Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)-Reference-Cited by-同舟云学术

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Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)

Published:2021-06 Issue: Volume:145 Page:111338
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Casquete Rocío,Velazquez Rocío,Hernandez Alejandro,de Guia Cordoba María,Aranda Emilio,Bartolome Teresa,Martin Alberto

Funder

Government of Extremadura Education and Employment Department

European Regional Development Fund

Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography;Al Othman;Molecules,2011

2. Antioxidant activity of fresh and processed jalapeño and serrano peppers;Álvarez-Parrilla;Journal of Agricultural and Food Chemistry,2011

3. 43.1.02 color extractable in spices;AOAC International,2002

4. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content;Arslan;Food and Bioproducts Processing,2011

5. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extract from hot pepper (Capsicum spp.) cultivars;Bae;Food Chemistry,2012

Cited by 6 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

1. Conductive hydro-drying of cayenne chili paste: Effects of intermittency, temperature and salt concentration on product quality and energy efficiency;LWT;2024-07

2. Exploring hotness and pungent odour thresholds among three groups of Thai chilli users;International Journal of Food Science & Technology;2024-05-17

3. Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence);Journal of Agriculture and Food Research;2023-12

4. Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum);Journal of Agriculture and Food Research;2023-09

5. Intermittent Conductive Hydro-Drying of Cayenne Chili Paste: Effects of Intermittency, Temperature and Salt Concentration on Product Quality and Energy Efficiency;2023

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