Papers mentioning pepper or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
) could maintain relatively high total vitamin C content in pepper fruits without yield loss at both maturity stages. These findings highlight the importance of optimizing N applic... 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 →
DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by... Read full abstract on PubMed →
were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar cont... Read full abstract on PubMed →
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for fla... Read full abstract on PubMed →
Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP we... Read full abstract on PubMed →
into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposit... Read full abstract on PubMed →
genes in anthocyanin synthesis. The identified genes involved in early, middle, and late light response provided a reference for the further analysis of the regulatory mechanism of... Read full abstract on PubMed →
Light is an important environmental factor influencing plant growth and development. However, artificial light supplement is difficult to spread for its high energy consumption. In... Read full abstract on PubMed →
= 315.00 ± 2.08 μg/mL) assays when compared to positive butylated hydroxytoluene and ascorbic acid. The molecular docking approach has also been performed to screen the antioxidant... Read full abstract on PubMed →
cv.) using liquid chromatography-mass spectrometry (LC-MS). We observed a metabolic trade-off between hydroxycinnamates and flavonoids in pungent pepper and anthocyanin-type pepper... Read full abstract on PubMed →
PAO1. Data here described exhibit the potential of piperamides as modulators of QS, not previously reported. Read full abstract on PubMed →
BACKGROUND: Basal leaf removal is widely practiced to increase grape cluster sunlight exposure that controls berry rot and improves quality. Studies on its influence on volatile co... Read full abstract on PubMed →
) controlling AGI activity in pepper leaf and fruit. The QTLs for AGI activity varied by plant age and organ. This QTL information is expected to provide a significant contribution... Read full abstract on PubMed →
Fleshy fruits are very varied, whether in terms of their composition, physiology, or rate and duration of growth. To understand the mechanisms that link metabolism to phenotypes, w... Read full abstract on PubMed →
Linn. fruit filtrate was used to acidify the herbs. A number of 392 day-old Lohmann broiler chicks were randomly distributed to four groups, including CONT (control diet), TRMC (di... Read full abstract on PubMed →
assembly using SOAPdenovo-Trans. The high-quality assembly of 66,906 of unigenes included 64.4% of gene sequences (43,115) with similarity to one or more protein sequences from the... Read full abstract on PubMed →
)-furanone, phenethyl acetate, guaiacol, and 2-methoxy-4-vinylphenol. A total of 21 compounds were found to have odor activity values (OAVs) >1.0. Aroma reconstitution validation e... Read full abstract on PubMed →
L.) is a major dietary source of antioxidants, especially AsA. Although considerable advance has been made, our understanding of AsA biosynthesis and its regulation in higher plant... Read full abstract on PubMed →
, respectively. Nineteen volatile flavors were detected, and seven of these exhibited light-dependent regulations for both ripe tomato and pepper. This study will help in improving... 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.