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Journal Abstract Search

327 related items for PubMed ID: 12903955

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  • 3. 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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  • 4. 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
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  • 6. Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin.
    Maeda H, Nishino A, Maoka T.
    Adv Exp Med Biol; 2021 Mar; 1261():285-293. PubMed ID: 33783751
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  • 8. Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
    Park J, Kim S, Moon B.
    J Food Sci; 2011 Sep; 76(7):C1075-80. PubMed ID: 21819403
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  • 11. 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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  • 15. Stability of Paprika without supplementary antioxidants during storage under industrial controlled conditions.
    Pérez-Gálvez A, Hornero-Méndez D, Mínguez-Mosquera MI.
    J Agric Food Chem; 2009 Jun 10; 57(11):4718-23. PubMed ID: 19489622
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  • 18. Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
    Jarén-Galán M, Nienaber U, Schwartz SJ.
    J Agric Food Chem; 1999 Sep 10; 47(9):3558-64. PubMed ID: 10552685
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  • 19. 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 Sep 10; 53(2):501-10. PubMed ID: 23820691
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