검색어 : 통합검색[Paprika]
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71
- Physicochemical Properties of Paprika (Capsicum annuum L.) Dehydrated with Red Algae Extract
- Yu, Dong-Jin; Wang, Shu-Mei; Song, Kyung-Bin; Department of Food Science and Technology, Chungnam National University; Department of Food Science and Technology, Chungnam National University; Department of Food Science and Technology, Chungnam National University; (Food science and biotechnology, v.21, 2012, pp.145-150)
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72
- Chemical characteristics of spice paprika of different origins
- Molná r, Helga; Kó nya, É va; Zalá n, Zsolt; Bata-Vidá cs, Ildikó ; Tö mö skö zi-Farkas, Rita; Szé ká cs, Andrá s; Adá nyi, Nó ra; Food Science Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Food Science Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Food Science Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Agro-Environmental Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Food Science Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Agro-Environmental Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; Food Science Research Institute, NARIC, 1022, Budapest, Herman Ottó u. 15, Hungary; (Food control, v.83, 2018, pp.54-60)
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73
- The Hungarian spice paprika
- ; ; (Acta alimentaria, v.36, 2007, pp.403-404)
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74
- Geographical characterization of Spanish PDO paprika by multivariate analysis of multielemental content
- Palacios-Morillo, A.; Jurado, J.M.; Alcazar, A.; de Pablos, F.; ; (Talanta, v.128, 2014, pp.15-22)
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75
- Zur Untersuchung von Paprika
- Pfitzer, Irmgard; ; (Fresenius' Zeitschrift für analytische Chemie, v.198, 1963, pp.424-425)
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76
- Kinetic and thermodynamic stability of paprika nanoemulsions
- Pascual‐ Pineda, Luz A.; Flores‐ Andrade, Enrique; Jimé nez‐ Ferná ndez, Maribel; Beristain, Cesar I.; ; (International journal of food science & technology, v.50, 2015, pp.1174-1181)
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77
- Design of a 4-Finger End-Effector for paprika harvesting
- Cho, Sungwoo; Jun, Jong Pyo; Jeong, Hie-yong; Son, Hyoung Il; Hybrid Robotics Inc.,, Gwangju, 61186, Korea; Hybrid Robotics Inc.,, Gwangju, 61186, Korea; Department of Robotics Design for Innovative Healthcare, Osaka University, Osaka, 565-0871, Japna; Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, 61186, Korea; (Control, Automation and Systems (ICCAS), 2018 18th International Conference on, v.2018, 2018, pp.255-257)
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78
- Characteristics in the components of the paprika by drying methods
- 이현석; 홍주연; 최영준; 이양숙; 서수정; 신승렬; 대구한의대학교; 대구한의대학교; 대구공업대학교; 대구한의대학교; 대구한의대학교; 대구한의대학교; (Food Science and Preservation, v.24, 2017, pp.497-504)
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79
- Characterization of Tomato spotted wilt virus from Paprika in Korea
- Choi, Gug-Seoun; Kim, Jeong-Soo; Choi, Jang-Kyung; Kim, Jae-Hyun; Dept. of Horticultural Environment, National Horticultural Research Institute, Rural Development Administration; Dept. of Horticultural Environment, National Horticultural Research Institute, Rural Development Administration; Division of Biological Environment, College of Agriculture and Life Science, Kangwon National University; Dept. of Horticultural Environment, National Horticultural Research Institute, Rural Development Administration; (The plant pathology journal, v.20, 2004, pp.297-301)
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80
- Isolation and Structure of Antimicrobial Substances from Paprika Seeds
- YAJIMA, Mizuo; TAKAYANAGI, Tsutomu; MATSUO, Ichiro; YOKOTSUKA, Koki; Asama Chemical Co.. Ltd.; The Institute of Enology and Viticulture, Yamanashi University; Meiji Institute of Health Science; The Institute of Enology and Viticulture, Yamanashi University; (Food science and technology research, v.6, 2000, pp.99-101)
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