Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| japan pepper plant | FOODON_03412306 | |
| 21490 - chipolata-type sausage (efsa foodex2) | FOODON_03542149 | [The group includes any type of Chipolata-type sausage (chipolata), a fresh raw sausage usually grilled. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Chipolata] and [https://www.google.co.uk/search?tbm=isch&q=Chipolata sausage]] |
| licorice root (whole) | FOODON_03310094 | |
| halibut fritter (breaded) | FOODON_03309097 | |
| salsa | FOODON_03310086 | |
| halibut steak (breaded) | FOODON_03309096 | |
| sweet and sour onion and raisin relish | FOODON_03310085 | |
| hake fillet (raw) | FOODON_03309095 | |
| refried beans (dish) | FOODON_03310088 | |
| argentine hake (raw) | FOODON_03309093 | |
| Cheilopogon atrisignis | NCBITaxon_858497 | |
| halibut fillet (raw) | FOODON_03309091 | |
| greenland turbot fillet (raw) | FOODON_03309090 | |
| 21500 - fresh bratwurst (efsa foodex2) | FOODON_03542150 | [The group includes any type of Fresh bratwurst, i.e. a German sausage which is usually fried or grilled, made of pork or a mixture of pork and veal/beef and highly seasoned. For the cooked variants of bratwurst use the code A026E 'Cooked bratwurst-type sausage'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Bratwurst] and [https://www.google.co.uk/search?tbm=isch&q=Fresh bratwurst]] |
| Guaiacum officinale | NCBITaxon_374122 | [*Guaiacum officinale*, commonly known as roughbark lignum-vitae, guaiacwood or gaïacwood, is a species of tree in the caltrop family, *Zygophyllaceae*, that is native to the Caribbean and the northern coast of South America. [https://en.wikipedia.org/wiki/Guaiacum_officinale]] |
| kippered herring fillet | FOODON_03309099 | |
| northern flounder (raw) | FOODON_03309098 | |
| 21580 - italian-type salami (efsa foodex2) | FOODON_03542158 | [The group includes any type of Italian-type salami, including many varieties named for towns and localities (e.g. Genoa, Milano, Sicilian salami), principally consisting of cured lean pork, coarsely chopped and some finely chopped lean beef. It is frequently moistened with red wine or grape juice, usually highly seasoned with garlic and various spices, air dried and with chewy texture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Salami] and [https://www.google.co.uk/search?tbm=isch&q=salami italian]] |
| 21570 - salami-type sausage (efsa foodex2) | FOODON_03542157 | [The group includes any type of Salami-type sausage. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Salami] and [https://www.google.co.uk/search?tbm=isch&q=Salami sausage]] |
| 21590 - hungarian-type salami (efsa foodex2) | FOODON_03542159 | [The group includes any type of Hungarian-type salami, less strongly flavored -mostly with garlic and eventually paprika- and more heavily smoked than Italian salami. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Winter_salami] and [https://www.google.co.uk/search?tbm=isch&q=Hungarian salami]] |