Results 251 to 260 of about 151,342 (295)

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Food Chemistry, 2021
Wenting Zhao, Fei Lao, Fang Chen
exaly  

A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

Trends in Food Science and Technology, 2021
Maurizio Battino, Xiaobo Zou
exaly  

Chili

Revue Internationale de la Croix-Rouge et Bulletin international des Sociétés de la Croix-Rouge, 1919
J. Ithurralde, D. Blanco
openaire   +1 more source

Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms

Trends in Food Science and Technology, 2021
Qunran Xiang, Xin Tang, Hao Zhang
exaly  

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Food Research International, 2022
Junjie Yi
exaly  

Catalytic co-pyrolysis of microwave pretreated chili straw and polypropylene to produce hydrocarbons-rich bio-oil

Bioresource Technology, 2021
Zhaosheng Yu, Xiaoluan Lu
exaly  

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

Food Chemistry, 2022
Junjie Yi
exaly  

Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review

Molecules, 2022
Azrina Azlan, Muhammad Rizal Razman
exaly  

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Food Research International, 2021
Wenchao Cai, Yurong Wang, Zhen-Dong Zhang   +2 more
exaly  

Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems

Food and Function, 2020
Muwen Lu, Chengyu Chen, Yaqi Lan
exaly