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。Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers
Virgilio Gavicho Uarrota et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Effects of yellow and red bell pepper (paprika) extracts on pathogenic microorganisms, cancerous cells and inhibition of survivin
Xiaowen Hu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Plant Secondary Metabolites: An Opportunity for Circular Economy
Ilaria Chiocchio et al.
MOLECULES (2021)
Effect of Three Nanoparticles (Se, Si and Cu) on the Bioactive Compounds of Bell Pepper Fruits under Saline Stress
Yolanda Gonzalez-Garcia et al.
PLANTS-BASEL (2021)
Identification of Compounds with Potential Therapeutic Uses from Sweet Pepper (Capsicum annuum L.) Fruits and Their Modulation by Nitric Oxide (NO)
Lucia Guevara et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Preservation of sweet pepper purees: effect on chemical, bioactive and microbial quality
Ramandeep Kaur et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers
Aimee K. Sutliff et al.
METABOLITES (2021)
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
Mrinal Samtiya et al.
FOODS (2021)
Which practices co-deliver food security, climate change mitigation and adaptation, and combat land degradation and desertification?
Pete Smith et al.
GLOBAL CHANGE BIOLOGY (2020)
Prediction of total phenolics, ascorbic acid, antioxidant capacities, and total soluble solids of Capsicum annuum L. (bell pepper) juice by FT-MIR and multivariate analysis
Cesar Eduardo Cortes-Estrada et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (Capsicum annuum L.)
Soo-Yeon Cho et al.
ANTIOXIDANTS (2020)
Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages
N. Baenas et al.
FOOD CHEMISTRY (2019)
Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth
Adrian Gonzalez-Saucedo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)
Polyphenols and carotenoids in pickled bell pepper from organic and conventional production
Ewelina Hallmann et al.
FOOD CHEMISTRY (2019)
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Vanja Seregelj et al.
JOURNAL OF MICROENCAPSULATION (2019)
Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes
Kirandeep Devgan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Antifungal activity of antioxidants derived from four cultivars of Capsicum spp. against phytopathogenic fungi
Nancy Raquel Lopez-Munoz et al.
ECOSISTEMAS Y RECURSOS AGROPECUARIOS (2019)
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)
Inclusion complexes of yellow bell pepper pigments with -cyclodextrin: preparation, characterisation and application as food natural colorant
Francine Albernaz T. F. Lobo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Carotenoids in human nutrition and health
Manfred Eggersdorfer et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2018)
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
Narashans Alok Sagar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Antineoplastic effect of pectic polysaccharides from green sweet pepper (Capsicum annuum) on mammary tumor cells in vivo and in vitro
Eliana Rezende Adami et al.
CARBOHYDRATE POLYMERS (2018)
Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening
Ana M. Ribes-Moya et al.
PLOS ONE (2018)
Capsicum annuum var. grossum ( Bell Pepper) Inhibits β-Secretase Activity and β-Amyloid1-40 Aggregation
Omodesola Oluwafisayo Ogunruku et al.
JOURNAL OF MEDICINAL FOOD (2017)
High-value low-volume bioproducts coupled to bioenergies with potential to enhance business development of sustainable biorefineries
Wojciech M. Budzianowski
RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2017)
Anti-inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro
Mai Hazekawa et al.
EXPERIMENTAL AND THERAPEUTIC MEDICINE (2017)
Effect of different solvents on volatile and non-volatile constituents of red bell pepper (Capsicum annuum L.) and their in vitro antioxidant activity
Shruthi Prabakaran et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Short-term effect of add on bell pepper (Capsicum annuum var. grossum) juice with integrated approach of yoga therapy on blood glucose levels and cardiovascular functions in patients with type 2 diabetes mellitus: A randomized controlled study
Padakandla Nagasukeerthi et al.
COMPLEMENTARY THERAPIES IN MEDICINE (2017)
Antimicrobial Activity of Selected Polyphenols and Capsaicinoids Identified in Pepper (Capsicum annuum L.) and Their Possible Mode of Interaction
Meriem Mokhtar et al.
CURRENT MICROBIOLOGY (2017)
Antihyperglucolipidaemic and anticarbonyl stress properties in green, yellow and red sweet bell peppers (Capsicum annuum L.)
Srishti Shukla et al.
NATURAL PRODUCT RESEARCH (2016)
Anaerobic biorefinery: Current status, challenges, and opportunities
Chayanon Sawatdeenarunat et al.
BIORESOURCE TECHNOLOGY (2016)
Computer aided identification of a Hevein-like antimicrobial peptide of bell pepper leaves for biotechnological use
Patricia Dias Games et al.
BMC GENOMICS (2016)
Waste Biorefinery: A New Paradigm for a Sustainable Bioelectro Economy
S. Venkata Mohan et al.
TRENDS IN BIOTECHNOLOGY (2016)
Identification of plant extracts that inhibit the formation of diabetes-linked IAPP amyloid
Ana Lucia Fuentes et al.
JOURNAL OF HERBAL MEDICINE (2016)
High impact biowastes from South European agro-industries as feedstock for second-generation biorefineries
Alberto Scoma et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2016)
Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil
Henrique Kuhn Massot Padilha et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
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)
Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil
Henrique Kuhn Massot Padilha et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Elicitor Mixtures Significantly Increase Bioactive Compounds, Antioxidant Activity, and Quality Parameters in Sweet Bell Pepper
Lina Garcia-Mier et al.
JOURNAL OF CHEMISTRY (2015)
Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review
Ranjith Arimboor et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper
Celia Chavez-Mendoza et al.
ANTIOXIDANTS (2015)
Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt
Lidiane Martins Mendes Gomes et al.
FOOD CHEMISTRY (2014)
Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds
Luis R. Silva et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)
Maria del Rocio Gomez-Garcia et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
In vitro anti-bacterial and anti-fungal activities of hydrophilic plant defence compounds obtained from the leaves of bell pepper (Capsicum annuum L.)
P. D. Games et al.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2013)
Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
Alberto Gonzalez-Zamora et al.
MOLECULES (2013)
Characterization of the Nutraceutical Quality and Antioxidant Activity in Bell Pepper in Response to Grafting
Celia Chavez-Mendoza et al.
MOLECULES (2013)
Promotion of anti-keyhole limpet hemocyanin IgM and IgG antibody productions in vitro by red bell pepper extract
Md. Moklesur Rahman Sarker et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Biomass, Biovalue and Sustainability: Some Thoughts on the Definition of the Bioeconomy
Gianluca Brunori
EUROCHOICES (2013)
Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)
Jae-Hee Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Antidiabetic activity of fruits and vegetables commonly consumed in Korea: Inhibitory potential against α-glucosidase and insulin-like action in vitro
Jae-Hee Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Influence of Extraction Solvents on Antioxidant Activity and the Content of Bioactive Compounds in Non-pungent Peppers
Haejin Bae et al.
PLANT FOODS FOR HUMAN NUTRITION (2012)
Bioactive characteristics and antioxidant activities of nine peppers
Yongliang Zhuang et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
D. Arslan et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Chemical composition and anti-inflammatory activity of a pectic polysaccharide isolated from sweet pepper using a simulated gastric medium
Sergey V. Popov et al.
FOOD CHEMISTRY (2011)
Effect of Combination on the Antioxidant and Inhibitory Properties of Tropical Pepper Varieties Against α-Amylase and α-Glucosidase Activities In Vitro
Ganiyu Oboh et al.
JOURNAL OF MEDICINAL FOOD (2011)
Determination of polyphenols in three Capsicum annuum L. (bell pepper) varieties using high-performance liquid chromatography-tandem mass spectrometry: Their contribution to overall antioxidant and anticancer activity
Won Y. Jeong et al.
JOURNAL OF SEPARATION SCIENCE (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)
Apple Procyanidins Suppress Amyloid beta-Protein Aggregation
Toshihiko Toda et al.
BIOCHEMISTRY RESEARCH INTERNATIONAL (2011)
Enhancement of Immunoglobulin M Production in B Cells by the Extract of Red Bell Pepper
Tomomi Goto et al.
JOURNAL OF HEALTH SCIENCE (2010)
Effect of cooking on the antioxidant properties of coloured peppers
Ai Mey Chuah et al.
FOOD CHEMISTRY (2008)
Microbial Quality and Bioactive Constituents of Sweet Peppers from Sustainable Production Systems
Alicia Marin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
EuroFIR-BASIS - a combined composition and biological activity database for bioactive compounds in plant-based foods
Jorn Gry et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties
J. L. Guil-Guerrero et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
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)
Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat
M Careaga et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Antimutagenic properties of bell and black peppers
R El Hamss et al.
FOOD AND CHEMICAL TOXICOLOGY (2003)
Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts
L Dorantes et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
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)
分享论文
