Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia

Capsaicinoids: Pungency beyond Capsicum

(2019) Emmanuel Rezende Naves et al.   TRENDS IN PLANT SCIENCE

Effect-directed analysis of ginger ( Zingiber officinale ) and its food products, and quantification of bioactive compounds via high-performance thin-layer chromatography and mass spectrometry

(2018) S. Krüger et al.   FOOD CHEMISTRY

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)

(2018) Manikharda et al.   Journal of Oleo Science

Novel Translational Research Methodology and the Prospect to a Better Understanding of Neurodegenerative Disease

(2018) Paul G. Unschuld   Neurodegenerative Diseases

The Essential Element Manganese, Oxidative Stress, and Metabolic Diseases: Links and Interactions

(2018) Longman Li et al.   Oxidative Medicine and Cellular Longevity

Role of ROS and Nutritional Antioxidants in Human Diseases

(2018) Zewen Liu et al.   Frontiers in Physiology

Low-temperature biosynthesis of silver nanoparticles using mango leaf extract: catalytic effect, antioxidant properties, anticancer activity and application for colorimetric sensing

(2018) Fayezeh Samari et al.   NEW JOURNAL OF CHEMISTRY

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

(2018) Gulay Ozkan et al.   FOOD CHEMISTRY

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

(2017) Stanislau Bogusz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Heat Processing Treatments and Extraction Solvents on the Phenolic Content and Antioxidant Activity of Momordica charantia Fruit

(2016) Roshanlal Yadav et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Diversity in Bird’s Eye Chilli (Capsicum frutescens L.) Landraces of North-East India in Terms of Antioxidant Activities

(2016) S. K. Dutta et al.   Proceedings of the National Academy of Sciences, India. Section B

Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review

(2015) Krishnapura Srinivasan   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of salinity and salinity-induced augmented bioactive compounds in purslane (Portulaca oleracea L.) for possible economical use

(2015) Md. Amirul Alam et al.   FOOD CHEMISTRY

Effect of Temperature and Sucrose Concentration on the Retention of Polyphenol Compounds and Antioxidant Activity of Osmotically Dehydrated Bananas

(2014) Juliana A.R. Almeida et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Oxidative Stress, Prooxidants, and Antioxidants: The Interplay

(2014) Anu Rahal et al.   Biomed Research International

Characterisation of cultivars of Jamaican ginger (Zingiber officinale Roscoe) by HPTLC and HPLC

(2011) Colleen N.A. Salmon et al.   FOOD CHEMISTRY

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

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility

(2010) Deisy Hervert-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)

(2010) Ali Ghasemzadeh et al.   MOLECULES

Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)

(2008) Mohd Fadzelly Abu Bakar et al.   FOOD CHEMISTRY