practices: Cultural and Ecological Dimensions of Spice Diversity in Hadiya and Kambata-Tembaro, Central Ethiopia — 2025
- Harissa, knowledge, skills and culinary and social practices (Tunisia): element page, Representative List of the Intangible Cultural Heritage of Humanity — 2022
- Indigenous food systems of the Garo Hills of Meghalaya: nutritional composition and potential health benefits of traditional green leafy vegetables — 2026
- Kanzuri (Niigata green tourism, visitor information) — 2026
- Massa de Pimentão, in Produtos Tradicionais Portugueses — 2001
- Migas com entrecosto, migas com carne de porco, migas à alentejana, in Produtos Tradicionais Portugueses — 2026
- Paio de Beja IGP, in Produtos Tradicionais Portugueses — 2026
- Pimenta jiquitaia na Amazônia e em Roraima: conhecer para valorizar — 2018
- Species richness, cultural importance, and prioritization of wild spices for conservation in the Sudano-Guinean zone of Benin (West Africa) — 2018
- Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia) — 2023
- Uchi no kyodo ryori (Our local dishes): Kanzuri, Niigata Prefecture
- Yonuz Eriği’nin Türk Mutfak Kültürü’nde Kullanımı: Çorum’da Nitel Bir Araştırma (Dishes Made with Yonuz Plum (Prunus divaricata var) in Turkish Cuisine: A Qualitative Research in Çorum) — 2025
- Yuzugosho, Yuzu Peel and Chili Pepper Paste — 2021