Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili

Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

(2016) Rosana Chirinos et al.   Journal of Chemistry

Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars

(2015) Jin Hwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

(2013) Braulio Cervantes-Paz et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

(2012) Chun-Lin Ye et al.   FOOD CONTROL

Functional compounds and antioxidant properties of dried green and red peppers

(2011) M. Ozgur   African Journal of Agricultural Research

Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

(2011) José de Jesús Ornelas-Paz et al.   FOOD RESEARCH INTERNATIONAL

Anti-fungal activity of cold and hot water extracts of spices against fungal pathogens of Roselle (Hibiscus sabdariffa) in vitro

(2011) Eslaminejad Parizi Touba et al.   MICROBIAL PATHOGENESIS

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

(2009) José de Jesús Ornelas-Paz et al.   FOOD CHEMISTRY