Results 71 to 80 of about 36,774 (263)

Determination of HPLC-UV Fingerprints of Spanish Paprika (Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis

Sensors, 2018
The development of a simple HPLC-UV method towards the evaluation of Spanish paprika’s phenolic profile and their discrimination based on the former is reported herein.
Xavier Cetó, Núria Serrano, Miriam Aragó, Alejandro Gámez, Miquel Esteban, José Manuel Díaz-Cruz, Oscar Núñez   +6 more
doaj   +1 more source

Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain

Foods, 2023
Changes in the level of income of the population and a reduction in time availability are shifting food consumption from traditional to more convenient food products. The production of traditional food has a significantly positive impact on the territory,
Olda Lami, Celia Sama-Berrocal, Alberto Martín, Francisco J. Mesías, Rocío Velázquez   +4 more
doaj   +1 more source

Vezetési és döntési rendszerek a versenyképesség szolgálatában - Összefoglaló a Vezetési és döntési rendszerek kutatócsoport munkájáról = Management and decision making systems supporting competitiveness [PDF]

, 2012
A „Vezetési és döntési rendszerek” alprojekt kutatói a döntéshozatal minőségének és a versenyképességnek a kapcsolatát vizsgálták. Alapkérdésünk az volt, hogy mely vállalatok a sikeresebbek, azok, amelyek a döntéshozatali közelítésmódok közül a szigorúan
Zoltayné Paprika, Zita
core  

Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors [PDF]

, 2018
The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product's shelf life: temperature and illumination.
Elizagoyen, Eliana Soledad, Garitta, Lorena Garitta, Gugole Ottaviano, Maria Fernanda, Gómez, Guadalupe, Hough, Guillermo, Langohr, Klaus   +5 more
core   +1 more source

The effect of storage temperature on antioxidant capacity and storability of paprika

Food Science and Preservation
Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study,
Me-Hea Park, H. Eum, P. Park, D. Baek, Siva Kumar Malka   +4 more
semanticscholar   +1 more source

Giants in the cold: Morphological evidence for vascular heat retention in the viscera but not the skeletal muscle of the basking shark (Cetorhinus maximus)

Journal of Fish Biology, EarlyView.
Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker, Axel Schlindwein, Martin C. Arostegui, Ingrid M. Bruvold, Joel V. Wernström, Montserrat Martin‐Armas, David W. Sims, Nicolas Straube, Andreas Altenburger, Claudia Junge   +9 more
wiley   +1 more source

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2251-2258, 15 March 2026.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi, Nathália Letícia Hernandez Brito, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +3 more
wiley   +1 more source

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, Volume 7, Issue 2, March 2026.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

A Wireless Sensor Network-Based Ubiquitous Paprika Growth Management System

Sensors, 2010
Wireless Sensor Network (WSN) technology can facilitate advances in productivity, safety and human quality of life through its applications in various industries.
Jeonghwan Hwang, Changsun Shin, Hyun Yoe
doaj   +1 more source

Polyphenols content and antioxidant activity of paprika and pepper spices [PDF]

, 2017
Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum) are very popular seasonings for culinary and industrial utilization due to the change of sensory quality (taste, aroma, color) of foods and meals with their addition; their health ...
Dřímalová, Pavla, Juríková, Tünde, Mlček, Jiří, Orsavová, Jana, Škrovánková, Soňa   +4 more
core   +3 more sources