Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products

Published:2015 Issue:03 Volume:06 Page:
ISSN:2157-7110
Container-title:Journal of Food Processing & Technology
language:
Short-container-title:J Food Process Technol

Author:

Addala Ramya

Publisher

OMICS Publishing Group

Subject

General Engineering

Cited by 13 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. Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods;Heliyon;2024-06

2. Effect of medium dose gamma rays irradiation on dried chili (Capsicum annuum L.): A preliminary study;AIP Conference Proceedings;2024

3. Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence);Journal of Agriculture and Food Research;2023-12

4. Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities;Food Science and Biotechnology;2023-07-12

5. Expression profiles of genes involved in sugar metabolism during fruit development and ripening of paprika (Capsicum annuum L.);Horticulture, Environment, and Biotechnology;2023-05-20

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP