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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.217-224

2018

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Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.269-280

2019

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Protective effects of Capsicum fruits and their constituents on damage in TNF‐α‐stimulated human dermal fibroblasts

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3701-3713

2023

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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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Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Journal of the science of food and agriculture, 2016-08, Vol.96 (10), p.3596-3603

2016

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Class-modeling approach to PTR-TOFMS data: a peppers case study

Journal of the science of food and agriculture, 2015-06, Vol.95 (8), p.1757-1763

2015

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Physical and chemical properties of nabak (Zizyphus spina‐christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils

Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2660-2666

2022

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Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4940-4949

2020

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Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.190-197

2018

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Reducing extreme weather impacts in greenhouses: the effect of a new passive climate control system on nutritional quality of pepper fruits

Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2723-2730

2022

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Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper

Journal of the science of food and agriculture, 2016-07, Vol.96 (9), p.3114-3125

2016

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Preservation of red pepper flakes using microwave‐combined cold plasma treatment

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1577-1585

2019

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Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction

Journal of the science of food and agriculture, 2017-04, Vol.97 (6), p.1894-1903

2017

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Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2665-2671

2018

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Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum

Journal of food science, 2018-10, Vol.83 (10), p.2578-2585

2018

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Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model

Journal of the science of food and agriculture, 2016-08, Vol.96 (11), p.3853-3859

2016

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Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4953-4960

2017

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Application and bioactive properties of CaTI, a trypsin inhibitor from Capsicum annuum seeds: membrane permeabilization, oxidative stress and intracellular target in phytopathogenic fungi cells

Journal of the science of food and agriculture, 2017-08, Vol.97 (11), p.3790-3801

2017

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Activation of transient receptor potential A1 by a non‐pungent capsaicin‐like compound, capsiate

British journal of pharmacology, 2012-03, Vol.165 (5), p.1476-1486

2012

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In vitro and in vivo evaluation of capsaicin‐loaded microemulsion for enhanced oral bioavailability

Journal of the science of food and agriculture, 2015-10, Vol.95 (13), p.2678-2685

2015

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Preparative isolation and purification of capsaicin and dihydrocapsaicin from Capsici Fructus using supercritical fluid extraction combined with high speed countercurrent chromatography

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2498-2506

2018

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Hypolipidaemic effect and mechanism of paprika seed oil on Sprague–Dawley rats

Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4242-4249

2017

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Capsaicin, a spicy component of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages

FEBS letters, 2007-09, Vol.581 (23), p.4389-4396

2007

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Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet

Journal of the science of food and agriculture, 2015-01, Vol.95 (1), p.79-87

2015

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Capsaicin, a potential inhibitor of cholera toxin production in Vibrio cholerae

FEMS microbiology letters, 2010-05, Vol.306 (1), p.54-60

2010

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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties

Protective effects of Capsicum fruits and their constituents on damage in TNF‐α‐stimulated human dermal fibroblasts

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

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Class-modeling approach to PTR-TOFMS data: a peppers case study

Physical and chemical properties of nabak (Zizyphus spina‐christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

Reducing extreme weather impacts in greenhouses: the effect of a new passive climate control system on nutritional quality of pepper fruits

Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper

Preservation of red pepper flakes using microwave‐combined cold plasma treatment

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction

Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum

Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Application and bioactive properties of CaTI, a trypsin inhibitor from Capsicum annuum seeds: membrane permeabilization, oxidative stress and intracellular target in phytopathogenic fungi cells

Activation of transient receptor potential A1 by a non‐pungent capsaicin‐like compound, capsiate

In vitro and in vivo evaluation of capsaicin‐loaded microemulsion for enhanced oral bioavailability

Preparative isolation and purification of capsaicin and dihydrocapsaicin from Capsici Fructus using supercritical fluid extraction combined with high speed countercurrent chromatography

Hypolipidaemic effect and mechanism of paprika seed oil on Sprague–Dawley rats

Capsaicin, a spicy component of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages

Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid profile in C57BL/6 mice fed a high-fat diet

Capsaicin, a potential inhibitor of cholera toxin production in Vibrio cholerae

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