Relevant bibliographies by topics / Spicy variety

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Spicy variety'

Author: Grafiati
Published: 5 June 2025
Last updated: 24 June 2025

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Journal articles on the topic "Spicy variety"

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Diamond, Milton. "Is Deviance Spicy Variety?" Contemporary Psychology: A Journal of Reviews 33, no. 9 (1988): 780. http://dx.doi.org/10.1037/025989.

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Mukherjee, Sayantani, Thomas Kramer, and Katina Kulow. "The effect of spicy gustatory sensations on variety-seeking." Psychology & Marketing 34, no. 8 (2017): 786–94. http://dx.doi.org/10.1002/mar.21022.

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Haritha, T., and S. Thilakavathy. "Development and Evaluation of Coconut Flakes." Indian Journal of Nutrition and Dietetics 56, no. 1 (2019): 48. http://dx.doi.org/10.21048//ijnd.2019.56.1.21558.

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Cocos nucifera L. (Family Arecaceae) commonly known as coconut, is an important fruit crop in the tropical countries.The objective of this study was to develop coconut chips with different flavours from tall, dwarf and breed varieties of coconut and to evaluate organoleptically. Also nutrient analysis of three varieties of coconut was carried out followed by the shelf life study of coconut chips. Three varieties of coconut were selected namely tall, dwarf and breed. Plain, sweet and spicy coconut chips were prepared from these three varieties and it was compared with that of the standard namely conventional traditional variety of coconut. Traditional variety is most suitable for making plain coconut chips with white pepper flavour (PSV1) followed by dwarf, tall and breed varieties of coconut. Mean acceptability score of sweet coconut chips- osmotic dehydration method (SwSV1) revealed that traditional variety was good followed by dwarf, tall and breed varieties of coconut. Sweet coconut chips prepared without osmotic dehydration method traditional variety was good followed by tall, dwarf and breed varieties of coconut. Traditional variety of coconut chips was good for making spicy coconut chips- white pepper flavour (SpSV1) followed by breed, dwarf and tall varieties of coconut. Spicy coconut chips- chilli powder (SpMV2), traditional variety of coconut chips was good followed by dwarf, breed and tall varieties of coconut
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Lillywhite, Jay, and Sunshine Tso. "Consumers within the Spicy Pepper Supply Chain." Agronomy 11, no. 10 (2021): 2040. http://dx.doi.org/10.3390/agronomy11102040.

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“Spicy pepper” is a term used to describe a variety of “pungent” peppers, sometimes referred to as hot, chili, or chile. The USDA reports that the per capita availability of chile peppers has increased more than 100% since the early 1980s. While the availability of spicy peppers has increased, easily accessible data regarding which varieties are consumed, how they are used by households, and who is most likely to consume them is not available. This paper provides insights into U.S. spicy pepper production and consumption as provided by a review of existing trade data and a survey of U.S. consumers.
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Lonah, Zita Arieselia, Sandy Vitria Kurniawan, et al. "Assessing the Correlation between Spicy Food Consumption and Dyspepsia Symptoms in Medical and Health Students at Atma Jaya Catholic University of Indonesia." Journal of Urban Health Research 2, no. 3 (2024): 18–25. http://dx.doi.org/10.25170/juhr.v2i3.5463.

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Introduction: The capsaicin (8-methyl-N-vanillyl-6-nonenamide) content in spicy foods can trigger irritation and increase gastric acid production, which potentially damages the stomach mucous layer by increasing chloric acid levels (HCl). It is known that dyspepsia has a variety of causes and one of them can be triggered by the consumption of irritating foods, such as spicy foods. Therefore, the research was conducted to determine whether there was a significant relationship between the consumption of spicy foods and the incidence of dyspepsia in students of the Faculty of Medicine and Health Sciences at the Atma Jaya Catholic University of Indonesia. Methods: This research method is an analytical observational study using cross-sectional methods. The main variables in this study were dyspepsia, measured using the Rome III questionnaire, and the frequency of spicy food consumption measured using the Food Frequency Questionnaire (FFQ). The sample consisted of 107 people randomly selected. The data was analyzed statistically using the Fischer Exact test. Results: This study showed that 56.1% of respondents frequently eat spicy foods, while the majority, as much as 95.3%, also have dyspepsia. There was a significant correlation between spicy eating habits and dyspepsia, with a p-value of 0.014 (p<0.05). Conclusion: The results showed a statistically significant relationship between spicy eating habits and dyspepsia, so it is recommended for students to reduce spicy food consumption as it can affect the onset of dyspepsia. Keywords: dyspepsia - spicy foods - stomach - Rome III questionnaire - food frequency questionnaire
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Mykhailyk, S. M., S. A. Glukhova, and O. I. Shynder. "Spicy plants in the landscape compositions of the Syrets Arboretum." Plant varieties studying and protection 18, no. 3 (2022): 162–70. http://dx.doi.org/10.21498/2518-1017.18.3.2022.268997.

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Purpose. To analyze the taxonomic and varietal diversity of the collection of spicy plants of the Syrets Arboretum, evaluate their decorative qualities and determine the directions of use in landscape design. Methods. The subject of the study is spicy plants grown on the territory of the Syrets Arboretum, which are a part of the collection of open ground plants. The species and varieties of this group of plants were introduced in the arboretum from 1949 to 2021. In the process of research, methods of analysis and synthesis, comparison and generalization of information were used. Results. It has been established that the collection of spicy plants of the Syrets Arboretum includes 69 taxa belonging to 33 gene­ra, 12 families. There are 52 species and 25 cultivars among them. The largest number of representatives are in the families Lamiaˆceae – 32 taxa, Amaryllidaceae – 11 taxa and Aste­raceae – 9 taxa. The life forms of spicy plants are represented by woody (19 taxa) and herbal plants (50 taxa, of which 10 annual, 2 biennial, and 38 perennial forms). The traditional fields of application of spicy plants are food, medicine (pharmacology) and perfumery. In addition, their decorative varieties and cultivars are used to create landscape compositions. In particular, on the territory of the Syrets Arboretum, spicy plants are the compositional basis of the thematic “garden of spicy aromatic plants”, they are used as elements of classic flower beds and summer compositions, thematic compositions (national and pharmacy gardens, vegetable flower beds), alpine slides and rocky gardens, etc. Conclusions. Many years of experience in landscape design and creation of floral arrangements in the Syrets Arboretum showes that spicy plants are an important element in all types of tested decorative compositions. It is revealed that out of 69 spicy plants that grow on collectible plantings of the Sirets Arboretum, 51 have decorative qualities and are used as decorative-floral and decorative-deciduous species. The taxonomic and varietal variety of spicy plants has considerable potential for breeding work and creation of highly decorative landscape compositions of various purposes. Due to the availability of different life forms and biomorphological features, it is advi­sable to use spicy plants in different types of plantations for decorative gardening and landscape design.
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S., M. Mykhailyk, A. Glukhova S., and I. Shynder O. "Spicy plants in the landscape compositions of the Syrets Arboretum." Plant varieties studying and protection 18, no. 3 (2022): 162–70. https://doi.org/10.21498/2518-1017.18.3.2022.268997.

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<strong>Purpose.</strong>&nbsp;To analyze the taxonomic and varietal diversity of the collection of spicy plants of the Syrets Arboretum, evaluate their decorative qualities and determine the directions of use in landscape design.&nbsp;<strong>Methods.</strong>&nbsp;The subject of the study is spicy plants grown on the territory of the Syrets Arboretum, which are a part of the collection of open ground plants. The species and varieties of this group of plants were introduced in the arboretum from 1949 to 2021. In the process of research, methods of analysis and synthesis, comparison and generalization of information were used.&nbsp;<strong>Results</strong>. It has been established that the collection of spicy plants of the Syrets Arboretum includes 69 taxa belonging to 33 gene&shy;ra, 12 families.&nbsp; There are 52 species and 25 cultivars among them. The largest number of representatives are in the families&nbsp;<em>Lamia&circ;ceae</em>&nbsp;&ndash; 32 taxa,&nbsp;<em>Amaryllidaceae</em>&nbsp;&ndash; 11 taxa and&nbsp;<em>Aste&shy;raceae</em>&nbsp;&ndash; 9 taxa. The life forms of spicy plants are represented by woody (19 taxa) and herbal plants (50 taxa, of which 10 annual, 2 biennial, and 38 perennial forms). The traditional fields of application of spicy plants are food, medicine (pharmacology) and perfumery. In addition, their decorative varieties and cultivars are used to create landscape compositions. In particular, on the territory of the Syrets Arboretum, spicy plants are the compositional basis of the thematic &ldquo;garden of spicy aromatic plants&rdquo;, they are used as elements of classic flower beds and summer compositions, thematic compositions (national and pharmacy gardens, vegetable flower beds), alpine slides and rocky gardens, etc.&nbsp;<strong>Conclusions.</strong>&nbsp;Many years of experience in landscape design and creation of floral arrangements in the Syrets Arboretum showes that spicy plants are an important element in all types of tested decorative compositions. It is revealed that out of 69 spicy plants that grow on collectible plantings of the Sirets Arboretum, 51 have decorative qualities and are used as decorative-floral and decorative-deciduous species. The taxonomic and varietal variety of spicy plants has considerable potential for breeding work and creation of highly decorative landscape compositions of various purposes. Due to the availability of different life forms and biomorphological features, it is advi&shy;sable to use spicy plants in different types of plantations for decorative gardening and landscape design.
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GRIBINCEA, Alexandru, and JIN Han HO. "Oportunitatea dezvoltării turismului gastronomic în Asia." Administrarea Publică 1, no. 105 (2020): 87–97. https://doi.org/10.5281/zenodo.3707636.

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Like the East itself, its cuisine is renowned for its mystery, exoticism and spicy products. The cuisine is full of mysteries, secrets and long traditions of the mysterious China, festive Japan, colorful Korea and many other countries in the East. This cuisine has incorporated centuries-old traditions of hospitality from the eastern countries, to which it owes its brilliant variety of tastes. The essential features of Oriental cuisine is the use of an abundant variety of herbs and spices, all kinds of spicy sauces, meat cooked in various ways on fire, wonderful sweets and delicious pastries. The traditions of oriental cuisine are largely determined by the climate, the geographical location of the countries in which it is inherent and the temperament of the people who inhabit them. The cuisine differ from each other, which makes them enigmatic, interesting and obtrusive to tourist destinations. The purpose of the investigation is to estimate the specificity of these cuisines in the area and to determine the opportunities for tourism products development. Detecting these gastronomic features and would allows other countries to attract tourists.
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Anugrah, Akbar Fitra Putra Adianti, Yuliati Nuriah, and Atasa Dita. "Consumer Preferences for Packaged Chili Brand Bu Rudy (Case Study at Pusat Oleh-Oleh Bu Rudy in Surabaya City)." Journal of Economics, Finance and Management Studies 06, no. 08 (2023): 3624–29. https://doi.org/10.5281/zenodo.8216735.

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Fluctuating chili prices in Indonesia provide business opportunities for derivative products such as packaged chili sauce. In Surabaya City, the competition in the packaged chili sauce market is intense, including the &quot;Bu Rudy&quot; brand sold at Pusat Oleh-Oleh Bu Rudy. Therefore, strategic planning based on consumer preferences is needed to achieve competitive advantage. The objectives of this study are: 1) to analyze consumer preferences for the attributes of packaged chili sauce products at Pusat Oleh-Oleh Bu Rudy in Surabaya, 2) to analyze the importance and satisfaction level of the attributes of packaged chili sauce products at Pusat Oleh-Oleh Bu Rudy in Surabaya. The sampling method used purposive sampling with a total of 100 respondents. This study employed descriptive analysis, multi-attribute Fishbein, and IPA (Importance Performance Analysis). The results of the study indicate that 1) The most important attribute considered by consumers is the spicy sensation. The order of attributes in terms of attention is packaging, variety of flavors, price, product quality label, and size. ) Packaging and variety of flavors fall into Quadrant I, spicy sensation falls into Quadrant II, while price, product quality label, and size fall into Quadrant IV.
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Drugă, Mărioara, Camelia Moldovan, Delia Gabriela Dumbravă, et al. "Apricot chutney – a variety of functional sweet-sour sauce." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 456–62. https://doi.org/10.59463/japt.2024.2.47.

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Apricots are fruits with an attractive colour, distinctive flavor, and valuable nutritional qualities. They can be consumed fresh, sun-dried, or as jams, marmalades, syrups, jellies, or spiced sauces. They are an important food source, rich in provitamin A and ascorbic acid, with these nutrients gradually increasing throughout the ripening stages. Additionally, apricots are a natural source of polyphenols, proteins, carbohydrates, minerals, and fibers, contributing to their significant biological properties. Apricot chutney is an innovative product in the category of sweet-sour-spicy sauces, made from apricots, onions, and natural powdered spices. This study aimed to develop and characterise the chutney from sensory, physicochemical, and nutritional perspectives. The obtained product has a fine consistency, and a rich aroma, and imparts a unique flavour to the food it accompanies. It is also nutritionally valuable, being rich in polyphenols (78.9±0.42 mg GAE/100g) and exhibiting high antioxidant activity (86.52±0.24 mg Trolox/100g). The energy value of the chutney is 182.65 cal/100g, and it contains no preservatives or synthetic food additives. These results support the recommendation that this product can be confidently consumed.
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Dissertations / Theses on the topic "Spicy variety"

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Sylvester, Benjamin Donald. "Is variety a spice of (an active) life? : the effects of variety on exercise behaviour and exercise-related well-being." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/56968.

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The overall purpose of this dissertation was to examine variety in exercise, and investigate the extent to which the experience of variety in exercise is an additional psychological experience (i.e., when examined alongside satisfaction of the needs for competence, relatedness, and autonomy, embedded within self-determination theory) that has implications for increasing exercise behaviour and exercise-related well-being. The primary purpose of Study 1 was to develop an instrument to measure perceived variety in exercise, and examine whether ratings of perceived variety in exercise prospectively predict unique variance in indices of exercise-related well-being (when examined alongside the three basic psychological needs within self-determination theory, Deci & Ryan, 2002). The results indicate that perceived variety in exercise explains an important amount of variance in indices of exercise-related well-being, in addition to satisfaction of the needs for competence, relatedness, and autonomy. In Study 2 we examined whether perceived variety in exercise complements satisfaction of these three needs by prospectively predicting variance in exercise behaviour, through the mediating role of autonomous and controlled motivation. Results showed that perceived variety, competence, and relatedness were unique indirect positive predictors of exercise behaviour via autonomous motivation, and autonomy was found to negatively predict controlled motivation. Subsequently, we conducted a field-based experimental investigation for Studies 3 and 4 to examine whether the experience of variety in exercise causally influences exercise adherence behaviour and exercise-related well-being, respectively. Findings from Study 3 showed that greater exercise-related variety support influenced perceptions of variety in exercise, but not perceptions of competence, relatedness, or autonomy in exercise. Furthermore, greater variety support lead to improved exercise adherence, and that relationship was explained by perceived variety in exercise. In Study 4, we found evidence that exercise-related variety support led to higher scores on indices of exercise-related well-being, and that these relationships were mediated by perceptions of variety in exercise. Studies 3 and 4 provide evidence for the utility of targeting the experience of variety to influence exercise behaviour and exercise-related well-being. Combined, these investigations further our understanding of the predictive and causal implications that variety in exercise may have for exercise behaviour and exercise-related well-being.<br>Education, Faculty of<br>Kinesiology, School of<br>Graduate
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Books on the topic "Spicy variety"

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Gagnon, Joseph E. Growth-led exports: Is variety the spice of trade? Federal Reserve Board, 2004.

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Bateman, Tracey Victoria. Missouri.: Variety is the spice of romance in the show-me-state. Thorndike Press, 2006.

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Chrisman, Freda. Faith came late: Variety is the spice of romance in the show-me state. Thorndike Press, 2006.

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Alexander, Hannah. Missouri.: Variety is the spice of romance in the Show-Me State / by Hannah Alexander. Thorndike Press, 2005.

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Jannuzzi, Biff. Profiles in Curry: A Spicy Variety of Conversations and Stories. Xlibris Corporation, 2001.

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Jannuzzi, Biff. Profiles in Curry: A Spicy Variety of Conversations and Stories. Xlibris Corporation, 2001.

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Dougal, Beryl. Variety: The spice of life. 1993.

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Grim, Kandy. Variety Is the Spice of Life. Independently Published, 2022.

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Variety Adds the Spice of Life. Book Guild Publishing, Limited, 2008.

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Sanderson, L. G. S. Variety Is the Spice of Life. Minerva Press, 1995.

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Book chapters on the topic "Spicy variety"

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Mukherjee, Sayantani, Thomas Kramer, and Katina Kulow. "The Effect of Spicy Versus Bland Gustatory Sensations on Variety-Seeking." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10951-0_227.

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O’Sullivan, Carol. "Variety Is the Spice of (Virtual) Life." In Motion in Games. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-10347-6_8.

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Appleby, M. C. "13. Variety is the spice of life: developing applied ethology." In Animals and us. Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-828-5_13.

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Moss, Gloria. "Variety is the Spice of Life: How Design Diversity Can Enhance Profitability." In Profiting from Diversity. Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230273887_7.

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Duverger, Philippe. "Is Variety the Spice of Life? Mediating Factor Between Knoweldge and Unmet Needs." In Proceedings of the 2009 Academy of Marketing Science (AMS) Annual Conference. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10864-3_113.

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Haznedaroglu, M. Zeki. "Cinnamomum Verum J. S. Presl." In Medicinal Spices. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359340.1.

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Cinnamomum verum is also known as the cinnamon tree and grows primarily in the tropical climates of Southeast Asia. This tree has thick, glossy leaves and fragrant flowers that stay green throughout the year. But the most striking part is its bark. Its bark is the main source of the cinnamon spice. Once harvested, the bark is dried and used in a variety of ways; It can be powdered or used fresh. Cinnamon is frequently used in a variety of foods and beverages for its sweetening and aromatic properties, and is also used in traditional medicine to support digestive health, balance blood sugar levels, and provide health benefits due to its antioxidant properties.
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Kondratenko, Serhii, and Oleksandr Pozniak. "EXPANSION OF THE GENE POOL OF VARIETIES OF UNDERUTILIZED VEGETABLE PLANT SPECIES SUITABLE FOR ORGANIC CULTIVATION TECHNOLOGIES." In Directions for the development of science in the context of global transformations. Publishing House “Baltija Publishing”, 2025. https://doi.org/10.30525/978-9934-26-562-4-7.

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At the current stage of development of the agricultural sector of the economy, the task of improving the structure of vegetable cultivation and consumption by introducing new valuable vegetable plant species into the culture, creating varieties of underutilized plant species for different growing agroclimatic zones in order to expand their distribution area and introduce them into production remains relevant. An urgent problem in the development of domestic vegetable production is the search for, introduction, selection and introduction into widespread practical use of new (non-traditional for a particular zone, rare, exotic) highly productive species and forms of green, spicy, aromatic, delicacy, medicinal plants. The purpose of the research is to expand the gene pool of domestic varieties of rare vegetable plant species with high adaptive potential to organic cultivation technologies and a valuable set of consumer properties. Methodology of the study is based on calculations and analyses of statistical indicators obtained from field experiments on phenological observations, biometric and weighing measurements of plant objects. The breeding material was evaluated for distinctiveness, uniformity and stability according to the methods of the State Service for the Protection of Plant Variety Rights. Hybridization and breeding were the main breeding methods used in the work with underutilized plant species. The results of the research confirm the high efficiency of the breeding work. For the first time in Ukraine, the following varieties were created: chervil bugil with a green mass yield of 21.2 t/ha; vegetable fennel with a marketable head yield of 12.5 t/ha and the ability to form marketable heads when grown in open ground; rucola with a green mass yield of up to 25 t/ha. The range of green and spicy-flavored crops zoned in Ukraine was expanded. The following varieties were created: a variety of medicinal hyssop with improved biochemical composition and green mass yield of 28.7 t/ha; a variety of sour sorrel with a green mass yield of 24.1 t/ha; Black Sea rhubarb variety with a yield of 27.1 t/ha of marketable petioles. To date, all of the above varieties have passed the qualification examination of the State Variety Testing and are included in the State Register of Plant Varieties Suitable for Distribution in Ukraine. Practical implications. Breeding innovations have been created that are suitable for organic vegetable production and are recommended for cultivation in the agroclimatic zones of the Eastern and Northern Forest-Steppe, as well as in the Polissya region of Ukraine. The economic effect of the introduction of new varieties will range from 24,6 to 43,0 thousand UAH/ha, depending on the type of plant and the areas of use. Value/originality. An analysis of the nutritional status of people in Ukraine during the war shows its poor quality, which significantly worsens their health and performance. The solution to this problem is possible through changes in the structure of nutrition by expanding the species composition of vegetable plants created on the basis of biofortification strategies. Particularly valuable in the less common green, spicy-flavored and spicy-aromatic forms of plants is the specific combination and high content of fats, proteins, amino acids, carotenoids, disaccharides, bioflavonoids, vitamins A, C and E, B vitamins, carotene, trace elements and other ingredients in the consumer organs.
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Hunt, Mary E. "Variety Is the Spice of Life." In Our Families, Our Values. Routledge, 2019. http://dx.doi.org/10.4324/9781315865478-9.

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"VARIETY IS THE SPICE OF LIFE:." In Nation Building in the Context of 'One Zambia One Nation'. Gadsden Publishers, 2018. http://dx.doi.org/10.2307/j.ctvh8r4nh.9.

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Murphy, Joanne M. A. "Variety Is the Spice of Life." In Death in Late Bronze Age Greece. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190926069.003.0001.

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The goal of this volume is to generate discussion on the variability in burial practices in Greece during the Late Bronze Age (LBA) and to create a more nuanced understanding of the society by bringing together a group of scholars who are either excavating newly discovered tombs or reexamining older excavations of LBA tombs. The data from these recent excavations and renewed studies suggest that the patterns of burial may contain more variety than has been recognized in earlier scholarship, and indicate the need for a detailed comparison of these burial practices combined with a synthetic comparative study of the tombs. Attention to variations in the mortuary practices can enrich current understanding of the range of connections between tombs and their respective communities, adding nuance to accepted interpretations of the LBA mortuary customs and their related societies. With variability in local burial practices as their initial commonality, broader themes and topics were revealed in the chapters assembled in this volume, including the rich connection between tombs and the political economy; their role in power and identity creation; the differences between palaces and second-order sites; the changing focus and identity of the various communities throughout the LBA; the combination of older more traditional practices with new ones in the tombs; social differences between genders; and varied emphasis on family lines.
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Conference papers on the topic "Spicy variety"

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Zheleznyak, T., Baranova Natalia Vorniku, and Z. Vorniku. "Study of the non-menthol direction mint collection genotypic diversity." In Scientific International Symposium “Advanced Biotechnologies - Achievements and Prospects” (VIth Edition). Institute of Genetics, Physiology and Plant Protection, 2022. http://dx.doi.org/10.53040/abap6.2022.98.

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In the current context, it is becoming increasingly urgent to expand the range of natural pro-ducts used in different aspects of human activity. Essential oil plants are of great value due to the high demand for the products of their processing (essential oils and their components) for perfu-mery and cosmetic, pharmaceutical, liquor and food production. Mint is one of the major sources of essential oil in the world. The menthol-synthesizing forms of Mentha piperita L. are mostly cultivated. Lately, non-menthol mint cultivars have become widespread, synthesizing essential oils with a predominance of carvone, linalool, linalyl acetate, citral - substances with a wide range of application in the medicinal practice, food and perfumery industries. Mint variety Linaloolnaya contains up to 70% of linalool and is used in the perfume, chemical-pharmaceutical and food in-dustries. It has a pleasant, delicate fragrance. Lavandovaya mint variety is used in traditional me-dicine as a soothing remedy for various nervous disorders. Carvonnaya mint variety contains up to 80% of carvone and is used in the perfume, confectionery and liquor industries. It is widely used in the USA to flavour chewing gum and toothpaste. Bergamotnaya mint variety refers to linalool and linalacetate direction, whose essential oil contains up to 40% and 45% of these components respectively, as well as citral, limonene, geranyl acetate, which gives the oil a pleasant citrus aro-ma. The leaves of this mint give the beverages a fresh, citrusy, slightly spicy note. It is important to research the genotypic diversity of the mint collection in terms of the main morphological and production parameters in order to increase the range of natural fla-vorings and due to the annually changing weather and climatic conditions and the aggravated problem of drought in Moldova. This will allow the conservation and selection of genotypes that are resistant to the extreme factors and are promising for further research.
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Wanichakorn, Aran, Natcha Sirikhvunchai, Kunanya Chanwithee, Yossakrai Saithong, and Koraklod Kumsook. "Design of Ganja, Thai Chatbot Character." In SPACE International Conferences April 2021. SPACE Studies Publications, 2022. http://dx.doi.org/10.51596/cbp2021.wrxc8803.

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ABSTRACT Design of Ganja, Thai Chat-bot Character is a research and development study with theobjectives to study the cannabis leaf identities and character design process and to designGanja, Thai chat-bot character. The design process consisted of 1) brainstorming for determinationof specifi cations and requirements, 2) studying the cannabis leaf identities and character designprocess, 3) determining keywords and design requirements, 4) brainstorming for analysis andselection of keywords, and 5) designing cannabis Ganja chat-bot character according to keywords,and determine the narrative concept for the character.The results can be divided into 2 parts. Part 1 is cannabis leaf identities (Ganja) which is a palmatelycompound or digitate characterized as a single palm-shaped leaf consisting of 5-8 leafl ets inopposite decussate. Each leafl et is long and slender in oval-shape with pronounced serration, givingthe leaves a jagged, almost spiky appearance. There are 3 types of character design processes: 1)The process that focuses on studying and analyzing the design characteristics, 2) function-orienteddesign with specifi c design process, and 3) function-oriented design starting from the study, designto the development of product. Part 2: the keywords obtained during the brainstorming with theexperts were used in combination with the results in part 1 in designing a character and determiningthe narrative concept which is Ganja chat-bot. Ganja chat-bot is characterized as a chat-bot in robotshape. Its head and body are transformed from the chat frame representing the chat. Its hair is six-pointed stars, simplifi ed cannabis leaf shape with the aim to convey the stories instead of usingan AI robot with a fan-shaped propeller on its head to fl y to and reach the international level. Thischat-bot has an ability to provide answers to a variety Keywords: character design, cannabis, identity design, chat-bot
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