Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)-Reference-Cited by-同舟云学术

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Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

Published:2012-12-31 Issue:4 Volume:17 Page:286-292
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Hwang In Guk,Shin Young Jee,Lee Seongeung,Lee Junsoo,Yoo Seon Mi

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201205759630961.pdf

Reference37 articles.

1. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

2. Chilli peppers — A review on tissue culture and transgenesis

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

4. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

5. Bioactive characteristics and antioxidant activities of nine peppers

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1. Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages;Heliyon;2024-09

2. Cooking effect on bioactive compounds and antioxidant capacity of red pepper (Capsicum annuum L.);Heliyon;2024-09

3. Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic;Journal of Food Measurement and Characterization;2024-08-23

4. Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts;Applied Sciences;2024-06-28

5. Genome-wide association study and candidate gene identification for agronomic traits in 182 upward-growing fruits of C. frutescens and C. annuum;Scientific Reports;2024-06-26

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