Results 201 to 210 of about 32,502 (227)

Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating

Food Control, 2020
Fanbin Kong
exaly  

Paprika

2000
openaire   +1 more source

The paprika

Scientia Horticulturae, 1985
openaire   +1 more source

Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction

Food Chemistry, 2016
Suna Kim, BoKyung Moon
exaly  

Occupational contact urticaria from paprika

Contact Dermatitis, 1997
FOTI, Caterina, Carino M, Cassano N, R. Panebianco R, Vena GA, Ambrosi G.   +5 more
openaire   +2 more sources

Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy

Food Hydrocolloids, 2018
Liliana Alamilla-BeltrÁn, Luis Lartundo-Rojas, Maria de Jesús Perea-Flores   +2 more
exaly  

Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder

Food Chemistry, 2019
Junhee No, Malshick Shin
exaly  

Tomate, Paprika, Eierfrucht

1986
Dieter Spaar, Helmut Kleinhempel, Rolf Fritzsche   +2 more
openaire   +1 more source

The effect of drying method and storage on color characteristics of paprika

LWT - Food Science and Technology, 2009
Ayhan Topuz
exaly  

Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools

Food Chemistry, 2016
Olga Monago-Maraña, Teresa Galeano-Díaz, Arsenio Muñoz de la Peña   +2 more
exaly