Citations (32)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl & Kemal Aganovic. (2021) Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste. International Journal of Food Properties 24:1, pages 1416-1437.
Read now
Read now
Alicia P. Cárdenas-Castro, Emilio Alvarez-Parrilla, Efigenia Montalvo-González, Jorge A. Sánchez-Burgos, Koen Venema & Sonia G. Sáyago-Ayerdi. (2020) Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum “Serrano” after gastrointestinal digestion and in vitro colonic fermentation. International Journal of Food Sciences and Nutrition 71:7, pages 826-838.
Read now
Read now
Articles from other publishers (30)
M.d.C. Valdez-Cárdenas, A. Quintero-Ramos, J. Mendoza, C.O. Meléndez-Pizarro, M.A. Sánchez-Madrigal, J.C. Espinoza-Hicks & D. Talamás-Lara. (2024) Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper. Food Control 157, pages 110156.
Crossref
Crossref
Saad M. Abdelwakeel, Ahmed Abdelsamad, Shimaa Mostafa & Mohamed El Soda. (2023) Comparative genomics and proteomics analysis on Capsicum species reveals insights about the capsaicin biosynthesis. Comparative genomics and proteomics analysis on Capsicum species reveals insights about the capsaicin biosynthesis.
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
82
92
.
Leslie Tejeda, Pamela Elizabeth Vasquez Iriarte, Jimena Valeria Ortiz, Enzo Aliaga-Rossel, Patricia Mollinedo & J. Mauricio Peñarrieta. (2022) Characterization of Bolivian chili peppers; antioxidant capacity, total phenolic compounds, capsaicin and β-carotene concentration. Nutrition & Food Science 52:8, pages 1314-1327.
Crossref
Crossref
Omar Bashir, Vasudha Sharma, Syed Zameer Hussain, Bazila Naseer, Tawheed Amin, Kashif Ameer, Shakeel Ahmad Bhat, Sobiya Manzoor & Isam A. Mohamed Ahmed. (2022)
Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (
Capsicum annum
L.)
. Food Science & Nutrition 10:11, pages 3672-3679.
Crossref
Crossref
Raika Milde, Arianne Schnabel, Toni Ditfe, Wolfgang Hoehenwarter, Carsten Proksch, Bernhard Westermann & Thomas Vogt. (2022) Chemical Synthesis of Trans 8-Methyl-6-Nonenoyl-CoA and Functional Expression Unravel Capsaicin Synthase Activity Encoded by the Pun1 Locus. Molecules 27:20, pages 6878.
Crossref
Crossref
Truong Vinh Nguyen & Khanh Van Quang Tran. (2022) Prevalence of crown and root rot of hot chilli in Central Vietnam and potential of disease management with chicken manure. Journal of Plant Pathology 104:3, pages 903-914.
Crossref
Crossref
Eva Coronel, Laura Mereles, Silvia Caballero & Nelson Alvarenga. (2022) Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity. International Journal of Food Science 2022, pages 1-10.
Crossref
Crossref
Neymar Camposeco-Montejo, Antonio Flores-Naveda, Norma Ruiz-Torres, Perpetuo Álvarez-Vázquez, Guillermo Niño-Medina, Xochitl Ruelas-Chacón, María Alejandra Torres-Tapia, Pablo Rodríguez-Salinas, Victor Villanueva-Coronado & Josué I. García-López. (2021) Agronomic Performance, Capsaicinoids, Polyphenols and Antioxidant Capacity in Genotypes of Habanero Pepper Grown in the Southeast of Coahuila, Mexico. Horticulturae 7:10, pages 372.
Crossref
Crossref
M. Valdez-Morales, C. J. Sandoval-Castro, R. Gutiérrez-Dorado, J. A. Mendoza-Espinoza, S. Medina-Godoy & L. G. Espinosa-Alonso. (2021) Oil Recovery from Jalapeño Pepper By-Products and Analysis of the Industrial Scalding Process on Its Nutraceutical Potential. Waste and Biomass Valorization 12:8, pages 4475-4487.
Crossref
Crossref
L.E. Ricardez-Miranda, L.C. Lagunes-Espinoza, E. Hernández-Nataren, D.J. Palma-López & F.V. Conde-Martínez. (2021) Water restriction during the vegetative and reproductive stages of Capsicum annuum var. glabriusculum, and its effect on growth, secondary metabolites and fruit yield. Scientia Horticulturae 285, pages 110129.
Crossref
Crossref
C. C. Castillo-Aguilar, L. C. López Castilla, N. Pacheco, J. C. Cuevas-Bernardino, R. Garruña & R. H. Andueza-Noh. (2021)
Phenotypic diversity and capsaicinoid content of chilli pepper landraces (
Capsicum
spp.) from the Yucatan Peninsula
. Plant Genetic Resources: Characterization and Utilization 19:2, pages 159-166.
Crossref
Crossref
Talía Hernández‐Pérez, María del Rocío Gómez‐García, María Elena Valverde & Octavio Paredes‐López. (2020)
Capsicum annuum
(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review
. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 2972-2993.
Crossref
Crossref
Javier Echave, Antía G. Pereira, María Carpena, Miguel Ángel Prieto & Jesús Simal-Gandara. 2020. Capsicum. Capsicum.
E. Romero-Dávila, J. Miranda & J.C. Pineda. (2020) X-Ray fluorescence analysis of Mexican varieties of dried chili peppers. Journal of Food Composition and Analysis 93, pages 103592.
Crossref
Crossref
Carla Horvath & Christian Wolfrum. (2020) Feeding brown fat: dietary phytochemicals targeting non-shivering thermogenesis to control body weight. Proceedings of the Nutrition Society 79:3, pages 338-356.
Crossref
Crossref
Jair Sanjuan-Martínez, Yolanda Donají Ortiz-Hernández, Teodulfo Aquino-Bolaños & Serafín Cruz-Izquierdo. (2020) Seed and seedling quality of three chilis (Capsicum annuum L.) native to Oaxaca, Mexico. Ciência Rural 50:9.
Crossref
Crossref
Bernard Tawiah Odai, Kwaku Tano-Debrah, Kennedy Kwasi Addo, Firibu K Saalia & Lorenzo Moses Akyeh. (2019) Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder. Food Quality and Safety 3:4, pages 265-272.
Crossref
Crossref
Bernard Tawiah Odai, Kwaku Tano-Debrah, Kennedy Kwasi Addo, Firibu K. Saalia, Moses Lorenzo Akyeh, Wellington Torgby-Tetteh, Seth Willliams Nii-Odartey Mills & David Azanu. (2019) The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder. International Journal of Food Contamination 6:1.
Crossref
Crossref
Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. De la Rosa, Víctor Manuel Zamora-Gasga, Víctor Manuel Ruiz-Valdiviezo, Emilio Alvarez-Parrilla & Sonia Guadalupe Sáyago-Ayerdi. (2019) Sauces: An undiscovered healthy complement in Mexican cuisine. International Journal of Gastronomy and Food Science 17, pages 100154.
Crossref
Crossref
N. Baenas, M. Belović, N. Ilic, D.A. Moreno & C. García-Viguera. (2019) Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chemistry 274, pages 872-885.
Crossref
Crossref
Md. Amirul Alam, Nur Farah Syazwanie, Nor Hasima Mahmod, Noor Afiza Badaluddin, Kamarul ‘Ain Mustafa, Nadiawati Alias, Farzad Aslani & M. Asaduzzaman Prodhan. (2018) Evaluation of antioxidant compounds, antioxidant activities and capsaicinoid compounds of Chili (Capsicum sp.) germplasms available in Malaysia. Journal of Applied Research on Medicinal and Aromatic Plants 9, pages 46-54.
Crossref
Crossref
Mathias Kaiser, Inocencio Higuera & Francisco M. Goycoolea. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals
499
514
.
Wang-Kyun Ryu, Hee-Woong Kim, Geun-Dong Kim & Hae-Ik Rhee. (2017) Rapid determination of capsaicinoids by colorimetric method. Journal of Food and Drug Analysis 25:4, pages 798-803.
Crossref
Crossref
Araceli M. Vera-Guzmán, Elia N. Aquino-Bolaños, Elena Heredia-García, José C. Carrillo-Rodríguez, Sanjuana Hernández-Delgado & José L. Chávez-Servia. 2017. Flavonoids - From Biosynthesis to Human Health. Flavonoids - From Biosynthesis to Human Health.
Lars Duelund & Ole G. Mouritsen. (2017) Contents of capsaicinoids in chillies grown in Denmark. Food Chemistry 221, pages 913-918.
Crossref
Crossref
Víctor García-Gaytán, Fernando Carlos Gómez-Merino, Libia I. Trejo-Téllez, Gustavo Adolfo Baca-Castillo & Soledad García-Morales. (2017)
The Chilhuacle Chili (
Capsicum annuum
L.) in Mexico: Description of the Variety, Its Cultivation, and Uses
. International Journal of Agronomy 2017, pages 1-13.
Crossref
Crossref
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.
Crossref
Crossref
Ken G. Sweat, Jennifer Broatch, Connie Borror, Kyle Hagan & Thomas M. Cahill. (2016) Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chemistry 210, pages 606-612.
Crossref
Crossref
Patricia Ibarra-Torres, Ernestina Valadez-Moctezuma, Dario Tellez-Medina & Mar?a Jaramillo-Flores. 2015. Handbook of Vegetable Preservation and Processing, Second Edition. Handbook of Vegetable Preservation and Processing, Second Edition
741
778
.