Results 271 to 280 of about 434,024 (296)

Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)

Journal of Food Composition and Analysis, 2007
D Suresh, Krishnapura Srinivasan
exaly  

Vitamin A in the Pimiento Pepper

Science, 1933
openaire   +2 more sources

Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

Food Chemistry, 2018
MaoMao Zeng, Junhui Wang, Mengru Zhang   +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
Aziz Korkmaz, Ali Adnan Hayaloglu, Ahmet Ferit Atasoy   +2 more
exaly  

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

Food Chemistry, 2019
Ewelina Hallmann, Krystian Marszałek, Urszula T Jasińska   +2 more
exaly  

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

Food Control, 2019
Amélie Sina Wilde, Simon A Haughey, Christopher T Elliott   +2 more
exaly  

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

Scientia Horticulturae, 2012
Jie Pang
exaly  

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

Food Chemistry, 2013
Shiyi Ou
exaly  

The aflatoxin contamination of some pepper types sold in Turkey

Chemosphere, 2004
exaly  

Microbial decontamination of red pepper powder by cold plasma

Food Microbiology, 2014
Dong-Un Lee, Sea C Min
exaly