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Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Phenylalanine biosynthesis and its relationship to accumulation of capsaicinoids during Capsicum chinense fruit development
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Application of genetics and genomics towards Capsicum translational research
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A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics
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Loss of active principles of common spices during domestic cooking
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Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika
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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
inferredcites →https://doi.org/10.1016/j.foodchem.2008.03.022openalex-snapshot
Effect of cooking on the antioxidant properties of coloured peppers
inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.086openalex-snapshot
The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero
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Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.088openalex-snapshot
Assessment of phytochemical composition and antioxidant potential in some indigenous chilli genotypes from North East India
inferredcites →https://doi.org/10.1016/j.foodres.2011.01.006openalex-snapshot
Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers
inferredcites →https://doi.org/10.1016/j.jfca.2013.11.009openalex-snapshot
Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers
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Proteomics as an approach to the understanding of the molecular physiology of fruit development and ripening
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Genetic diversity and molecular evolution of Naga King Chili inferred from internal transcribed spacer sequence of nuclear ribosomal DNA
inferredcites →https://doi.org/10.1016/j.scienta.2014.12.011openalex-snapshot
Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India
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Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat
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Influences of γ-Irradiation and Storage on the Carotenoids of Sun-Dried and Dehydrated Paprika
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Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper ( Capsicum annuum L.)
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Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers
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Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars ( Capsicum Species) As Influenced by Maturity
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Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L.
inferredcites →https://doi.org/10.1038/s41598-019-42270-2openalex-snapshot
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Antioxidants in Hot Pepper: Variation Among Accessions
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Nutraceuticals and Functional Foods
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Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation
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Identification of Gene-Specific Polymorphisms and Association with Capsaicin Pathway Metabolites in Capsicum annuum L. Collections
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Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species
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The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study
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Ascorbic Acid Contents in Chili Peppers (Capsicum L.)
inferredcites →https://doi.org/10.21273/hortsci.17.3.334openalex-snapshot
A High-performance Liquid Chromatography Method for Determining Ascorbic Acid Content of Fresh Fruits and Vegetables1
inferredcites →https://doi.org/10.21273/hortsci.30.1.137openalex-snapshot
Improved Method for Quantifying Capsaicinoids in Capsicum Using High-performance Liquid Chromatography
inferredcites →https://doi.org/10.21273/hortsci.32.7.1292openalex-snapshot
The Environment Produces a Significant Effect on Pungency of Chiles
inferredcites →https://doi.org/10.21273/hortsci.43.5.1344openalex-snapshot
Capsaicinoids Content in Habanero Pepper (Capsicum chinense Jacq.): Hottest Known Cultivars
inferredcites →https://doi.org/10.3390/ijms140919025openalex-snapshot
Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)
inferredcites →https://doi.org/10.3746/pnf.2012.17.4.286openalex-snapshot
Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
inferredcites →https://doi.org/10.4172/2157-7110.1000358openalex-snapshot
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Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper
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Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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α-Glucosidase Inhibitory Activity of Leaf Extracts from Diverse Pepper Accessions (Capsicum spp.)
inferred← citeshttps://doi.org/10.1515/jcim-2021-0410openalex-snapshot
Screening of anti-cancerous potential of classical Raudra rasa and modified Raudra rasa modified with hiraka bhasma (nanodiamond) through FTIR & LC-MS analysis
inferred← citeshttps://doi.org/10.1515/opag-2022-0151openalex-snapshot
Effect of various varieties and dosage of potassium fertilizer on growth, yield, and quality of red chili (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.15407/ubj93.05.102openalex-snapshot
Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa
inferred← citeshttps://doi.org/10.15446/acag.v73n1.116807openalex-snapshot
Compuestos fenólicos obtenidos de chile (Capsicum sp.) para el control de la oxidación y el deterioro bacteriano en la carne y en productos cárnicos: revisión
inferred← citeshttps://doi.org/10.1556/066.2025.00055openalex-snapshot
Assessing the functional quality of different commercial and traditional red-hot pepper paste ‘harissa’ commonly consumed in Tunisia
inferred← citeshttps://doi.org/10.1590/fst.18020openalex-snapshot
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
inferred← citeshttps://doi.org/10.1590/s0102-0536-20220409openalex-snapshot
Antioxidant profile of hot and sweet pepper cultivars by two extraction methods
inferred← citeshttps://doi.org/10.17306/j.afs.0941openalex-snapshot
Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars
inferred← citeshttps://doi.org/10.17306/j.afs.2021.0941openalex-snapshot
Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars [pdf]
inferred← citeshttps://doi.org/10.17660/actahortic.2026.1458.45openalex-snapshot
Influence of genotype on quality characteristics of sweet pepper fruits under organic management
inferred← citeshttps://doi.org/10.18586/msufbd.1403059openalex-snapshot
Sıvı yosun gübresinin farklı dozlarının tuz stresi koşullarında arpa gelişimi ve rizosferdeki bazı biyolojik özelliklere etkisi
inferred← citeshttps://doi.org/10.18805/ajdfr.drf-274openalex-snapshot
Influence of Feeding Natural and Synthetic Lycopene on Performance, Egg Quality and Serum Parameters of Japanese Quail Layers
inferred← citeshttps://doi.org/10.19184/jpsti.v1i1.35openalex-snapshot
PENGARUH KONSENTRASI OLEORESIN CABAI MERAH DAN JENIS MINYAK TERHADAP KARAKTERISTIK MAYONES
inferred← citeshttps://doi.org/10.21203/rs.3.rs-1584531/v1openalex-snapshot
The impact of heat treatments on the content of beneficial substances in the most consumed vegetables in Slovakia
inferred← citeshttps://doi.org/10.21273/hortsci18396-24openalex-snapshot
Genetic Diversity of Cultivated and Wild Capsicum Accessions from Guam and Tinian Using MIG-seq
inferred← citeshttps://doi.org/10.21475/ajcs.22.16.05.p3593openalex-snapshot
Effect of coconut water concentration and planting media on growth and post-harvest characters of large chili using multivariate and non-parametric analyses
inferred← citeshttps://doi.org/10.2174/0118743315289226240122063646openalex-snapshot
Near-infrared Spectroscopy for Direct Investigation of Quality Compounds in Capsicum spp (Capsicum annuum L. and Capsicum frutescens L.)
inferred← citeshttps://doi.org/10.2174/0122150838385909250919050132openalex-snapshot
Phytoconstituents and Therapeutic Mechanisms of Herbs and Spices: Exploring Their Potential as Natural Antimicrobial Agents
inferred← citeshttps://doi.org/10.22271/phyto.2025.v14.i3j.15440openalex-snapshot
Phytochemical analysis of Capsicum annuum L., (Khola chilly) of Goa
inferred← citeshttps://doi.org/10.2298/abs230601027copenalex-snapshot
The effect of arbuscular mycorrhiza on physiological and biochemical parameters and capsaicinoid production in Capsicum annuum L.: A comparative study of extraction methods and solvents
inferred← citeshttps://doi.org/10.2478/contagri-2026-0001openalex-snapshot
Grey Mold and Alternaria Fruit Rot: Postharvest Diseases of Pepper and Tomato
inferred← citeshttps://doi.org/10.2478/johr-2025-0009openalex-snapshot
Quality Changes of ‘Unpad CB2’ Red Chili Pepper at Different Ozone Concentrations and Storage Periods
inferred← citeshttps://doi.org/10.25177/jfst.6.2.ra.10754openalex-snapshot
Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.3136/nskkk.nskkk-d-25-00081openalex-snapshot
Effects of harvest timing on functional components and antioxidant capacity in greenhouse-grown paprika (Capsicum annuum L.) varieties
inferred← citeshttps://doi.org/10.31883/pjfns/146640openalex-snapshot
Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
inferred← citeshttps://doi.org/10.3389/fcimb.2024.1451287openalex-snapshot
Chemical composition and antifungal activity of Capsicum pepper aqueous extracts against plant pathogens and food spoilage fungi
inferred← citeshttps://doi.org/10.3389/fnut.2022.935865openalex-snapshot
Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis
inferred← citeshttps://doi.org/10.3390/agriculture10120652openalex-snapshot
Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study
inferred← citeshttps://doi.org/10.3390/agriculture12111863openalex-snapshot
Nutritional Value of New Sweet Pepper Genotypes Grown in Organic System
inferred← citeshttps://doi.org/10.3390/agriculture15010026openalex-snapshot
Effect of Foliar Application of Calcium and Salicylic Acid on Fruit Quality and Antioxidant Capacity of Sweet Pepper (Capsicum annuum L.) in Hydroponic Cultivation
inferred← citeshttps://doi.org/10.3390/antiox11030557openalex-snapshot
Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes
inferred← citeshttps://doi.org/10.3390/antiox13060719openalex-snapshot
Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H2S
inferred← citeshttps://doi.org/10.3390/antiox9090878openalex-snapshot
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
inferred← citeshttps://doi.org/10.3390/antiox9100916openalex-snapshot
An Update on the Role of Dietary Phytochemicals in Human Skin Cancer: New Insights into Molecular Mechanisms
inferred← citeshttps://doi.org/10.3390/app11093736openalex-snapshot
Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers
inferred← citeshttps://doi.org/10.3390/app122312421openalex-snapshot
Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations
inferred← citeshttps://doi.org/10.3390/app13148175openalex-snapshot
Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages
inferred← citeshttps://doi.org/10.3390/app16073111openalex-snapshot
Effect of Drying Conditions on Antioxidant and Anti-Inflammatory Activities of Leaf and Calyx Extracts from Capsicum annuum By-Products
inferred← citeshttps://doi.org/10.3390/crops6010018openalex-snapshot
Determination of Capsaicin and Dihydrocapsaicin in Habanero Pepper (Capsicum chinense Jacq.) Hybrids Cultivated in Yucatán, México
inferred← citeshttps://doi.org/10.3390/foods10061246openalex-snapshot
Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation
inferred← citeshttps://doi.org/10.3390/foods10081849openalex-snapshot
The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
inferred← citeshttps://doi.org/10.3390/foods12213948openalex-snapshot
Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper (Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage
inferred← citeshttps://doi.org/10.3390/foods14111969openalex-snapshot
A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications
inferred← citeshttps://doi.org/10.3390/foods15040626openalex-snapshot
Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil
inferred← citeshttps://doi.org/10.3390/foods2021-11066openalex-snapshot
Correlations between Capsaicin, Dihydrocapsaicin and Phenolic Content in Habanero Chillies
inferred← citeshttps://doi.org/10.3390/horticulturae11121481openalex-snapshot
Comparative Study of Pigment Content, Nutrient Composition and Antioxidant Capacity of Different Color Peppers at Different Maturity Stages
inferred← citeshttps://doi.org/10.3390/horticulturae7120567openalex-snapshot
UV-B Radiation as Abiotic Elicitor to Enhance Phytochemicals and Development of Red Cabbage Sprouts
inferred← citeshttps://doi.org/10.3390/ijms22094476openalex-snapshot
Identification of Compounds with Potential Therapeutic Uses from Sweet Pepper (Capsicum annuum L.) Fruits and Their Modulation by Nitric Oxide (NO)
inferred← citeshttps://doi.org/10.3390/ijms241813885openalex-snapshot
A Comprehensive Genome-Wide Association Study of Carotenoid and Capsaicinoid Contents in Capsicum chinense Germplasm
inferred← citeshttps://doi.org/10.3390/jof11110783openalex-snapshot
Microwave-Assisted Extraction of Pleurotus Mushrooms Cultivated on ‘Nero di Troia’ Grape Pomace and Evaluation of the Antioxidant and Antiacetylcholinesterase Activities
inferred← citeshttps://doi.org/10.3390/ma18071605openalex-snapshot
Kombucha as a Solvent for Chitosan Coatings: A New Strategy to Extend Shelf Life of Red Peppers
inferred← citeshttps://doi.org/10.3390/microorganisms12122502openalex-snapshot
Antibacterial, Antifungal, Antiviral Activity, and Mechanisms of Action of Plant Polyphenols
inferred← citeshttps://doi.org/10.3390/molecules26113099openalex-snapshot
Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit
inferred← citeshttps://doi.org/10.3390/molecules28104239openalex-snapshot
The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition
inferred← citeshttps://doi.org/10.3390/nu14183828openalex-snapshot
Unravelling the Therapeutic Potential of Nano-Delivered Functional Foods in Chronic Respiratory Diseases
inferred← citeshttps://doi.org/10.3390/plants11081080openalex-snapshot
Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application
inferred← citeshttps://doi.org/10.3390/plants9091222openalex-snapshot
Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening
inferred← citeshttps://doi.org/10.3390/polym15132961openalex-snapshot
Antiviral Activity of Chitosan Nanoparticles and Chitosan Silver Nanocomposites against Alfalfa Mosaic Virus
inferred← citeshttps://doi.org/10.3390/pr12050913openalex-snapshot
The Influence of Polyphenolic Compounds on Anaerobic Digestion of Pepper Processing Waste during Biogas and Biomethane Production
inferred← citeshttps://doi.org/10.3390/pr12102291openalex-snapshot
The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers
inferred← citeshttps://doi.org/10.3390/su142113749openalex-snapshot
Determination of the Ascorbic Acid Content and the Antioxidant Activity of Different Varieties of Vegetables Consumed in Romania, from Farmers and Supermarkets
inferred← citeshttps://doi.org/10.3390/su15097113openalex-snapshot
Assessment of Biostimulant Derived from Moringa Leaf Extract on Growth, Physiology, Yield, and Quality of Green Chili Pepper
inferred← citeshttps://doi.org/10.3390/toxins15050307openalex-snapshot
Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products
inferred← citeshttps://doi.org/10.36526/biosense.v6i02.3304openalex-snapshot
Karakterisasi Cabai Merah Giling yang Disimpan dalam Media Kolam Ikan Masyarakat Di Kota Padang Sumatera Barat
inferred← citeshttps://doi.org/10.3746/jkfn.2022.51.4.334openalex-snapshot
The Changes in Content and True Retention of Bioactive Compounds in Peppers according to the Cooking Method Used
inferred← citeshttps://doi.org/10.37908/mkutbd.1369509openalex-snapshot
Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye
inferred← citeshttps://doi.org/10.3897/pharmacia.70.e109767openalex-snapshot
Capsaicinoids content in some Bulgarian varieties of Capsicum annuum L. obtained by RP-HPLC
inferred← citeshttps://doi.org/10.3934/agrfood.2023044openalex-snapshot
Bioactive and nutritional compounds in fruits of pepper (Capsicum annuum L.) landraces conserved among indigenous communities from Mexico
inferred← citeshttps://doi.org/10.47836/ifrj.29.2.10openalex-snapshot
Non-destructive measurement of antioxidant activity and water content in chili powder (Capsicum annuum L.) using near-infrared spectroscopy
inferred← citeshttps://doi.org/10.5772/intechopen.101664openalex-snapshot
Antibacterial Activity of Plant Polyphenols
inferred← citeshttps://doi.org/10.5772/intechopen.104270openalex-snapshot
Herbs and Spices - New Advances
inferred← citeshttps://doi.org/10.5772/intechopen.109774openalex-snapshot
Bioaccessibility, Bioavailability, Antioxidant Activities and Health Beneficial Properties of Some Selected Spices
inferred← citeshttps://doi.org/10.5772/intechopen.110407openalex-snapshot
Genetics and Genomics of Capsicum: Valuable Resources for Capsicum Development
inferred← citeshttps://doi.org/10.5772/intechopen.98137openalex-snapshot
Capsicum - Current Trends and Perspectives
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