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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Analysis of Isobaric Pesticides in Pepper with High-Resolution Liquid Chromatography and Mass Spectrometry: Complementary or Redundant?

Journal of agricultural and food chemistry, 2013-03, Vol.61 (10), p.2340-2347

2013

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Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.)

Journal of the science of food and agriculture, 2010-04, Vol.90 (5), p.764-768

2010

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Hollow Fiber Liquid-Phase Microextraction with in Situ Derivatization Combined with Gas Chromatography–Mass Spectrometry for the Determination of Root Exudate Phenylamine Compounds in Hot Pepper (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2013-06, Vol.61 (23), p.5494-5499

2013

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New Cysteine-S-Conjugate Precursors of Volatile Sulfur Compounds in Bell Peppers (Capsicum annuum L. Cultivar)

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3358-3365

2011

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Microbial Quality and Bioactive Constituents of Sweet Peppers from Sustainable Production Systems

Journal of agricultural and food chemistry, 2008-12, Vol.56 (23), p.11334-11341

2008

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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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

Analysis of Isobaric Pesticides in Pepper with High-Resolution Liquid Chromatography and Mass Spectrometry: Complementary or Redundant?

Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.)

Hollow Fiber Liquid-Phase Microextraction with in Situ Derivatization Combined with Gas Chromatography–Mass Spectrometry for the Determination of Root Exudate Phenylamine Compounds in Hot Pepper (Capsicum annuum L.)

New Cysteine-S-Conjugate Precursors of Volatile Sulfur Compounds in Bell Peppers (Capsicum annuum L. Cultivar)

Microbial Quality and Bioactive Constituents of Sweet Peppers from Sustainable Production Systems

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