Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper

Nonlinear methods for estimation of maturity stage, total chlorophyll, and carotenoid content in intact bell peppers

(2013) Timea Ignat et al.   BIOSYSTEMS ENGINEERING

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuumL.)

(2012) Marcela Hernández-Ortega et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Pearl netting affects postharvest fruit quality in ‘Vergasa’ sweet pepper via light environment manipulation

(2012) Yun Kong et al.   SCIENTIA HORTICULTURAE

Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation

(2012) Alicia López et al.   SCIENTIA HORTICULTURAE

Functional compounds and antioxidant properties of dried green and red peppers

(2011) M. Ozgur   African Journal of Agricultural Research

Vitamin C and organic acid contents in Spanish “Gazpacho” soup related to the vegetables used for its elaboration process Contenidos de vitamina C y ácidos orgánicos en Gazpacho y en las hortalizas usadas en su elaboración

(2011) C. M. Verde Méndez et al.   CyTA-Journal of Food

pc8.1, a major QTL for pigment content in pepper fruit, is associated with variation in plastid compartment size

(2011) Arnon Brand et al.   PLANTA

Measurement of pesticide residues in peppers by near-infrared reflectance spectroscopy

(2010) María-Teresa Sánchez et al.   PEST MANAGEMENT SCIENCE

Non-destructive measurement of firmness and soluble solids content in bell pepper using NIR spectroscopy

(2009) Pathompong Penchaiya et al.   JOURNAL OF FOOD ENGINEERING

Identification of transgenic foods using NIR spectroscopy: A review

(2009) A. Alishahi et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market

(2008) J.M. Hernández-Hierro et al.   ANALYTICA CHIMICA ACTA

Multivariate Approach to the Measurement of Tomato Maturity and Gustatory Attributes and Their Rapid Assessment by Vis−NIR Spectroscopy

(2008) Alain Clément et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

(2008) Haibo Huang et al.   JOURNAL OF FOOD ENGINEERING

Yield, blossom-end rot incidence, and fruit quality in pepper plants under moderate salinity are affected by K+ and Ca2+ fertilization

(2008) J.S. Rubio et al.   SCIENTIA HORTICULTURAE

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY