Free access
Volume 69, Number 5, September-October 2014
Page(s) 371 - 380
Published online 12 September 2014
  1. Mamatha B.S., Prakash M., Nagarajan N., Bhat S., Evaluation of the flavor quality of pepper (Piper nigrum L.) cultivars by GC-MS, electronic nose and sensory analysis techniques, J. Sens. Stud. 23 (4) (2008) 498–513. [CrossRef]
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  4. Dhas P., Korikanthimath V.S., Processing and quality of black pepper - a review, J. Spices aromat. Crops 12 (1) (2003) 1–13.
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  6. Suresh D., Manjunatha H., Krishnapura S., Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper ( Capsicum annuum) and black pepper (Piper nigrum), J. Food Compos. Anal. 20 (3–4) (2007) 346–351. [CrossRef]
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  8. Anon., Black pepper and white pepper, whole or ground - Determination of piperine content, ISO 5564, Int. Stand. Organ., 1982.
  9. Anon., Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method), ISO 6571, Int. Stand. Organ., 2008.
  10. Mangalakumari C.K., Sreedharan V.P., Mathew A.G., Studies on blackening of pepper (Piper nigrum Linn.) during dehydratation, J. Food Sci. 48 (2) (1983) 604–606. [CrossRef]
  11. Gu F., Tan L., Wu H., Fang Y., Wang Q., Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries, Food Chem. 138 (2013) 797–801. [CrossRef] [PubMed]
  12. Odoux E., Escoute J., Verdeil J.L., The relation between glucovanillin, b‐d‐glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans, Ann. Appl. Biol. 149 (1) (2006) 43–52. [CrossRef]
  13. Anon., Chemical disinfectants and antiseptics. Quantitative non-porous surface test for the evaluation of bactericidal and/or fungicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas. Test method and requirements without mechanical action, EN 13697, Eur. Stand., 2001.
  14. Anon., Piper (Piper nigrum L.), whole or ground – specification, ISO 959-1, Int. Stand. Organ., 1998.
  15. Szumny A., Figiel A., Ortíz A.G., Barrachina A.A.C., Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method, J. Food Eng. 97 (2) (2010) 253–260. [CrossRef]