1. Achinewhu, S. C., Ogbonna, C. C., & Hart, A. D. (1995). Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as foods. Plant Foods for Human Nutrition, 48(4), 341–348. Dordrecht.
2. Afzal, M., Al-Hadidi Menon, M., Pesek, J., & Dhami, M. S. (2001). Zinger: An ethno-medical, chemical and pharmacological review. Drug Metabolism and Drug Interactions, 18(3–4), 159–190.
3. Agarwal, M., Walia, S., Dhingra, S., & Khambay, B. P. S. (2001). Insect growth, inhibition, anti-feedant and antifungal activity of compounds isolated/derived from Zingiber officinale roscoe (ginger) rhizomes. Pest Management Science, 57(3), 289–300.
4. Ahmad, N., Katiyar, S. K., & Mukhtar, H. (2001). Antioxidants in chemoprevention of the skin cancer. Current Problems in Dermatology, 29, 128–139.
5. Ahn, B., Lee, D. H., Yeo, S. G., Kany, J. H., Do, J. R., Kim, S. B., et al. (1993). Inhibitory action of natural food components on the formation of carcinogenic nitrosomine. Bulletin of the Korean Fisheries Society, 26, 289–295.