"
Chilli Pepper (Capsicum Spp.) Diversity, Production and Fungal Contamination Management in Benin"
written by Nicéphore M. Glodjinon, Agossou P. Noumavo, Brice A. M. Ohin, Noel S. Tovide, Fatiou Toukourou, Lamine Baba-Moussa, Aly Savadogo, Farid Baba-Moussa,
published by
American Journal of Plant Sciences,
Vol.12 No.12, 2021
has been cited by the following article(s):
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[1]
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Fungal Diversity, Toxigenic Potential, and Multi-Mycotoxin Occurrence in Fresh and Dried Chili Peppers from Retail Markets in Guangzhou, China
Toxins,
2026
DOI:10.3390/toxins18040154
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[2]
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Assessment of quality and microbial safety of chilli pepper powder
Applied Food Research,
2026
DOI:10.1016/j.afres.2026.101806
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[3]
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Mapping Current and Future Chili Pepper (Capsicum annuum) Production Areas in the Municipality of Malanville (Benin) in the Context of Climate Change: The Contribution of GIS and MaxEnt Modeling
Journal of Geographic Information System,
2026
DOI:10.4236/jgis.2026.184012
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[4]
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Recent trends in pepper (Capsicum spp.) production and consumption in Sub-Saharan Africa
Acta Horticulturae,
2025
DOI:10.17660/ActaHortic.2025.1422.12
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[5]
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Deep learning enables precision agriculture for sustainable chili pepper disease detection in Benin
Discover Artificial Intelligence,
2025
DOI:10.1007/s44163-025-00583-4
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[6]
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Comprehensive profiling of prominent Indian red chilli powder varieties: physicochemical properties, bioactive constituents, and specific volatile compound analysis
European Food Research and Technology,
2025
DOI:10.1007/s00217-025-04872-1
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[7]
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Rapid and non-destructive prediction of adulterated chilli powder by employing pocket-sized NIR spectrometer and chemometrics
Infrared Physics & Technology,
2023
DOI:10.1016/j.infrared.2023.104961
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