A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

(2014) Acácio Antonio Ferreira Zielinski et al.   JOURNAL OF FOOD SCIENCE

Isolation and Analysis of Bioactive Compounds inCapsicumPeppers

(2013) L. Asnin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mechanisms and clinical uses of capsaicin

(2013) Surinder Kumar Sharma et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

(2013) Aline Alberti et al.   FOOD CHEMISTRY

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

(2013) Gerardo F. Barbero et al.   FOOD CHEMISTRY

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

(2013) Acácio Antonio Ferreira Zielinski et al.   FOOD RESEARCH INTERNATIONAL

Accumulation of Capsaicin in Seed, Pericarp and Placenta of Capsicum annuum L Fruit

(2012) Varindra Pandhair et al.   JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY

Bioactive characteristics and antioxidant activities of nine peppers

(2012) Yongliang Zhuang et al.   Journal of Functional Foods

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2011) Haejin Bae et al.   FOOD CHEMISTRY

Chemical, antioxidant and antibacterial study of Brazilian fruits

(2011) Charles Windson Isidoro Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical and Pharmacological Aspects of Capsaicin

(2011) Maria Reyes-Escogido et al.   MOLECULES

Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters

(2010) Gulsum Yaldiz et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

(2010) Emilio Alvarez-Parrilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chilli peppers — A review on tissue culture and transgenesis

(2009) S.L. Kothari et al.   BIOTECHNOLOGY ADVANCES

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

Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage

(2008) A PATRAS et al.   FOOD CHEMISTRY

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

Drying kinetics and quality changes during drying of red pepper

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