Results 221 to 230 of about 17,278 (256)

Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion

Food Chemistry, 2023
Lorenzo Cecchi, Silvia Urciuoli, Matteo Bordiga   +2 more
exaly  

Pepper

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

Aflatoxin in Chili Peppers in Nigeria: Extent of Contamination and Control Using Atoxigenic Aspergillus flavus Genotypes as Biocontrol Agents

Toxins, 2019
Chibundu N Ezekiel, Alejandro Ortega-Beltran, Joseph Atehnkeng   +2 more
exaly  

Vitamin A in the Pimiento Pepper

Science, 1933
openaire   +2 more sources

Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba

Food Chemistry, 2011
Jorge Pino
exaly  

Pepper

2018
openaire   +2 more sources

On Pepper

2022
openaire   +1 more source

Nondestructive quality assessment of chili peppers using near-infrared hyperspectral imaging combined with multivariate analysis

Postharvest Biology and Technology, 2018
Haiyan Cen, Chu Zhang, Haiyong Weng
exaly  

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

Microchemical Journal, 2020
Rosa Guilherme, Nuno Rodrigues, Itala M G Marx   +2 more
exaly  

Multivariate optimization and HS-SPME/GC-MS analysis of VOCs in red, yellow and purple varieties of Capsicum chinense sp. peppers

Microchemical Journal, 2006
Eliane Teixeira Sousa, Jailson B de Andrade   +1 more
exaly