Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| wine (canned) | FOODON_03302668 | |
| Cheilopogon pinnatibarbatus | NCBITaxon_307590 | |
| tomato (peeled, canned) | FOODON_03302669 | |
| response to external biotic stimulus | GO_0043207 | [Any process that results in a change in state or activity of a cell or an organism (in terms of movement, secretion, enzyme production, gene expression, etc.) as a result of an external biotic stimulus, an external stimulus caused by, or produced by living things.] |
| 01800 - fresh durum pasta (efsa foodex2) | FOODON_03540180 | [The group includes any type of fresh durum pasta (i.e. obtained from durum wheat, without use of eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=fresh pasta durum wheat]] |
| 01820 - dried egg pasta (efsa foodex2) | FOODON_03540182 | [The group includes any type of dried pasta containing eggs (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Dried+egg+pasta]] |
| 01810 - dried pasta (efsa foodex2) | FOODON_03540181 | [The group includes any type of Dried pasta (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Dried_pasta] and [https://www.google.co.uk/search?tbm=isch&q=Dried stuffed pasta uncooked]] |
| Lepophidium brevibarbe | NCBITaxon_586830 | |
| Flavoxanthin | CHEBI_5087 | |
| 01880 - dried stuffed pasta (efsa foodex2) | FOODON_03540188 | [The group includes any type of dried stuffed pasta (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Dried stuffed pasta uncooked]] |
| 01840 - filled (stuffed) pastas (efsa foodex2) | FOODON_03540184 | [The group includes any type of filled/stuffed pasta. All the characterising ingredients should be reported with additional facet descriptors. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=stuffed pasta uncooked]] |
| cooking oil | FOODON_03302653 | |
| 01870 - fresh stuffed durum pasta (efsa foodex2) | FOODON_03540187 | [The group includes any type of fresh stuffed durum pasta (i.e. obtained from durum wheat, without use of eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta]] |
| 01850 - fresh stuffed pasta (efsa foodex2) | FOODON_03540185 | [The group includes any type of fresh stuffed pasta (i.e. not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Fresh stuffed pasta uncooked]] |
| coffee (decaffeinated, instant) | FOODON_03302655 | |
| 01890 - dried stuffed egg pasta (efsa foodex2) | FOODON_03540189 | [The group includes any type of dried stuffed pasta containing eggs (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta]] |
| candy bar (with added caffeine) | FOODON_03302656 | |
| candy bar | FOODON_03306423 | |
| 01830 - dried durum pasta (efsa foodex2) | FOODON_03540183 | [The group includes any type of dried pasta obtained from durum wheat (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature), without addition of eggs. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Dried pasta durum wheat]] |
| cow buttermilk (bulgarian) | FOODON_03302650 |