Phenolic compounds are secondary metabolites involved in plant adaptation processes.
The development of extraction procedures, quantification, and identification of this …

The Capsicum genus is one of the most popular plants consumed and cultivated worldwide,
containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the …

Pepper of the Capsicum species is a common ingredient in various food preparations by
different cultures worldwide. The Capsicum is recognised by its five main domesticated …

In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗),
natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at …

This work aimed to explore the potential of supercritical fluid extraction (SFE) to obtain
oleoresin from Capsicum annuum pepper (Jalapeno) industrial waste. SFE was carried out …

The present work was undertaken to study the physicochemical characteristics, fatty acid,
phenolic and tocopherol compositions as well as the antioxidant activities of red pepper …

Abstract Context: Origanum (Lamiaceae) has been used in food and pharmaceutical
industries. Objective: Isolation and identification of bioactive compounds from Origanum …

There is an enormous demand in the food industry to shift toward natural flavors. However,
most flavor molecules are significantly unstable outside their original sources. Moreover …

In this study tomato (Punjab Ratta) and sweet pepper (Indira) were subjected to three
different drying temperatures (40, 50 and 60° C) to examine the effect of drying temperatures …

BACKGROUND In recent years, biofungicides have drawn increasing interest in vineyards
for a more sustainable integrated and copper‐limited pest management. Among …