Qumer Iqbal

Summary

Publications

  1. doi request reprint Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
    J Food Prot 75:1528-31. 2012
  2. doi request reprint Assessment of hot peppers for aflatoxin and mold proliferation during storage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan
    J Food Prot 74:830-5. 2011
  3. ncbi request reprint Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
    Plant Foods Hum Nutr 68:358-63. 2013

Collaborators

Detail Information

Publications3

  1. doi request reprint Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
    J Food Prot 75:1528-31. 2012
    ....
  2. doi request reprint Assessment of hot peppers for aflatoxin and mold proliferation during storage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan
    J Food Prot 74:830-5. 2011
    ..A gradual increase in temperature during prolonged storage of hot peppers in combination with aeration may be the main reasons for increases in fungal biomass and Aspergillus proliferation with the subsequent aflatoxin production...
  3. ncbi request reprint Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage
    Qumer Iqbal
    Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
    Plant Foods Hum Nutr 68:358-63. 2013
    ..Overall, the mature green stage was ideal to acquire maximum pungency due to capsaicinoids, while peppers at red ripe stage were best sources of ascorbic acid and dried fruits contained higher levels of total carotenoids. ..