Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| breakfast cereal (oat-based) | FOODON_03311153 | |
| mullet (smoked) | FOODON_03308928 | |
| prosciutto | FOODON_00003246 | [An Italian dry-cured ham that is usually thinly sliced and served uncooked.] |
| quenelle | FOODON_00003245 | [A mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked, usually by poaching.] |
| soufflé | FOODON_00003244 | [A baked egg-based dish which originated in early eighteenth-century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.] |
| pancetta | FOODON_00003249 | [A salumi made of pork belly meat that is salt cured.] |
| panini | FOODON_00003248 | [A sandwich traditionally made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting. In many English-speaking countries other types of bread such as baguettes may be used.] |
| parmigiano cheese (block) | FOODON_03303689 | |
| herring in wine sauce concentrate | FOODON_03308915 | |
| herring in wine sauce | FOODON_03308914 | |
| mexican flounder (raw) | FOODON_03308913 | |
| greenland turbot (raw) | FOODON_03308912 | |
| argentine sea bass (raw) | FOODON_03308911 | |
| Arnica | NCBITaxon_4246 | |
| argentine grouper (raw) | FOODON_03308910 | |
| Canthophrys gongota | NCBITaxon_457510 | |
| jurel (green jack) (raw) | FOODON_03308919 | |
| tabbouleh | FOODON_00003242 | [A Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.] |
| blue runner fillet (raw) | FOODON_03308918 | |
| blue runner food product | FOODON_00001655 |