Results 231 to 240 of about 77,644 (260)

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

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

Pepper

1998
David Bulbeck, Anthony Reid, Lay Cheng Tan, Yiqi Wu   +3 more
openaire   +1 more source

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, Kannan Rr Rengasamy, Gokhan Zengin   +2 more
exaly  

Black Pepper and Health Claims: A Comprehensive Treatise

Critical Reviews in Food Science and Nutrition, 2013
Imran Pasha, M Tauseef Sultân, Masood Sadiq Butt   +2 more
exaly  

Pepper plant

2016
BAR MOSHE, NIR BINYAMIN, LIFSHITZ LIORA
openaire   +3 more sources

Pepper

2022
openaire   +1 more source

Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects

Critical Reviews in Food Science and Nutrition, 2007
Krishnapura Srinivasan
exaly  

The aflatoxin contamination of some pepper types sold in Turkey

Chemosphere, 2004
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  

The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

Food Chemistry, 2013
Shiyi Ou, Fenglin Gu, Lehe Tan
exaly