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青花椒田间场景分割与导航线提取方法.

• Authors : 陈子文^1,2 ; 杨宇帆¹; 张海腾¹

• Source: Transactions of the Chinese Society of Agricultural Engineering. Dec2024, Vol. 40 Issue 23, p217-226. 10p.

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Comprehensive Evaluation of Peppers Quality from Different Regions Based on Principal Component Analysis

• Authors : Ya YANG; Kangyun WU; Dongfu HUANG

Subjects: pepper; quality; producing areas

• Source: Shipin gongye ke-ji, Vol 45, Iss 23, Pp 264-271 (2024)

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Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS

• Authors : Xiaoyu WANG; Zhenzhen WANG; Mengya HU

Subjects: chili pepper; varieties; gc-ms

• Source: Shipin gongye ke-ji, Vol 45, Iss 20, Pp 14-22 (2024)

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Identification of Dominant Spoilage Bacteria in Chicken Feet with Pickled Peppers and Analysis of Their Spoilage Capacity

• Authors : YIN Hanliang, LIU Yang, TAN Yisheng, SUN Junhua, JIANG Liwen, DU Qiu

Subjects: chicken feet with pickled peppers; spoilage bacteria; bacillus

• Source: Shipin Kexue, Vol 44, Iss 16, Pp 312-317 (2023)

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Research Progress in Techniques for Postharvest Preservation of Green Sweet Peppers

• Authors : ZHANG Shaoping, LI Zhou, LIAN Dongmei, YAO Yunfa, JU Yudong, LAI Zhengfeng, WU Songhai, LIN Bizhen, HONG Jianji

Subjects: green peppers; postharvest; storage

• Source: Shipin Kexue, Vol 44, Iss 13, Pp 328-337 (2023)

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Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches

• Authors : Shiyao ZHANG; Yue XIAO; Xinyu WANG

Subjects: chili pepper; natural fermentation; inoculation fermentation

• Source: Shipin gongye ke-ji, Vol 45, Iss 12, Pp 129-139 (2024)

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Study on the Agronomic Traits and Quality Characteristics of New Varieties of Pod Peppers Hybridized with Three Lines

• Authors : Xueer ZHANG; Xiaoxiao CHEN; Yi DONG

Subjects: three-line hybrid; new varieties; pod peppers

• Source: Shipin gongye ke-ji, Vol 44, Iss 7, Pp 311-319 (2023)

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Salt tolerance analysis of CaNAC36 in peppers

• Authors : GONG Chengsheng; ZHENG Yuqing; PAN Baogui

Subjects: pepper; canac36; salt tolerance

• Source: Xibei zhiwu xuebao, Vol 44, Iss 4, Pp 593-601 (2024)

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短波长紫外辐射对干红辣椒上黄曲霉的抑制机制.

• Authors : 陈小慢¹ ; 杜木英^1,2; 陈科伟^1,2

• Source: Transactions of the Chinese Society of Agricultural Engineering. Aug2024, Vol. 40 Issue 16, p269-278. 10p.

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Principal Component Analysis and Comprehensive Evalution of Free Amino Acid Composition of Zunyi Characteristic Pickled Peppers Based on Two-fermentation Method

• Authors : Jiuhong XU; Xiujun WANG; Qianli NIE

Subjects: two-fermentation method; zunyi characteristic pickled pepper; free amino acids

• Source: Shipin gongye ke-ji, Vol 45, Iss 3, Pp 262-269 (2024)

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