about
Renovating the Pyramid of Needs: Contemporary Extensions Built Upon Ancient FoundationsOn the nature of cultural transmission networks: evidence from Fijian villages for adaptive learning biases.Flavor network and the principles of food pairing.Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study.Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.Can we understand modern humans without considering pathogens?Food Aversions and Cravings during Pregnancy on Yasawa Island, Fiji.Seeking the tropical heat - a matter of microbes?Patterns and processes in crop domestication: an historical review and quantitative analysis of 203 global food crops.Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study.Chemical Compositions and Antimicrobial Activities of Ocimum sanctum L. Essential Oils at Different Harvest Stages.Chemical composition and antimicrobial activities of essential oil of nepeta cataria L. Against common causes of oral infectionsChemical Composition and Antimicrobial Activities of Essential Oils from Nepeta cataria L. against Common Causes of Food-Borne Infections.Adaptive ingredients against food spoilage in Japanese cuisine.The consuming instinct. What Darwinian consumption reveals about human nature.
P2860
Q28741050-F03813CD-6232-467E-8208-8FE7600C22F3Q34625966-E72ED190-C82C-41AE-BE95-89F4785AB618Q34636043-81EE9795-198F-46F2-81BA-03C4397E21ACQ35060184-76CF3E0B-C12E-4ECC-9B2E-583CF3813989Q35078166-E00FA2D1-50BD-4015-805C-94E0D125603FQ35963692-C45095D9-0311-4523-BDA6-0FE1F9D9935FQ36018120-3AD1FB2A-6F49-4041-8653-9869E784581CQ36883985-A58C91A0-7BD0-4D11-9C56-60DDE304A2ECQ38034256-95CBBDE4-0BAD-4CF6-890F-45E89454A834Q38695767-49F506B6-A992-43D6-91D6-9F34D1852B26Q41436431-B8A23144-6871-4B53-86A9-ABA6D9634162Q41906631-F2B1747F-50BF-4777-98AB-B22C8AE93CBAQ42218687-E4B999B3-6297-4DBE-B296-1E3F6B7E253CQ43240489-B6926322-B626-45DE-B56F-98A59780F6BCQ43879966-BAEF4DE4-35B4-45F0-8D0A-675F9E63EA34
P2860
description
2001 nî lūn-bûn
@nan
2001 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
name
Why vegetable recipes are not very spicy.
@ast
Why vegetable recipes are not very spicy.
@en
type
label
Why vegetable recipes are not very spicy.
@ast
Why vegetable recipes are not very spicy.
@en
prefLabel
Why vegetable recipes are not very spicy.
@ast
Why vegetable recipes are not very spicy.
@en
P1476
Why vegetable recipes are not very spicy.
@en
P2093
P W. Sherman
P304
P356
10.1016/S1090-5138(00)00068-4
P577
2001-05-01T00:00:00Z