smoked paprika
Selected indexed studies
- An Approach to the Consumption of Smoked Paprika in Spain and its Impact on the Intake of Polycyclic Aromatic Hydrocarbons. (Foods, 2021) [PMID:33946691]
- Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage 'Botillo del Bierzo'. (Foods, 2024) [PMID:39767030]
- Capsaicin for Rhinitis. (Curr Allergy Asthma Rep, 2016) [PMID:27485456]
_Worker-drafted node — pending editorial review._
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Sources
- An Approach to the Consumption of Smoked Paprika in Spain and its Impact on the Intake of Polycyclic Aromatic Hydrocarbons. (2021) pubmed
- Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage 'Botillo del Bierzo'. (2024) pubmed
- Capsaicin for Rhinitis. (2016) pubmed
- Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system. (2019) pubmed
- Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain. (2023) pubmed
- Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production. (2017) pubmed
- Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE). (2006) pubmed
- Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika. (2005) pubmed
- Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis. (2009) pubmed
- Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la vera" adulteration used in the elaboration of dry-cured Iberian pork sausages. (2010) pubmed