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Yanbin Du, Yuan Lv, Wenting Zha, Xiuqin Hong & Qinghong Luo. (2021) Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis. Nutrition and Cancer 73:1, pages 45-54.
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Miriam Fabiola Fabela-Morón, Juan C. Cuevas-Bernardino, Teresa Ayora-Talavera & Neith Pacheco. (2020) Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum Chinense Jacq.): Recent Advanced Techniques. Food Reviews International 36:2, pages 105-134.
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Serhat Keser, Omer Kaygili, Fatma Keser, Suat Tekin, Ökkes Yilmaz, Ersin Demir, Sevda Kirbag & Suleyman Sandal. (2018) Phytochemical Composition, Antiradical, Antiproliferative and Antimicrobial Activities of Capsicum frutescens L.. Analytical Chemistry Letters 8:5, pages 642-652.
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Pamela Freire de Moura Pereira, Mercia Aurelia Goncalves Leite, Luciana Costa Lima & Ricardo Stefani. (2016) Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.). Cogent Food & Agriculture 2:1.
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Articles from other publishers (28)
Rita de Cássia Ribeiro da Luz, Qiang-Sheng Wu, Carmelo José Albanez Bastos-Filho, Francineyde Alves da Silva & Fábio Sérgio Barbosa da Silva. (2023) Entrophospora etunicata: A mycorrhizal biostimulant with the potential to enhance the production of bioactive health-promoting compounds in leaves of Capsicum chinense seedlings. Rhizosphere 28, pages 100791.
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Ana Carolina de Aguiar, Gustavo Araujo Pereira, Cláudia Silva da Costa Ribeiro, Marcos Nogueira Eberlin, Lana Pereira Soares, Ana Lucia Tasca Gois Ruiz, Glaucia Maria Pastore & Julian Martínez. (2023)
Capsicum chinense
var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening
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Mercedes Vázquez-Espinosa, María Álvarez-Romero, Ana V. González-de-Peredo, Ana Ruíz-Rodríguez, Marta Ferreiro-González, Gerardo F. Barbero & Miguel Palma. (2023) Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation. Agronomy 13:2, pages 435.
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Carla Guijarro-Real, Ana M. Adalid-Martínez, Cherrine K. Pires, Ana M. Ribes-Moya, Ana Fita & Adrián Rodríguez-Burruezo. (2023) The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. Plants 12:2, pages 231.
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Otacílio José Passos Rangel, Ana Paula Candido G. Berilli, Aparecida de Fátima M. de Oliveira, Danielle Inácio Alves, Jéferson Luiz Ferrari, Maurício Novaes Souza, Monique Moreira Moulin & Pedro Pierro Mendonça. 2023. Tópicos em Agroecologia, Volume 4. Tópicos em Agroecologia, Volume 4.
Ana Paula da Costa Soares, Eliane Carvalho Minighin, Natália Cristina de Faria, Guilherme Fonseca Graciano, Tamires Cássia de Melo Souza, Lucilene Rezende Anastácio, Mariana Wanessa Santana de Souza, Cristina de Almeida Hott, Luiza Andrade Tomaz, Luciana M. Carabetti Gontijo, Ronália Leite Alvarenga, Sttefany Viana Gomes, Carolina Sheng Whei Miaw Botelho, Bárbara Chaves Santos, Alessandra Lovato, Vinícius Tadeu da Veiga Correia, Danielle Fátima D’ Angelis, Josilene Lopes de Oliveira, Ana Clara Costa Dias, Sarah Morais Senna Prates, Yassana Marvila Girondoli, Annayara Celestina Ferreira Fernandes, Renata Luana de Pádua Gandra, Anna Cláudia de Freitas e Loyola, Adriane Moreira Machado, Nayara Benedito Martins da Silva, Priscila Vaz de Melo Ribeiro, Luísa Martins Trindade, Isabel David de Matos & Kellen Pereira Bragança. 2023. ALIMENTOS COM PROPRIEDADES FUNCIONAIS E DE SAÚDE: EVIDÊNCIAS E PRETENSOS EFEITOS. ALIMENTOS COM PROPRIEDADES FUNCIONAIS E DE SAÚDE: EVIDÊNCIAS E PRETENSOS EFEITOS.
Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr & Ananda da Silva Antonio. 2022. Chemistry and Nutritional Effects of Capsicum. Chemistry and Nutritional Effects of Capsicum
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Qi Chen, Wensheng Qi, Jiaxuan Peng, Renyong Tang, Dayu Liu & Xiulan Guo. (2022) The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. Journal of Food Quality 2022, pages 1-9.
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Silfran Rogério Marialva Alves, Ricardo Lopes, Carlos Meneses, Magno Sávio Ferreira Valente, Cibele Chalita Martins, Santiago Ferreyra Ramos, Izamara Oliveira, Therezinha de Jesus Pinto Fraxe, Lucifrancy Costa & Maria Teresa Gomes Lopes. (2022) Morpho-Agronomic Characterization, Sample Size, and Plot Size for the Evaluation of Capsicum chinense Genotypes. Horticulturae 8:9, pages 785.
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Csaba Balázs Kádár, Adriana Păucean, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Simona Man, Maria Simona Chiș & Georgiana Drețcanu. (2022) Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application. Plants 11:8, pages 1080.
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Mercedes Vázquez-Espinosa, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Gerardo F. Barbero & Miguel Palma. (2021) Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chemistry 356, pages 129688.
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Ivette Guzman, Krystal Vargas, Francisco Chacon, Calen McKenzie & Paul W. Bosland. (2021) Health-promoting Carotenoids and Phenolics in 31 Capsicum Accessions. HortScience 56:1, pages 36-41.
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Mercedes Vázquez-Espinosa, Oreto Fayos, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Miguel Palma, Ana Garcés-Claver & Gerardo F. Barbero. (2020) Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening. Plants 9:9, pages 1222.
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José M. Palma, Fátima Terán, Alba Contreras-Ruiz, Marta Rodríguez-Ruiz & Francisco J. Corpas. (2020) Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants 9:9, pages 878.
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Mercedes Vázquez-Espinosa, Oreto Fayos, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Miguel Palma, Ana Garcés-Claver & Gerardo F. Barbero. (2020) Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages. Agronomy 10:9, pages 1337.
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Ruver R. F. Ramalho, Lidya C. da Silva, Lanaia I. L. Maciel, Igor Pereira, Abadia dos R. Nascimento, Rosineide C. Simas & Boniek G. Vaz. (2020) Directly transferring pepper constituents to triangular papers for pungency determination by paper spray ionization mass spectrometry. Analytical and Bioanalytical Chemistry 412:22, pages 5389-5396.
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Carlos A. García-González & Cristina Silvar. (2020) Phytochemical Assessment of Native Ecuadorian Peppers (Capsicum spp.) and Correlation Analysis to Fruit Phenomics. Plants 9:8, pages 986.
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Mercedes Vázquez-Espinosa, José Arturo Olguín-Rojas, Oreto Fayos, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Carmelo G. Barroso, Gerardo F. Barbero, Ana Garcés-Claver & Miguel Palma. (2020) Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.). Agronomy 10:2, pages 252.
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Yolanda Rocio Moreno‐Ramírez, Aurelio Hernández‐Bautista, Pedro A. López, Venancio Vanoye‐Eligio, María Lorena Torres‐Rodríguez & Jorge Ariel Torres‐Castillo. (2019)
Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of
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Ana Carolina de Aguiar, Ana Paula da Fonseca Machado, Célio Fernando Figueiredo Angolini, Damila Rodrigues de Morais, Andressa Mara Baseggio, Marcos Nogueira Eberlin, Mário R. Maróstica Junior & Julian Martínez. (2019) Sequential high-pressure extraction to obtain capsinoids and phenolic compounds from biquinho pepper (Capsicum chinense). The Journal of Supercritical Fluids 150, pages 112-121.
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Abel Zúñiga-Moreno, Miguel G. Arenas-Quevedo & Octavio Elizalde-Solis. (2019) Solubility of β-carotene and co-solutes in supercritical carbon dioxide for ternary systems: Experimental data and correlation. The Journal of Supercritical Fluids 148, pages 66-73.
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José Olguín-Rojas, Oreto Fayos, Lucio Vázquez-León, Marta Ferreiro-González, Guadalupe Rodríguez-Jimenes, Miguel Palma, Ana Garcés-Claver & Gerardo Barbero. (2019) Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.. Agronomy 9:3, pages 141.
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Ana Carolina de Aguiar, J. Felipe Osorio-Tobón, Luiz Paulo Sales Silva, Gerardo Fernandez Barbero & Julian Martínez. (2018) Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction. The Journal of Supercritical Fluids 133, pages 86-93.
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Tânia da Silveira Agostini-Costa, Ismael da Silva Gomes, Luis Alberto Martins Palhares de Melo, Francisco Jose Becker Reifschneider & Cláudia Silva da Costa Ribeiro. (2017) Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars. Journal of Food Composition and Analysis 57, pages 73-79.
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Lars Duelund & Ole G. Mouritsen. (2017) Contents of capsaicinoids in chillies grown in Denmark. Food Chemistry 221, pages 913-918.
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Guiomar Melgar-Lalanne, Alan Javier Hernández-Álvarez, Maribel Jiménez-Fernández & Ebner Azuara. (2016) Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. Food and Bioprocess Technology 10:1, pages 51-76.
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Ana Carolina de Aguiar, Luiz Paulo Sales Silva, Camila Alves de Rezende, Gerardo Fernandez Barbero & Julian Martínez. (2016) Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions. The Journal of Supercritical Fluids 112, pages 37-43.
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