Related references
Note: Only part of the references are listed.Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications
Luis Miguel Anaya-Esparza et al.
MOLECULES (2021)
Anti-proliferative activities, phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage
Ausaid Garra et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data
Chengjie Chen et al.
MOLECULAR PLANT (2020)
Antioxidant Profile of Pepper (Capsicum annuumL.) Fruits Containing Diverse Levels of Capsaicinoids
Jose M. Palma et al.
ANTIOXIDANTS (2020)
Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study
Rosa Guilherme et al.
AGRICULTURE-BASEL (2020)
Assessment of antimicrobial and antioxidant potential of cytoplasmic male sterile lines of pepper
Chandresh Chandel et al.
SN APPLIED SCIENCES (2020)
Differences in the CaMYBA Genome Between Anthocyanin-pigmented Cultivars and Non-pigmented Cultivars in Pepper (Capsicum annuum)
Sho Ohno et al.
HORTICULTURE JOURNAL (2020)
Characterization of Anthocyanins from Fruits of Two Mexican Chili Peppers (Capsicum annuum L.)
César Aza-González et al.
Journal of the Mexican Chemical Society (2018)
Antioxidant Activity of the Phenolic and Oily Fractions of Different Sweet Bell Peppers
Ana Karina Blanco-Ríos et al.
Journal of the Mexican Chemical Society (2018)
Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity
Stanislau Bogusz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes
Oksana Sytar et al.
MOLECULES (2018)
Flavonoids: an overview
A. N. Panche et al.
JOURNAL OF NUTRITIONAL SCIENCE (2016)
A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics
Gisele Teixeira Souza Sora et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Correlations of carotenoid content and transcript abundances for fibrillin and carotenogenic enzymes in Capsicum annum fruit pericarp
James Kilcrease et al.
PLANT SCIENCE (2015)
VIGS approach reveals the modulation of anthocyanin biosynthetic genes by CaMYB in chili pepper leaves
Zhen Zhang et al.
FRONTIERS IN PLANT SCIENCE (2015)
Virus-induced silencing of MYB and WD40 transcription factor genes affects the accumulation of anthocyanins in chilli pepper fruit
A. Aguilar-Barragan et al.
BIOLOGIA PLANTARUM (2014)
Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening
Lizbeth A. Castro-Concha et al.
SCIENTIFIC WORLD JOURNAL (2014)
A review of visual cues associated with food on food acceptance and consumption
Devina Wadhera et al.
EATING BEHAVIORS (2014)
Anthocyanin accumulation and expression analysis of biosynthesis-related genes during chili pepper fruit development
C. Aza-Gonzalez et al.
BIOLOGIA PLANTARUM (2013)
Multiple microscopic approaches demonstrate linkage between chromoplast architecture and carotenoid composition in diverse Capsicum annuum fruit
James Kilcrease et al.
PLANT JOURNAL (2013)
A Further Analysis of the Relationship between Yellow Ripe-Fruit Color and the Capsanthin-Capsorubin Synthase Gene in Pepper (Capsicum sp.) Indicated a New Mutant Variant in C. annuum and a Tandem Repeat Structure in Promoter Region
Zheng Li et al.
PLOS ONE (2013)
Flavonoids as antioxidants in plants: Location and functional significance
Giovanni Agati et al.
PLANT SCIENCE (2012)
Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)
Yage Xing et al.
FOOD CHEMISTRY (2011)
Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times
Mahmood Ghasemnezhad et al.
JOURNAL OF FUNCTIONAL FOODS (2011)
Transcription Factor Families Regulate the Anthocyanin Biosynthetic Pathway in Capsicum annuum
John R. Stommel et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2009)
Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts
Ki Hyeon Sim et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Effects of anthocyanin and carotenoid combinations on foliage and immature fruit color of Capsicum annuum L.
Gordon J. Lightbourn et al.
JOURNAL OF HEREDITY (2008)
Inheritance of fruit, foliar, and plant habit attributes in Capsicum
John R. Stommel et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2008)
A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours:: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper
Sun-Hwa Ha et al.
JOURNAL OF EXPERIMENTAL BOTANY (2007)
Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.)
T. Sun et al.
JOURNAL OF FOOD SCIENCE (2007)
Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity
N. Deepa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity
JM Navarro et al.
FOOD CHEMISTRY (2006)
Orange fruit color in Capsicum due to deletion of capsanthin-capsorubin synthesis gene
YQ Lang et al.
BREEDING SCIENCE (2004)
Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.)
A Marín et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
The A locus that controls anthocyanin accumulation in pepper encodes a MYB transcription factor homologous to Anthocyanin2 of Petunia
Y Borovsky et al.
THEORETICAL AND APPLIED GENETICS (2004)
Antioxidant activity of capsinoids
A Rosa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins
D Hornero-Méndez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity
LR Howard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
