Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| alcoholization process | FOODON_03460160 | |
| fat removal process | FOODON_03460161 | |
| Amia calva | NCBITaxon_7924 | |
| bowfin family | FOODON_03412435 | |
| Amiiformes | NCBITaxon_7921 | |
| Holostei | NCBITaxon_1489100 | |
| obsolete: molasses added | FOODON_03460156 | |
| obsolete: sucrose added | FOODON_03460158 | |
| obsolete: spice or herb added | FOODON_03460151 | |
| obsolete: grain added | FOODON_03460152 | |
| obsolete: dextrose added | FOODON_03460154 | |
| Elops saurus | NCBITaxon_7928 | |
| food color addition process | FOODON_03460150 | |
| iron group molecular entity | CHEBI_33744 | |
| Barbonymus schwanefeldii | NCBITaxon_1906136 | |
| Barbonymus | NCBITaxon_270004 | |
| myricetin | CHEBI_18152 | [A hexahydroxyflavone that is flavone substituted by hydroxy groups at positions 3, 3', 4', 5, 5' and 7. It has been isolated from the leaves of Myrica rubra and other plants.] |
| Simaroubaceae | NCBITaxon_23808 | |
| Semionotiformes | NCBITaxon_7914 | |
| water addition process | FOODON_03460148 |