Results 71 to 80 of about 1,848 (108)

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 A Pino
exaly  

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

Microchemical Journal, 2020
Antonio Manuel Peres, Ana Cristina Ramos, Ana Ca Veloso   +2 more
exaly  

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
Y He, Chu Zhang
exaly  

Pepper

2018
openaire   +2 more sources

Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Journal of the Science of Food and Agriculture, 2005
Cetin Kadakal, Oktay Yemiş
exaly  

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Food Chemistry, 2014
Gerardo Fernández Barbero, MIGUEL Palma Lovillo, Carmelo Garcia Barroso   +2 more
exaly  

Bioactive Compounds During Drying of Chili Peppers

Drying Technology, 2014
MIGUEL A Garcia-Alvarado
exaly  

Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico

Food Chemistry, 2007
Sérgio R Peraza-Sánchez
exaly