Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
Hiodon	NCBITaxon_54903
CHEBI_35155	CHEBI_35155
aluminium sulfate	CHEBI_74772	[Any inorganic sulfate salt resulting from the formal condensation of aluminium hydroxide with 1.5 mol eq. of sulfuric acid.]
28040 - cheese, cantal (efsa foodex2)	FOODON_03542804	[The group includes any type of cantal cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cantal_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, cantal]]
27920 - firm/semi-hard cheese (gouda and edam type) (efsa foodex2)	FOODON_03542792	[The group includes any type of Firm/semi-hard cheese, such as Gouda, Edam and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Types_of_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Firm/semi-hard cheese (gouda and edam type)]]
28050 - cheese, carrigaline (efsa foodex2)	FOODON_03542805	[The group includes any type of carrigaline cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/List_of_Irish_cheeses] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, carrigaline]]
28020 - cheese, butterkase (efsa foodex2)	FOODON_03542802	[The group includes any type of butterkase cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/butterkase] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, butterkase]]
28030 - cheese, caerphilly (efsa foodex2)	FOODON_03542803	[The group includes any type of caerphilly cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Caerphilly_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, caerphilly]]
28000 - cheese, bra (efsa foodex2)	FOODON_03542800	[The group includes any type of bra cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Bra_cheese] and [https://www.google.co.uk/search?tbm=isch&q=The Italian cheese Bra]]
28010 - cheese, bundnerkase (efsa foodex2)	FOODON_03542801	[The group includes any type of bundnerkase cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://www.google.co.uk/search?tbm=isch&q=Cheese, bundnerkase]]
28080 - cheese, cornish yarg (efsa foodex2)	FOODON_03542808	[The group includes any type of cornish yarg cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cornish_Yarg] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, cornish yarg]]
28090 - cheese, cream havarti (efsa foodex2)	FOODON_03542809	[The group includes any type of cream havarti cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Havarti] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, cream havarti]]
28060 - cheese, cheshire (efsa foodex2)	FOODON_03542806	[The group includes any type of cheshire cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cheshire_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, cheshire]]
Russulales	NCBITaxon_452342
28070 - cheese, chimay (efsa foodex2)	FOODON_03542807	[The group includes any type of chimay cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://www.google.co.uk/search?tbm=isch&q=Cheese, chimay]]
Obacunone	CHEBI_7713
aromatic ester	CHEBI_62732	[An ester where the ester linkage is bonded directly to an aromatic system.]
aldose phosphate	CHEBI_35131
28150 - cheese, esrom (efsa foodex2)	FOODON_03542815	[The group includes any type of esrom cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/esrom] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, esrom]]
isoflavonoid	CHEBI_50753	[Any 1-benzopyran with an aryl substituent at position 3. The term was originally restricted to natural products, but is now also used to describe semi-synthetic and fully synthetic compounds.]