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Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

International journal of molecular sciences, 2020-08, Vol.21 (15), p.5179

2020

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Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Food chemistry, 2013-10, Vol.140 (4), p.794-802

2013

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Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

PloS one, 2016-12, Vol.11 (12), p.e0167791-e0167791

2016

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Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru

PloS one, 2015-09, Vol.10 (9), p.e0134663-e0134663

2015

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Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

Food chemistry, 2020-02, Vol.306, p.125629-125629, Article 125629

2020

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Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway

Journal of agricultural and food chemistry, 2020-09, Vol.68 (37), p.9888-9895

2020

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Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Pepper

Journal of agricultural and food chemistry, 2020-10, Vol.68 (43), p.12152-12163

2020

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Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

Food chemistry, 2016-06, Vol.201, p.64-71

2016

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Amplified electrochemical sensor employing screen-printed electrode modified with Ni-ZIF-67 nanocomposite for high sensitive analysis of Sudan I in present bisphenol A

Food and chemical toxicology, 2022-03, Vol.161, p.112824-112824, Article 112824

2022

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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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Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Food research international, 2022-03, Vol.153, p.110952-110952, Article 110952

2022

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Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

PloS one, 2016-08, Vol.11 (8), p.e0161464-e0161464

2016

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Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L

Food research international, 2023-04, Vol.166, p.112587-112587, Article 112587

2023

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Green synthesis of carbon dots with down- and up-conversion fluorescent properties for sensitive detection of hypochlorite with a dual-readout assay

Analyst (London), 2013-11, Vol.138 (21), p.6551-6557

2013

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Subcellular Distribution and Chemical Forms of Cadmium in Two Hot Pepper Cultivars Differing in Cadmium Accumulation

Journal of agricultural and food chemistry, 2014-01, Vol.62 (2), p.508-515

2014

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Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)

Food chemistry, 2019-03, Vol.275, p.681-687

2019

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Characterization of carboxylated cellulose nanofibrils and oligosaccharides from Kraft pulp fibers and their potential elicitor effect on the gene expression of Capsicum annuum

International journal of biological macromolecules, 2024-05, Vol.267 (Pt 2), p.131229-131229, Article 131229

2024

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Harnessing the Therapeutic Potential of Capsaicin and Its Analogues in Pain and Other Diseases

Molecules, 2016-08, Vol.21 (8), p.966

2016

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Effects of capsaicin loads on the properties of capsicum leaf protein-based nanocellulose composite films

International journal of biological macromolecules, 2024-04, Vol.265 (Pt 2), p.130904-130904, Article 130904

2024

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Integration of Transcriptomics and Metabolomics for Pepper ( Capsicum annuum L.) in Response to Heat Stress

International journal of molecular sciences, 2019-10, Vol.20 (20), p.5042

2019

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Kinetic parameters of red pepper waste as biomass to solid biofuel

Bioresource technology, 2016-03, Vol.204, p.157-163

2016

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Parasitic nematode Meloidogyne incognita interactions with different Capsicum annum cultivars reveal the chemical constituents modulating root herbivory

Scientific reports, 2017-06, Vol.7 (1), p.2903-10, Article 2903

2017

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Sensory properties of chile pepper heat – and its importance to food quality and cultural preference

Appetite, 2017-10, Vol.117, p.186-190

2017

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Determination of trace thiophanate-methyl and its metabolite carbendazim with teratogenic risk in red bell pepper (Capsicumannuum L.) by surface-enhanced Raman imaging technique

Food chemistry, 2017-03, Vol.218, p.543-552

2017

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Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Food chemistry, 2017-04, Vol.220, p.145-152

2017

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Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru

Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway

Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Pepper

Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

Amplified electrochemical sensor employing screen-printed electrode modified with Ni-ZIF-67 nanocomposite for high sensitive analysis of Sudan I in present bisphenol A

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L

Green synthesis of carbon dots with down- and up-conversion fluorescent properties for sensitive detection of hypochlorite with a dual-readout assay

Subcellular Distribution and Chemical Forms of Cadmium in Two Hot Pepper Cultivars Differing in Cadmium Accumulation

Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)

Characterization of carboxylated cellulose nanofibrils and oligosaccharides from Kraft pulp fibers and their potential elicitor effect on the gene expression of Capsicum annuum

Harnessing the Therapeutic Potential of Capsaicin and Its Analogues in Pain and Other Diseases

Effects of capsaicin loads on the properties of capsicum leaf protein-based nanocellulose composite films

Integration of Transcriptomics and Metabolomics for Pepper ( Capsicum annuum L.) in Response to Heat Stress

Kinetic parameters of red pepper waste as biomass to solid biofuel

Parasitic nematode Meloidogyne incognita interactions with different Capsicum annum cultivars reveal the chemical constituents modulating root herbivory

Sensory properties of chile pepper heat – and its importance to food quality and cultural preference

Determination of trace thiophanate-methyl and its metabolite carbendazim with teratogenic risk in red bell pepper (Capsicumannuum L.) by surface-enhanced Raman imaging technique

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

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