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244 related items for PubMed ID: 30583370

  • 1. Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.
    Hallmann E, Marszałek K, Lipowski J, Jasińska U, Kazimierczak R, Średnicka-Tober D, Rembiałkowska E.
    Food Chem; 2019 Apr 25; 278():254-260. PubMed ID: 30583370
    [Abstract] [Full Text] [Related]

  • 2. Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems.
    Hallmann E, Rembiałkowska E.
    J Sci Food Agric; 2012 Sep 25; 92(12):2409-15. PubMed ID: 22368104
    [Abstract] [Full Text] [Related]

  • 3. Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production.
    Ponder A, Kulik K, Hallmann E.
    Molecules; 2021 May 17; 26(10):. PubMed ID: 34067891
    [Abstract] [Full Text] [Related]

  • 4. The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types.
    Hallmann E.
    J Sci Food Agric; 2012 Nov 17; 92(14):2840-8. PubMed ID: 22351383
    [Abstract] [Full Text] [Related]

  • 5. 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 17; 76(7):C1075-80. PubMed ID: 21819403
    [Abstract] [Full Text] [Related]

  • 6. The effects of organic and conventional farm management and harvest time on the polyphenol content in different raspberry cultivars.
    Ponder A, Hallmann E.
    Food Chem; 2019 Dec 15; 301():125295. PubMed ID: 31387038
    [Abstract] [Full Text] [Related]

  • 7. The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper.
    Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M.
    Molecules; 2020 Sep 18; 25(18):. PubMed ID: 32962060
    [Abstract] [Full Text] [Related]

  • 8. [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 Sep 18; 58(1):77-82. PubMed ID: 17711094
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 10. Cultivar-specific responses in red sweet peppers grown under shade nets and controlled-temperature plastic tunnel environment on antioxidant constituents at harvest.
    Lekala CS, Madani KSH, Phan ADT, Maboko MM, Fotouo H, Soundy P, Sultanbawa Y, Sivakumar D.
    Food Chem; 2019 Mar 01; 275():85-94. PubMed ID: 30724264
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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 24; 48(5):1713-20. PubMed ID: 10820084
    [Abstract] [Full Text] [Related]

  • 13. The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes.
    Hallmann E, Lipowski J, Marszałek K, Rembiałkowska E.
    Plant Foods Hum Nutr; 2013 Jun 24; 68(2):171-6. PubMed ID: 23609833
    [Abstract] [Full Text] [Related]

  • 14. 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 09; 53(5):1750-6. PubMed ID: 15740069
    [Abstract] [Full Text] [Related]

  • 15. Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread.
    Kaur R, Kaur K, Wagh RV, Kaur A, Aggarwal P.
    J Food Sci; 2020 Aug 09; 85(8):2340-2349. PubMed ID: 32645217
    [Abstract] [Full Text] [Related]

  • 16. 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 08; 58(23):12300-6. PubMed ID: 21058650
    [Abstract] [Full Text] [Related]

  • 17. The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study.
    Głowacka A, Rozpara E, Hallmann E.
    Molecules; 2020 Aug 15; 25(16):. PubMed ID: 32824154
    [Abstract] [Full Text] [Related]

  • 18. Variation in flavonoids in a collection of peppers (Capsicum sp.) under organic and conventional cultivation: effect of the genotype, ripening stage, and growing system.
    Ribes-Moya AM, Adalid AM, Raigón MD, Hellín P, Fita A, Rodríguez-Burruezo A.
    J Sci Food Agric; 2020 Mar 30; 100(5):2208-2223. PubMed ID: 31909478
    [Abstract] [Full Text] [Related]

  • 19. The influence of acute water stresses on the biochemical composition of bell pepper (Capsicum annuum L.) berries.
    Borràs D, Plazas M, Moglia A, Lanteri S.
    J Sci Food Agric; 2021 Aug 30; 101(11):4724-4734. PubMed ID: 33491780
    [Abstract] [Full Text] [Related]

  • 20. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers.
    Janiszewska-Turak E, Witrowa-Rajchert D, Rybak K, Rolof J, Pobiega K, Woźniak Ł, Gramza-Michałowska A.
    Molecules; 2022 Dec 06; 27(23):. PubMed ID: 36500730
    [Abstract] [Full Text] [Related]

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