Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.)

Effect of the combination of ethylene and red LED light irradiation on carotenoid accumulation and carotenogenic gene expression in the flavedo of citrus fruit

(2015) Gang Ma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of Supplemental Lighting of High Pressure Sodium and Lighting Emitting Plasma on Growth and Productivity of Paprika during Low Radiation Period of Winter Season

(2014) Jong-Won Lee et al.   Korean Journal of Horticultural Science & Technology

Cultivation approach for comparing the nutritional quality of two pepper cultivars grown under different agricultural regimes

(2014) Alicia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Chemical Composition, Antioxidant and Anticancer Effects of the Seeds and Leaves of Indigo (Polygonum tinctorium Ait.) Plant

(2012) Hong-Gi Jang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

(2012) Jae-Hee Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

(2012) Ewelina Hallmann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of green light wavelength and intensity on photomorphogenesis and photosynthesis in Lactuca sativa

(2011) M. Johkan et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers

(2011) Haejin Bae et al.   FOOD CHEMISTRY

Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea

(2011) Jihyun Park et al.   JOURNAL OF FOOD SCIENCE

Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

(2011) Ji-Sun Kim et al.   JOURNAL OF FOOD SCIENCE

Influence of Fruit Ripening Stage and Harvest Period on the Antioxidant Content of Sweet Pepper Cultivars

(2011) María C. Martí et al.   PLANT FOODS FOR HUMAN NUTRITION

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

Effects of different spectral lights on Oncidium PLBs induction, proliferation, and plant regeneration

(2010) Liu Mengxi et al.   PLANT CELL TISSUE AND ORGAN CULTURE

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

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

Microbial Quality and Bioactive Constituents of Sweet Peppers from Sustainable Production Systems

(2008) Alicia Marín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY