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Items: 1 to 20 of 133

1.

Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds.

Silva LR, Azevedo J, Pereira MJ, Carro L, Velazquez E, Peix A, Valentão P, Andrade PB.

J Agric Food Chem. 2014 Jan 22;62(3):565-73. doi: 10.1021/jf4046655. Epub 2014 Jan 9.

PMID:
24405510
2.

Inoculation of the nonlegume Capsicum annuum (L.) with Rhizobium strains. 1. Effect on bioactive compounds, antioxidant activity, and fruit ripeness.

Silva LR, Azevedo J, Pereira MJ, Carro L, Velazquez E, Peix A, Valentão P, Andrade PB.

J Agric Food Chem. 2014 Jan 22;62(3):557-64. doi: 10.1021/jf4046649. Epub 2014 Jan 9.

PMID:
24404842
3.

Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds.

Silva LR, Azevedo J, Pereira MJ, Valentão P, Andrade PB.

Food Chem Toxicol. 2013 Mar;53:240-8. doi: 10.1016/j.fct.2012.11.036. Epub 2012 Dec 10.

PMID:
23238236
4.

Metabolomic Characterization of Hot Pepper (Capsicum annuum "CM334") during Fruit Development.

Jang YK, Jung ES, Lee HA, Choi D, Lee CH.

J Agric Food Chem. 2015 Nov 4;63(43):9452-60. doi: 10.1021/acs.jafc.5b03873. Epub 2015 Oct 27.

PMID:
26465673
5.

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).

Barbero GF, Ruiz AG, Liazid A, Palma M, Vera JC, Barroso CG.

Food Chem. 2014 Jun 15;153:200-6. doi: 10.1016/j.foodchem.2013.12.068. Epub 2013 Dec 25.

PMID:
24491721
7.

Comparison of the content of bioactive substances and the inhibitory effects against rat plasma oxidation of conventional and organic hot peppers (Capsicum annuum L.).

Kim GD, Lee YS, Cho JY, Lee YH, Choi KJ, Lee Y, Han TH, Lee SH, Park KH, Moon JH.

J Agric Food Chem. 2010 Dec 8;58(23):12300-6. doi: 10.1021/jf1028448. Epub 2010 Nov 8.

PMID:
21058650
8.

Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).

Wampler B, Barringer SA.

J Food Sci. 2012 Jun;77(6):C677-83. doi: 10.1111/j.1750-3841.2012.02727.x. Epub 2012 May 16.

PMID:
22590987
9.

Fruit cuticle lipid composition and water loss in a diverse collection of pepper (Capsicum).

Parsons EP, Popopvsky S, Lohrey GT, Alkalai-Tuvia S, Perzelan Y, Bosland P, Bebeli PJ, Paran I, Fallik E, Jenks MA.

Physiol Plant. 2013 Oct;149(2):160-74. doi: 10.1111/ppl.12035. Epub 2013 Mar 17.

PMID:
23496056
10.

Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration.

Chaki M, Álvarez de Morales P, Ruiz C, Begara-Morales JC, Barroso JB, Corpas FJ, Palma JM.

Ann Bot. 2015 Sep;116(4):637-47. doi: 10.1093/aob/mcv016. Epub 2015 Mar 26.

11.

HS-SPME comparative analysis of genotypic diversity in the volatile fraction and aroma-contributing compounds of Capsicum fruits from the annuum-chinense-frutescens complex.

Rodríguez-Burruezo A, Kollmannsberger H, González-Mas MC, Nitz S, Fernando N.

J Agric Food Chem. 2010 Apr 14;58(7):4388-400. doi: 10.1021/jf903931t.

PMID:
20199081
12.

Growth, yield, and fruit quality of pepper plants amended with two sanitized sewage sludges.

Pascual I, Azcona I, Aguirreolea J, Morales F, Corpas FJ, Palma JM, Rellán-Alvarez R, Sánchez-Díaz M.

J Agric Food Chem. 2010 Jun 9;58(11):6951-9. doi: 10.1021/jf100282f.

PMID:
20450196
13.

Effect of natural biostimulants on yield and nutritional quality: an example of sweet yellow pepper (Capsicum annuum L.) plants.

Parađiković N, Vinković T, Vinković Vrček I, Žuntar I, Bojić M, Medić-Šarić M.

J Sci Food Agric. 2011 Sep;91(12):2146-52. doi: 10.1002/jsfa.4431. Epub 2011 May 2.

PMID:
21538369
14.

New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar).

Starkenmann C, Niclass Y.

J Agric Food Chem. 2011 Apr 13;59(7):3358-65. doi: 10.1021/jf1042322. Epub 2011 Mar 4.

PMID:
21375341
15.
16.

Inoculation with Bradyrhizobium japonicum enhances the organic and fatty acids content of soybean (Glycine max (L.) Merrill) seeds.

Silva LR, Pereira MJ, Azevedo J, Mulas R, Velazquez E, González-Andrés F, Valentão P, Andrade PB.

Food Chem. 2013 Dec 15;141(4):3636-48. doi: 10.1016/j.foodchem.2013.06.045. Epub 2013 Jun 20.

PMID:
23993531
17.

Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.

Thiele R, Mueller-Seitz E, Petz M.

J Agric Food Chem. 2008 Jun 11;56(11):4219-24. doi: 10.1021/jf073420h. Epub 2008 May 20.

PMID:
18489121
18.

Impact of plant growth-promoting rhizobacteria and natural enemies on Myzus persicae (Hemiptera: Aphididae) infestations in pepper.

Boutard-Hunt C, Smart CD, Thaler J, Nault BA.

J Econ Entomol. 2009 Dec;102(6):2183-91.

PMID:
20069847
19.

Transcriptomic analysis of genes involved in the biosynthesis, recycling and degradation of L-ascorbic acid in pepper fruits (Capsicum annuum L.).

Alós E, Rodrigo MJ, Zacarías L.

Plant Sci. 2013 Jun;207:2-11. doi: 10.1016/j.plantsci.2013.02.007. Epub 2013 Feb 20.

PMID:
23602093
20.

Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).

Materska M, Perucka I.

J Agric Food Chem. 2005 Mar 9;53(5):1750-6.

PMID:
15740069

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