137 related articles for article (PubMed ID: 27211651)
1. Exposure to ozone reduces postharvest quality loss in red and green chilli peppers.
Glowacz M; Rees D
Food Chem; 2016 Nov; 210():305-10. PubMed ID: 27211651
[TBL] [Abstract][Full Text] [Related]
2. Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage.
Mashabela MN; Selahle KM; Soundy P; Crosby KM; Sivakumar D
J Food Sci; 2015 Nov; 80(11):H2612-8. PubMed ID: 26473620
[TBL] [Abstract][Full Text] [Related]
3. Postharvest responses of red and yellow sweet peppers grown under photo-selective nets.
Selahle KM; Sivakumar D; Jifon J; Soundy P
Food Chem; 2015 Apr; 173():951-6. PubMed ID: 25466111
[TBL] [Abstract][Full Text] [Related]
4. Protective effect of cyclodextrins on the quality parameters of roast preserved pepper.
Serrano-Martínez A; Fortea MI; Lucas-Abellán C; López-Miranda S; Mercader MT; Núñez-Delicado E; Gabaldón JA
Food Sci Technol Int; 2016 Oct; 22(7):565-573. PubMed ID: 26860488
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).
Sun T; Xu Z; Wu CT; Janes M; Prinyawiwatkul W; No HK
J Food Sci; 2007 Mar; 72(2):S98-102. PubMed ID: 17995862
[TBL] [Abstract][Full Text] [Related]
6. Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments.
Maroga GM; Soundy P; Sivakumar D
Foods; 2019 Aug; 8(9):. PubMed ID: 31450777
[TBL] [Abstract][Full Text] [Related]
7. Effects of chronic elevated ozone concentration on the redox state and fruit yield of red pepper plant Capsicum baccatum.
Bortolin RC; Caregnato FF; Divan AM; Reginatto FH; Gelain DP; Moreira JC
Ecotoxicol Environ Saf; 2014 Feb; 100():114-21. PubMed ID: 24238720
[TBL] [Abstract][Full Text] [Related]
8. Microbial quality and bioactive constituents of sweet peppers from sustainable production systems.
Marín A; Gil MI; Flores P; Hellín P; Selma MV
J Agric Food Chem; 2008 Dec; 56(23):11334-41. PubMed ID: 18991450
[TBL] [Abstract][Full Text] [Related]
9. Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum.
Bortolin RC; Caregnato FF; Divan Junior AM; Zanotto-Filho A; Moresco KS; Rios Ade O; Salvi Ade O; Ortmann CF; de Carvalho P; Reginatto FH; Gelain DP; Moreira JC
Ecotoxicol Environ Saf; 2016 Jul; 129():16-24. PubMed ID: 26970882
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers.
Alvarez-Parrilla E; de la Rosa LA; Amarowicz R; Shahidi F
J Agric Food Chem; 2011 Jan; 59(1):163-73. PubMed ID: 21126003
[TBL] [Abstract][Full Text] [Related]
11. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds.
Sricharoen P; Lamaiphan N; Patthawaro P; Limchoowong N; Techawongstien S; Chanthai S
Ultrason Sonochem; 2017 Sep; 38():629-639. PubMed ID: 27544798
[TBL] [Abstract][Full Text] [Related]
12. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
Bogusz S; Libardi SH; Dias FF; Coutinho JP; Bochi VC; Rodrigues D; Melo AM; Godoy HT
J Sci Food Agric; 2018 Jan; 98(1):217-224. PubMed ID: 28573647
[TBL] [Abstract][Full Text] [Related]
13. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).
Marín A; Ferreres F; Tomás-Barberán FA; Gil MI
J Agric Food Chem; 2004 Jun; 52(12):3861-9. PubMed ID: 15186108
[TBL] [Abstract][Full Text] [Related]
14. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).
Martínez S; López M; González-Raurich M; Bernardo Alvarez A
Int J Food Sci Nutr; 2005 Feb; 56(1):45-51. PubMed ID: 16019314
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the content of bioactive substances and the inhibitory effects against rat plasma oxidation of conventional and organic hot peppers (Capsicum annuum L.).
Kim GD; Lee YS; Cho JY; Lee YH; Choi KJ; Lee Y; Han TH; Lee SH; Park KH; Moon JH
J Agric Food Chem; 2010 Dec; 58(23):12300-6. PubMed ID: 21058650
[TBL] [Abstract][Full Text] [Related]
16. Effect of ozone treatments on the removal of pesticide residues and postharvest quality in green pepper.
Özen T; Koyuncu MA; Erbaş D
J Food Sci Technol; 2021 Jun; 58(6):2186-2196. PubMed ID: 33967316
[TBL] [Abstract][Full Text] [Related]
17. Biochemical and molecular analysis of some commercial samples of chilli peppers from Mexico.
Troconis-Torres IG; Rojas-López M; Hernández-Rodríguez C; Villa-Tanaca L; Maldonado-Mendoza IE; Dorantes-Álvarez L; Tellez-Medina D; Jaramillo-Flores ME
J Biomed Biotechnol; 2012; 2012():873090. PubMed ID: 22665993
[TBL] [Abstract][Full Text] [Related]
18. Influence of fruit ripening stage and harvest period on the antioxidant content of sweet pepper cultivars.
Martí MC; Camejo D; Vallejo F; Romojaro F; Bacarizo S; Palma JM; Sevilla F; Jiménez A
Plant Foods Hum Nutr; 2011 Nov; 66(4):416-23. PubMed ID: 21792678
[TBL] [Abstract][Full Text] [Related]
19. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.
Wang J; Yang XH; Mujumdar AS; Fang XM; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 259():65-72. PubMed ID: 29680063
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant systems and their relationship with the response of pepper fruits to storage at 20 degrees C.
Jiménez A; Romojaro F; Gómez JM; Llanos MR; Sevilla F
J Agric Food Chem; 2003 Oct; 51(21):6293-9. PubMed ID: 14518958
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]