spice

• 香辛料

　 　 　 　

WordNet

1. make more interesting or flavorful; "Spice up the evening by inviting a belly dancer" (同)spice up
2. aromatic substances of vegetable origin used as a preservative
3. any of a variety of pungent aromatic vegetable substances used for flavoring food
4. straggling aromatic shrub of southwestern United States having fragrant brown flowers (同)California allspice, Calycanthus occidentalis
5. deciduous shrub of the eastern United States having highly aromatic leaves and bark and yellow flowers followed by scarlet or yellow berries (同)spice bush, American spicebush, Benjamin bush, Lindera benzoin, Benzoin odoriferum
6. a rack for displaying containers filled with spices
7. cookie flavored with spices
8. a mill for grinding spices
9. cake flavored with spices
10. (ethnic slur) offensive term for persons of Latin American descent (同)spik, spick

PrepTutorEJDIC

1. 〈C〉(こしょうなど,個々の)『薬味』;〈U〉《集合的に》『香辛料』,スパイス / 〈U〉ぴりっとするもの,妙味 / 《a ~》(…)気味,(…)らしいところ《+『of』+『名』》 / 〈料理など〉‘に'薬味を加える(薬味で)〈料理〉‘を'調味する《+『名』+『with』+『名』》 / (…で)〈話など〉‘に'趣を添える,おもしろ味を加える《+『名』+『with』+『名』》

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/06/08 11:14:14」(JST)

wiki ja

[Wiki ja表示]

スパイス（Spice）

• 胡椒などの香辛料のこと。
• 電気回路シミュレータ SPICEのこと。電子部品や配線をネットと呼ばれる等電位点（ノード）で接続した電子回路（電気回路）の動作検証ができるソフトウェアである。カリフォルニア大学バークレイで開発された。オリジナルはフリーウェアであるが各種改良を加えた商用版が電気、半導体業界で使われている。
• 株式会社スパイス (芸能プロダクション)
• スパイス (出版社)
• 日本海テレビジョン放送制作の情報番組。スパイス!!を参照。
• かつて毎日放送ラジオで放送された番組。情報ラヂオ・スパイス!を参照。
• スター・ウォーズに登場する薬物。スパイス (スター・ウォーズ)を参照。
• スパイス・ガールズのデビューアルバム。スパイス (アルバム)を参照。
• スパイス - ナオト・インティライミの楽曲。アルバム『ADVENTURE』に収録。
• Perfume のシングル。スパイス (Perfumeの曲)を参照。

関連項目

• SPICE

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wiki en

[Wiki en表示]

For the sensation of eating spicy-hot foods, see Piquance.

For other uses, see Spice (disambiguation).

Spices and herbs at a grocery shop in Goa, India

Spice shop downtown Amman, Jordan.

A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food.^{[citation needed]} Sometimes a spice is used to hide other flavors.

Spices are distinguished from herbs, which are parts of leafy green plants also used for flavoring or as garnish.

Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why use of spices is especially prominent in meat, which is particularly susceptible to spoiling.

A spice may have an extra use, usually medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. For example, turmeric roots are consumed as a vegetable and garlic as an antibiotic.

Classification and types

The Gato Negro café and spice shop (Buenos Aires, Argentina)

Culinary herbs and spices

Main article: List of culinary herbs and spices

Botanical basis

• Dried fruits or seeds, such as fennel, mustard, and black pepper.
• Arils, such as mace.
• Barks, such as cinnamon and cassia.
• Dried flower buds, such as cloves.
• Stigmas, such as saffron.
• Roots and rhizomes, such as turmeric, ginger and galingale.
• Resins, such as asafoetida.

Common spice mixtures

• Advieh (Iran)
• Baharat (Arab world, and the Middle East in general)
• Berbere (Ethiopia and Eritrea)
• Chaat masala (India and Pakistan)
• Chili powder
• Curry powder
• Five-spice powder (China)
• Garam masala (South Asia)
• Harissa (North Africa)
• Hawaij (Yemen)
• Jerk spice (Jamaica)
• Khmeli suneli (Georgia, former U.S.S.R.)
• Masala (a generic name for any blend of spices used in South Asia)
• Mixed spice (United Kingdom)
• Old Bay Seasoning (United States)
• Panch phoron (India and Bangladesh)
• Pumpkin pie spice (United States)
• Quatre épices (France)
• Ras el hanout (North Africa)
• Shichimi togarashi (Japan)
• Vegeta (Croatia)
• Za'atar (Middle East)

History

Main article: Spice trade

Early history

Spices at central market in Agadir, Morocco

Humans were using spices in 50,000 BCE^{[citation needed]}. The spice trade developed throughout the Middle East in around 2000 BCE with cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, the noun referring to "appearance, sort, kind": species has the same root. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation.

Archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.^{[citation needed]}

In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices.^{[citation needed]}

In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name. Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region. Historians believe that nutmeg was introduced to Europe in the 6th century BCE.

Indonesian merchants traveled around China, India, the Middle East, and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the main trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds (40 CE). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.

Middle Ages

"The Mullus" Harvesting pepper. Illustration from a French edition of The Travels of Marco Polo.

Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given the medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent pandemics.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

Early modern period

The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new spices available there.^{[citation needed]}

Another source of competition in the spice trade during the fifteenth and sixteenth century was the Ragusans from the maritime republic of Dubrovnik in southern Croatia.

The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.^{[citation needed]}

With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century.^{[citation needed]}

In the Caribbean, the island of Grenada is well known for growing and exporting a number of spices, including the nutmeg, which was introduced to Grenada by the settlers.^{[citation needed]}

Handling spices

A typical home's kitchen shelf of spices as would be seen in the United States or Canada.

A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice is roughly two years; of a ground spice roughly six months. The "flavor life" of a ground spice can be much shorter. Ground spices are better stored away from light.

To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or mill.

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.

Production

Production in tonnes. Figures 2009-2010 Researched by FAOSTAT (FAO)
India	1,100,000	70 %
Bangladesh	140,113	9 %
Turkey	87,028	5.7 %
China	85,987	5.5 %
Pakistan	45,473	3 %
Total	1,588,807	100 %

^{[citation needed]}

Standardization

The International Organization for Standardization addresses spices and condiments, along with related food additives, as part of the International Classification for Standards 67.220 series.

Research

The Indian Institute of Spices Research in Kozhikode, Kerala, is devoted exclusively to researching all aspects of spice crops: black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia, vanilla, etc.

See also

• Condiment
• List of herbs and spices
• List of Indian spices
• Spice trade

Notes

Sources

• International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives". http://www.iso.org/iso/iso_catalogue/catalogue_ics/catalogue_ics_browse.htm?ICS1=67&ICS2=220&development=on. Retrieved 2009-04-23. 
• Linda Civitello (2007). Cuisine and culture: a history of food and people. John Wiley and Sons. ISBN 0-471-74172-8. 
• Adamson, Melitta Weiss (2004). Food in Medieval Times. Westport, Conn: Greenwood Press. ISBN 0-313-32147-7. 
• Scully, Terence (1995). The art of cookery in the Middle Ages. Ipswich: Boydell Press. ISBN 0-85115-611-8. 
• Host: Alton Brown (14 January 2004). "Spice Capades". Good Eats. episode 14. season 7. Food Network. 

Further reading

Books

• Corn, Charles. Scents of Eden: A History of the Spice Trade. New York: Kodansha, 1999.
• Czarra, Fred (2009). Spices: A Global History. Reaktion Books. p. 128. ISBN 978-1-86189-426-7. 

• "Spices: Fred Czarra". Press.uchicago.edu. http://www.press.uchicago.edu/presssite/metadata.epl?mode=synopsis&bookkey=406255. Retrieved 2011-02-18. 

• Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley: University of California Press, 2002.
• Freedman, Paul. Out of the East: Spices and the Medieval Imagination. New Haven: Yale UP, 2008.
• Keay, John. The Spice Route: A History. Berkeley: U of California P, 2006.
• Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York: Ballantine Books, 2007.
• Miller, J. Innes. The Spice Trade of the Roman Empire. Oxford: Oxford UP, 1969.
• Morton, Timothy. Poetics of Spice: Romantic Consumerism and the Exotic. Cambridge UP, 2000.
• Turner, Jack (2004). Spice: The History of a Temptation. Knopf. ISBN 0-375-40721-9. 

Articles

• "Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot". ScienceDaily. March 5, 1998. http://www.sciencedaily.com/releases/1998/03/980305053307.htm. Retrieved 2008-12-20. "...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)" 
• Sallam, Kh.I.; Ishioroshi, M; Samejimab, K. (December 2004). "Antioxidant and antimicrobial effects of garlic in chicken sausage". Lebensm. Wiss. Technol. 37 (8): 849–855. DOI:10.1016/j.lwt.2004.04.001. PMC 1805705. PMID 17330154. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=1805705. 
• Billing, Jennifer; Sherman, Paul W. (March 1998). "Antimicrobial Functions of Spices: Why Some Like it Hot". The Quarterly Review of Biology 73 (1): 3–49. DOI:10.1086/420058. PMID 9586227. 
• "Common Kitchen Spices Kill E. Coli O157:H7". 18 August 1998. http://www.oznet.ksu.edu/pr_fsaf/News%20Releases/relspicfung.htm. "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. 'In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory', Fung said. 'We found that several spices are good at killing this strain of E. coli.'" 
• "The Lure and Lore of Spices". http://www.thespicehouse.com/info/lore/. "If the appearance of spices were to reflect their real importance in the history of the world, the bottles of spices would be filled with bright glittery substances, diamonds, rubies, emeralds or gold would be appropriate. When you opened the bottle, a poof of vibrantly colored, mystically fragrant, magical smoke would slowly billow softly throughout the room." 
• "Spice". Encyclopedia of Spices, Spice Blends by Region, The Spice Trade. http://www.theepicentre.com/Spices/spiceref.html. Retrieved 2008-12-20. 
• International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives". http://www.iso.org/iso/iso_catalogue/catalogue_ics/catalogue_ics_browse.htm?ICS1=67&ICS2=220&development=on. Retrieved 2009-04-23. 

External links

• Pungency of spices

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• Baeckeins F-I, four novel C-methylated biflavonoids from the roots of Baeckea frutescens and their anti-inflammatory activities.

• Jia BX1, Zeng XL2, Ren FX3, Jia L2, Chen XQ4, Yang J4, Liu HM5, Wang Q6.Author information 1Department of Pharmacognosy, College of Pharmacy, Zhengzhou University, No. 100 of Science Road, Zhengzhou 450001, PR China; State Key Laboratory of Natural Medicines, China Pharmaceutical University, No. 24 Tongjia Lane, Nanjing 210009, PR China. Electronic address: jiabeixi_2003_123@163.com.2Department of Pharmacognosy, College of Pharmacy, Zhengzhou University, No. 100 of Science Road, Zhengzhou 450001, PR China.3Henan Zhongshuai Pharmaceutical Science and Technology Development Co., Ltd, Zhengzhou 450001, PR China.4State Key Laboratory of Natural Medicines, China Pharmaceutical University, No. 24 Tongjia Lane, Nanjing 210009, PR China.5Department of Pharmacognosy, College of Pharmacy, Zhengzhou University, No. 100 of Science Road, Zhengzhou 450001, PR China. Electronic address: liuhm@zzu.edu.cn.6State Key Laboratory of Natural Medicines, China Pharmaceutical University, No. 24 Tongjia Lane, Nanjing 210009, PR China. Electronic address: qwang49@163.com.AbstractBaeckea frutescens is an aromatic shrub used in South China as an ornamental and as a spice. Four unusual C-methylated biflavonoids named baeckeins F-I (1-4) were isolated from the roots of B. frutescens. The baeckeins F-I possessed a unique carbon skeleton, a flavonol conjugated with a coumaronochromone molecule via the unusual linkages of C-2-C-8(∗) and C-3-O-C-7(∗). Their structures were elucidated by analysis of the 1D ((1)H/(13)C) and 2D NMR (HSQC/HMBC/NOESY) and HR-ESI-MS spectroscopic data, and the absolute stereochemistry for chiral carbons of C-2 and C-3 was established by CD spectrometry combined with quantum chemical calculations. Baeckeins F-I (1-4) were also evaluated for their anti-inflammatory activities by detecting the NO production of LPS-induced RAW264.7 murine macrophage cell line; baeckein I (4) with the β-d-glucose unit and configuration of (2R,3R) exhibited the highest NO inhibitory activity (IC50=15.2μM), which was similar to that of the positive control indomethacin.
• Food chemistry.Food Chem.2014 Jul 15;155:31-7. doi: 10.1016/j.foodchem.2014.01.022. Epub 2014 Jan 24.
• Baeckea frutescens is an aromatic shrub used in South China as an ornamental and as a spice. Four unusual C-methylated biflavonoids named baeckeins F-I (1-4) were isolated from the roots of B. frutescens. The baeckeins F-I possessed a unique carbon skeleton, a flavonol conjugated with a coumaronochr
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• A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay.

• Vallverdú-Queralt A1, Regueiro J2, Martínez-Huélamo M1, Rinaldi Alvarenga JF3, Leal LN4, Lamuela-Raventos RM5.Author information 1Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain.2Nutrition and Food Science Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain.3Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, Brazil.4Nutreco Research and Development, The Netherlands.5Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain. Electronic address: lamuela@ub.edu.AbstractHerbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices.
• Food chemistry.Food Chem.2014 Jul 1;154:299-307. doi: 10.1016/j.foodchem.2013.12.106. Epub 2014 Jan 8.
• Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-re
• PMID 24518346

• Characterisation of organic and conventional sweet basil leaves using chromatographic and flow-injection mass spectrometric (FIMS) fingerprints combined with principal component analysis.

• Lu Y1, Gao B2, Chen P3, Charles D4, Yu LL5.Author information 1Department of Nutrition and Food Science, University of Maryland, College Park, 20742 MD, USA.2Department of Nutrition and Food Science, University of Maryland, College Park, 20742 MD, USA; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.3Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, 20705 MD, USA. Electronic address: Pei.Chen@ars.usda.gov.4Frontier Natural Products Co-op, 3021 78th Street, Norway, IA 52318, USA.5Department of Nutrition and Food Science, University of Maryland, College Park, 20742 MD, USA; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: liangli.yu@sjtu.edu.cn.AbstractSweet basil, Ocimum basilicum, is one of the most important and wildly used spices and has been shown to have antioxidant, antibacterial, and anti-diarrheal activities. In this study, high performance liquid chromatographic (HPLC) and flow-injection mass spectrometric (FIMS) fingerprinting techniques were used to differentiate organic and conventional sweet basil leaf samples. Principal component analysis (PCA) of the fingerprints indicated that both HPLC and FIMS fingerprints could effectively detect the chemical differences in the organic and conventional sweet basil leaf samples. This study suggested that the organic basil sample contained greater concentrations of almost all the major compounds than its conventional counterpart on a per same botanical weight basis. The FIMS method was able to rapidly differentiate the organic and conventional sweet basil leaf samples (1min analysis time), whereas the HPLC fingerprints provided more information about the chemical composition of the basil samples with a longer analytical time.
• Food chemistry.Food Chem.2014 Jul 1;154:262-8. doi: 10.1016/j.foodchem.2014.01.009. Epub 2014 Jan 10.
• Sweet basil, Ocimum basilicum, is one of the most important and wildly used spices and has been shown to have antioxidant, antibacterial, and anti-diarrheal activities. In this study, high performance liquid chromatographic (HPLC) and flow-injection mass spectrometric (FIMS) fingerprinting technique
• PMID 24518341

• Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.

• Kirkin C1, Mitrevski B2, Gunes G1, Marriott PJ3.Author information 1Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey.2Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.3Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Electronic address: philip.marriott@monash.edu.AbstractThyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12kGy irradiation of all samples. Irradiation resulted in significant changes in colour values of rosemary and black pepper. The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP) compared to air packaging. Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to MAP. Gamma-irradiation generally decreased monoterpenes and increased oxygenated compounds, but the effect was lower in MAP. Overall, spices should be irradiated under an O2-free atmosphere to minimise quality deterioration.
• Food chemistry.Food Chem.2014 Jul 1;154:255-61. doi: 10.1016/j.foodchem.2014.01.002. Epub 2014 Jan 10.
• Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and moul
• PMID 24518340

Japanese Journal

• 可変利得ニュートン不動点ホモトピー法を用いた非線形回路の直流動作点解析 (非線形問題)

• 森山 慶一,山村 清隆
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• 静電型エナジーハーベスタのSPICEモデリングと最適負荷の解析 (電子デバイス)

• 南 啓大,藤田 孝之,大西 斗志一 [他]
• 電子情報通信学会技術研究報告 = IEICE technical report : 信学技報 114(133), 23-27, 2014-07-10
• NAID 40020150252

• 積層セラミックコンデンサの直流バイアス依存性を反映した等価回路モデルの作成方法 (マイクロ波)

• 日高 青路,櫻木 敦,菅谷 弘之
• 電子情報通信学会技術研究報告 = IEICE technical report : 信学技報 114(45), 61-66, 2014-05-22
• NAID 40020089727

• ダイナミック・ロジックへのタイミング・フォールト検出手法の適用

• 神保潮 ,山田淳二 ,五島正裕 ,坂井修一
• 情報処理学会研究報告. [システムソフトウェアとオペレーティング・システム] 2014-OS-129(18), 1-8, 2014-05-07
• … されていなかった.これはダイナミック・ロジックにおけるプリチャージ動作がタイミング・フォールトをマスクしてしまうためである.本稿の提案手法は,ダイナミック・ロジックの評価結果に応じて,プリチャージの有無を制御することによって適用を可能にする.提案手法を適用したレジスタ・ファイルをトランジスタ・レベルで設計し,SPICE シミュレーション上でタイミング・フォールトを検出できることを確認した. …
• NAID 110009767007

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• SPICE CO., LTD.

商品に関する重要なお知らせ. ログインページ. 株式会社スパイスは、 雑貨や家具など インテリアを卸販売する会社です。 あなたのライフスタイルに ちょっぴり刺激（SPICE）を 与えられるような オリジナル商品を開発しています。 INFORMATION / スパイスからの ...

• SPICE (ソフトウェア) - Wikipedia

SPICE (Simulation Program with Integrated Circuit Emphasis, スパイス) は電子 回路のアナログ動作をシミュレーションするソフトウェアである。 カリフォルニア大学 バークレー校で1973年に開発された。 集積回路に使用する電子回路の設計主眼として 開発 ...

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