Spices: Flavor Chemistry and Antioxidant Properties

Spices: Sources, Processing and Chemistry ; Methods of Bacterial Reduction in Spices ; The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) ; Vanilla ; Onion Flavor Chemistry and Factors Influencing Flavor Intensity ; Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables ; Characterization of Saffron Flavor by Aroma Extract Dilution Analysis ; The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry ; Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection ; Supercritical Fluid Extraction of Allium Species ; Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry ; Reasons for the Variation in Composition of Some Commercial Essential Oils ; Component Analyses of Mixed Spices ; Antioxidative Activity of Spices and Spice Extracts ; Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds ; Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions ; Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content ; Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids ; Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments