Assessment of fruit quality variation in doubled haploids of minipaprika (Capsicum annuum L.)

In vitro androgenic response of minipaprika (Capsicum annuum L.) genotypes in different culture media

(2013) Binod Prasad Luitel et al.   Horticulture Environment and Biotechnology

Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times

(2011) Mahmood Ghasemnezhad et al.   Journal of Functional Foods

Agro-morphological characterization of anther derived plants in sweet pepper (Capsicum annuum L. cv. Boogie)

(2011) Surendra Lal Shrestha et al.   Horticulture Environment and Biotechnology

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

(2010) Emilio Alvarez-Parrilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variability for Free Sugars and Organic Acids inCapsicum chinense

(2009) Robert L. Jarret et al.   CHEMISTRY & BIODIVERSITY

A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables

(2009) Shela Gorinstein et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit

(2007) Silvia Tavarini et al.   FOOD CHEMISTRY

Changes of antioxidant activity and total phenolic compounds during storage of selected fruits

(2007) Oruma Patthamakanokporn et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS