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.
In this research 12 different varieties of Capsicum cultivars belonging to three species (Capsicum chinense, Capsicum annuum, Capsicum frutescens) and of various colour, shape, and... Read full abstract on PubMed →
Widespread in the Mediterranean basin, Olea europaea trees are gaining worldwide popularity for the nutritional and cancer-protective properties of the oil, mechanically extracted... Read full abstract on PubMed →
The determination of iron in fortified biological and foods samples is mandatory by many global regulatory agencies. A polymer inclusion membrane (PIM) composed of poly (vinyl chlo... Read full abstract on PubMed →
The environment of Saudi Arabia is particularly rich in plants utilized in folk medicine to cure various diseases. Therefore, the quality assessment of these plants and the study o... Read full abstract on PubMed →
<h4>Purpose</h4>The systemic influence of obstructive sleep apnea(OSA), particularly in those with severe OSA (sOSA), has frequently been disregarded. An investigation was conducte... Read full abstract on PubMed →
As nitrogen analogues of iron-oxo species, high-valent iron-imido species have attracted great interest in the past decades. Fe<sup>V</sup>-alkylimido species are generally conside... Read full abstract on PubMed →
This research aimed to examine the effect of countercurrent ultrasound on extraction efficiency of cold brew coffee (CBC). The quality and flavor of CBC obtained by ultrasonic-assi... Read full abstract on PubMed →
Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with s... Read full abstract on PubMed →
About 25.7 million tons of waste tires (WT) are discarded each year worldwide causing important environmental, and health problems. This waste is difficult to manage and dispose du... Read full abstract on PubMed →
The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profi... Read full abstract on PubMed →
Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor mod... Read full abstract on PubMed →
The pickled products of finger citron are famous in southern China for their unique taste and flavor. Although pickling process involves complex treatments including salting, desal... Read full abstract on PubMed →
BACKGROUND: Inconsistent associations between coffee consumption and bone mineral density (BMD) have been observed in epidemiological studies. Moreover, the relationship of bioacti... Read full abstract on PubMed →
4-Mercapto-2-heptanol, previously described in cooked bell pepper, was used to determine the impact of the stereochemistry on the sensory properties of a thiol with a 1,3-oxygen-su... Read full abstract on PubMed →
The characteristic volatile flavor compounds in healthy peppers (Capsicum annuum L.) were evaluated using a solvent-free solid injector coupled with a-gas chromatography-flame ioni... Read full abstract on PubMed →
2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis... Read full abstract on PubMed →
BACKGROUND: Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators. METHODS: 30 mille... Read full abstract on PubMed →
Fruit and vegetables as kind of foods, are characterized by the presence of health beneficial components like dietary fibers, antioxidants, vitamins, minerals, and bioactive compou... Read full abstract on PubMed →
was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds we... Read full abstract on PubMed →
genes whereas the others were unaffected. Non-denaturing PAGE and in-gel activity staining allowed identifying four CaPOD isozymes (CaPOD I-CaPOD IV) which were differentially modu... Read full abstract on PubMed →
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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.