Results 281 to 290 of about 20,541 (300)

Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds

Ultrasonics Sonochemistry, 2017
Phitchan Sricharoen, Nunticha Limchoowong, Saksit Chanthai   +2 more
exaly  

Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli ( Capsicum chinense Jacq)

Food Chemistry, 2018
Thingnganing Longvah
exaly  

Copper nanoparticles: Green synthesis and managing fruit rot disease of chilli caused by Colletotrichum capsici

Saudi Journal of Biological Sciences, 2021
exaly  

ADOPTION OF RECOMMENDED PRODUCTION TECHNOLOGY BY CHILLI GROWERS IN TRIPURA

2018
Kumar, Kaushal, Rajib Das
openaire   +1 more source

Carotenoid biosynthesis and sequestration in red chilli pepper fruit and its impact on colour intensity traits

Journal of Experimental Botany, 2019
Paul D Fraser
exaly  

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

Food Chemistry, 2017
Mao-Mao Zeng, Zhiyong He, Guanjun Tao
exaly  

Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

Food Chemistry, 2016
Marcin Glowacz, Deborah Rees
exaly  

Variable germination and high cost of commercial chilli seed: implications for communal area cash crop chilli production in northern KwaZulu-Natal

Acta Horticulturae, 2018
F.N. Mpanza, S. Mavengahama
openaire   +1 more source

Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

Food Chemistry, 2007
Jorge Pino
exaly  

Supramolecular solvent-based microextraction of Sudan dyes in chilli-containing foodstuffs prior to their liquid chromatography-photodiode array determination

Food Chemistry, 2010
Francisco José López-Jiménez, Soledad Rubio   +1 more
exaly