BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

172 related articles for article (PubMed ID: 31784069)

  • 1. Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage.
    Korkmaz A; Atasoy AF; Hayaloglu AA
    Food Chem; 2020 May; 311():125910. PubMed ID: 31784069
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.).
    Korkmaz A; Atasoy AF; Hayaloglu AA
    Food Chem; 2021 Mar; 341(Pt 2):128184. PubMed ID: 33039735
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
    Wampler B; Barringer SA
    J Food Sci; 2012 Jun; 77(6):C677-83. PubMed ID: 22590987
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Geographical Discrimination of Bell Pepper (
    Reale S; Biancolillo A; Gasparrini C; Di Martino L; Di Cecco V; Manzi A; Di Santo M; D'Archivio AA
    Molecules; 2021 Oct; 26(20):. PubMed ID: 34684758
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds.
    Silva LR; Azevedo J; Pereira MJ; Carro L; Velazquez E; Peix A; Valentão P; Andrade PB
    J Agric Food Chem; 2014 Jan; 62(3):565-73. PubMed ID: 24405510
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (Capsicum chinense) Volatiles.
    Murakami Y; Iwabuchi H; Ohba Y; Fukami H
    J Oleo Sci; 2019; 68(12):1251-1260. PubMed ID: 31787673
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry.
    Hwang IM; Park B; Yang JS; Ha JH
    J Food Sci; 2020 Dec; 85(12):4359-4366. PubMed ID: 33216385
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Organic acids of various kinds of vegetables. IV. Changes in the acids and sugar in tomatoes, sweet peppers and cucumbers during development and ripening].
    Tarrach F; Herrmann K
    Z Lebensm Unters Forsch; 1986 Dec; 183(6):410-5. PubMed ID: 3811599
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds.
    Silva LR; Azevedo J; Pereira MJ; Valentão P; Andrade PB
    Food Chem Toxicol; 2013 Mar; 53():240-8. PubMed ID: 23238236
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
    Azcarate C; Barringer SA
    J Food Sci; 2010; 75(9):C710-21. PubMed ID: 21535582
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers.
    Guclu G; Keser D; Kelebek H; Keskin M; Emre Sekerli Y; Soysal Y; Selli S
    Food Chem; 2021 Feb; 338():128129. PubMed ID: 33092010
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M; Semanhyia E; Van de Walle D; De Winne A; Tzompa-Sosa DA; Scalone GLL; De Meulenaer B; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling.
    Morales-Soriano E; Kebede B; Ugás R; Grauwet T; Van Loey A; Hendrickx M
    Food Res Int; 2018 Jul; 109():250-259. PubMed ID: 29803448
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri.
    Lee SM; Lee JY; Cho YJ; Kim MS; Kim YS
    J Food Sci; 2018 Aug; 83(8):2083-2091. PubMed ID: 30035301
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The aflatoxin contamination of some pepper types sold in Turkey.
    Erdogan A
    Chemosphere; 2004 Jul; 56(4):321-5. PubMed ID: 15183993
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).
    Xu X; Wu B; Zhao W; Pang X; Lao F; Liao X; Wu J
    Food Microbiol; 2020 Oct; 91():103510. PubMed ID: 32539980
    [TBL] [Abstract][Full Text] [Related]  

  • 17. New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar).
    Starkenmann C; Niclass Y
    J Agric Food Chem; 2011 Apr; 59(7):3358-65. PubMed ID: 21375341
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.
    Bignardi C; Cavazza A; Rinaldi M; Corradini C
    Int J Food Sci Nutr; 2016 Jun; 67(4):391-9. PubMed ID: 27045952
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Class-modeling approach to PTR-TOFMS data: a peppers case study.
    Taiti C; Costa C; Menesatti P; Comparini D; Bazihizina N; Azzarello E; Masi E; Mancuso S
    J Sci Food Agric; 2015 Jun; 95(8):1757-63. PubMed ID: 24871623
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise).
    Speranza G; Lo Scalzo R; Morelli CF; Rabuffetti M; Bianchi G
    J Food Biochem; 2019 Nov; 43(11):e13031. PubMed ID: 31475376
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.