Keywords: فلفل قرمز; Food safety; Staphylococcus aureus; Salmonella enterica; Escherichia coli; Paprika;
مقالات ISI فلفل قرمز (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: فلفل قرمز; Spice; Paprika; Molecular identification; Geographical origin;
Keywords: فلفل قرمز; Groundwater depletion; Allogenic recharge; Damasi-Titanos; KarstMod; PaPRIKa; Road map;
Keywords: فلفل قرمز; Drying; Colour; Ascorbic acid; Antioxidant activity; Paprika;
Keywords: فلفل قرمز; Paprika; Drying process; Volatile compounds; Solid-phase microextraction (SPME); GC/MS identification; Sensorial profile;
Keywords: فلفل قرمز; Paprika; Microbial contamination; Toxigenic fungi; Mycobiota; Pimentón; Contaminación microbiana; Hongos toxinógenos; Micobiota;
Keywords: فلفل قرمز; Paprika; Color measurement; CIELAB color space; ASTA; Pattern recognition;
Keywords: فلفل قرمز; Paprika; Mycotoxins; Pesticides; UHPLC-Orbitrap-HRMS; UHPLC-QqQ-MS/MS; Correlation analysis;
Keywords: فلفل قرمز; Paprika; Carotenoids; Vitamin E; Vitamin C; Chromatography; Drying;
Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages
Keywords: فلفل قرمز; Capsaicin (PubChem CID: 1548943); Delphinidin (PubChem CID: 68245); Dihydrocapsaicin (PubChem CID: 107982); Luteolin (PubChem CID: 5280445); Quercetin (PubChem CID: 5280343); Vitamin C (PubChem CID: 54678501); Vitamin E (PubChem CID: 14985); α-Carotene (
Microbial inactivation of paprika using oregano essential oil combined with high-pressure CO2
Keywords: فلفل قرمز; Essential oils; High-pressure CO2; Inactivation; Spores; Paprika
Isocratic LC-DAD-FLD method for the determination of flavonoids in paprika samples by using a rapid resolution column and post-column pH change
Keywords: فلفل قرمز; Flavonoids; Liquid chromatography; Fluorescence detection; Paprika; Acid hydrolysis; Protected Designation of Origin;
Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods
Keywords: فلفل قرمز; UPLC; Carotenoids; Paprika; Zeaxanthin; Cultivation;
Sampling of Bemisia tabaci adults using a pre-programmed autonomous pest control robot
Keywords: فلفل قرمز; Paprika; Greenhouse; Pattern recognition; Sticky trap; Automatic sampling; Low population size
A modified QuEChERS method for simultaneous determination of flonicamid and its metabolites in paprika using tandem mass spectrometry
Keywords: فلفل قرمز; Method development; Validation; Improved sample preparation; Tandem mass spectrometry; Paprika
Geographical characterization of Spanish PDO paprika by multivariate analysis of multielemental content
Keywords: فلفل قرمز; Paprika; Inductively coupled plasma atomic emission spectrometry; Pattern recognition; Linear discriminant analysis; Support vector machines; Artificial neural network; Soft independent modeling of class analogy;
Spermatophore and sperm quality of the pink shrimp Farfantepenaeus paulensis fed with fresh food supplemented with pollen and paprika
Keywords: فلفل قرمز; Farfantepenaeus paulensis; Pollen; Paprika; Maturation diets; Spermatophore and sperm quality;
Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method
Keywords: فلفل قرمز; Aspergillus; Paprika; Chilli; PCR detection; Ochratoxin A; Aflatoxins;
Simultaneous determination of aflatoxins and ochratoxin A in baby foods and paprika by HPLC with fluorescence detection: A single-laboratory validation study
Keywords: فلفل قرمز; Ochratoxin A; Aflatoxins; Baby foods; Paprika;
Determination of type A and type B trichothecenes in paprika and chili pepper using LC-triple quadrupole-MS and GC-ECD
Keywords: فلفل قرمز; Chili pepper; Paprika; Mycotoxin; Mass spectrometry; Capsicum; Trichothecene; Liquid chromatography; Gas chromatography; Electron capture detection;
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
Keywords: فلفل قرمز; Raw goat milk cheese; Volatile profile; Hydrostatic high pressure; Paprika
Development of a new QuEChERS method based on dry ice for the determination of 168 pesticides in paprika using tandem mass spectrometry
Keywords: فلفل قرمز; QuEChERS; Dry ice; Tandem mass spectrometry; Paprika; Pesticides; Problematic pesticides
Co-occurrence of aflatoxins, ochratoxin A and zearalenone in Capsicum powder samples available on the Spanish market
Keywords: فلفل قرمز; Paprika; Chilli; Aflatoxin; Ochratoxin A; Zearalenone
Microbial inactivation of paprika using high-pressure CO2
Keywords: فلفل قرمز; High pressure; Carbon dioxide; Paprika; Sterilisation; Inactivation; Quality
Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
Keywords: فلفل قرمز; Dehydration; Drying; Capsicum annuum; Red peppers; Paprika; Carotenoids; Pectin; Polygalacturonase; Microbial floraAIS, alcohol insoluble solids; AUTTC, area under the temperature–time curve; BHT, butylated hydroxytoluene; BP, Baird Parker; CaP, calcium p
The effect of drying method and storage on color characteristics of paprika
Keywords: فلفل قرمز; Drying methods; Refractance Window drying; Paprika; Capsicum annuum; Color
Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis
Keywords: فلفل قرمز; Molds; PCR-RFLP; ITS; Paprika; Genotype
A novel approach for color degradation kinetics of paprika as a function of water activity
Keywords: فلفل قرمز; Paprika; Color; Kinetics; Water activity
Influence of the paprika type on redness loss in red line meat products
Keywords: فلفل قرمز; Chorizo; Colour loss; Fresh red sausage; Paprika; Red line meat products
Chemometric determination of arsenic and lead in untreated powdered red paprika by diffuse reflectance near-infrared spectroscopy
Keywords: فلفل قرمز; Arsenic; Lead; Near-infrared spectroscopy; Partial least-squares; Paprika; Diffuse reflectance; First derivative; Standard normal variate; Multiplicative signal correction
Responses of pepper to deficit irrigation for paprika production
Keywords: فلفل قرمز; Capsicum annuum; Paprika; Irrigation scheduling; Deficit irrigation; Stem water potential; Drip irrigation
Agronomic characteristics and carotenoid content of five Bola-type paprika red pepper (Capsicum annuum L.) cultivars
Keywords: فلفل قرمز; Capsicum annuum; Red pepper; Paprika; Agronomic traits; ASTA; Carotenoids
Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)
Keywords: فلفل قرمز; Paprika; Adulteration; Temperature-induced phase partition; FZCE
Ochratoxin A in red paprika: Relationship with the origin of the raw material
Keywords: فلفل قرمز; Ochratoxin A; Paprika; Toxigenic fungi; Immunoaffinity; Liquid chromatography/fluorescence detection; Liquid chromatography/mass spectrometry
Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying
Keywords: فلفل قرمز; Paprika; Red pepper; Color; Greenhouse dryer; Open sun drying; Reflection colorimeter
Alkaloid profiles of Mexican wild lupin and an effect of alkaloid preparation from Lupinus exaltatus seeds on growth and yield of paprika (Capsicum annuum L.)
Keywords: فلفل قرمز; Mexican wild lupin; Paprika; Alkaloids; GC-MS; Biological activity;
Thermoluminescence properties of Chile Guajillo (paprika) Mexicano
Keywords: فلفل قرمز; Thermoluminescence; Paprika; Food irradiation; Sterilization; Initial rise; Glow-curve deconvolution;
Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material
Keywords: فلفل قرمز; Enzyme activity; Heat inactivation; Peroxidase; Polyphenoloxidase; Lipoxygenase; Chili; Paprika; Industrial relevance: For the production of high quality paprika and chili powders, immediate and complete inactivation of endogenous enzymes, in particular l