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There are 6914 results for: content related to: Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

  1. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12372

  2. Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1847–1854, Suna Kim, Jihyun Park and BoKyung Moon

    Version of Record online : 30 MAY 2015, DOI: 10.1111/ijfs.12849

  3. Kinetic and thermodynamic stability of paprika nanoemulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1174–1181, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Maribel Jiménez-Fernández and Cesar I. Beristain

    Version of Record online : 14 FEB 2015, DOI: 10.1111/ijfs.12750

  4. Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2610–2618, Joaquín Martínez, Gema Nieto and Gaspar Ros

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12577

  5. Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation

    Journal of Food Processing and Preservation

    Volume 40, Issue 3, June 2016, Pages: 453–462, Arnold Koncsek, Laszlo Kruppai, Lajos Helyes, Zsuzsanna Bori and Hussein G. Daood

    Version of Record online : 20 NOV 2015, DOI: 10.1111/jfpp.12623

  6. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 8, June 2012, Pages: 1627–1632, Eduardo Bázan-Lugo, Ignacio García-Martínez, Rosa Hayde Alfaro-Rodríguez and Alfonso Totosaus

    Version of Record online : 7 DEC 2011, DOI: 10.1002/jsfa.4748

  7. Effect of adding natural antioxidants on colour stability of paprika

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 9, July 2002, Pages: 1061–1069, R G Ladrón de Guevara, M González, M J García-Meseguer, J M Nieto, M Amo and R Varón

    Version of Record online : 11 JUN 2002, DOI: 10.1002/jsfa.1158

  8. Effect of Capsicum Powder on Breadmaking Properties

    Cereal Chemistry

    Volume 86, Issue 6, November/December 2009, Pages: 633–636, M. Seguchi, H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose and M. Goto

    Version of Record online : 23 NOV 2009, DOI: 10.1094/CCHEM-86-6-0633

  9. The effect of different paprika types on the ripening process and quality of dry sausages

    International Journal of Food Science & Technology

    Volume 40, Issue 4, April 2005, Pages: 411–417, Isabel Revilla and Ana María Vivar Quintana

    Version of Record online : 22 MAR 2005, DOI: 10.1111/j.1365-2621.2005.00944.x

  10. A mathematical model for colour loss in paprikas containing differing proportions of seed

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 6, 1 May 2000, Pages: 739–744, Ramón Varón, Francisco Díaz, José E Pardo and Ricardo Gómez

    Version of Record online : 27 APR 2000, DOI: 10.1002/(SICI)1097-0010(20000501)80:6<739::AID-JSFA607>3.0.CO;2-N

  11. Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage

    Journal of Food Science

    Volume 67, Issue 6, August 2002, Pages: 2410–2414, J. Fernández-López, J.A. Pérez-Alvarez, E. Sayas-Barberá and F. López-Santoveña

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09562.x

  12. Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: C1075–C1080, Jihyun Park, Suna Kim and BoKyung Moon

    Version of Record online : 5 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02297.x

  13. Hypolipidaemic effect and mechanism of paprika seed oil on Sprague–Dawley rats

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 12, September 2017, Pages: 4242–4249, Xuhui Chen, Yongbo Ding, Jiaxin Song and Jianquan Kan

    Version of Record online : 2 MAY 2017, DOI: 10.1002/jsfa.8300

  14. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: S1568–S1573, Kátia Paulos, Sandra Rodrigues, António Filipe Oliveira, Ana Leite, Etelvina Pereira and Alfredo Teixeira

    Version of Record online : 8 JUN 2015, DOI: 10.1111/1750-3841.12927

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    Bioactive compounds of cold pressed spice paprika seeds oils

    Journal of Food Processing and Preservation

    Volume 42, Issue 1, January 2018, Arnold Koncsek, Lajos Helyes and Hussein G. Daood

    Version of Record online : 5 JUL 2017, DOI: 10.1111/jfpp.13403

  16. Effect of ascorbic acid addition to peppers on paprika quality

    Journal of the Science of Food and Agriculture

    Volume 75, Issue 4, December 1997, Pages: 442–446, Micaela Carvajal, Maria-Remedios Martínez, Francisco Martínez-Sánchez and Carlos F Alcaraz

    Version of Record online : 28 APR 1999, DOI: 10.1002/(SICI)1097-0010(199712)75:4<442::AID-JSFA899>3.0.CO;2-1

  17. Qualitative Detection of Fungal Contamination in Paprika Powder

    Journal of Food Safety

    Volume 37, Issue 1, February 2017, Tomáš Vyhnánek, Zuzana Machálková, Václav Trojan, Pavel Hanáček, Ivana Šafránková and Ladislav Havel

    Version of Record online : 7 JUN 2016, DOI: 10.1111/jfs.12296

  18. Evaluation of color intensity enhanced by paprika as feed additive in goldfish and koi carp using computer-assisted image analysis

    Fisheries Science

    Volume 69, Issue 6, December 2003, Pages: 1158–1161, Csaba HANCZ, 1 István MAGYARY, 1 Tamás MOLNÁR, 1 Shoh SATO, 3 Péter HORN and 1 Nobuhiko TANIGUCHI 2

    Version of Record online : 28 NOV 2003, DOI: 10.1111/j.0919-9268.2003.00740.x

  19. Deposition of Carotenoids in Eggs from Hens Fed Diets Containing Saponified and Unsaponified Oleoresin Paprika

    Journal of the Science of Food and Agriculture

    Volume 72, Issue 2, October 1996, Pages: 166–170, Shu-Mei Lai, J Ian Gray, Cal J Flegal and Tom Cooper

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199610)72:2<166::AID-JSFA633>3.0.CO;2-1

  20. Direct Voltammetric Determination of Ascorbic Acid in Natural Paprika Fruits Without Sample Pretreatment

    Electroanalysis

    Volume 27, Issue 3, March 2015, Pages: 808–816, Zsuzsanna Öri, Lívia Nagy, László Kiss, Barna Kovács and Géza Nagy

    Version of Record online : 12 FEB 2015, DOI: 10.1002/elan.201400603