Paprika oleoresin (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Paprika oleoresin" in English language version.

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Pérez-Gálvez A, Martin HD, Sies H, Stahl W (2003). "Incorporation of carotenoids from paprika oleoresin into human chylomicrons". Br. J. Nutr. 89 (6): 787–93. doi:10.1079/BJN2003842. PMID 12828795.
Jarén-Galán M, Nienaber U, Schwartz SJ (1999). "Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide". J. Agric. Food Chem. 47 (9): 3558–64. doi:10.1021/jf9900985. PMID 10552685.

Cantrill, Richard. "Paprika extract (CTA) 2008 - Page 2(11) PAPRIKA EXTRACT Chemical and Technical Assessment (CTA)" (PDF). fao.org. Paprika extract used to colour foods has, in contrast to the oleoresin used as a flavouring agent [Capsicum Oleoresin], a very low content of capsaicin and hence little or no pungency.

Pérez-Gálvez A, Martin HD, Sies H, Stahl W (2003). "Incorporation of carotenoids from paprika oleoresin into human chylomicrons". Br. J. Nutr. 89 (6): 787–93. doi:10.1079/BJN2003842. PMID 12828795.
Jarén-Galán M, Nienaber U, Schwartz SJ (1999). "Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide". J. Agric. Food Chem. 47 (9): 3558–64. doi:10.1021/jf9900985. PMID 10552685.