STRUCTURE INFRAMICROSCOPIQUE DE CELLULES DU GRAIN DE POIVRE SELON DIFFERENTS REGIMES DE CONGELATIONMATIENKO BT; CHEBANU ZAGORNYAN EM; ROTKO AG et al.1975; IZVEST. AKAD. NAUK MOLDAV. S.S.R., BIOL. KHIM. NAUK; S.S.S.R.; DA. 1975; NO 5; PP. 3-6; H.T. 4; BIBL. 13REF.Article

NEW CONSTITUENTS OF THE OXYGENATED FRACTION OF PEPPER ESSENTIAL OIL = NOUVEAUX CONSTITUANTS DE LA FRACTION OXYGENEE DE L'HUILE ESSENTIELLE DE POIVREDEBRAUWERE J; VERZELE M.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 12; PP. 1887-1894; BIBL. 8REF.Article

EVALUATION OF SPICES AND OLEORESINS. V. ESTIMATION OF PUNGENT PRINCIPLES OF PEPPER = EVALUATION DES EPICES ET OLEORESINES. V. ESTIMATION DES PRINCIPES PIQUANTS DU POIVREANANTHAKRISHNA SM; GOVINDARAJAN VS.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 5; PP. 253-256; BIBL. 21REF.Article

CONSTITUENTS OF PEPPERS. V.QUALITATIVE AND QUANTITATIVE ANALYSIS OF THE PUNGENT PRINCIPLES OF PEPPER AND PEPPER EXTRACTS = CONSTITUANTS DES POIVRES. V.ANALYSE QUALITATIVE ET QUANTITATIVE DES SUBSTANCES RESPONSABLES DE LA SAVEUR PIQUANTE DU POIVRE ET DES EXTRAITS DE POIVREDE CLEYN R; VERZELE M.1975; CHROMATOGRAPHIA; ALLEM.; DA. 1975; VOL. 8; NO 7; PP. 342-344; BIBL. 8REF.Article

STUDIES ON BLACKENING OF PEPPER (PIPER NIGRUM, LINN) DURING DEHYDRATION = ETUDES DU NOIRCISSEMENT DU POIVRE (PIPER NIGRUM, LINN), AU COURS DE LA DESHYDRATATIONMANGALAKUMARI CK; SREEDHARAN VP; MATHEW AG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 604-606; BIBL. 15 REF.; 6 FIG.Article

CHEMICAL QUALITY OF THE "AGMARK" GRADES OF BLACK PEPPER BERRIESMATHAI CK.1980; QUAL. PLANT., PLANT FOODS HUM. NUTR.; ISSN 0377-3205; NLD; DA. 1980 PUBL. 1981; VOL. 30; NO 3-4; PP. 195-198; BIBL. 11 REF.Article

DIAGNOSTIC CHARACTERS OF SEEDS OF CARICA PAPAYA L. - AN ADULTERANT OF BLACK PEPPER OF COMMERCE = CARACTERISTIQUES D'IDENTIFICATION DES GRAINES DE C. P., UN ADULTERANT DU POIVRE NOIR COMMERCIALISESHARMA BM; PRATAP SINGH.1975; QUART. J. CRUDE DRUG RES.; NETHERL.; DA. 1975; VOL. 13; NO 2; PP. 69-76; BIBL. 18REF.Article

VOLATILE COMPOSITIONAL DIFFERENCES BETWEEN CULTIVARS OF BLACK PEPPER (PIPER NIGRUM) = LES DIFFERENCES DE COMPOSITION EN SUBSTANCES VOLATILES ENTRE DIFFERENTS CULTIVARS DE POIVRE NOIR (P.N.)RUSSELL GI; ELSE J.1973; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1973; VOL. 56; NO 2; PP. 344-351; BIBL. 3 REF.Serial Issue

PH AND BUFFERING CAPACITY OF CANNED GREEN PEPPERCORNSPOWERS JJ; SHINHOLSER K.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1788-1789; BIBL. 10 REF.Article

WIRKUNG VON PFEFFER UND PFEFFERINHALTSSTOFFEN AUF DIE MIKROFLORA VON WURSTWAREN. = ACTION DU POIVRE ET DES SUBSTANCES CONTENANT DU POIVRE SUR LA MICROFLORE DES SAUCISSESSALZER UJ; BROKER U; KLIE HF et al.1977; FLEISCH WIRTSCH.; DTSCH.; DA. 1977; VOL. 57; NO 11; PP. 2011-2021; ABS. ANGL. FR.; BIBL. 47 REF.Article

A REVIEW OF OLEORESIN BLACK PEPPER AND ITS EXTRACTION SOLVENTS = REVUE SUR LES OLEORESINES DU POIVRE NOIR ET LEURS SOLVANTS D'EXTRACTIONPAGINGTON JS.1983; PERFUMER & FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 4; PP. 29-36; 6 P.; BIBL. 20 REF.; 3 PHOTO./1 TABL.Article

QUELQUES ECPICES ET AROMATES ET LEURS HUILES ESSENTIELLESRICHARD H.1974; BNIST-290-732; FR.; DA. 1974; PP. 1-162; BIBL. 11P.1/2; (C.D.I.U.PA., SYNTH. BIBLIOGR. NO. 2)Report

Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars = Différences de composition des huiles essentielles de poivre noir, vert et blanc (Piper nigrum L.) de trois cultivarsBUCKLE, K. A; RATHNAWATHIE, M; BROPHY, J. J et al.Journal of Food Technology. 1985, Vol 20, Num 5, pp 599-613, issn 0022-1163Article

HIGH-PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF PIPERINE IN BLACK PEPPER (PIPER NIGRUM).GALETTO WG; WALGER D; LEVY SM et al.1976; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1976; VOL. 59; NO 5; PP. 951-953; BIBL. 8 REF.Article

CHANGES IN THE QUALITY OF GROUND BLACK PEPPER PACKAGED IN DIFFERENT MATERIALS DURING STORAGE. = MODIFICATION, AU COURS DU STOCKAGE, DE LA QUALITE DU POIVRE BLANC MOULU EMBALLE DANS DIFFERENTS MATERIAUXVARSANYI I; KALMAR BLAZOVICH M; FEHER I et al.1983; ACTA ALIMENTARIA (BUDAPEST); ISSN 0139-3006; HUN; DA. 1983; VOL. 12; NO 1; PP. 21-33; BIBL. 15 REF.; 3 FIG./4 TABL.Article

CHEMICAL COMPOSITION OF PEPPER GRADES AND PRODUCTSSUMATHIKUTTY MA; RAJARAMAN K; SANKARIKUTTY B et al.1979; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1979; VOL. 16; NO 6; PP. 249-252; BIBL. 17 REF.Article

DIFFERENTIATION OF GEOGRAPHIC ORIGIN OF SPICES. III. LAMPONG AND SARAWAK BLACK PEPPER BY EMISSION SPECTROSCOPY = DIFFERENTIATION DE L'ORIGINE GEOGRAPHIQUE DES EPICES. III. LE POIVRE NOIR DE LAMPONG ET DE SARAWAK ETUDIE PAR SPECTROSCOPIE D'EMISSIONKAHAN G; STAHL WH.1973; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1973; VOL. 56; NO 2; PP. 341-343; BIBL. 5 REF.Serial Issue

AROMASTOFFE IN GEWUERZEN UND WUERZKRAEUTERN. IV = SUBSTANCES AROMATIQUES DES EPICES ET DES HERBES AROMATIQUES. IVOBERDIECK R.1973; RIECHST. AROM. KOERPERPFLEGMITTEL; DTSCH.; DA. 1973; VOL. 23; NO 1; PP. 3-6 (3 P.); BIBL. 1 P.Serial Issue

THE INFLUENCE OF RADAPERTIZATION UPON SOME SENSORY PROPERTIES OF BLACK PEPPER = INFLUENCE DE LA RADAPPERTISATION SUR LES PROPRIETES ORGANOLEPTIQUES DU POIVRE NOIRUCHMAN W; FISZER W; MROZ I et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 461-468; ABS. GER/RUS; BIBL. 16 REF.; 7 FIG.Conference Paper

Selective grinding as a basis for separating white pepper = La mouture sélective comme base de séparation du poivre blancTHOMAS, P. P; NIRMALA MENON, A; BHAT, A. V et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 6, pp 306-308, issn 0022-1155Article

PHYSICO-CHEMICAL PROPERTIES OF BLACK PEPPER STARCH = PROPRIETES PHYSICOCHIMIQUES DE L'AMIDON DE POIVRE NOIRRAMADAS BHAT U; THARANATHAN RN.1983; STAERKE; ISSN 0038-9056; DEU; DA. 1983; VOL. 35; NO 6; PP. 189-192; ABS. GER; BIBL. 17 REF.; 4 FIG./3 TABL.Conference Paper

VERTEILUNG VON MIKROORGANISMEN IN UND AUF GEWUERZEN AM BEISPIEL PFEFFER = DISTRIBUTION DES MICROORGANISMES DANS ET SUR LES EPICES; CAS DU POIVRELEISTNER L.1981; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 4; PP. 630-632; BIBL. 9 REF.Article

Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents = Croissance d'Aspergillus parasiticus et production d'aflatoxine sur du poivre blanc et noir et activité inhibitrice de cinq constituants chimiques du poivreMADHYASTHA, M. S; BHAT, R. V.Applied and environmental microbiology (Print). 1984, Vol 48, Num 2, pp 376-379, issn 0099-2240Article

STAINING TECHNIQUE FOR THE DIFFERENTIATION OF PAPAYA SEED FROM BLACK PEPPERSREEDHARAN VP; MANGALAKUMARI CK; MATHEW AG et al.1981; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 2; PP. 65-66; BIBL. 4 REF.Article

BACTERIOLOGICAL QUALITY OF BLACK PEPPER IN RETAIL STORES IN CANADIAN CITYSEENAPPA M; KEMPTON AG.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 3; PP. 130-133; BIBL. 15 REF.Article