Antibacterial and Antioxidant Potential of Essential Oils of Five Spices by S. Purkait, A. Bhattacharya, A. Bag, R.R. Chattopadhyay

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Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala by Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu

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Preparation of Plant Ash Culture Tofu by LIANG Xu, ZHANG Qi-min, SUN Jun-tao

“…The results showed that: the best formula of the plant ash culture tofu was as follows: the ash culture time of tofu was 6 days, adding 2.2% salt, 0.6% chili powder, 2% soy sauce, 1% sugar, 0.04% black pepper, 0.5% monosodium glutamate and 0.2% five spice powder to every 1000 milliliter soup. The prepared ash culture tofu has light soy sauce color, soft texture, moderate salty and spicy, and strong bean flavor. …”
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Building carbon chips : graphene-based circuit design by Leong, Mang Yew.

“…Comparison of BSIM4 MOSFET CMOS logic gates are done against modelled graphene field-effect transistor (GFET) CMOS logic gates via I-V SPICE. Results show that GFET is significantly better in terms of output delay, however having higher power dissipation leads to a need of implementing power management for applications using GFET. …”
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Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems by José María García-Galdeano, Marina Villalón-Mir, José Medina-Martínez, Sofía María Fonseca-Moor-Davie, Jessandra Gabriela Zamora-Bustillos, Lydia María Vázquez-Foronda, Ahmad Agil, Miguel Navarro-Alarcón

“…Ca and Mg levels were determined in five spices according to marketing system (in bulk or commercialized in glass or polyethylene terephthalate (PET) containers) and correlated with microbial growth of commonly sporulated (<i>Clostridium perfringens</i> and <i>Bacillus cereus</i>) and non-sporulated (<i>Listeria monocytogenes</i>, psychrophilic and mesophilic bacteria, and yeasts and molds) food-borne pathogens present in them, when they were previously added to the microbial culture media. …”
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Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability by Yitong Wang, Bo Li, Libin Zhu, Ping Wang, Fei Xu, Yanjun Zhang

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Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil by Fei Xu, Yucong Shi, Bin Li, Chengmei Liu, Yanjun Zhang, Junzhen Zhong

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Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation by Yiming Fang, Rui Li, Zhong Chu, Kexue Zhu, Fenglin Gu, Yanjun Zhang

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Regulation of Chloroplast ATP Synthase Modulates Photoprotection in the CAM Plant <i>Vanilla planifolia</i> by Hui Wang, Xiao-Qian Wang, Yi-Zhang Xing, Qing-Yun Zhao, Hui-Fa Zhuang, Wei Huang

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