相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review
Naleene Balakrishnan et al.
FOODS (2022)
Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)
Omeera Ayob et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Aspergilli and Their Aflatoxins Contamination of Poultry and Animal Feedstuff Samples in Western Region of Saudi Arabia
Youssuf A. Gherbawy et al.
SAINS MALAYSIANA (2019)
Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder
Bernard Tawiah Odai et al.
FOOD QUALITY AND SAFETY (2019)
Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder
Wei-Jie Yu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika
Helga Molnar et al.
FOOD CONTROL (2018)
Effect of Gamma Irradiation on the Physical Stability of DPPC Liposomes
Liyana Mohd Ali Napia et al.
SAINS MALAYSIANA (2018)
Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage
Qumer Iqbal et al.
FOODS (2016)
Effect of Gamma Radiation on Escherichia coli, Salmonella enterica Typhimurium and Aspergillus niger in Peppers
Wenwen Deng et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2015)
Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder
Koo Jung et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
Lovisa Eliasson et al.
FRONTIERS IN MICROBIOLOGY (2015)
Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures
Qumer Iqbal et al.
FOODS (2015)
Targeted and non-targeted effects of ionizing radiation
Omar Desouky et al.
JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES (2015)
Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy
Ambra Prelle et al.
FOOD CONTROL (2014)
Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation
Won-Jae Song et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Incidence and level of aflatoxin contamination in chilli commercialised in Turkey
Ozgur Golge et al.
FOOD CONTROL (2013)
Natural occurrence of aflatoxins and ochratoxin A in commercial dried chili
M. Jalili et al.
FOOD CONTROL (2012)
Mold and Aflatoxin Reduction by Gamma Radiation of Packed Hot Peppers and Their Evolution during Storage
Qumer Iqbal et al.
JOURNAL OF FOOD PROTECTION (2012)
The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey
E. Set et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
Catherine W. Rico et al.
FOOD CHEMISTRY (2010)
Aflatoxin B1 in chilies from the Punjab region, Pakistan
Shahzad Z. Iqbal et al.
Mycotoxin Research (2010)
The effect of drying method and storage on color characteristics of paprika
Ayhan Topuz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Aflatoxins contamination in spices and processed spice products commercialized in Korea
Sung-Hye Cho et al.
FOOD CHEMISTRY (2008)
Effect of infrared heating on quality and microbial decontamination in paprika powder
N. Staack et al.
JOURNAL OF FOOD ENGINEERING (2008)
Ultrasound-assisted extraction of capsaicinoids from peppers
G. F. Barbero et al.
TALANTA (2008)
Influences of climate on aflatoxin producing fungi and aflatoxin contamination
Peter J. Cotty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)
Hussein G. Daood et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika
A Topuz et al.
FOOD CHEMISTRY (2004)
Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder
JH Lee et al.
JOURNAL OF FOOD SCIENCE (2004)
Influences of γ-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika
A Topuz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices
L Calucci et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam
J Kispeter et al.
RADIATION PHYSICS AND CHEMISTRY (2003)
Alternative food-preservation technologies: efficacy and mechanisms
BH Lado et al.
MICROBES AND INFECTION (2002)
Effect of electron beam irradiation on color and microbial bioburden of red paprika
JM Nieto-Sandoval et al.
JOURNAL OF FOOD PROTECTION (2000)
分享论文
