Author:
De Mey Eveline,De Maere Hannelore,Dewulf Lore,Paelinck Hubert,Sajewicz Mieczysław,Fraeye Ilse,Kowalska Teresa
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference31 articles.
1. Prabhakaran Nair KP (2004) The agronomy and economy of black pepper (Piper nigrum L.)—the “king of spices”. ICFAI University Press, Hyderabad
2. Verzele M, Van Damme F, Schuddinck G, Vyncke P (1989) Quantitative microscale liquid chromatography of piperine in pepper and pepper extracts. J Chromatogr 471:335–346
3. Saikh J, Bhosale R, Singhal R (2006) Microencapsulation of black pepper oleoresins. Food Chem 94(1):105–110
4. Shenoy NR, Choughuley AS (1992) Characterization of potentially mutagenic products from the nitrosation of piperine. Cancer Lett 64(3):235–239
5. De Mey E, De Maere H, Goemaere O, Steen L, Peeters M-C, Derdelinckx G, Fraeye I (2013) Evaluation of N-nitrosopiperidine formation from biogenic amines during the production of dry fermented sausages. Food Bioprocess Technol. doi: 10.1007/s11947-013-1125-5
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献