249 related articles for article (PubMed ID: 33672083)
1. Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces.
Martínez-Ispizua E; Martínez-Cuenca MR; Marsal JI; Díez MJ; Soler S; Valcárcel JV; Calatayud Á
Molecules; 2021 Feb; 26(4):. PubMed ID: 33672083
[TBL] [Abstract][Full Text] [Related]
2. Characterization of the nutraceutical quality and antioxidant activity in bell pepper in response to grafting.
Chávez-Mendoza C; Sánchez E; Carvajal-Millán E; Muñoz-Márquez E; Guevara-Aguilar A
Molecules; 2013 Dec; 18(12):15689-703. PubMed ID: 24352022
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds.
Pérez-Balladares D; Castañeda-Terán M; Granda-Albuja MG; Tejera E; Iturralde G; Granda-Albuja S; Jaramillo-Vivanco T; Giampieri F; Battino M; Alvarez-Suarez JM
Plant Foods Hum Nutr; 2019 Sep; 74(3):350-357. PubMed ID: 31209702
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activities and bioactive compounds of five Jalopeno peppers (Capsicum annuum) cultivars.
Farhoudi R; Mehrnia MA; Lee DJ
Nat Prod Res; 2019 Mar; 33(6):871-874. PubMed ID: 29212371
[TBL] [Abstract][Full Text] [Related]
6. Nutritional composition changes in bell pepper as affected by the ripening stage of fruits at harvest or postharvest storage and assessed non-destructively.
Kasampalis DS; Tsouvaltzis P; Ntouros K; Gertsis A; Gitas I; Moshou D; Siomos AS
J Sci Food Agric; 2022 Jan; 102(1):445-454. PubMed ID: 34143899
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).
Materska M; Perucka I
J Agric Food Chem; 2005 Mar; 53(5):1750-6. PubMed ID: 15740069
[TBL] [Abstract][Full Text] [Related]
8. Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces.
Gisbert-Mullor R; Ceccanti C; Gara Padilla Y; López-Galarza S; Calatayud Á; Conte G; Guidi L
Antioxidants (Basel); 2020 Jun; 9(6):. PubMed ID: 32521712
[TBL] [Abstract][Full Text] [Related]
9. Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening.
Jesús Periago M; García-Alonso J; Jacob K; Belén Olivares A; José Bernal M; Dolores Iniesta M; Martínez C; Ros G
Int J Food Sci Nutr; 2009 Dec; 60(8):694-708. PubMed ID: 19919517
[TBL] [Abstract][Full Text] [Related]
10. Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit.
Dobón-Suárez A; Giménez MJ; Castillo S; García-Pastor ME; Zapata PJ
Molecules; 2021 May; 26(11):. PubMed ID: 34067307
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types.
Hernández-Carrión M; Hernando I; Quiles A
Food Sci Technol Int; 2015 Jan; 21(1):3-13. PubMed ID: 23996968
[TBL] [Abstract][Full Text] [Related]
13. Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented
Yang R; Yang Y; Hu Y; Yin L; Qu P; Wang P; Mu X; Zhang S; Xie P; Cheng C; Zhang J
Molecules; 2023 Aug; 28(17):. PubMed ID: 37687101
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Impact of soil management practices on yield, fruit quality, and antioxidant contents of pepper at four stages of fruit development.
Antonious GF
J Environ Sci Health B; 2014; 49(10):769-74. PubMed ID: 25065829
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum chinense Jacq. (Habanero pepper) at different stages of ripening.
Castro-Concha LA; Tuyub-Che J; Moo-Mukul A; Vazquez-Flota FA; Miranda-Ham ML
ScientificWorldJournal; 2014; 2014():809073. PubMed ID: 24683361
[TBL] [Abstract][Full Text] [Related]
17. Antioxidants in hot pepper: variation among accessions.
Antonious GF; Kochhar TS; Jarret RL; Snyder JC
J Environ Sci Health B; 2006; 41(7):1237-43. PubMed ID: 16923603
[TBL] [Abstract][Full Text] [Related]
18. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
Howard LR; Talcott ST; Brenes CH; Villalon B
J Agric Food Chem; 2000 May; 48(5):1713-20. PubMed ID: 10820084
[TBL] [Abstract][Full Text] [Related]
19. Lycopene content, antioxidant capacity and colour attributes of selected watermelon (Citrullus lanatus (Thunb.) Mansfeld) cultivars grown in India.
Nagal S; Kaur C; Choudhary H; Singh J; Bhushan Singh B; Singh KN
Int J Food Sci Nutr; 2012 Dec; 63(8):996-1000. PubMed ID: 22716946
[TBL] [Abstract][Full Text] [Related]
20. Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens).
Manikharda ; Takahashi M; Arakaki M; Yonamine K; Hashimoto F; Takara K; Wada K
J Oleo Sci; 2018 Jan; 67(1):113-123. PubMed ID: 29238032
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]