Subject
Food Science,Biotechnology
Cited by
53 articles.
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1. Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study;Food Bioscience;2024-10
2. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep;Food Chemistry;2024-10
3. Aging, age-related diseases, oxidative stress and plant polyphenols: Is this a true relationship?;Mediterranean Journal of Nutrition and Metabolism;2024-09-13
4. Negative regulation of CcPAL2 gene expression by the repressor transcription factor CcMYB4-12 modulates lignin and capsaicin biosynthesis in Capsicum chinense fruits;International Journal of Biological Macromolecules;2024-09
5. A Method for Sorting High-Quality Fresh Sichuan Pepper Based on a Multi-Domain Multi-Scale Feature Fusion Algorithm;Foods;2024-08-30