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Changes in membrane properties and abscisic acid during senescence of harvested bell pepper fruit = Modifications des propriétés de la cuticule et du taux d'acide abscissique au cours de la sénescence des piments récoltésLURIE, S; BEN-YEHOSHUA, S.Journal of the American Society for Horticultural Science. 1986, Vol 111, Num 6, pp 886-889, issn 0003-1062Article

DRYING OF CHILI PEPPER (CAPSCIUM FRUTSCENS)TUNDE-AKINTUNDE, T. Y; AFOLABI, T. J.Journal of food process engineering. 2010, Vol 33, Num 4, pp 649-660, issn 0145-8876, 12 p.Article

UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepperVICENTE, Ariel R; PINEDA, Carlos; LEMOINE, Laura et al.Postharvest biology and technology. 2005, Vol 35, Num 1, pp 69-78, issn 0925-5214, 10 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

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of PungencyORELLANA-ESCOBEDO, L; ORNELAS-PAZ, J. J; OLIVAS, G. I et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, S135-S119Article

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICESNASIROGLU, Sahin; KOCABIYIK, Habib.Journal of food process engineering. 2009, Vol 32, Num 1, pp 1-16, issn 0145-8876, 16 p.Article

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic columnBARBERO, G. F; LIAZID, A; PALMA, M et al.Food chemistry. 2008, Vol 107, Num 3, pp 1276-1282, issn 0308-8146, 7 p.Article

Occurrence of Listeria species in the processing stages of frozen pepperLEE, Solmaz; CETINKAYA, Figen; SOYUTEMIZ, G. Ece et al.Journal of food safety. 2007, Vol 27, Num 2, pp 134-147, issn 0149-6085, 14 p.Article

Influence of Ca²⁺, K⁺ and NO₃^- fertilisation on nutritional quality of pepperFLORES, Pilar; NAVARRO, Josefa M; GARRIDO, Consuelo et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 6, pp 569-574, issn 0022-5142, 6 p.Article

Simple and efficient multiresidue screening method for analysis of nine halogen-containing pesticides on peppers and cucumbers by GLC-ECDVALVERDE GARCIA, A; GONZALEZ PRADAS, E; MARTINEZ VIDAL, J et al.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 12, pp 2188-2191, issn 0021-8561Article

Changes in volatile constituents of bell peppers immediately and 30 minutes after stir frying = Modifications des composés volatils des piments immédiatement après et au bout de 30 minutes après la fritureWU, C. M; LIOU, S. E; WANG, M. C et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 9, pp 1172-1175, issn 0003-021XArticle

Control of Foodborne Pathogens and Soft-Rot Bacteria on Bell Pepper by Three Strains of Bacterial AntagonistsLIAO, Ching-Hsing.Journal of food protection. 2009, Vol 72, Num 1, pp 85-92, issn 0362-028X, 8 p.Article

Effects of water stress and degree of ripeness on rate of senescence of harvested bell pepper fruit = Effet d'un déficit hydrique et du degré de maturité sur la vitesse de sénescence des piments récoltésLURIE, S; SHAPIRO, B; BEN-YEHOSHUA, S et al.Journal of the American Society for Horticultural Science. 1986, Vol 111, Num 6, pp 880-885, issn 0003-1062Article

Phytotoxicity of Sarmentine Isolated from Long Pepper (Piper longum) FruitHUAZHANG HUANG; MORGAN, Christy M; ASOLKAR, Ratnakar N et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 18, pp 9994-10000, issn 0021-8561, 7 p.Article

THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGESBERNARDO, Ana; MARTINEZ, Sidonia; ALVAREZ, Maria et al.Journal of food quality. 2008, Vol 31, Num 6, pp 701-716, issn 0146-9428, 16 p.Article

Effects of production techniques on the quality of hot pepper pasteBOZKURT, Hüseyin; ERKMEN, Osman.Journal of food engineering. 2004, Vol 64, Num 2, pp 173-178, issn 0260-8774, 6 p.Article

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

Increase in gloss of coated red peppers by different brushing proceduresMARMUR, T; ELKIND, Y; NUSSINOVITCH, A et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 531-536, issn 0023-6438, 6 p.Article

Influence of N doses and form on ¹⁵N natural abundance of pepper plants: considerations for using δ¹⁵N values as indicator of N sourceFLORES, Pilar; MURRAY, Phil J; HELLIN, Pilar et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 12, pp 2255-2258, issn 0022-5142, 4 p.Article

Quantitative and qualitative determination of flavonoids and phenolic acid derivatives from pericarp of hot pepper fruit cv. Bronowicka ostraMATERSKA, Malgorzata; PERUCKA, Irena; STOCHMAL, Anna et al.Polish journal of food and nutrition sciences. 2003, Vol 12, pp 72-76, issn 1230-0322, 5 p., NS2Conference Paper

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)GUINE, Raquel P. F; JOAO BARROCA, Maria.Food and bioproducts processing. 2012, Vol 90, Num 1, pp 58-63, issn 0960-3085, 6 p.Article

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano PeppersCASTRO-ROSAS, Javier; GOMEZ-ALDAPA, Carlos A; ACEVEDO-SANDOVAL, Otilio A et al.Journal of food protection. 2011, Vol 74, Num 6, pp 874-881, issn 0362-028X, 8 p.Article

Pressurized liquid extraction of capsaicinoids from peppersBARBERO, Gerardo F; PALMA, Miguel; BARROSO, Carmelo G et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 9, pp 3231-3236, issn 0021-8561, 6 p.Article

Microstructure-extractability relationships in the extraction of prepelletized jalapeño peppers with supercritical carbon dioxideUQUICHE, Edgar; DEL VALLE, José M; IHL, Monica et al.Journal of food science. 2005, Vol 70, Num 6, pp E379-E386, issn 0022-1147Article