Results 241 to 250 of about 29,201 (252)

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

Postharvest Biology and Technology, 2018
Yong He, Chu Zhang, Haiyan Cen
exaly  

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

Microchemical Journal, 2020
António M. Peres, Ana Cristina Ramos, Ana C A Veloso   +2 more
exaly  

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

Food Chemistry, 2019
Qian Zhou, Bao dong Wei, Shujuan Ji
exaly  

Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Journal of the Science of Food and Agriculture, 2005
Nevzat Artik, Çetin Kadakal, Oktay Yemiş   +2 more
exaly  

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

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

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

Journal of Food Science, 1993
H P Fleming, R F McFeeters, R L Thompson
exaly  

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

Food Research International
Na Deng, Jianhui Wang, Xiaoyi Hou
exaly  

Dissipation rates of insecticides and fungicides in peppers grown in greenhouse and under cold storage conditions

Food Chemistry, 2009
Pilar Flores, Pilar Hellin, José Fenoll
exaly  

Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers

Journal of Food Science, 2002
exaly  

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

Food Chemistry: X
Xiaomeng Wu, Jianbo Tang, Fanhua Kong
exaly