Results 231 to 240 of about 17,278 (256)

pepper

2013
openaire   +2 more sources

Insights into the metabolism of membrane lipid fatty acids associated with chilling injury in post-harvest bell peppers

Food Chemistry, 2019
Wanying Ge, Ximan Kong, Baodong Wei
exaly  

The composition of Arnoia peppers (Capsicum annuumL.) at different stages of maturity

International Journal of Food Sciences and Nutrition, 2007
Sidonia Martinez, Javier Carballo, Inmaculada Franco   +2 more
exaly  

Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Journal of the Science of Food and Agriculture, 2005
Oktay Yemiş, Cetin Kadakal, Ender Sinan Poyrazoğlu   +2 more
exaly  

A simple and sensitive electrochemical method for the determination of capsaicinoids in chilli peppers

Sensors and Actuators B: Chemical, 2019
Xiaoqing Zhang, Min Ding
exaly  

Pepper

2022
openaire   +1 more source

Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization

Journal of Food Science, 1993
H P Fleming
exaly  

Peppers

2019
Β. Α. Kratky, John E. Bowen
openaire   +1 more source

Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties

Food Research International
Na Deng, Jianhui Wang
exaly  

Bioaccessibility, Uptake, and Transport of Carotenoids from Peppers (Capsicum Spp.) Using the Coupled in Vitro Digestion and Human Intestinal Caco-2 Cell Model

Journal of Agricultural and Food Chemistry, 2010
Nora M O`Brien, Nora M O'Brien
exaly