Results 211 to 219 of about 13,626 (219)

Aflatoxin in Chili Peppers in Nigeria: Extent of Contamination and Control Using Atoxigenic Aspergillus flavus Genotypes as Biocontrol Agents

Toxins, 2019
Chibundu N Ezekiel, Alejandro Ortega-Beltran, Joseph Atehnkeng   +2 more
exaly  

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

International Journal of Molecular Sciences, 2013
Neftalí Ochoa-Alejo, Ochoa-Alejo Neftalí   +1 more
exaly  

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

LWT - Food Science and Technology, 2020
Chengtuo Niu, Chunfeng Liu, Feiyun Zheng   +2 more
exaly  

Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: Application to adulteration

Food Chemistry, 2014
Ah-Young Ko, Md Musfiqur Rahman, A M Abd El-Aty   +2 more
exaly  

Structural investigation of cellulose nanocrystals extracted from chili leftover and their reinforcement in cariflex-IR rubber latex

Carbohydrate Polymers, 2016
Malladi Nagalakshmaiah, Nadia El Kissi, Gérard Mortha   +2 more
exaly  

Quality analysis and microencapsulation of chili seed oil by spray drying with starch sodium octenylsuccinate and maltodextrin

Powder Technology, 2017
Yuxiao Wang, Xin Wen, Kunli Wang
exaly  

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

LWT - Food Science and Technology, 2019
Yuanlong Chi, Yuanping Lv, Qiang He
exaly  

The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper

Food Research International
Yu-Gang Shi, Xingguang Chen
exaly  

Bioactive Compounds During Drying of Chili Peppers

Drying Technology, 2014
M A Garcia-Alvarado
exaly