LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles
出版年份 2020 全文链接
标题
LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2020-06-30
DOI
10.1007/s00217-020-03548-2
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- LC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying
- (2019) Ahmet Salih Sonmezdag et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS
- (2019) Duygu Keser et al. FOOD AND BIOPRODUCTS PROCESSING
- Sous-Vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of brassica vegetables
- (2018) Adam Florkiewicz et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of different solvents on volatile and non-volatile constituents of red bell pepper (Capsicum annuum L.) and their in vitro antioxidant activity
- (2017) Shruthi Prabakaran et al. Journal of Food Measurement and Characterization
- Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time
- (2016) Hasim Kelebek et al. Journal of Food Measurement and Characterization
- Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS
- (2015) Hasim Kelebek et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Flavone C-glycosides from Capsicum annuum L.: relationships between antioxidant activity and lipophilicity
- (2014) Małgorzata Materska EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography
- (2014) Magaji Usman et al. MOLECULES
- The effect of cooking on the phytochemical content of vegetables
- (2013) Mariantonella Palermo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Determination of polyphenols in three Capsicum annuum L. (bell pepper) varieties using high-performance liquid chromatography-tandem mass spectrometry: Their contribution to overall antioxidant and anticancer activity
- (2011) Won Y. Jeong et al. JOURNAL OF SEPARATION SCIENCE
- Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance
- (2009) H.C. Reinbach et al. CLINICAL NUTRITION
- 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 cooking on the capsaicinoids and phenolics contents of Mexican peppers
- (2009) José de Jesús Ornelas-Paz et al. FOOD CHEMISTRY
- Effect of cooking on the antioxidant properties of coloured peppers
- (2008) Ai Mey Chuah et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started