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Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling...
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Electrical signal of pepper during crop** period affected by different amount of fertilizer
Precision agriculture requires supply of adequate amount of fertilizer application to increase crop yield and prevent environmental contamination....
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Simultaneous quantification of 60 elements associated with dried red peppers by ICP for routine analysis
In this study, ICP-OES and ICP-MS analyses were performed using inorganic elements. We quantified 60 inorganic elements and set specific processes,...
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Metabolomic analysis on the mechanism of nanoselenium alleviating cadmium stress and improving the pepper nutritional value
Selenium (Se) maintains soil-plant homeostasis in the rhizosphere and regulates signaling molecules to mitigate cadmium (Cd) toxicity. However, there...
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Structure-based investigation of fluorogenic Pepper aptamer
Pepper fluorescent RNAs are a recently reported bright, stable and multicolor fluorogenic aptamer tag that enable imaging of diverse RNAs in live...
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Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum)
Dithiocarbamates constitute an important class of broad-spectrum antifungal compounds used extensively in agriculture, including in the cultivation...
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Monitoring Visual Properties of Food in Real Time During Food Drying
Annually , one-third of the food produced globally is lost or wasted. A considerable portion of global food waste comprises dry foods that are...
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Artificial Intelligence Aided Adulteration Detection and Quantification for Red Chilli Powder
Food adulteration imposes a significant health concern on the community. Being one of the key ingredients used for spicing up food dishes. Red chilli...
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Biohybrid Technology for the Detection of Ultralow Concentrations of Trinitrotoluene in Air
AbstractThe technology is based on recording the focal activity (FA) of the olfactory bulb (OB) of rats upon the exposure rats to trinitrotoluene...
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Geographical Origin Identification of Red Chili Powder Using NIR Spectroscopy Combined with SIMCA and Machine Learning Algorithms
Knowing the geographical origins of chili papers produced in specific areas is crucial because the geographical origins of various varieties of chili...
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Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening
The application of ethephon was investigated to examine its effects on both ethephon residue and quality properties of chili peppers during...
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Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork
Although grilled meat products are popular worldwide, high-temperature processes, such as grilling and frying, are highly likely to produce...
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Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production
Two genotypes of sweet pepper were studied regarding their profile of quality indexes related to yield, taste and healthy components. The peppers...
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Monitoring Pilot-Scale Ultrasound Treatment of the Removal of Pesticide Residues from Fresh Zucchinis Using 2D and 3D Front-Face Fluorescence Spectroscopy
The removals of boscalid and pyraclostrobin residues from zucchinis by ultrasonic treatment were investigated at the laboratory and pilot scales...
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Wood powders of different botanical origin as an alternative to barrel aging for red wine
Wood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of...
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Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures
The most common preservation process for chili peppers is drying, which inevitably causes oxidative degradation of thermolabile molecules. The aim of...
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DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)
PurposeTo determine whether (poly)phenols from gastrointestinal-digested green pepper possess genoprotective properties in human colon cells and...
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Determination of Pyraclostrobin and Trifloxystrobin Residues in Red Pepper Powder Processed from Raw Red Pepper
In this study, we aimed to determine the characteristics of residual pesticides of pyraclostrobin (22.9% emulsifiable concentrate [EC]) and...
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Determination of Chlorpyrifos Pesticide Residue in Bell Peppers Grown in Dalat (Vietnam) by GC-MS/MS Using QuEChERS Extraction
AbstractTriple quadrupole mass spectrometry was used for the direct, quick and quantitative determination of chlorpyrifos residue in bell peppers...
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Monitoring of Selected Banned Azo Dyes in Edible Oils by High-Performance Liquid Chromatography-Photodiode Array Detector
A new simple and rapid HPLC method was described and validated for simultaneous determination of eight banned dye compounds in corn and olive oil....
