Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

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(2018)   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products

(2016) Somchoke Kittisakulnam et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by-products as potential source of natural dye and assessment of its antimicrobial activity

(2015) Imen El Ksibi et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

(2015) Ana Vânia Carvalho et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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(2015)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2014) Patrícia Nascimento et al.   MOLECULES

Microencapsulation of capsaicin by solvent evaporation method and thermal stability study of microcapsules

(2013) Jincheng Wang et al.   COLLOID JOURNAL

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

(2012) Daniele Giuffrida et al.   FOOD CHEMISTRY

Antibacterial Activity of Two Bell Pepper Extracts:Capsicum annuumL. andCapsicum frutescens

(2011) Rose Koffi-Nevry et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

(2011) Aline Rigon Zimmer et al.   JOURNAL OF ETHNOPHARMACOLOGY

Supercritical fluid fractionation of liquid oleoresin capsicum: Statistical analysis and solubility parameters

(2010) M.P. Fernández-Ronco et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Kinetics and Antioxidative Sites of Capsaicin in Homogeneous Solution

(2010) Youji Okada et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Effects of surfactants on the physical properties of capsicum oleoresin-loaded nanocapsules formulated through the emulsion–diffusion method

(2009) Suvimol Surassmo et al.   FOOD RESEARCH INTERNATIONAL

Poly(9-vinylcarbazole)/silver composite nanotubes and networks formed at the air–water interface

(2009) Chang-Wei Wang et al.   JOURNAL OF APPLIED POLYMER SCIENCE