Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers-Reference-Cited by-同舟云学术

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Published:2010-12-02 Issue:1 Volume:59 Page:163-173
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alvarez-Parrilla Emilio¹,de la Rosa Laura A.¹,Amarowicz Ryszard²,Shahidi Fereidoon³

Affiliation:

1. Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-Biológicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, CP 32310, Mexico

2. Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, 10-747 Olsztyn, Poland

3. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada A1B 3X9

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103434u

Reference52 articles.

1. INIFAP Chile Jalapeno.http://sites.securemgr.com/folder11341/index.cfm?id902669&fuseaction=browse&pageid=45.

2. Effect of cooking on the antioxidant properties of coloured peppers

3. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

4. Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.)

5. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey

Cited by 193 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monitoring pesticide residues in pepper (Capsicum annuum L.) from Al-Qassim region, Saudi Arabia: Occurrence, quality, and risk evaluations;Heliyon;2024-09

2. Bioeconomy and ethnopharmacology – Translational perspective and sustainability of the bioresources of northeast region of India;Journal of Ethnopharmacology;2024-08

3. Use of oxalic acid and chitosan to improve pepper yield and quality;Cogent Food & Agriculture;2024-07-12

4. Seed morphometry and NaCl and sucrose effect on germination rates and phytochemicals in sotol (Dasylirion acrotrichum) from the Chihuahua state, Mexico;Journal of the Professional Association for Cactus Development;2024-05-20

5. The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper;International Journal of Food Science & Technology;2024-04-17