Quantitative profiling of capsaicin content in seven chili pepper cultivars using optimized HPLC. [PDF]
Pandey P, Huo J, Zhang Q.
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Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste. [PDF]
Li K, Zhang G, Li Y, Dai Y, Bai J, Li Z.
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Development of a telescopic elastic-tooth chili pepper harvester: design and field optimization. [PDF]
Yuan X +7 more
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Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts. [PDF]
Chen Z, Tang X, Liu W, Shen Y, Luo Y.
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Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (<i>Capsicum annuum</i> L.). [PDF]
Tang L +8 more
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SLP-Net: A Dual-Level Contrastive Learning Framework with Stripe Attention for Elongated Pepper Detection in Complex Field Environments. [PDF]
Zeng J, Zhu J, Zhou G, Wang P.
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Construction of an Evaluation System and Comprehensive Assessment of the Suitability of Different Processing Peppers for Mechanized Transplanting and Harvesting. [PDF]
Liu B +7 more
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Chaotic cosine and logistic map based robust image encryption with dual-stage confusion-diffusion architecture. [PDF]
Amutha R, Phamila AV.
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