Results 231 to 240 of about 148,063 (247)

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

International Journal of Food Microbiology, 2014
Sangryeol Ryu, Dong-Hyun Kang, Won-Jae Song   +2 more
exaly  

Piperine—The Bioactive Compound of Black Pepper: From Isolation to Medicinal Formulations

Comprehensive Reviews in Food Science and Food Safety, 2017
Maryam Nikzad, Ghasem Najafpour-Darzi, Leila Gorgani   +2 more
exaly  

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

International Journal of Food Microbiology, 2013
Hye-Young Seo, Se Hee Lee, Hyo Jung Lee
exaly  

The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper

Food Control, 2019
Amélie Sina Wilde, Simon Haughey, Chris Elliott   +2 more
exaly  

Effect of brassinolide on chilling injury of green bell pepper in storage

Scientia Horticulturae, 2012
Jie Pang
exaly  

Polyphenols and carotenoids in pickled bell pepper from organic and conventional production

Food Chemistry, 2019
Ewa Rembiałkowska, Renata Kazimierczak, Ewelina Hallmann   +2 more
exaly  

A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications

Critical Reviews in Food Science and Nutrition, 2019
Gokhan Zengin, Gokhan Zengin, Rajesh Jeewon   +2 more
exaly  

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

LWT - Food Science and Technology, 2017
Ahmet Ferit Atasoy, Ali Adnan Hayaloglu, Aziz Korkmaz   +2 more
exaly  

Black Pepper and Health Claims: A Comprehensive Treatise

Critical Reviews in Food Science and Nutrition, 2013
Farhan Saeed, Imran Pasha, Masood Sadiq Butt   +2 more
exaly  

Amelioration of postharvest chilling injury in sweet pepper by glycine betaine

Postharvest Biology and Technology, 2016
Jinhua Zuo
exaly