Chemical characteristics of spice paprika of different origins-Reference-Cited by-同舟云学术

Chemical characteristics of spice paprika of different origins

Published:2018-01 Issue: Volume:83 Page:54-60
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Molnár Helga,Kónya Éva,Zalán Zsolt,Bata-Vidács Ildikó,Tömösközi-Farkas Rita,Székács András,Adányi Nóra

Funder

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference10 articles.

1. Identification of cultivation methods and the geographical origin of sweet pepper based on δ15N values and mineral contents;Austin;National Institute of Vegetable and Tea Science,2010

2. Studies on the carotenoid pigments of paprika (Capsicum annuum L var. SZ-20.);Biacs;Journal of Agricultural and Food Chemistry,1989

3. Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika;Brunner;European Food Research and Technology,2010

4. Comparison of the aroma properties of red pepper (Capsicum annuum L.) cultivars grown in Hungary;Csóka;Acta Alimentaria,2013

5. Simultaneous determination of Sudan dyes and carotenoids in red pepper and tomato products by HPLC;Daood;Journal of Chromatographic Science,2005

Cited by 24 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. Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye;Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi;2024-04-08

2. Inclusion complexes of capsanthin with acyclic cucurbit[n]urils to improve its stability and antioxidant capacity;Food Chemistry;2024-01

3. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry;Foods;2023-12-21

4. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry;Foods;2023-11-10

5. THE USE OF TARGETED ANALYSIS TO VERIFY THE GEOGRAPHICAL ORIGIN OF GROUND PAPRIKA;Journal of microbiology, biotechnology and food sciences;2023-05-10