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Science

Top > Horticulture > Vegetables > Bell pepper > Science

Provides scientific information and links to peer-reviewed papers, research articles, theses, books, abstracts, and other scholarly literature on bell pepper (Capsicum annuum var. longum, Solanaceae).


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Brian A. Nault, Assistant Professor of Entomology Eastern Shore Agricultural Research and Extension Center, 33446 Research Dr. Virginia Tech, Painter 23420
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Preheat oven to 425 degrees. In a large skillet, heat oil until sizzling. Add curry powder and salt; stir until thoroughly mixed. Add potatoes. Cook, stirring, 3-5 minutes. Transfer to a baking sheet. Bake 15-20 minutes or until fork inserted in center of potato cube goes through.
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The main aim was to check that UK consumers were not being exposed to high levels of aflatoxins in spices such as paprika. The spices sampled included paprika, chilli powder and cayenne pepper.
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1 Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB, United Kingdom. 2 Plant Protection Division, PO Box 1062, Zanzibar, Tanzania. 3 Asian Vegetable Research and Development Center-Africa Regional Program, PO Box 10, Duluti, Arusha, Tanzania.
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cDNA of Capsicum annuum Yolo Wonder (paprika) has been prepared from total cellular RNA, and the complete gene encoding paprika ferredoxin-NADP+ reductase (pFNR) precursor was sequenced and cloned from this cDNA. Fusion to a T7 promoter allowed expression in Escherichia coli.
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This file is in Adobe Acrobat (PDF) format. If you have not installed and configured the Adobe Acrobat Reader on your system, see Help with Printing for instructions.
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Sweet pepper grows best at 21 24°C. Growth and yields suffer when temperatures exceed 27°C or drop below 18°C for extended periods. Sweet pepper can tolerate daytime temperatures over 30°C, as long as night temperatures are within 21-24°C.
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Department of Plant Sciences Mail Stop 2, Room 3047 Wickson Hall University of California One Shields Ave., Davis, CA 95616-8683 Send comments to postharvest@ucdavis.
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The American Phytopathological Society is an international scientific organization that promotes the study and management of plant diseases through publications, meetings, and APSnet.
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The use of natural colours in food formulations continues to grow on the back of the soaring functional food trend but food makers looking to
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Catholic Culture provides: Liturgical Year, Documents / Articles, Site Reviews, the Catechism, and more.
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Description of 00.071.0.01.006. Paprika mild mottle virus, generated from ICTVdB, a DELTA database
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1/2 cup nonfat plain yogurt 1 tsp. honey 2 Tbsp. chopped dill Freshly ground black pepper 1 bag (5 oz.) baby spinach, coarsely chopped (about 4 cups) 1 large red bell pepper, diced (about 1 cup) 1 stalk celery, trimmed and diced (about 1 cup) 1/4 cup thinly sliced green onions (scallions) 1 oz.
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Brush or spray everything with a little oil and place skin side down on hot gas grille. Remove the peppers when the skin has charred and place in zip lock. Remove onion and garlic when soft.
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For the evaluation of different chrysanthemum cultivation strategies, a model for crop growth and product quality is developed. In 2001, for 15 growers in the Westland district, for 4 crops with different planting dates plant measurements have been conducted and climatic data have been recorded.
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G. Vancanneyt, U. Sonnewald, R. Hofgen and L. Willmitzer Institut fur Genbiologische Forschung GmbH, Ihnestrasse 63, D-1000 Berlin 33, Federal Republic of Germany Patatin, the major glycoprotein in potato tubers, is encoded by a multigene family.
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Informative article about the spice Paprika, its botany, chemistry, history and cross-cultural culinary usage.
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Condiment paprika breeding and hybrid seed production by P. J. Sharp July 2007 RIRDC Publication No 07/116 RIRDC Project No US-116A ii © 2007 Rural Industries Research and Development Corporation. All rights reserved.
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Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
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Structural Classification of Proteins Protein: Ferredoxin reductase (flavodoxin reductase) N-terminal domain from Paprika ( Capsicum annuum Lineage: Root: scop Class: All beta proteins [48724] Fold: Reductase/isomerase/elongation factor common domain [50412] barrel, closed n=6, S=10
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