Comments on: TGRWT #2: Banana and parsley http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 14:50:02 +0000 http://wordpress.org/?v=2.5 By: Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-101201 Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti Thu, 03 Jul 2008 13:38:25 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-101201 [...] Banana e prezzemolo [...] […] Banana e prezzemolo […]

]]> By: Rebecca http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17974 Rebecca Sun, 03 Jun 2007 21:09:04 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17974 Thanks for the help! Thanks for the help!

]]> By: Rebecca http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17971 Rebecca Sun, 03 Jun 2007 21:07:26 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17971 I have recently discovered that I have an allergy to avocados. This allergy seems to be connected to allergies to latex and bananas. I don't care for bananas, and so haven't eaten enough to know if I have a reaction to it, but I have shown a minor sensitivity to latex. I'm trying to find out what the commonality might be. Both and and a friend of mine who is a doctoral student in biology are have trouble finding the information we want. I have recently discovered that I have an allergy to avocados. This allergy seems to be connected to allergies to latex and bananas. I don’t care for bananas, and so haven’t eaten enough to know if I have a reaction to it, but I have shown a minor sensitivity to latex. I’m trying to find out what the commonality might be. Both and and a friend of mine who is a doctoral student in biology are have trouble finding the information we want.

]]> By: Martin Lersch http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17836 Martin Lersch Sun, 03 Jun 2007 13:45:56 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17836 Google's <a href="http://scholar.google.com" rel="nofollow">scholar search</a> is getting better and better (and it's free). Otherwise a href="https://scifinder.cas.org/">SciFinder</a>, <a href="http://www.mdl.com/products/knowledge/crossfire_beilstein/" rel="nofollow">Crossfire Beilstein</a> and <a href="http://isiknowledge.com/" rel="nofollow">ISI Web of Knowledge</a> are good search engines. At least one of these is generally available at university libraries. Having found an interesting article, the next problems is that <a href="http://en.wikipedia.org/wiki/Open_access" rel="nofollow">open access publishing</a> isn't very widespread yet, so you'll either have to buy the article or visit the nearst university library which might hold a subscription. My previous post on <a href="http://blog.khymos.org/2007/04/17/searching-for-flavour-pairings/" rel="nofollow">"Searching for flavour pairings"</a> might also help you. Google’s scholar search is getting better and better (and it’s free). Otherwise a href=”https://scifinder.cas.org/”>SciFinder, Crossfire Beilstein and ISI Web of Knowledge are good search engines. At least one of these is generally available at university libraries.

Having found an interesting article, the next problems is that open access publishing isn’t very widespread yet, so you’ll either have to buy the article or visit the nearst university library which might hold a subscription.

My previous post on “Searching for flavour pairings” might also help you.

]]> By: Rebecca http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17415 Rebecca Sat, 02 Jun 2007 05:27:28 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-17415 Where are you finding the chemical analyses for these? And are they strictly aromatics, or do they cover all of the components? Not just because I'm interested in new food pairings, but also because I'm trying to track down what compound avocado, banana and latex might have in common. Where are you finding the chemical analyses for these? And are they strictly aromatics, or do they cover all of the components?
Not just because I’m interested in new food pairings, but also because I’m trying to track down what compound avocado, banana and latex might have in common.

]]> By: Trig http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-14107 Trig Sat, 12 May 2007 17:26:07 +0000 http://blog.khymos.org/2007/05/08/tgrwt-2-banana-and-parsley/#comment-14107 I can imagine banana being far easier to match with tarragon than parsley. I may well give that a try instead I can imagine banana being far easier to match with tarragon than parsley. I may well give that a try instead

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