Results 41 to 50 of about 92,086 (76)
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Critical reviews in food science and nutrition, 2019
Considered as the “King of spices”, black pepper (Piper nigrum L.) is a widely used spice which adds flavor of its own to dishes, and also enhances the taste of other ingredients.
Heerasing Takooree +6 more
semanticscholar +1 more source
Considered as the “King of spices”, black pepper (Piper nigrum L.) is a widely used spice which adds flavor of its own to dishes, and also enhances the taste of other ingredients.
Heerasing Takooree +6 more
semanticscholar +1 more source
Science of the Total Environment, 2020
Microbial communities in the plant rhizosphere are critical drivers of soil organic matter conversion and thus affect plant growth, especially under plastic greenhouse vegetable cultivation (PGVC).
Yang Song +4 more
semanticscholar +1 more source
Microbial communities in the plant rhizosphere are critical drivers of soil organic matter conversion and thus affect plant growth, especially under plastic greenhouse vegetable cultivation (PGVC).
Yang Song +4 more
semanticscholar +1 more source
Plant physiology and biochemistry : PPB, 2021
As a typical thermophilous vegetable, the growth and yield of peppers are easily limited by chilling conditions. Zeaxanthin, a crucial carotenoid, positively regulates plant abiotic stress responses.
Chaonan Tang +6 more
semanticscholar +1 more source
As a typical thermophilous vegetable, the growth and yield of peppers are easily limited by chilling conditions. Zeaxanthin, a crucial carotenoid, positively regulates plant abiotic stress responses.
Chaonan Tang +6 more
semanticscholar +1 more source
, 2020
The terpenes presented in black pepper essential oil (EO) are volatile and their properties can be reduced in certain conditions. The encapsulation can protect the EO and preserve their terpenes.
Lívia Pinto Heckert Bastos +4 more
semanticscholar +1 more source
The terpenes presented in black pepper essential oil (EO) are volatile and their properties can be reduced in certain conditions. The encapsulation can protect the EO and preserve their terpenes.
Lívia Pinto Heckert Bastos +4 more
semanticscholar +1 more source
Journal of Food Engineering, 2019
Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax layer, which hinders moisture transfer. Chemical dipping pretreatments and thermal blanching methods are often employed to enhance its drying process.
Xiao-lin Zhang +6 more
semanticscholar +1 more source
Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax layer, which hinders moisture transfer. Chemical dipping pretreatments and thermal blanching methods are often employed to enhance its drying process.
Xiao-lin Zhang +6 more
semanticscholar +1 more source
, 2020
The present study was carried out to investigate the influence of chitosan-pullulan (50:50) composite edible coating enrich with pomegranate peel extract on quality and storage life of green bell pepper at room (23 ± 3 °C, RH: 40–45%) and cold (4 ± 3 °C,
Nishanth Kumar +6 more
semanticscholar +1 more source
The present study was carried out to investigate the influence of chitosan-pullulan (50:50) composite edible coating enrich with pomegranate peel extract on quality and storage life of green bell pepper at room (23 ± 3 °C, RH: 40–45%) and cold (4 ± 3 °C,
Nishanth Kumar +6 more
semanticscholar +1 more source
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.
Journal of Agricultural and Food Chemistry, 2020Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing.
Jie Sun +5 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2020
Increasing the crop quality through enhancement of plant health is challenging task. In this study, nano-selenium (nano-Se) were sprayed on pepper leaves, and the pepper components were compared with that of selenite.
Dong Li +6 more
semanticscholar +1 more source
Increasing the crop quality through enhancement of plant health is challenging task. In this study, nano-selenium (nano-Se) were sprayed on pepper leaves, and the pepper components were compared with that of selenite.
Dong Li +6 more
semanticscholar +1 more source
, 2020
Spices are high value-added ingredients that are part of a complex supply chain susceptible to a variety of fraudulent actions which requires fast and efficient quality control.
Amanda Beatriz Sales de Lima +5 more
semanticscholar +1 more source
Spices are high value-added ingredients that are part of a complex supply chain susceptible to a variety of fraudulent actions which requires fast and efficient quality control.
Amanda Beatriz Sales de Lima +5 more
semanticscholar +1 more source
Food microbiology, 2020
High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.).
Xinxing Xu +6 more
semanticscholar +1 more source
High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.).
Xinxing Xu +6 more
semanticscholar +1 more source