Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| poultry meat color, mixture | FOODON_03530054 | |
| color of poultry meat | FOODON_03530006 | |
| grade of meat, mixture | FOODON_03530053 | |
| grade of meat, u.s. | FOODON_03530007 | |
| fruit ripeness | FOODON_03530050 | [A food plant physical quality about the ripening stage of development of a fruit.] |
| Ameiurus melas | NCBITaxon_219545 | |
| Schinus molle | NCBITaxon_43851 | [Peruvian Pepper (*Schinus molle*, also known as American pepper, Peruvian peppertree, escobilla, false pepper, molle del Peru, pepper tree, peppercorn tree, Californian pepper tree, pirul and Peruvian mastic) is an evergreen tree that grows to 15 meters (50 feet). It is native to the Peruvian Andes. The bright pink fruits of Schinus molle are often sold as "pink peppercorns" although S. molle is unrelated to true pepper (Piper nigrum). Although not related to commercial pepper (*Piper nigrum*) the pink/red berries, like the berries of its close relative the Brazilian pepper (*Schinus terebinthifolius*), are sold as pink peppercorns and often blended with commercial pepper.] |
| peppertree plant | FOODON_03414347 | [*Schinus* is a genus of flowering trees and tall shrubs in the sumac family, *Anacardiaceae*. Members of the genus are commonly known as pepper trees.] |
| Schinus | NCBITaxon_43850 | |
| food plant physical quality | FOODON_03530268 | |
| obsolete: cut of meat, other | FOODON_03530048 | |
| cut of meat, composite | FOODON_03530047 | |
| side (meat cut) | FOODON_03530046 | |
| breast (meat cut) | FOODON_03530045 | |
| shoulder (meat cut) | FOODON_03530043 | [Meat cut from the area where the clod meets the edge of the pectoral muscle in an animal.] |
| foot (meat cut) | FOODON_03530041 | |
| Ameiurus platycephalus | NCBITaxon_219535 | |
| jowl, trimmed | FOODON_03530040 | |
| Spondias | NCBITaxon_43860 | |
| Spondias dulcis | NCBITaxon_43861 |