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PUBMED FOR HANDHELDS

Journal Abstract Search


288 related items for PubMed ID: 23692768

  • 1. 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
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  • 2. 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 15; 75(8):S446-53. PubMed ID: 21535519
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  • 4. Generic characterization of apolar metabolites in red chili peppers (Capsicum frutescens L.) by orbitrap mass spectrometry.
    Bijttebier S, Zhani K, D'Hondt E, Noten B, Hermans N, Apers S, Voorspoels S.
    J Agric Food Chem; 2014 May 21; 62(20):4812-31. PubMed ID: 24762165
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  • 6. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility.
    Hervert-Hernández D, Sáyago-Ayerdi SG, Goñi I.
    J Agric Food Chem; 2010 Mar 24; 58(6):3399-406. PubMed ID: 20192220
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  • 15. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.
    Bae H, Jayaprakasha GK, Jifon J, Patil BS.
    Food Chem; 2012 Oct 15; 134(4):1912-8. PubMed ID: 23442638
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  • 17. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers.
    Cervantes-Paz B, Yahia EM, Ornelas-Paz Jde J, Gardea-Béjar AA, Ibarra-Junquera V, Pérez-Martínez JD.
    J Agric Food Chem; 2012 Oct 31; 60(43):10822-33. PubMed ID: 23050605
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  • 18. Native carotenoids composition of some tropical fruits.
    Murillo E, Giuffrida D, Menchaca D, Dugo P, Torre G, Meléndez-Martinez AJ, Mondello L.
    Food Chem; 2013 Oct 15; 140(4):825-36. PubMed ID: 23692772
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  • 20. Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS.
    de Azevedo-Meleiro CH, Rodriguez-Amaya DB.
    J Sep Sci; 2009 Nov 15; 32(21):3652-8. PubMed ID: 19813226
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