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Linhua Huang, Chi-Tang Ho & Yu Wang. (2021) Biosynthetic pathways and metabolic engineering of spice flavors. Critical Reviews in Food Science and Nutrition 61:12, pages 2047-2060.
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Agata Zappalà, Nunzio Vicario, Giovanna Calabrese, Rita Turnaturi, Lorella Pasquinucci, Lucia Montenegro, Angelo Spadaro, Rosalba Parenti & Carmela Parenti. (2021) Neuroprotective effects of Rosmarinus officinalis L. extract in oxygen glucose deprivation (OGD)-injured human neural-like cells. Natural Product Research 35:4, pages 669-675.
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Dimas Rahadian Aji Muhammad & Koen Dewettinck. (2017) Cinnamon and its derivatives as potential ingredient in functional food—A review. International Journal of Food Properties 20:sup2, pages 2237-2263.
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Harsh Kumar, Rajni Dhalaria, Shivani Guleria, Ruchi Sharma, Richard Cimler, Daljeet Singh Dhanjal, Chirag Chopra, Vijay Kumar, Sivakumar Manickam, Shahida Anusha Siddiqui, Talwinder Kaur, Narinder Verma, Ashok Kumar Pathera & Kamil Kuča. Advances in the concept of functional foods and feeds: applications of cinnamon and turmeric as functional enrichment ingredients. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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