Apocarotenoids profiling in different Capsicum species (original) (raw)
Apocarotenoids determination in Capsicum chinense Jacq. cv. Habanero, by supercritical fluid chromatography-triple-quadrupole/mass spectrometry
Daniele Giuffrida
Food Chemistry, 2017
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Capsaicinoids, tocopherol and sterols content in chili ( Capsicum sp.) by Gas chromatographic-mass spetrometric determination
Suresh Walia
International Journal of Food Properties, 2014
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Characterization of extracts from red hot pepper (Capsicum annuum L
Jana Simonovska
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molecules Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
José Luis Garcia Hernandez
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Extraction of capsaicinoids from chillies ( Capsicum frutescens L.) and paprika ( Capsicum annuum L.) using supercritical fluids and organic solvents
Michael Petz
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
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Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography
Wieslaw Oleszek
Food Chemistry, 2000
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A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics
Rosane Peralta
Journal of Food Science and Technology, 2015
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(40) A Procedure for Quantitation of Fatty Acid Precursors in Relation to Capsaicinoid Accumulation in Pepper Fruits
Niels Maness
HortScience, 2005
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Antioxidant activity and total carotenoids of selected capsicum species from Tabasco, Mexico
Hortensia Brito
Research on Crops, 2014
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Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
Rebeca Morales
Molecules, 2013
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Capsaicinoids, Tocopherol, and Sterols Content in Chili ( Capsicum sp.) by Gas Chromatographic-Mass Spectrometric Determination
Ritu Sisodia
International Journal of Food Properties
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Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil
Gerardo Fernandez Barbero
International Journal of Food Properties, 2015
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Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties
Daniele Giuffrida
Food Analytical Methods, 2015
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Large-scale profiling of carotenoids by using non aqueous reversed phase liquid chromatography – photodiode array detection – triple quadrupole linear ion trap mass spectrometry: Application to some varieties of sweet pepper (Capsicum annuum L.)
Salvatore Fanali
Journal of Pharmaceutical and Biomedical Analysis, 2018
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Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage
Muhammad Amjad
Plant Foods for Human Nutrition, 2013
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Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS
Ana Slatnar
Foods
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Simultaneous Quantification of Capsaicinoids and Ascorbic Acid from Pungent Peppers
Haejin Bae
Journal of Chromatographic Science, 2013
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Flavonoid and Capsaicinoid Contents and Consumption of Mexican Chili Pepper (Capsicum annuum L.) Landraces
elena heredia garcía
2017
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Pressurized Liquid Extraction of Capsaicinoids from Peppers
Gerardo Fernandez Barbero
Journal of Agricultural and Food Chemistry, 2006
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Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse
OSCAR CRUZ ALVAREZ
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018
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CAPSAICINOIDS CONTENT IN FOUR TUNISIAN HOT PEPPER VARIETIES GROWN IN AN OPEN FIELD (Capsicum annuum L.)
Sâad Saguem
2012
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GC-MS-Based Profiling of Non-polar Metabolites and Chemometric Study of Fruits of Capsicum Species and Landraces at Different Stages of Ripening
Mamita Debnath
Journal of Herbs, Spices & Medicinal Plants, 2019
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Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers
Hussein Daood
Journal of Analytical Methods in Chemistry, 2015
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Biochemical andMolecular Analysis of Some Commercial Samples of Chilli Peppers fromMexico
Cesar Hugo Hernández-Rodríguez
2012
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Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
Francisco J Corpas
Antioxidants
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Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD
Begoña Olmedilla-alonso
Food Chemistry: X, 2020
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Metabolic Variation among Fruits of Different Chili Cultivars (Capsicum spp.) Using HPLC/MS
Aljaž Medič
Plants
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Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources
Mesfin Haile
Horticulturae
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Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures
Daniele Giuffrida
European Food Research and Technology
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