Paprika—Capsicum annuum L. by James M. Stephens

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“Chili Burn”—A Case Report of Contact Dermatitis Caused by <i>Capsicum</i> Peppers by Maja Hitl, Katarina Radovanović, Nebojša Kladar

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Comprehensive Evaluation of Paprika Instance Segmentation Models Based on Segmentation Quality and Confidence Score Reliability by Nozomu Ohta, Kota Shimomoto, Hiroki Naito, Masakazu Kashino, Sota Yoshida, Tokihiro Fukatsu

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Assessing the Authenticity and Quality of Paprika (<i>Capsicum annuum</i>) and Cinnamon (<i>Cinnamomum</i> spp.) in the Slovenian Market: A Multi-Analytical and Chemometric Approac... by Sabina Primožič, Cathrine Terro, Lidija Strojnik, Nataša Šegatin, Nataša Poklar Ulrih, Nives Ogrinc

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Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability by Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.

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Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments by Jean Kaique Valentim, Alexander Alexandre de Almeida, Felipe Cardoso Serpa, Maria Fernanda de Castro Burbarelli, Gisele Aparecida Felix, Kaique Moreira Gomes, Caio Cesar dos Ouros, Fabiana Ribeiro Caldara, Sílvia Maria Martelli, Claudia Marie Komiyama, Rodrigo Garófallo Garcia

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Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction by Geon Ho Kim, Koo Bok Chin

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Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ by Jaime R. Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B. Valenciano, Víctor Marcelo

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Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles by I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko

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Hybrid Neutrosophic Multi-Criteria Decision Model for Guest Selection in Collaborative Tourism Platforms by Vladimir Vega Falcón, Yoarnelys Vasallo Villalonga, Lorenzo Cevallos-Torres

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Study on the effects of granularity of paprika on physicochemical properties and volatile flavor compounds of chili oil by YANG Fang, DENG Fenglin, JIA Hongfeng, YUAN Haibin, YAO Kunlong

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