Influence of drying techniques and growing location on the chemical composition of sweet pepper ( Capsicum annuum L., var. Senise)-Reference-Cited by-同舟云学术

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Influence of drying techniques and growing location on the chemical composition of sweet pepper ( Capsicum annuum L., var. Senise)

Published:2019-09 Issue:11 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Speranza Giovanna¹²,Lo Scalzo Roberto³,Morelli Carlo F.¹,Rabuffetti Marco⁴,Bianchi Giulia³^ORCID

Affiliation:

1. Department of Chemistry University of Milan Milan Italy

2. Institute of Molecular Science and Technologies (CNR‐ISTM) Milan Italy

3. CREA‐IT, Research Centre for Engineering and Agro‐Food Processing Milan Italy

4. Department of Food, Environmental and Nutritional Sciences (DEFENS) University of Milan Milan Italy

Funder

CORE Organic Plus ERA-NET Action with the support of the Ministry of Agriculture of Italy

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13031

Reference43 articles.

1. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

2. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

3. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

4. Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Cited by 16 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. Influence of a double-stage solar tunnel dryer on the preservation of quality characteristics and the Modelling of colour variations in red chili peppers;Heliyon;2024-09

2. Cooking effect on bioactive compounds and antioxidant capacity of red pepper (Capsicum annuum L.);Heliyon;2024-09

3. Effects of hot air drying on drying kinetics, quality and flavor changes of Fructus aurantii;Journal of Essential Oil Bearing Plants;2024-03-03

4. Evaluation of antioxidant capacity and bioactive compounds in Capsicum annum L. red peppers following drying in a polycarbonate greenhouse;The EuroBiotech Journal;2024-01-01

5. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.);Molecules;2023-12-22

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