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K. Ashokkumar, S. Vellaikumar, M. Murugan, M.K. Dhanya, A. Karthikeyan, M. Akilan, G. Ariharasutharsan, M. Nimisha & S. Aiswarya. (2021) Assessment of phytochemical diversity in essential oil composition of eighteen Piper nigrum (L.) accessions from southern India. Journal of Essential Oil Research 33:6, pages 549-558.
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Vivek V Kamal, Nakul Pradeep, Rani Santhakumari amma, Muhammed Arif, Ananthan D Thampi & Sneha Edla. (2023) Tribological property and oxidation stability evaluation of rice bran oil with silicon dioxide nanoparticles and spicy aroma-based herbal oils as additives. Proceedings of the Institution of Mechanical Engineers, Part J: Journal of Engineering Tribology 237:8, pages 1712-1720.
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Shivakumar Mundagodu Somashekar, Krishnamurthy Kuntagod Subraya, Saji Koryampalli Vijayan & Sasikumar Bhaskaran Pillai. (2021) Pericarp as a new berry trait to define dry recovery and quality in black pepper (Piper nigrum L.). Scientia Horticulturae 281, pages 109923.
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Filomena Monica Vella, Roberto Calandrelli, Domenico Cautela, Immacolata Fiume, Gabriella Pocsfalvi & Bruna Laratta. (2020) Chemometric Screening of Fourteen Essential Oils for Their Composition and Biological Properties. Molecules 25:21, pages 5126.
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M. Weil, R. Boulanger, G. Morel, A. Servent, A. Shum Cheong Sing & P. Bohuon. (2020) Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island. Fruits 75:3, pages 95-103.
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Dosoky, Satyal, Barata, da Silva & Setzer. (2019) Volatiles of Black Pepper Fruits (Piper nigrum L.). Molecules 24:23, pages 4244.
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Cristian Rojas, Pablo R. Duchowicz & Eduardo A. Castro. (2019) Foodinformatics: Quantitative Structure-Property Relationship Modeling of Volatile Organic Compounds in Peppers. Journal of Food Science 84:4, pages 770-781.
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Cinzia Comino, Giuseppe Pignata, Ezio Portis, Yuliya Dolzhenko, Manuela Casale & Silvana Nicola. (2014) Selection in Artemisia umbelliformis Lam. Piedmont ecotypes to improve cultivation in alpine environment. Genetic Resources and Crop Evolution 62:4, pages 567-577.
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Fabio Coloretti, Giulia Tabanelli, Cristiana Chiavari, Rosalba Lanciotti, Luigi Grazia, Fausto Gardini & Chiara Montanari. (2014) Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages. Meat Science 96:3, pages 1395-1402.
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Fausto Gardini, Giulia Tabanelli, Rosalba Lanciotti, Chiara Montanari, Manuele Luppi, Fabio Coloretti, Cristiana Chiavari & Luigi Grazia. (2013) Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy). Food Control 32:2, pages 638-643.
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T. John Zachariah, A.L. Safeer, K. Jayarajan, N.K. Leela, T.M. Vipin, K.V. Saji, K.N. Shiva, V.A. Parthasarathy & K.P. Mammootty. (2010) Correlation of metabolites in the leaf and berries of selected black pepper varieties. Scientia Horticulturae 123:3, pages 418-422.
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Irna Syairina Sahari, Zaini Assim, Fasihuddin Badruddin Ahmad & Ismail Bin Jusoh. (1970) Essential Oils from Fresh Fruits, Fruit Stalks and Stem Barks of Four Piper nigrum Varieties from Sarawak. Borneo Journal of Resource Science and Technology 3:1, pages 43-51.
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