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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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Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

Journal of the science of food and agriculture, 2011-07, Vol.91 (9), p.1598-1611

2011

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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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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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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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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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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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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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Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10012-10018

2008

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Reduction of Hazardous Organic Solvent in Sample Preparation for Hydrophilic Pesticide Residues in Agricultural Products with Conventional Liquid Chromatography

Journal of agricultural and food chemistry, 2013-05, Vol.61 (20), p.4792-4798

2013

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New Constituents of Sweet Capsicum annuum L. Fruits and Evaluation of Their Biological Activity

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7508-7516

2006

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Production and Migration of Mycotoxins in Sweet Pepper Analyzed by Multimycotoxin LC-MS/MS

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10475-10479

2010

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Identification and Quantification of Zeaxanthin Esters in Plants Using Liquid Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7044-7049

2003

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Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9024-9031

2006

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Pressurized Liquid Extraction of Capsaicinoids from Peppers

Journal of agricultural and food chemistry, 2006-05, Vol.54 (9), p.3231-3236

2006

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1 – 25 von 115

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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

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

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.)

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

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

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

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

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

Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits

Reduction of Hazardous Organic Solvent in Sample Preparation for Hydrophilic Pesticide Residues in Agricultural Products with Conventional Liquid Chromatography

New Constituents of Sweet Capsicum annuum L. Fruits and Evaluation of Their Biological Activity

Production and Migration of Mycotoxins in Sweet Pepper Analyzed by Multimycotoxin LC-MS/MS

Identification and Quantification of Zeaxanthin Esters in Plants Using Liquid Chromatography−Mass Spectrometry

Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Pressurized Liquid Extraction of Capsaicinoids from Peppers

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