Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

(2012) Emilio Alvarez-Parrilla et al.   FOOD CHEMISTRY

Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

(2011) José de Jesús Ornelas-Paz et al.   FOOD RESEARCH INTERNATIONAL

Vitamins C and E: Beneficial effects from a mechanistic perspective

(2011) Maret G. Traber et al.   FREE RADICAL BIOLOGY AND MEDICINE

The barrier properties and potential use of recycled-LDPE films as a packaging material to preserve the quality of Jalapeño peppers by modified atmospheres

(2011) José De Jesús Ornelas-Paz et al.   SCIENTIA HORTICULTURAE

Modified atmosphere packaging storage of green bell peppers: Quality criteria

(2010) H. Manolopoulou et al.   BIOSYSTEMS ENGINEERING

Responses of eight chile peppers to saline water irrigation

(2010) Genhua Niu et al.   SCIENTIA HORTICULTURAE

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