Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)-Reference-Cited by-同舟云学术

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Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)

Published:2022-08 Issue: Volume:111 Page:104598
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Lučić Milica,Miletić Andrijana,Savić Aleksandra,Lević Steva,Ignjatović Ivana Sredović,Onjia Antonije

Funder

Republic of Serbia Ministry of Education Science and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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2. Babaahmadifooladi, M., Jacxsens, L., Van de Wiele, T., Laing, G. Du, (2020). Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment. Food Research International, 129, 108866. https://doi.org/10.1016/j.foodres.2019.108866.

3. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages;Baenas;Food Chemistry,2019

4. Berke, T.G., Shieh, S.C. (2012). Capsicum cultivars. In K.V. Peter (Ed), Handbook of Herbs and Spices (2nd ed) (pp.116–130). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1533/9780857095671.116.

5. The composition of two Spanish pepper varieties (fresno de la vega and benavente-los valles) in different ripening stages;Bernardo;Journal of Food Quality,2008

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