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kw.\*:("Curcuma épice")

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In vitro antimutagenicity of curcumin against environmental mutagens = Antimutagénicité, in vitro, de la curcumine vis à vis des substances mutagènes de l'environnementNAGABHUSHAN, M; AMONKAR, A. J; BHIDE, S. V et al.Food and chemical toxicology. 1987, Vol 25, Num 7, pp 545-547, issn 0278-6915Article

The essential oil of curcuma aromatica salisb = L'huile essentielle de Curcuma aromatica SalisbCATALAN, C. A. N; BARDON, A; RETAMAR, J. A et al.Flavour and fragrance journal. 1989, Vol 4, Num 1, pp 25-30, issn 0882-5734Article

Studies on curcumin and curcuminoids. XVII. Variation in the content of curcuminoids in Curcuma longa L. from Nepal during one season = Etude sur la curcumine et les curcuminoïdes. XVII. Variations de la teneur en curcuminoïdes de Curcuma longa L. originaire du Népal, au cours d'une saisonTONNESEN, H. H; KARLSEN, J; ADHIKARY, S. R et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 2, pp 116-118, issn 0044-3026Article

Turmeric (Curcuma longa) inhibits inflammatory nuclear factor (NF)-κB and NF-κB-regulated gene products and induces death receptors leading to suppressed proliferation, induced chemosensitization, and suppressed osteoclastogenesisKIM, Ji H; GUPTA, Subash C; PARK, Byoungduck et al.Molecular nutrition & food research (Print). 2012, Vol 56, Num 3, pp 454-465, issn 1613-4125, 12 p.Article

Volatile aroma components of Curcuma amada Roxb = Les composés volatils de l'arôme de Curcuma amada RoxbSRINIVASA RAO, A; RAJANIKANTH, B; SESHADRI, R et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 740-743, issn 0021-8561Article

High performance liquid chromatographic separation and spectral characterization of the pigments in turmeric and annatto = Séparation, par chromatographie liquide haute performance et caractérisation, d'après leurs spectres, des pigments du curcuma et de l'annattoROUSEFF, R. L.Journal of food science. 1988, Vol 53, Num 6, pp 1823-1826, issn 0022-1147Article

Curcuminoid content and antioxidant activity in spray dried microparticles containing turmeric extractMOLINA MARTINS, Rodrigo; VIEIRA PEREIRA, Simone; SIQUEIRA, Silvia et al.Food research international. 2013, Vol 50, Num 2, pp 657-663, issn 0963-9969, 7 p.Article

High-efficient column chromatographic extraction of curcumin from Curcuma longaZHAN, Pei-Yin; ZENG, Xue-Hua; ZHANG, He-Ming et al.Food chemistry. 2011, Vol 129, Num 2, pp 700-703, issn 0308-8146, 4 p.Article

Immunomodulatory effects of curcumin in allergyKURUP, Viswanath P; BARRIOS, Christy S.Molecular nutrition & food research (Print). 2008, Vol 52, Num 9, pp 1031-1039, issn 1613-4125, 9 p.Article

Comparison of hydrodistillation methods for the deodorization of turmericSILVA, L. V; NELSON, D. L; DRUMMOND, M. F. B et al.Food research international. 2005, Vol 38, Num 8-9, pp 1087-1096, issn 0963-9969, 10 p.Conference Paper

EVALUATION OF MICROENCAPSULATED TURMERIC OLEORESIN FOR PRE-EXTRUSION COLORING USING RESPONSE SURFACE METHODOLOGYKSHIRSAGAR, A. C; YENGE, V; SARKAR, A et al.Journal of food processing and preservation. 2010, Vol 34, Num 2, pp 302-315, issn 0145-8892, 14 p.Article

Isolation of the colouring matter from dried turmeric (Curcuma longa L.) with ethyl acetate = Isolement, par l'acétate d'éthyle, des composés colorés dans le curcuma séché (Curcuma longa L.)VERGHESE, J; JOY, M. T.Flavour and fragrance journal. 1989, Vol 4, Num 1, pp 31-32, issn 0882-5734Article

Fluorescence reaction of chromatin by curcuminSTOCKERT, J. C; DEL CASTILLO, P; GOMEZ, A et al.Zeitschrift fur Naturforschung. Section C, Biosciences. 1989, Vol 44, Num 3-4, pp 327-329, issn 0341-0382, 3 p.Article

Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcuminJAYAPRAKASHA, G. K; JAGANMOHAN RAO, L; SAKARIAH, K. K et al.Food chemistry. 2006, Vol 98, Num 4, pp 720-724, issn 0308-8146, 5 p.Article

Separation and determination of curcuminoids in turmeric samples by miceller electrokinetic chromatography with a high molecular mass surfactantWATANABE, Toshiro; TAPAN KUMAR MAZUMDER; YAMAMOTO, Akira et al.Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, Vol 47, Num 10, pp 780-786, issn 1341-027XArticle

DNA damage by smoke : protection by turmeric and other inhibitors of ROSSRINIVAS, L; SHALINI, V. K.Free radical biology & medicine. 1991, Vol 11, Num 3, pp 277-283, issn 0891-5849Article

Anti-hyperlipidaemic and antioxidant effects of turmeric oil in hyperlipidaemic ratsJINGJING LING; BO WEI; GUANGPING LV et al.Food chemistry. 2012, Vol 130, Num 2, pp 229-235, issn 0308-8146, 7 p.Article

Synthesis and chemical characterisation of curcuminoid colouring principles for their potential use as HPLC standards for the determination of curcumin colour in foodsSCOTTER, Michael J.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 8, pp 1345-1351, issn 0023-6438, 7 p.Article

Turmeric (Curcuma longa) a natural source of edible yellow colourJOSHI, Priyanka; JAIN, Shashi; SHARMA, Vimal et al.International journal of food science & technology. 2009, Vol 44, Num 12, pp 2402-2406, issn 0950-5423, 5 p.Article

A Simple 2-Directional High-Performance Thin-Layer Chromatographic Method for the Simultaneous Determination of Curcumin, Metanil Yellow, and Sudan Dyes in Turmeric, Chili, and Curry PowdersDIXIT, Sumita; KHANNA, Subhash K; DAS, Mukul et al.Journal of AOAC International. 2008, Vol 91, Num 6, pp 1387-1396, issn 1060-3271, 10 p.Article

Sequence characterized amplified region markers: A reliable tool for adulterant detection in turmeric powderDHANYA, K; SYAMKUMAR, S; SIJU, S et al.Food research international. 2011, Vol 44, Num 9, pp 2889-2895, issn 0963-9969, 7 p.Article

New Synthetic Glucosyl-Curcuminoids, and their 1H and 13C NMR Characterization, from Curcuma longa LSALADINI, Monica; LAZZARI, Sandra; PIGNEDOLI, Francesca et al.Plant foods for human nutrition (Dordrecht). 2009, Vol 64, Num 3, pp 224-229, issn 0921-9668, 6 p.Article

Effect of blanching and air flow rate on turmeric dryingBLASCO, M; GARCIA-PEREZ, J. V; BON, J et al.Food science and technology international. 2006, Vol 12, Num 4, pp 315-323, issn 1082-0132, 9 p.Article

Simple HPLC Method for Resolution of Curcuminoids with Antioxidant PotentialMADHAVA NAIDU, M; SHYAMALA, B. N; MANJUNATHA, J. R et al.Journal of food science. 2009, Vol 74, Num 4, issn 0022-1147, C312-C318Article

Functional Food Quality of Curcuma caesia, Curcuma zedoaria and Curcuma aeruginosa Endemic to Northeastern IndiaYUNBAO LIU; ROY, Subhra Saikat; NEBIE, Roger H. C et al.Plant foods for human nutrition (Dordrecht). 2013, Vol 68, Num 1, pp 72-77, issn 0921-9668, 6 p.Article

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