Results 1 to 10 of about 26,931 (168)

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon [PDF]

open access: yesFoods, 2022
Joanna Newerli-Guz   +2 more
exaly   +2 more sources
Some of the next articles are maybe not open access.

Comparative study of the bioactive compounds, flavours and minerals present in black pepper before and after removing the outer skin

LWT - Food Science and Technology, 2020
Joon-Goo Lee   +2 more
exaly  

Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects

Critical Reviews in Food Science and Nutrition, 2007
Krishnapura Srinivasan
exaly  

The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper

Food Control, 2019
Amélie Sina Wilde   +2 more
exaly  

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

International Journal of Food Microbiology, 2014
Won-Jae Song   +2 more
exaly  

Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.)

Food Chemistry, 2006
Martin Polovka, Vlasta Brezová
exaly  

Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Food Chemistry, 2019
Selen Sallan   +2 more
exaly  

Volatiles of Black Pepper Fruits (Piper nigrum L.)

Molecules, 2019
Da Silva   +2 more
exaly  

A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications

Critical Reviews in Food Science and Nutrition, 2019
Kannan R R Rengasamy   +2 more
exaly  

Electrochemical quantification of piperine in black pepper

Food Chemistry, 2020
Lifu Chen   +2 more
exaly  
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