Related references
Note: Only part of the references are listed.Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuumL.) of the Campania Region, Southern Italy
Florinda Fratianni et al.
ANTIOXIDANTS (2020)
Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species
M. Sarpras et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
Mansor Hamed et al.
ANTIOXIDANTS (2019)
Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations
Pasquale Tripodi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico
Maribel Ovando-Martínez et al.
PLANT FOODS FOR HUMAN NUTRITION (2018)
Capsicum annuum L. var. Cornetto di Pontecorvo PDO: Polyphenolic profile and in vitro biological activities
Antonella Di Sotto et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Tocopherol Content in Vegetable Oils Using a Rapid HPLC Fluorescence Detection Method
Constantin BELE et al.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2018)
The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review
Tomi L. Olatunji et al.
FOOD SCIENCE & NUTRITION (2018)
Metabolite Profiling of Peppers of Various Colors Reveals Relationships Between Tocopherol, Carotenoid, and Phytosterol Content
Tae Jin Kim et al.
JOURNAL OF FOOD SCIENCE (2017)
The simultaneous determination of capsaicinoids, tocopherols, and carotenoids in pungent pepper powder
Zsuzsa Nagy et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2017)
Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species
M. Sarpras et al.
PLOS ONE (2016)
Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper
Celia Chavez-Mendoza et al.
ANTIOXIDANTS (2015)
Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers
Haejin Bae et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
Metabolomics and molecular marker analysis to explore pepper (Capsicum sp.) biodiversity
Yuni Wahyuni et al.
METABOLOMICS (2013)
Anti-inflammatory and antioxidant activities of red pepper (Capsicum annuum L.) stalk extracts: Comparison of pericarp and placenta extracts
Lei Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems
Ewelina Hallmann et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Bioactive characteristics and antioxidant activities of nine peppers
Yongliang Zhuang et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
Daniel Granato et al.
FOOD CHEMISTRY (2011)
Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea
Ji-Sun Kim et al.
JOURNAL OF FOOD SCIENCE (2011)
Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
Zeid Abdullah Al Othman et al.
MOLECULES (2011)
The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero
Federica Menichini et al.
FOOD CHEMISTRY (2009)
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
A. L. K. Faller et al.
FOOD RESEARCH INTERNATIONAL (2009)
Effect of cooking on the antioxidant properties of coloured peppers
Ai Mey Chuah et al.
FOOD CHEMISTRY (2008)
Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.)
Hiroshi Matsufuji et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity
Sidonia Martinez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2007)
Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.)
T. Sun et al.
JOURNAL OF FOOD SCIENCE (2007)
Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models
S Mathew et al.
FOOD CHEMISTRY (2006)
Antioxidants in hot pepper: Variation among accessions
George F. Antonious et al.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2006)
Chemical composition and antioxidant activity of juices from mature and immature acerola (Malpighia emarginata DC)
AM Righetto et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)
Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.)
M Materska et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Isolation and purification of the hypoglycaemic principle present in Capsicum frutescens
I Tolan et al.
PHYTOTHERAPY RESEARCH (2004)
Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.)
A Marín et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Supercritical CO2 and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids
MH Gnayfeed et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition
SG Rival 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
