Use of ethnic spices by adults in the United States: An exploratory study

Jonathan Isbill ¹, Jayanthi Kandiah ², Jagdish Khubchandani ² *

Cited by CrossRef: 4

1- Oh E, Petersen K, Kris-Etherton P, Rogers C. Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial. 2020;150(6):1600 [Crossref]

2- Nguyen L, Duong L, Mentreddy R. The U.S. import demand for spices and herbs by differentiated sources. Journal of Applied Research on Medicinal and Aromatic Plants. 2019;12:13 [Crossref]

3- Blanton C. Relative Validity of an Online Herb and Spice Consumption Questionnaire. IJERPH. 2020;17(8):2757 [Crossref]

4- Chai H, Hwang C, Huang L, Wu V, Sheen L. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control. 2022;132:108556 [Crossref]