Citations (12)
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Sweta Sharma, Abhi Sarika Bharti, Renu Singh & K. N. Uttam. (2019) Non-destructive Phenotyping of Chili Pepper Ripening Using Spectroscopic Probes: A Potential Approach for Shelf-Life Measurement. Analytical Letters 52:10, pages 1590-1613.
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Articles from other publishers (11)
Sevdan Yilmaz, Ekrem Şanver Çelik, Sebahattin Ergün, Mert Gürkan, Fevziye Işıl Kesbic & Hany M. R. Abdel‐Latif. (2023)
The effects of
Capsicum annuum
oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of
Oncorhynchus mykiss
. Journal of the World Aquaculture Society.
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Anif Mukaromah Wati & Siti Azizah. (2023) Organoleptic Quality of Chicken Sausage with Different Brands in Kediri City. Jurnal Ternak 14:1, pages 10-15.
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Haoduo Yang, Ying Dong, Dongying Wang & Xuede Wang. (2022) Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage. European Journal of Lipid Science and Technology 125:1, pages 2200099.
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Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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José Octavio Rodiles‐López, David A. García‐Rodríguez, Silvia Y. Gómez‐Orozco, Dhirendra K. Tiwari & Ana V. Coria‐Téllez. (2019) Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics. Journal of Food Processing and Preservation 44:3.
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Lorena Martínez, Sisse Jongberg, Gaspar Ros, Leif H. Skibsted & Gema Nieto. (2020) Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation. Food Research International 129, pages 108789.
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Laongdaw Techawinyutham, Suchart Siengchin, Rapeephun Dangtungee & Jyotishkumar Parameswaranpillai. (2019) Influence of accelerated weathering on the thermo-mechanical, antibacterial, and rheological properties of polylactic acid incorporated with porous silica-containing varying amount of capsicum oleoresin. Composites Part B: Engineering 175, pages 107108.
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Ruhan AŞKIN UZEL. (2018) Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use. Food Science and Technology 38:4, pages 698-703.
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