Papers mentioning capsicum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The... Read full abstract on PubMed →
Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma)... Read full abstract on PubMed →
Chilli holds significance as a vital agricultural vegetable crop for its economic contributions and medicinal properties inherent in its fruit. Chilli (Capsicum annuum) is widely c... Read full abstract on PubMed →
Odor-induced saltiness enhancement (OISE) is thought to be a unique salt reduction technique which capitalizes on olfactory-gustatory interaction. Volatile compounds of stewed duck... Read full abstract on PubMed →
Red pepper (<i>Capsicum annuum</i> var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affect... Read full abstract on PubMed →
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characte... Read full abstract on PubMed →
Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsisten... Read full abstract on PubMed →
CaFCD1 gene regulates pepper cuticle biosynthesis. Pepper (Capsicum annuum L.) is an economically important vegetable crop that easily loses water after harvesting, which seriously... Read full abstract on PubMed →
We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (<i>Capsicum annuum L.</i>). The spectral of the produced mel... Read full abstract on PubMed →
Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aim... Read full abstract on PubMed →
The aim of the present study was to determine the volatile compounds of three different species of chili peppers, using solid-phase microextraction (SPME) methods in combination wi... Read full abstract on PubMed →
The authors studied the effect of hot pepper (capsicum sp.) oil on the growth performance and blood parameters in rainbow trout fed. Hot pepper oil was added to rainbow trout feeds... Read full abstract on PubMed →
Nowadays, novel tools have been developed for efficient analysis and visualization of large-scale metabolite profile data associated with metabolic pathways. A high-throughput plat... Read full abstract on PubMed →
BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo c... Read full abstract on PubMed →
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetat... Read full abstract on PubMed →
A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volati... Read full abstract on PubMed →
A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by 1H and 13... Read full abstract on PubMed →
BACKGROUND: Red pepper seeds account for 450-500 g kg-1 of the total pepper weight and are often discarded as waste. In this study, process optimization and characterization of fra... Read full abstract on PubMed →
Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (Capsicum frutescens) were compared to Takanotsume peppers (Capsi... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.