Buscar
Mostrando ítems 1-10 de 113
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
(Elsevier B.V., 2014-07-01)
Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently ...
Composition, in vitro antioxidant and antimicrobial activities of essential oil and oleoresins obtained from black cumin seeds (Nigella sativa L.)
(Hindawi Publishing Corporation, 2014-02)
Gas chromatography-mass spectrometry (GC-MS) analysis revealed the major components in black cumin essential oils which were thymoquinone (37.6%) followed by p-cymene (31.2%), alpha-thujene (5.6%), thymohydroquinone (3.4%), ...
Comino
(2021-06-30)
En su trabajo, la autora relata en primera persona la experiencia de haber transitado el COVID y hace un repaso por diferentes textos que plantean temáticas relacionadas con la comida y los alimentos.
"Existen millones ...
El comino y anís en Argentina Manejo del cultivo, comercialización y desafíos
(Asociación Argentina de Horticultura (ASAHo), 2021-10)
El trabajo versó sobre los ejes manejo del cultivo, comercialización y desafíos para el desarrollo considerando potencialidades y limitantes.
Caribbean Report 24-08-1988
(The British Broadcasting Corporation, 1988-08-24)
Abismo y paseo
(Universidad Nacional del Litoral, 2020-08-26)