chinese five spice
Selected indexed studies
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages. (Foods, 2025) [PMID:40509510]
- Evaluation of antioxidant capacity of Chinese five-spice ingredients. (Int J Food Sci Nutr, 2015) [PMID:25666419]
- Front-face synchronous fluorescence spectroscopy coupled with PLSR for rapid quantitative analysis of Chinese five-spice powder composition. (Food Res Int, 2026) [PMID:41763824]
_Worker-drafted node — pending editorial review._
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- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages. (2025) pubmed
- Evaluation of antioxidant capacity of Chinese five-spice ingredients. (2015) pubmed
- Front-face synchronous fluorescence spectroscopy coupled with PLSR for rapid quantitative analysis of Chinese five-spice powder composition. (2026) pubmed
- Spicy food and self-reported fractures. (2019) pubmed
- A study of starch resources with high-amylose content from five Chinese mutant banana species. (2022) pubmed
- Novel ADAMTSL4 gene mutations in Chinese patients with isolated ectopia lentis. (2023) pubmed
- Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species. (2025) pubmed
- Traditional uses, phytochemistry and pharmacological activities of the genus Cinnamomum (Lauraceae): A review. (2020) pubmed
- Cinnamon intake lowers fasting blood glucose: meta-analysis. (2011) pubmed
- Identification and expression analysis of LEA gene family members in pepper (Capsicum annuum L.). (2023) pubmed