Results 241 to 250 of about 36,774 (263)

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

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  

Tomate, Paprika, Eierfrucht

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

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  

Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Food Chemistry, 2019
Olga Monago-Maraña, Carl Emil Cee Eskildsen, Teresa Galeano-Díaz   +2 more
exaly  

Perfect Paprika Substitutes

Science Trends, 2019
openaire   +1 more source

Untersuchungen über den Paprika‐Farbstoff. VI. Das Pigment des japanischen Paprikas

Justus Liebigs Annalen der Chemie, 1931
L. Zechmeister, L. v. Cholnoky
openaire   +1 more source

The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

Food Control, 2018
Nóra Adányi
exaly