Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types

Texture measurement approaches in fresh and processed foods — A review

(2013) Lan Chen et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L.

(2012) Naciye Erkan   FOOD CHEMISTRY

Bioactive characteristics and antioxidant activities of nine peppers

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

A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

(2011) P.M. Eggink et al.   FOOD CHEMISTRY

Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika

(2011) B. Kumar Das et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Functional Foods: Consumer Attitudes, Perceptions, and Behaviors in a Growing Market

(2011) Wendy Reinhardt Kapsak et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Functional potential of tropical fruits with respect to free bioactive amines

(2010) Paula Santiago-Silva et al.   FOOD RESEARCH INTERNATIONAL

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

(2010) Lilia Neri et al.   JOURNAL OF FOOD SCIENCE

The potential health benefits of legumes as a good source of dietary fibre

(2009) Trinidad P. Trinidad et al.   BRITISH JOURNAL OF NUTRITION

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

(2009) María Serrano et al.   FOOD CHEMISTRY

Quality of Red Sweet Pepper Fruit Treated with 1-MCP during a Simulated Post-harvest Handling Chain

(2009) J.P. Fernández-Trujillo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects

(2009) Wen-Hsin Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

(2008) Christian Mertz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of low temperatures (−18 to +5°C) on the texture of beef lean

(2008) K.W. Farag et al.   MEAT SCIENCE