Author:
Andrade Júnior Moacir Couto de,Souza Andrade Jerusa,Souza Costa Suely de
Publisher
Scientific Research Publishing, Inc.
Cited by
8 articles.
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1. Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia;Journal of Food Quality;2023-03-03
2. Proximate Content, Mineral Content, Physicochemical, Functional, Textural Properties of Red Pepper, Red Onion, Ginger and Garlic: Main Ingredients for Berebere Paste (Awaze);SSRN Electronic Journal;2022
3. A scientific approach to extraction methods and stability of pigments from Amazonian fruits;Trends in Food Science & Technology;2021-07
4. Correlation of the colour of straw fuel pellets to the compressive properties;Journal on Processing and Energy in Agriculture;2021
5. Bioactive Compounds from Cubiu Fruits (Solanum sessiliflorum Dunal);Reference Series in Phytochemistry;2020