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There are 7700 results for: content related to: Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika ( Capsicum Annuum L., var. Special ) Cultivated in Korea

  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. Bioactive compounds of cold pressed spice paprika seeds oils

    Journal of Food Processing and Preservation

    Arnold Koncsek, Lajos Helyes and Hussein G. Daood

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

  3. 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

  4. Kritische Revision der wildwachsenden Arten und der kultivierten Sorten der Gattung Capsicum L.

    Feddes Repertorium

    Volume 72, Issue 2-3, 1966, Pages: 155–191, A. Terpó

    Version of Record online : 18 APR 2008, DOI: 10.1002/fedr.19660720207

  5. 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

  6. 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

  7. You have full text access to this Open Access content
    Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive

    EFSA Journal

    Volume 13, Issue 12, December 2015, EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

    Version of Record online : 10 DEC 2015, DOI: 10.2903/j.efsa.2015.4320

  8. Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 217–223, Luis E. Ordóñez-Santos, Begoña Pastur-García, Angeles Romero-Rodríguez and Lourdes VÁzquez-Odériz

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12301

  9. 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

  10. Processing of Red Pepper Fruits (Capsicum Annuum L.) for Production of Paprika and Paprika Oleoresin

    Handbook of Fruits and Fruit Processing

    A. Pérez-Gálvez, M. Jarén-Galán, M. I. Mínguez-Mosquera, Pages: 565–579, 2007

    Published Online : 10 DEC 2007, DOI: 10.1002/9780470277737.ch30

  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. Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 14, November 2006, Pages: 2450–2457, Hussein G Daood, József Kapitány, Péter Biacs and Katalin Albrecht

    Version of Record online : 16 SEP 2006, DOI: 10.1002/jsfa.2639

  13. Natural Antioxidants for Preventing Color Loss in Stored Paprika

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 1017–1021, JORGE A. OSUNA-GARCIA, MARISA M. WALL and CYNTHIA A. WADDELL

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15027.x

  14. 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

  15. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 15, December 2001, Pages: 1580–1585, M H Gnayfeed, H G Daood, P A Biacs and C F Alcaraz

    Version of Record online : 25 OCT 2001, DOI: 10.1002/jsfa.982

  16. COLOR LOSS IN PAPRIKA FROM VARIETY NUMEX CONQUISTADOR PEPPERS GROWN IN FIELD AND GREENHOUSE

    Journal of Food Quality

    Volume 21, Issue 5, September 1998, Pages: 411–419, R. GÓMEZ, R. VARÓN and J.E. PARDO

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1998.tb00532.x

  17. 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

  18. 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

  19. The effect of a natural antioxidant on the stability of heat-treated paprika

    International Journal of Food Science & Technology

    Volume 40, Issue 9, November 2005, Pages: 1005–1010, Ricardo Gómez Ladrón de Guevara, Rodolfo Bernabeu, Marta Isabel Picazo, Manuel González and Ramón Varón

    Version of Record online : 15 SEP 2005, DOI: 10.1111/j.1365-2621.2005.01034.x

  20. 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