Related content

Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)

By Schweiggert Ute   Kurz Christina   Schieber Andreas   Carle Reinhold  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 261-270

Springer Publishing Company

Access to resources Recommend Favorite

Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver

By Oboh Ganiyu   Rocha Joao Batista T.  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 239-247

Springer Publishing Company

Access to resources Recommend Favorite

Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum L.) by Chlorine Dioxide Gas Treatments

By Han Y.   Floros J. D.   Linton R. H.   Nielsen S. S.   Nelson E.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1128-1133

International Association for Food Protection

Access to resources Recommend Favorite

Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

By Han Y.   Linton R. H.   Nielsen S. S.   Nelson P. E.  

Journal of Food Protection, Vol. 64, Iss. 11, 2001-11 ,pp. : 1730-1738

International Association for Food Protection

Access to resources Recommend Favorite

Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties

By Guil-Guerrero J.   Martínez-Guirado C.   del Mar Rebolloso-Fuentes Ma   Carrique-Pérez A.  

European Food Research and Technology A, Vol. 224, Iss. 1, 2006-11 ,pp. : 1-9

Springer Publishing Company

Access to resources Recommend Favorite