Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects

Control of Foodborne Pathogens and Soft-Rot Bacteria on Bell Pepper by Three Strains of Bacterial Antagonists

(2016) CHING-HSING LIAO   JOURNAL OF FOOD PROTECTION

Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils

(2015) Giovanni Mazzarrino et al.   FOOD CONTROL

Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties

(2015) Monica Rosa Loizzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Antiproliferative and antioxidant properties of Alhagi maurorum Boiss (Leguminosae) aerial parts

(2014) Monica R. Loizzo et al.   INDUSTRIAL CROPS AND PRODUCTS

Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L.

(2014) Annalisa Serio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification, Antioxidant and Antimicrobial Activity of Phenolics Isolated from Different Extracts of Capsicum frutescens (Pimenta Malagueta)

(2014) Patrícia Nascimento et al.   MOLECULES

Antioxidant and antihemolytic activity of lipid-soluble bioactive substances in avocado fruits

(2013) Seyed Fazel Nabavi et al.   Fruits

Dietary Bioactive Compounds and Their Health Implications

(2013) Rui Hai Liu   JOURNAL OF FOOD SCIENCE

In vitro Assessment of the Bioaccessibility of Carotenoids from Sun-Dried Chilli Peppers

(2013) Alessandro Pugliese et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant Potential of Spices and Their Active Constituents

(2012) K. Srinivasan   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars

(2012) Monica Rosa Loizzo et al.   FOOD AND CHEMICAL TOXICOLOGY

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

(2012) Haejin Bae et al.   FOOD CHEMISTRY

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuumL.)

(2012) Marcela Hernández-Ortega et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Functional compounds and antioxidant properties of dried green and red peppers

(2011) M. Ozgur   African Journal of Agricultural Research

Air-dried capsicum annuum var. acuminatum medium and big: Determination of bioactive constituents, antioxidant activity and carbohydrate-hydrolyzing enzymes inhibition

(2011) Rosa Tundis et al.   FOOD RESEARCH INTERNATIONAL

Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats

(2011) Kazuhiko Imaizumi et al.   JOURNAL OF TOXICOLOGICAL SCIENCES

Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

(2010) D. Arslan et al.   FOOD AND BIOPRODUCTS PROCESSING

Analytical strategies to evaluate antioxidants in food: a review

(2010) C. André et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

(2008) Monica A. Madrau et al.   EUROPEAN FOOD RESEARCH 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

Influence of Ripening Stage on Health Benefits Properties of Capsicum annuum Var. acuminatum L.: In Vitro Studies

(2008) Monica R. Loizzo et al.   JOURNAL OF MEDICINAL FOOD