Results 231 to 240 of about 29,201 (252)

Sensory Preferences Influencing the Likelihood That African American Pregnant Women Will Consume Nutrient-Dense, Anti-Inflammatory Foods. [PDF]

Int J Environ Res Public Health
Walden N, Iannotti L, Aboagye-Mensah G, Tabak RG.   +3 more
europepmc   +1 more source

Chemical and Biocatalytic Synthesis of Capsaicinoids and Capsinoids: An Updated Review. [PDF]

Biomolecules
Lu GH, Dai JR, Ni Z, Qiao Z, Zheng L.
europepmc   +1 more source

Gastric hemorrhage due to high pungency food? [PDF]

JPGN Rep
van der Pol RJ, van den Berg A, van der Woerd WL.   +2 more
europepmc   +1 more source

Comprehensive flavor characterization and fingerprint construction of fermented pepper. [PDF]

Food Chem X
Liu Y, Yang P, He B, Zhu L, Deng F, Zhao L.   +5 more
europepmc   +1 more source

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Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers

Food Chemistry, 2022
Xianghong Wang, Si Mi
exaly  

Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis

LWT - Food Science and Technology, 2020
Minxuan Liu, Xianghong Wang, Si Mi
exaly  

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
Matteo Bordiga, Nadia Mulinacci, Bruno Zanoni   +2 more
exaly  

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

Toxins, 2019
Chibundu N. Ezekiel, Irmgard Hoeschle-Zeledon, Petr Karlovsky   +2 more
exaly  

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

Food Chemistry, 2011
Jorge A. Pino
exaly  

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

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