La interdependencia económica y cultural de Texas y México: el caso del chili con carne by Margarita Calleja Pinedo

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Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

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Entrevista Carlos Ominami by Robert Boyer, Carlos Ominami

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Effects of chili straw on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacteria diversity in sheep by Jinlong Li, Jinlong Li, Jinlong Li, Yong Tuo, Yong Tuo, Yong Tuo, Linjiao He, Linjiao He, Linjiao He, Yan Ma, Yan Ma, Zhijun Zhang, Zhijun Zhang, Zhiqiang Cheng, Changjiang Zang, Tongjun Guo, Tongjun Guo

Subjects: “…chili straw…”
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TOWARDS ECOLOGICAL SUSTAINABILITY: HARVEST PREDICTION IN AGRIVOLTAIC CHILI FARMING WITH CNN TRANSFER LEARNING by Yurni Oktarina, Zainuddin Nawawi, Bhakti Yudho Suprapto, Tresna Dewi

Subjects: “…Agrivoltaic systems, Convolutional Neural Networks (CNN), Chili harvest prediction, Sustainable agriculture, Transfer learning…”
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Santiago:une ville,deux pays by Laurence Kundid

Subjects: “…Chili…”
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Resistance of cayenne pepper varieties (Capsicum frutescens) to anthracnose disease (Colletotrichum gloeosporioides) isolates from swampy areas by Ismed Setya Budi, Mariana Mariana, Amalia Fauziah

Subjects: “…chili crop resilience…”
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Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation by WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen

Subjects: “…chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry…”
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不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶，王浩文，田浩，刘琨，王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

Subjects: “…红油辣椒；气相色谱-质谱法；挥发性物质；感官属性；相关性 chili oil; gas chromatography-mass spectrometry; volatile substances; sensory attributes; correlation…”
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