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Journal Abstract Search

281 related items for PubMed ID: 12428443

  • 1. Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.
    Morais H, Rodrigues P, Ramos C, Forgács E, Cserháti T, Oliveira J.
    Nahrung; 2002 Oct; 46(5):308-10. PubMed ID: 12428443
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  • 3. Incorporation of carotenoids from paprika oleoresin into human chylomicrons.
    Pérez-Gálvez A, Martin HD, Sies H, Stahl W.
    Br J Nutr; 2003 Jun; 89(6):787-93. PubMed ID: 12828795
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  • 5. Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry.
    Schweiggert U, Kammerer DR, Carle R, Schieber A.
    Rapid Commun Mass Spectrom; 2005 Jun; 19(18):2617-28. PubMed ID: 16124038
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  • 7. Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region.
    Rodríguez-Burruezo A, González-Mas Mdel C, Nuez F.
    J Food Sci; 2010 Oct; 75(8):S446-53. PubMed ID: 21535519
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  • 8. 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
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  • 9. 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 16; 52(12):3861-9. PubMed ID: 15186108
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  • 10. 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 16; 49(10):4864-9. PubMed ID: 11600036
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  • 11. [Significance of organic crops in health prevention illustrated by the example of organic paprika (Capsicumannuum)].
    Hallmann E, Rembiałkowska E, Szafirowska A, Grudzień K.
    Rocz Panstw Zakl Hig; 2007 Oct 16; 58(1):77-82. PubMed ID: 17711094
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  • 12. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
    Int J Toxicol; 2007 Oct 16; 26 Suppl 1():3-106. PubMed ID: 17365137
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  • 13. In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum).
    Pugliese A, O'Callaghan Y, Tundis R, Galvin K, Menichini F, O'Brien N, Loizzo MR.
    Eur J Nutr; 2014 Oct 16; 53(2):501-10. PubMed ID: 23820691
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  • 14. Effects of storage and handling on vitamins in fresh lima beans.
    Head MK, Giesbrecht FG.
    J Am Diet Assoc; 1976 Dec 16; 69(6):640-4. PubMed ID: 993537
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  • 15. 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 16; 49(3):1517-23. PubMed ID: 11312889
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  • 16. Simple method for the extraction and reversed-phase high-performance liquid chromatographic analysis of carotenoid pigments from red yeasts (Basidiomycota, Fungi).
    Weber RW, Anke H, Davoli P.
    J Chromatogr A; 2007 Mar 23; 1145(1-2):118-22. PubMed ID: 17266973
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  • 17. Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum Annuum L., var. special) cultivated in Korea.
    Kim JS, Ahn J, Lee SJ, Moon B, Ha TY, Kim S.
    J Food Sci; 2011 Mar 23; 76(2):C193-8. PubMed ID: 21535734
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  • 18. 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 03; 757(1-2):89-95. PubMed ID: 9025261
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  • 19. Effects of paprika pigments on oxidation of linoleic acid stored in the dark or exposed to light.
    Matsufuji H, Chino M, Takeda M.
    J Agric Food Chem; 2004 Jun 02; 52(11):3601-5. PubMed ID: 15161237
    [Abstract] [Full Text] [Related]

  • 20. Effects of preparation procedures on ascorbic acid retention in pickled hot peppers.
    Yalim S, Ozdemir Y.
    Int J Food Sci Nutr; 2003 Jul 02; 54(4):291-6. PubMed ID: 12850890
    [Abstract] [Full Text] [Related]

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