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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum−chinense−frutescens Complex

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4388-4400

2010

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Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Journal of agricultural and food chemistry, 2013-03, Vol.61 (10), p.2530-2537

2013

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Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.163-173

2011

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Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Food chemistry, 2012-10, Vol.134 (4), p.1912-1918

2012

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Growth, Yield, and Fruit Quality of Pepper Plants Amended with Two Sanitized Sewage Sludges

Journal of agricultural and food chemistry, 2010-06, Vol.58 (11), p.6951-6959

2010

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Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1750-1756

2005

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Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3399-3406

2010

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Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeno Peppers

Journal of agricultural and food chemistry, 2012-10, Vol.60 (43), p.10822-10833

2012

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Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruits by Liquid Chromatography−Electrospray/Time-of-Flight Mass Spectrometry

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9303-9311

2006

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

Food chemistry, 2012-05, Vol.132 (1), p.301-310

2012

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Newly Mutated putative-aminotransferase in Nonpungent Pepper (Capsicum annuum) Results in Biosynthesis of Capsinoids, Capsaicinoid Analogues

Journal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1761-1767

2010

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Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3861-3869

2004

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Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)

Journal of agricultural and food chemistry, 2013-04, Vol.61 (15), p.3642-3653

2013

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Three-Year Comparison of the Content of Antioxidant Microconstituents and Several Quality Characteristics in Organic and Conventionally Managed Tomatoes and Bell Peppers

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8244-8252

2006

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Multi-residue method for the analysis of 101 pesticides and their degradates in food and water samples by liquid chromatography/time-of-flight mass spectrometry

Journal of Chromatography A, 2007-12, Vol.1175 (1), p.24-37

2007

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Chili Pepper Fruits: Content and Pattern of Capsaicinoids in Single Fruits of Different Ages

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.12114-12121

2008

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Photosensitizing Effects of Nanometer TiO2 on Chlorothalonil Photodegradation in Aqueous Solution and on the Surface of Pepper

Journal of agricultural and food chemistry, 2013-05, Vol.61 (21), p.5003-5008

2013

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Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity

Journal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9125-9130

2013

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Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9172-9181

2005

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Determination of Capsaicinoids in Habanero Peppers by Chemometric Analysis of UV Spectral Data

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.5925-5933

2007

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Chili Pepper Fruits: Presumed Precursors of Fatty Acids Characteristic for Capsaicinoids

Journal of agricultural and food chemistry, 2008-06, Vol.56 (11), p.4219-4224

2008

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Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden

Journal of agricultural and food chemistry, 2007-10, Vol.55 (20), p.8158-8164

2007

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Influence of Red Pepper Spice and Turmeric on Inflammation and Oxidative Stress Biomarkers in Overweight Females: A Metabolomics Approach

Plant foods for human nutrition (Dordrecht), 2012-12, Vol.67 (4), p.415-421

2012

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Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12300-12306

2010

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Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Food chemistry, 2013-06, Vol.138 (2-3), p.797-801

2013

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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum−chinense−frutescens Complex

Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Growth, Yield, and Fruit Quality of Pepper Plants Amended with Two Sanitized Sewage Sludges

Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.)

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeno Peppers

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruits by Liquid Chromatography−Electrospray/Time-of-Flight Mass Spectrometry

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

Newly Mutated putative-aminotransferase in Nonpungent Pepper (Capsicum annuum) Results in Biosynthesis of Capsinoids, Capsaicinoid Analogues

Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)

Three-Year Comparison of the Content of Antioxidant Microconstituents and Several Quality Characteristics in Organic and Conventionally Managed Tomatoes and Bell Peppers

Multi-residue method for the analysis of 101 pesticides and their degradates in food and water samples by liquid chromatography/time-of-flight mass spectrometry

Chili Pepper Fruits: Content and Pattern of Capsaicinoids in Single Fruits of Different Ages

Photosensitizing Effects of Nanometer TiO2 on Chlorothalonil Photodegradation in Aqueous Solution and on the Surface of Pepper

Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity

Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Determination of Capsaicinoids in Habanero Peppers by Chemometric Analysis of UV Spectral Data

Chili Pepper Fruits: Presumed Precursors of Fatty Acids Characteristic for Capsaicinoids

Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden

Influence of Red Pepper Spice and Turmeric on Inflammation and Oxidative Stress Biomarkers in Overweight Females: A Metabolomics Approach

Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)

Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

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