标题
Antioxidant profile of hot and sweet pepper cultivars by two extraction methods
作者
关键词
-
出版物
Horticultura Brasileira
Volume 40, Issue 4, Pages 411-417
出版商
FapUNIFESP (SciELO)
发表日期
2023-01-10
DOI
10.1590/s0102-0536-20220409
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。- Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from ‘Jinfeng’ Kiwifruit
- (2022) Ying-Hui Mai et al. Foods
- Ultrasonic Extraction of Bioactive Compounds from Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification
- (2022) Noppol Leksawasdi et al. Foods
- Ultrasound-assisted extraction of four groups of Osmanthus fragrans fruit: Optimization, UPLC-Orbitrap-MS/MS characterization and anti-inflammatory activity evaluation
- (2021) Weizhuo Tang et al. Arabian Journal of Chemistry
- Recent trends in extraction of plant bioactives using green technologies: A review
- (2021) Manoj Kumar et al. FOOD CHEMISTRY
- Variation in flavonoids in a collection of peppers ( Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system
- (2020) Ana M Ribes‐Moya et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antioxidants and antioxidant methods: an updated overview
- (2020) İlhami Gulcin ARCHIVES OF TOXICOLOGY
- Antioxidant and anti-obesity properties of local chilies varieties in Malaysia
- (2020) Chan Suk Huei et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Dissection of heterotic, genotypic and environmental factors influencing the variation of yield components and health-related compounds in chilli pepper (Capsicum annuum)
- (2020) Pasquale Tripodi et al. EUPHYTICA
- Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy
- (2020) Florinda Fratianni et al. Antioxidants
- Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
- (2020) José M. Palma et al. Antioxidants
- Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives
- (2019) Magda Lisette Arce-Rodríguez et al. PLANT CELL REPORTS
- Phytochemical composition and antioxidant activity of 63 Balkan pepper (Capsicum annuum L.) accessions
- (2019) Petko Denev et al. Journal of Food Measurement and Characterization
- Flour from 'fruits and vegetables' waste with addition of a South‐American pepper ( Capsicum baccatum ) proposed as food ingredient
- (2019) Nathânia de Sá Mendes et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers
- (2019) Mercedes Vázquez-Espinosa et al. Agronomy-Basel
- Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
- (2019) Mansor Hamed et al. Antioxidants
- New Brazilian lines of Habanero pepper (Capsicum chinense): Morpho-agronomic and biochemical characterization in different environments
- (2019) Renato Silva Soares et al. SCIENTIA HORTICULTURAE
- Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
- (2018) Narashans Alok Sagar et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties
- (2018) Raihana Ridzuan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)
- (2018) Yolanda Moreno-Ramírez et al. MOLECULES
- Extraction, bioavailability, and bioefficacy of capsaicinoids
- (2017) Muwen Lu et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
- (2017) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound on the supercritical CO 2 extraction of bioactive compounds from dedo de moça pepper ( Capsicum baccatum L. var. pendulum )
- (2016) Arthur Luiz Baião Dias et al. ULTRASONICS SONOCHEMISTRY
- Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers
- (2015) Tomáš Bajer et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes
- (2015) Ana Vânia Carvalho et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- (2015) Gisele Teixeira Souza Sora et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations
- (2014) Sven W. Meckelmann et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers
- (2010) Emilio Alvarez-Parrilla et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started