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Tomato brown rugose fruit virus: An emerging and rapidly spreading plant RNA virus that threatens tomato production worldwide
Tomato brown rugose fruit virus (ToBRFV) is an emerging and rapidly spreading RNA virus
that infects tomato and pepper, with tomato as the primary host. The virus causes severe …
that infects tomato and pepper, with tomato as the primary host. The virus causes severe …
[HTML][HTML] Food by-products and food wastes: are they safe enough for their valorization?
Background Reduction of food waste provides important environmental and economic
benefits. Valorization of food by-products into edible materials is one of the most interesting …
benefits. Valorization of food by-products into edible materials is one of the most interesting …
Fruit and vegetable waste management: Conventional and emerging approaches
Abstract Valorization of Fruit and Vegetable Wastes (FVW) is challenging owing to logistic-
related problems, as well as to their perishable nature and heterogeneity, among other …
related problems, as well as to their perishable nature and heterogeneity, among other …
Capsicum annuum (hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review
T Hernández‐Pérez, MR Gómez‐García… - … Reviews in Food …, 2020 - Wiley Online Library
Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …
[HTML][HTML] Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications
Currently, the high added-value compounds contained in plant by-products and wastes offer
a wide spectrum of opportunities for their reuse and valorization, contributing to the circular …
a wide spectrum of opportunities for their reuse and valorization, contributing to the circular …
Capsaicin—The major bioactive ingredient of chili peppers: Bio-efficacy and delivery systems
Capsaicin is the primary bioactive substance in red chili peppers, which produces the
pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its …
pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its …
[HTML][HTML] Spices as sustainable food preservatives: a comprehensive review of their antimicrobial potential
Throughout history, spices have been employed for their pharmaceutical attributes and as a
culinary enhancement. The food industry widely employs artificial preservatives to retard the …
culinary enhancement. The food industry widely employs artificial preservatives to retard the …
The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition
Chili is one of the world's most widely used horticultural products. Many dishes around the
world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of …
world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of …
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuum L.)
Fermented peppers are usually obtained by the spontaneous fermentation of
microorganisms attached to fresh peppers, and the variable microbial composition would …
microorganisms attached to fresh peppers, and the variable microbial composition would …
The role of bioactive components found in peppers
N de Sá Mendes… - Trends in Food Science & …, 2020 - Elsevier
Background To this day, many species of peppers, genus Capsicum, have been identified
and are the subject of several researches. However, only 5 are commonly used: C. annuum; …
and are the subject of several researches. However, only 5 are commonly used: C. annuum; …