Effect of Processing on Quality of Pepper: A Review

Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity

(2018) Nayelli Campos-Hernández et al.   CyTA-Journal of Food

Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity

(2018) Nayelli Campos-Hernández et al.   CyTA-Journal of Food

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.)

(2017) Jun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

(2015) Claudia I. Victoria-Campos et al.   FOOD CHEMISTRY

Volatile phenols depletion in red wine using molecular imprinted polymers

(2015) Rafaela Teixeira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

(2015) Monica R. Loizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)

(2013) R. C. Reis et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum)

(2013) Alessandro Pugliese et al.   EUROPEAN JOURNAL OF NUTRITION

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

The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuumL.) flesh

(2013) Dandan Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity

(2013) José Ángel Rufián-Henares et al.   JOURNAL OF FOOD ENGINEERING

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

(2013) Mohammad Shafiur Rahman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Secondary Metabolites of Capsicum Species and Their Importance in the Human Diet

(2013) Yuni Wahyuni et al.   JOURNAL OF NATURAL PRODUCTS

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

(2012) Daniele Giuffrida et al.   FOOD CHEMISTRY

A Comprehensive Review of the Carcinogenic and Anticarcinogenic Potential of Capsaicin

(2012) Keith Bley et al.   TOXICOLOGIC PATHOLOGY

Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding

(2011) Yuni Wahyuni et al.   PHYTOCHEMISTRY

Strategies to reduce mycotoxin levels in maize during storage: a review

(2010) S.N. Chulze   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube-Mass Spectrometry

(2010) Carolina Azcarate et al.   JOURNAL OF FOOD SCIENCE

Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties

(2010) O. Raji Abdul Ganiy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A large-scale solar greenhouse dryer using polycarbonate cover: Modeling and testing in a tropical environment of Lao People’s Democratic Republic

(2010) Serm Janjai et al.   RENEWABLE ENERGY

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

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

The effect of drying method and storage on color characteristics of paprika

(2009) Ayhan Topuz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

(2008) F MENICHINI et al.   FOOD CHEMISTRY

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

(2008) Cavit Bircan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

(2008) SAHIN NASIROGLU et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY

Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

(2007) A. Vega-Gálvez et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality changes during drying of red pepper

(2007) Karina Di Scala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY