Discovery of Environmental Rhodamine B Contamination in Paprika during the Vegetation ProcessQINGGUO LU; WEI GAO; JINGJING DU et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 19, pp 4773-4778, issn 0021-8561, 6 p.Article

Rapid high-performance liquid chromatographic method for the determination of very low capsaicin levels = Méthode rapide de la chromatographie liquide haute-performance pour la détermination de très faibles quantités de capsaïcineWEAVER, K. M; AWDE, D. B.Journal of chromatography. 1986, Vol 367, Num 2, pp 438-442, issn 0021-9673Article

A novel approach for color degradation kinetics of paprika as a function of water activityTOPUZ, Ayhan.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 9, pp 1672-1677, issn 0023-6438, 6 p.Article

Friss, tisztitott, szeletelt étkezési paprika hütötarolasa és szállítása = Cold storage and transport of fresh, cleaned and sliced paprikaSARAY, T; BOHLING, H; HOLZAPFEL, W. H et al.HűtŰipar. 1990, Vol 36, Num 2, pp 53-59, issn 0018-8085, 7 p.Article

Studies on the carotenoid pigments of paprika (Capsicum annuum L. var Sz-20) = Etude des pigments caroténoïdes du paprika, Capsicum annuum var Sz-20BIACS, P. A; DAOOD, H. G; PAVISA, A et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 2, pp 350-353, issn 0021-8561Article

Tipificación del pimenton. Influencia del tipo y de la calidad sobre algunos parametros de su composicionALVARAZ, C. F; GIMENEZ, J. L; CARJAVAL, M et al.Alimentaria. 1991, Num 224, pp 35-39, issn 0300-5755Article

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)TOPUZ, Ayhan; DINCER, Cuneyt; SULTAN ÖZDEMIR, Kubra et al.Food chemistry. 2011, Vol 129, Num 3, pp 860-865, issn 0308-8146, 6 p.Article

Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled ConditionsPEREZ-GALVEZ, Antonio; HORNERO-MENDEZ, Damaso; MINGUEZ-MOSQUERA, María Isabel et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 11, pp 4718-4723, issn 0021-8561, 6 p.Article

Qualitative and semiquantitative analysis of dried fruits and seasoning products of paprika using photoacoustic spectroscopyVINHA, C. A; HAAS, U.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1273-1277, issn 0021-8561Article

Carotenoid composition in the fruits of Capsicum annuum Cv. Szentesi Kosszarvú during ripeningDELI, J; MATUS, Z; TOTH, G et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 3, pp 711-716, issn 0021-8561Article

Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid compositionPEREZ-GALVEZ, Antonio; MINGUEZ-MOSQUERA, Maria Isabel.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 3, pp 632-637, issn 0021-8561, 6 p.Article

Spice paprika oleoresin extraction under different conditions involving acetone and ethanolRAFAJLOVSKA, Vesna; SLAVESKA-RAICKI, Renata; KOLEVA-GUDEVA, Liljana et al.International journal of food, agriculture and environment (Print). 2007, Vol 5, Num 2, pp 65-69, issn 1459-0255, 5 p.Article

Changes in provitamin A during paprika processingMINGUEZ-MOSQUERA, M. I; HORNERO-MENDEZ, D.Journal of food protection. 1997, Vol 60, Num 7, pp 853-857, issn 0362-028XArticle

Stability of pigments of paprika (Capsicum annuum) powders during various processing stepsKISS, V.-N; CSERHATI, T; FORGACS, E et al.Polish journal of food and nutrition sciences. 1996, Vol 5, Num 3, pp 81-87, issn 1230-0322Article

Carotenoids and carotenoid esters from new cross-cultivars of paprikaBIACS, P. A; DAOOD, H. G; HUSZKA, T. T et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1864-1867, issn 0021-8561Article

Paprika : relationships between aroma profile data and both CG and HPLC dataWILKINS, C. K.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 3, pp 212-218, issn 0023-6438Article

The effect of paprika seed on the stability of the red colour of ground paprikaOKOS, M; CSORBA, T; SZABAD, J et al.Acta alimentaria (Budapest). 1990, Vol 19, Num 1, pp 79-86, issn 0139-3006, 8 p.Article

Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in menOSHIMA, S; SAKAMOTO, H; ISHIGURO, Y et al.The Journal of nutrition. 1997, Vol 127, Num 8, pp 1475-1479, issn 0022-3166Article

Tristimulus measurement of ground paprika colourHALASZ-FEKETE, M; HUHN, E; ZAHONYI-RACS, P et al.International agrophysics. 1994, Vol 8, Num 3, pp 501-507, issn 0236-8722Conference Paper

Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLCMINGUEZ-MOSQUERA, M. I; HORNERO-MENDEZ, D.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 10, pp 1616-1620, issn 0021-8561Article

Aflatoxine in Cayenne-Pfeffer- und Paprika-Pulver = Aflatoxin in Cayenne and Paprika powderEL-DESSOUKI, S.Deutsche Lebensmittel-Rundschau. 1992, Vol 88, Num 3, issn 0012-0413, p. 78Article

HPLC-analysis of carotenoids in irradiated and ethylene oxide treated red pepperZACHARIEV, G; KISS, I; SZABOLCS, J et al.Acta alimentaria (Budapest). 1991, Vol 20, Num 2, pp 115-122, issn 0139-3006Article

Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprikaKUMAR DAS, B; JI GANG KIM; JI WEON CHOI et al.Food science and technology international. 2011, Vol 17, Num 5, pp 471-479, issn 1082-0132, 9 p.Article

Aflatoxin levels in dried figs, nuts and paprika for export from TurkeyBIRCAN, Cavit; BARRINGER, Sheryl A; ULKEN, Ulku et al.International journal of food science & technology. 2008, Vol 43, Num 8, pp 1492-1498, issn 0950-5423, 7 p.Article

Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying processVIDAL ARAGON, M. C; LOZANO, M; MONTERO DE ESPINOSA, V et al.Journal of food quality. 2005, Vol 28, Num 3, pp 211-221, issn 0146-9428, 11 p.Article