相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Influence of irrigation on yield and primary and secondary metabolites in two chilies species, Capsicum annuum L. and Capsicum chinense Jacq
Tilen Zamljen et al.
AGRICULTURAL WATER MANAGEMENT (2020)
Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages
Mercedes Vazquez-Espinosa et al.
AGRONOMY-BASEL (2020)
Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages
N. Baenas et al.
FOOD CHEMISTRY (2019)
Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites
Felipe Cervantes-Hernandez et al.
METABOLITES (2019)
Influence of water stresses on capsaicinoid production in hot pepper (Capsicum chinense Jacq.) cultivars with different pungency levels
N. Jeeatid et al.
FOOD CHEMISTRY (2018)
Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
Manikharda et al.
JOURNAL OF OLEO SCIENCE (2018)
Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits
Narda Gavilan Guillen et al.
PESQUISA AGROPECUARIA TROPICAL (2018)
Phenylalanine biosynthesis and its relationship to accumulation of capsaicinoids during Capsicum chinense fruit development
L. A. Castro-Concha et al.
BIOLOGIA PLANTARUM (2016)
Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes
Venu Perla et al.
FOOD CHEMISTRY (2016)
Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions
Ana Carolina de Aguiar et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2016)
An Overview of Plant Phenolic Compounds and Their Importance in Human Nutrition and Management of Type 2 Diabetes
Derong Lin et al.
MOLECULES (2016)
Exogenous applications of capsaicin inhibits seed germination of Capsicum annuum
Derek W. Barchenger et al.
SCIENTIA HORTICULTURAE (2016)
A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region
Nesrin Firat Korkutata et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Water scarcity conditions affect peach fruit size and polyphenol contents more severely than other fruit quality traits
Mitra Rahmati et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
Gerardo F. Barbero et al.
FOOD CHEMISTRY (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)
Vitamin C content in Habanero pepper accessions (Capsicum chinense)
Ana Flavia P. Teodoro et al.
HORTICULTURA BRASILEIRA (2013)
Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels
Paongpetch Phimchan et al.
HORTSCIENCE (2012)
Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
Zeid Abdullah Al Othman et al.
MOLECULES (2011)
Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding
Yuni Wahyuni et al.
PHYTOCHEMISTRY (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)
Impact of Environments on the Accumulation of Capsaicinoids in Capsicum spp.
Tulsi Gurung et al.
HORTSCIENCE (2011)
Variability for Free Sugars and Organic Acids in Capsicum chinense
Robert L. Jarret et al.
CHEMISTRY & BIODIVERSITY (2009)
Antioxidants in Capsicum chinense: Variation among countries of origin
George F. Antonious et al.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2009)
Accumulation of capsaicin in seed, pericarp and placenta of Capsicum annuum L fruit
Varindra Pandhair et al.
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY (2008)
Variation for fruit morphological characteristics in a Capsicum chinense Jacq. germplasm collection
Robert Lawrence Jarret et al.
HORTSCIENCE (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)
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)
Cultural system affects fruit quality and antioxidant capacity in strawberries
SY Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype
MH Gnayfeed et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Colour at harvest and post-harvest behaviour influence paprika and chilli spice quality.
M Krajayklang et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)
分享论文
