Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.) |
Jun, Hae-Roung
(Department of Food and Nutritional Sciences, Ewha Womans University)
Cho, In-Hee (Department of Food and Nutritional Sciences, Ewha Womans University) Choi, Hyung-Kyoon (College of Pharmacy, Chung-Ang University) Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University) |
1 |
Analysis of headspace volatiles and sensory characteristics of fresh com tortillas made from fresh masa dough and spray dried masa flour
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DOI |
2 |
Cooked rice aroma and 2-acetyl-1-pyrroline
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DOI |
3 |
Eur. Flavour and off-flavour compounds of black and white pepper (Piper nigrum Series 170.) III. Desirable and undesirable odorants of white pepper
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DOI |
4 |
Identification of volatile compounds isolated from round kumquart (Frotucella japonica Swingle)
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DOI |
5 |
Volatile components of roots, stems, leaves, and flowers of Echinacea species
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DOI |
6 |
Volatile flavor components of traditional and commercial Kochujang
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7 |
Influence of the industrial drying processes of pepper fruits (Capsicum annuum Cv. Bola) for paprika on the carotenoid content
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DOI |
8 |
Analysis of volatile compounds in bulgogi
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9 |
Comparative analysis of volatile compounds from Japanese pepper (Zanthoxylum piperitum DC)
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DOI ScienceOn |
10 |
Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC)
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DOI |
11 |
Calculation and application of retention indices in programmed temperature gas chromatography
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DOI |
12 |
Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy
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13 |
Flavornet
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14 |
A compilation of relative retention indices for the analysis of aromatic compounds
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15 |
Extraction, separation, and identification of volatile organic compounds from paprika oleos in (Spanish Type)
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DOI |
16 |
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona
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DOI |
17 |
The strecker degradation and its contribution to food flavor;Flavor Chemistry
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18 |
Volatile components of tomato fruits and plant parts;Bioactive Volatile compounds from plants
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19 |
Quantitative and sensory studies on tomato paste volatiles
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DOI |
20 |
The influence of storage conditions on spice paprika quality
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21 |
Carotenoids- A source of flavor and aroma;Biogener action of aromas
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22 |
Formation of two thermal degradation products of <TEX>${\beta}$</TEX>-carotene
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DOI |
23 |
Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 1. <TEX>${\beta}$</TEX>-Carotene degradation
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DOI |
24 |
Effect of type of oxidation on beta-carotene loss and volatile products formation in model systems
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25 |
Carotenoid metabolism during the slow drying of pepper fruits of the agridulce variety
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DOI |
26 |
Savory spices;Savory Flavors
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27 |
Capsicum production, technology, chemistry, and quality. Part II Processed products, standard, world production and trade
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28 |
Mycology of red pepper (Capsicum annuum L.) fruits discolored due to mold growth during sun drying
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DOI |
29 |
Important odorants of sweet bell pepper powder (Capsicum annuum cv. Annuum): Differences between samples of Hungarian and Morrocan origin
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DOI |
30 |
Composition of main carotenoids in Korea red pepper (Capsicum annum L.) and changes of pigment stability during the drying and storage process
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31 |
Comparison of volatile compounds in red pepper (Capsicum annuum L.) powders from different origins
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32 |
Spices and ethnic foods
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