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174 related items for PubMed ID: 15941322

  • 1. Thermal degradation products formed from carotenoids during a heat-induced degradation process of paprika oleoresins (Capsicum annuum L.).
    Pérez-Gálvez A, Rios JJ, Mínguez-Mosquera MI.
    J Agric Food Chem; 2005 Jun 15; 53(12):4820-6. PubMed ID: 15941322
    [Abstract] [Full Text] [Related]

  • 2. 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 15; 19(18):2617-28. PubMed ID: 16124038
    [Abstract] [Full Text] [Related]

  • 3. Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid composition.
    Pérez-Gálvez A, Mínguez-Mosquera MI.
    J Agric Food Chem; 2004 Feb 11; 52(3):632-7. PubMed ID: 14759160
    [Abstract] [Full Text] [Related]

  • 4. 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 11; 75(8):S446-53. PubMed ID: 21535519
    [Abstract] [Full Text] [Related]

  • 5. Incorporation of carotenoids from paprika oleoresin into human chylomicrons.
    Pérez-Gálvez A, Martin HD, Sies H, Stahl W.
    Br J Nutr; 2003 Jun 11; 89(6):787-93. PubMed ID: 12828795
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Capsanthone 3,6-epoxide, a new carotenoid from the fruits of the red paprika Capsicum annuum L.
    Maoka T, Fujiwara Y, Hashimoto K, Akimoto N.
    J Agric Food Chem; 2001 Aug 03; 49(8):3965-8. PubMed ID: 11513696
    [Abstract] [Full Text] [Related]

  • 8. Isolation of a series of apocarotenoids from the fruits of the red paprika Capsicum annuum L.
    Maoka T, Fujiwara Y, Hashimoto K, Akimoto N.
    J Agric Food Chem; 2001 Mar 03; 49(3):1601-6. PubMed ID: 11312902
    [Abstract] [Full Text] [Related]

  • 9. Qualitative analysis of MDR-reversing Anastasia Black (Russian black sweet pepper, Capsicum annuum, Solanaceae) extracts and fractions by HPLC and LC-MS-MS methods.
    Schelz Z, Molnár J, Fogliano V, Ferracane R, Pernice R, Shirataki Y, Motohashi N.
    In Vivo; 2006 Mar 03; 20(5):651-6. PubMed ID: 17091773
    [Abstract] [Full Text] [Related]

  • 10. 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 03; 49(3):1517-23. PubMed ID: 11312889
    [Abstract] [Full Text] [Related]

  • 11. Influences of gamma-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika.
    Topuz A, Ozdemir F.
    J Agric Food Chem; 2003 Aug 13; 51(17):4972-7. PubMed ID: 12903955
    [Abstract] [Full Text] [Related]

  • 12. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
    Dhuique-Mayer C, Tbatou M, Carail M, Caris-Veyrat C, Dornier M, Amiot MJ.
    J Agric Food Chem; 2007 May 16; 55(10):4209-16. PubMed ID: 17451252
    [Abstract] [Full Text] [Related]

  • 13. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination.
    Giuffrida D, Dugo P, Torre G, Bignardi C, Cavazza A, Corradini C, Dugo G.
    Food Chem; 2013 Oct 15; 140(4):794-802. PubMed ID: 23692768
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 26 Suppl 1():3-106. PubMed ID: 17365137
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 46(5):308-10. PubMed ID: 12428443
    [Abstract] [Full Text] [Related]

  • 16. Effect of high-temperature degradative processes on ketocarotenoids present in paprika oleoresins.
    Pérez-Gálvez A, Jarén-Galán M, Mínguez-Mosquera MI.
    J Agric Food Chem; 2000 Jul 15; 48(7):2966-71. PubMed ID: 10898650
    [Abstract] [Full Text] [Related]

  • 17. Identification and quantification of zeaxanthin esters in plants using liquid chromatography-mass spectrometry.
    Weller P, Breithaupt DE.
    J Agric Food Chem; 2003 Nov 19; 51(24):7044-9. PubMed ID: 14611169
    [Abstract] [Full Text] [Related]

  • 18. Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin.
    Maeda H, Nishino A, Maoka T.
    Adv Exp Med Biol; 2021 Nov 19; 1261():285-293. PubMed ID: 33783751
    [Abstract] [Full Text] [Related]

  • 19. Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods.
    Kim JS, An CG, Park JS, Lim YP, Kim S.
    Food Chem; 2016 Jun 15; 201():64-71. PubMed ID: 26868549
    [Abstract] [Full Text] [Related]

  • 20. Structure of new carotenoids with the 6-oxo-kappa end group from the fruits of paprika, Capsicum annuum.
    Maoka T, Akimoto N, Fujiwara Y, Hashimoto K.
    J Nat Prod; 2004 Jan 15; 67(1):115-7. PubMed ID: 14738402
    [Abstract] [Full Text] [Related]

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