Roasting Studies on Black Pepper (Piper nigrum L.)-Reference-Cited by-同舟云学术

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Roasting Studies on Black Pepper (Piper nigrum L.)

Published:1996-09 Issue:5 Volume:11 Page:305-310
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Chacko Susan,Jayalekshmy A.,Gopalakrishnan M.,Narayanan C. S.

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference13 articles.

1. Report of the Forum for Increasing Export of Spices 1992

Cited by 18 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. Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.);Microchemical Journal;2024-08

2. Physico-functional and quality attributes of microwave-roasted black pepper (Piper nigrum L.);International Journal of Food Engineering;2023-10-24

3. Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum);Journal of Food Processing and Preservation;2023-09-26

4. Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl);Journal of Food Science;2023-05-15

5. Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground;European Food Research and Technology;2022-05-25

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