116 related articles for article (PubMed ID: 10898650)
1. Effect of high-temperature degradative processes on ketocarotenoids present in paprika oleoresins.
Pérez-Gálvez A; Jarén-Galán M; Mínguez-Mosquera MI
J Agric Food Chem; 2000 Jul; 48(7):2966-71. PubMed ID: 10898650
[TBL] [Abstract][Full Text] [Related]
2. Quantitaive and qualitative changes associated with heat treatments in the carotenoid content of paprika oleoresins.
Jarén-Galán M; Mínguez-Mosquera MI
J Agric Food Chem; 1999 Oct; 47(10):4379-83. PubMed ID: 10552820
[TBL] [Abstract][Full Text] [Related]
3. Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid composition.
Pérez-Gálvez A; Mínguez-Mosquera MI
J Agric Food Chem; 2004 Feb; 52(3):632-7. PubMed ID: 14759160
[TBL] [Abstract][Full Text] [Related]
4. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins.
Hornero-Méndez D; Mínguez-Mosquera MI
J Agric Food Chem; 2001 Aug; 49(8):3584-8. PubMed ID: 11513632
[TBL] [Abstract][Full Text] [Related]
5. Thermal degradation products formed from carotenoids during a heat-induced degradation process of paprika oleoresins (Capsicum annuum L.).
Pérez-Gálvez A; Rios JJ; Mínguez-Mosquera MI
J Agric Food Chem; 2005 Jun; 53(12):4820-6. PubMed ID: 15941322
[TBL] [Abstract][Full Text] [Related]
6. Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Jarén-Galán M; Nienaber U; Schwartz SJ
J Agric Food Chem; 1999 Sep; 47(9):3558-64. PubMed ID: 10552685
[TBL] [Abstract][Full Text] [Related]
7. Prediction of decoloration in paprika oleoresins. Application to studies of stability in thermodynamically compensated systems.
Jarén-Galán M; Pérez-Gálvez A; Mínguez-Mosquera MI
J Agric Food Chem; 1999 Mar; 47(3):945-51. PubMed ID: 10552396
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of different solvent systems for the extraction and fractionation of oleoresins from guajillo peppers.
Amaya Guerra CA; Othón Serna Saldivar SR; Cárdenas E; Nevero Muũnoz JA
Arch Latinoam Nutr; 1997 Jun; 47(2):127-30. PubMed ID: 9659426
[TBL] [Abstract][Full Text] [Related]
9. Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.
Weissenberg M; Schaeffler I; Menagem E; Barzilai M; Levy A
J Chromatogr A; 1997 Jan; 757(1-2):89-95. PubMed ID: 9025261
[TBL] [Abstract][Full Text] [Related]
10. Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods.
Kim JS; An CG; Park JS; Lim YP; Kim S
Food Chem; 2016 Jun; 201():64-71. PubMed ID: 26868549
[TBL] [Abstract][Full Text] [Related]
11. Carotenoid content of the varieties Jaranda and Jariza (Capsicumannuum L.) and response during the industrial slow drying and grinding steps in paprika processing.
Mínguez-Mosquera MI; Pérez-Gálvez A; Garrido-Fernández J
J Agric Food Chem; 2000 Jul; 48(7):2972-6. PubMed ID: 10898651
[TBL] [Abstract][Full Text] [Related]
12. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
Pérez-Gálvez A; Mínguez-Mosquera MI
J Agric Food Chem; 2001 Oct; 49(10):4864-9. PubMed ID: 11600036
[TBL] [Abstract][Full Text] [Related]
13. Supercritical CO(2) and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids.
Gnayfeed MH; Daood HG; Illés V; Biacs PA
J Agric Food Chem; 2001 Jun; 49(6):2761-6. PubMed ID: 11409963
[TBL] [Abstract][Full Text] [Related]
14. Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika.
Deli J; Molnár P; Matus Z; Tóth G
J Agric Food Chem; 2001 Mar; 49(3):1517-23. PubMed ID: 11312889
[TBL] [Abstract][Full Text] [Related]
15. Isolation of a series of apocarotenoids from the fruits of the red paprika Capsicum annuum L.
Maoka T; Fujiwara Y; Hashimoto K; Akimoto N
J Agric Food Chem; 2001 Mar; 49(3):1601-6. PubMed ID: 11312902
[TBL] [Abstract][Full Text] [Related]
16. Capsanthone 3,6-epoxide, a new carotenoid from the fruits of the red paprika Capsicum annuum L.
Maoka T; Fujiwara Y; Hashimoto K; Akimoto N
J Agric Food Chem; 2001 Aug; 49(8):3965-8. PubMed ID: 11513696
[TBL] [Abstract][Full Text] [Related]
17. Safety Evaluation and Plasma Carotenoid Accumulation in Healthy Adult Subjects after 12 Weeks of Paprika Oleoresin Supplementation.
Umigai N; Murakami K; Shimizu R; Takeda R; Azuma T
J Oleo Sci; 2018 Feb; 67(2):225-234. PubMed ID: 29367485
[TBL] [Abstract][Full Text] [Related]
18. Influences of gamma-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika.
Topuz A; Ozdemir F
J Agric Food Chem; 2003 Aug; 51(17):4972-7. PubMed ID: 12903955
[TBL] [Abstract][Full Text] [Related]
19. Long-chain N-vanillyl-acylamides from Capsicum oleoresin.
Kobata K; Saito K; Tate H; Nashimoto A; Okuda H; Takemura I; Miyakawa K; Takahashi M; Iwai K; Watanabe T
J Agric Food Chem; 2010 Mar; 58(6):3627-31. PubMed ID: 20192218
[TBL] [Abstract][Full Text] [Related]
20. Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity.
Kevrešan ŽS; Mastilović JS; Mandić AI; Torbica AM
J Agric Food Chem; 2013 Sep; 61(38):9125-30. PubMed ID: 23924049
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]