The Use of Spices as a Media to Stimulate Children’s Critical Thinking Ability while Study From Home Period by Erni Munastiwi

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Sosialisasi Rempah Bahan Bumbu Rendang yang Terstandarisasi untuk Pemenuhan Kebutuhan di Sentra Rendang Kota Padang by Novri Nelly, Eka Candra Lina, Ardi Ardi, Indra Dwipa, Prima Fithri, Berri Brilliant Albar, Muhammad Makky, Astri Harnov Putri

Subjects: “…rendang, seasonings, spices, standardization…”
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The effects spicing on quality of mozzarella cheese by G. Akarca, A. Çağlar, O. Tomar

Subjects: “…cheese; mozzarella; spices; ripening…”
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Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish by CHE Jing, WANG Bo, CUI Shuang, HUANG Xuhui, QIN Lei

Subjects: “…roasted fish; spices; hazards…”
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Early Islam in Nusantara by Muhammad Farid

Subjects: “…early islam, spices trade, nusantara…”
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Peculiarities of mental and behavioral disorders due to use of designer drugs among young population and problems of early diagnostics (literature review) by Spirina I.D., Rokutov S.V., Fedenko E.S., Shornikov A.V., Holopchenko O.E.

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Peculiarities of mental and behavioral disorders due to use of designer drugs among young population and problems of early diagnostics (literature review). by I. D. Spirina, S. V. Rokutov, E. S. Fedenko, A. V. Shornikov, O. E. Holopchenko

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Herbs and Spices in the Florida Garden by Mary Salinas, Sydney Park Brown, James M. Stephens

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Effect of using some spices to control the adults of red flour beetle Tribolium castanaeum (Herbest) (Coleoptera: Tenebrionidae) by Fouad A.Abdullha

Subjects: “…spices…”
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The use of spices in the production of traditional cheeses by Renata Josipović, Ksenija Markov, Jadranka Frece, Damir Stanzer, Ante Cvitković, Jasna Mrvčić

Subjects: “…spices; cheese; antioxidant and antimicrobial activity…”
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Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants by Simone Mancini, Simona Mattioli, Alessandro Dal Bosco

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Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria by A. E. Ajiboye, M. O. Jimoh, B. A. Hammed, T. E. Adesokan

Subjects: “…food spices; antibiogram; bacteria; fungi; resistance…”
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Characterization of spice ingredients and raw soumbala for the formulation of a highly nutritious seasoning by Abel Tankoano, Kabakdé Kaboré, Pingdwindé Marie Judith Samandoulougou-Kafando, Kerbou Isabelle Some, Mariam Coulibaly-Diakité, Donatien Kaboré, Aly Savadogo, Hagrétou Sawadaogo-Lingani

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Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder by Tadewos Hadero Medalcho, Kebede Abegaz Ali, Engeda Dessalegn Augchew

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Fruits, Spices and Honey Phenolic Compounds: A Comprehensive Review on Their Origin, Methods of Extraction and Beneficial Health Properties by Dimitrios G. Lazaridis, Apostolos-Panagiotis Kitsios, Antonios S. Koutoulis, Olga Malisova, Ioannis K. Karabagias

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Effect of Some Spices on the Adults of Red Flour Beetle Triboliumcastaneum (Herbst) (Coleopteran: Tenbrionidae) by Amal Kamal Suleiman

Subjects: “…Spices…”
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Trace metals potential human health risks assessment through consuming common food spices in Ado Ekiti, Southwest, Nigeria by J.A. Olusola, O.B. Akintan, O. Osanyinlusi

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Effect of weed management on growth, yield and economics of dill (Anethum graveolens L.) in typic haplustept soils by Ruchika Choudhary, Arvind Verma, H. K. Sumeria, Manish Tomar, Kannoj

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Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs by Choumessi Tchewonpi Aphrodite, Sonchieu Jean, Yong Deloris Kuoh, Tenyung Esther Eyen, Mbouh Mariama, Nantia Akono Edouard

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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract by Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad

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