Search Results

There are 9342 results for: content related to: Antioxidant Activities of Different Colored Sweet Bell Peppers ( Capsicum annuum L.)

  1. Carotenoid Composition and Vitamin A Value in Ají (Capsicum baccatum L.) and Rocoto (C. pubescens R. & P.), 2 Pepper Species from the Andean Region

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: S446–S453, Adrián Rodríguez-Burruezo, Maria del Carmen González-Mas and Fernando Nuez

    Article first published online : 23 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01795.x

  2. You have free access to this content
    Microencapsulation of capsanthin by soybean protein isolate-chitosan coacervation and microcapsule stability evaluation

    Journal of Applied Polymer Science

    Volume 131, Issue 1, January 5, 2014, Jun-Xia Xiao, Guo-Qing Huang, Shi-Qing Wang and Yan-Ting Sun

    Article first published online : 6 AUG 2013, DOI: 10.1002/app.39671

  3. ISOLATION AND CHEMICAL PROPERTIES OF CAPSANTHIN AND DERIVATIVES

    Journal of Food Science

    Volume 36, Issue 5, July 1971, Pages: 823–827, T. PHILIP and F. J. FRANCIS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb03316.x

  4. Untersuchungen Über Die Carotinoidfarbstoffe II. Die Struktur Des Capsanthins Und Des Capsorubins

    Justus Liebigs Annalen der Chemie

    Volume 606, Issue 1, 10. Juli 1957, Pages: 194–208, László Cholnoky, DezsőO Szabó and JÓZsef Szabolcs

    Article first published online : 27 JAN 2006, DOI: 10.1002/jlac.19576060121

  5. Prevention of N-Methylnitrosourea-Induced Colon Carcinogenesis in Rats by Oxygenated Carotenoid Capsanthin and Capsanthin-Rich Paprika Juice

    Proceedings of the Society for Experimental Biology and Medicine

    Volume 224, Issue 2, June 2000, Pages: 116–122, Tomio Narisawa, Yoko Fukaura, Makiko Hasebe, Seiko Nomura, Shunji Oshima and Takahiro Inakuma

    Article first published online : 18 JUL 2008, DOI: 10.1111/j.1525-1373.2000.22409.x

  6. THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA

    Journal of Food Science

    Volume 36, Issue 1, January 1971, Pages: 98–100, T. PHILIP, W. W. NAWAR and F. J. FRANCIS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb02045.x

  7. Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry

    Rapid Communications in Mass Spectrometry

    Volume 19, Issue 18, 30 September 2005, Pages: 2617–2628, Ute Schweiggert, Dietmar R. Kammerer, Reinhold Carle and Andreas Schieber

    Article first published online : 26 AUG 2005, DOI: 10.1002/rcm.2104

  8. Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 12, September 2012, Pages: 2409–2415, Ewelina Hallmann and Ewa Rembiałkowska

    Article first published online : 24 FEB 2012, DOI: 10.1002/jsfa.5624

  9. Untersuchungen über den Paprika-Farbstoff. VII (Adsorptionsanalyse des Pigments)

    Justus Liebigs Annalen der Chemie

    Volume 509, Issue 1, 1934, Pages: 269–287, L. Zechmeister and L. v. Cholnoky

    Article first published online : 24 JAN 2006, DOI: 10.1002/jlac.19345090120

  10. Das Carotinoidspektrum der Antheren und Petalen von Lilium tigrinum cv. ‘Red Night’

    Helvetica Chimica Acta

    Volume 68, Issue 6, 25 September 1985, Pages: 1708–1715, Edith Märki-Fischer and Conrad Hans Eugster

    Article first published online : 25 OCT 2004, DOI: 10.1002/hlca.19850680627

  11. Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating

    Journal of Food Science

    Volume 66, Issue 1, January 2001, Pages: 15–19, J.H. Shin, H.L. Chung, J.K. Seo, J.H. Sim, C.S. Huh, S.K. Kim and Y.J. Baek

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15575.x

  12. Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.)

    International Journal of Food Science & Technology

    Volume 43, Issue 5, May 2008, Pages: 915–920, Suna Kim, Tae Youl Ha and Jaebok Park

    Article first published online : 27 NOV 2007, DOI: 10.1111/j.1365-2621.2007.01542.x

  13. Untersuchungen über den Paprika-Farbstoff. IV. Einige Umwandlungen des Capsanthins

    Justus Liebigs Annalen der Chemie

    Volume 478, Issue 1, 1930, Pages: 95–111, L. Zechmeister and L. v. Cholnoky

    Article first published online : 26 JAN 2006, DOI: 10.1002/jlac.19304780106

  14. Untersuchungen über den Paprika-Farbstoff. II

    Justus Liebigs Annalen der Chemie

    Volume 455, Issue 1, 1927, Pages: 70–81, L. Zechmeister and L. V. Cholnoky

    Article first published online : 24 JAN 2006, DOI: 10.1002/jlac.19274550105

  15. Untersuchungen über den Paprika-Farbstoff. V. Natürliche und synthetische Ester des Capsanthins

    Justus Liebigs Annalen der Chemie

    Volume 487, Issue 1, 1931, Pages: 197–213, L. Zechmeister and L v. Cholnoky

    Article first published online : 24 JAN 2006, DOI: 10.1002/jlac.19314870114

  16. OXIDATION OF CAPSANTHIN

    Journal of Food Science

    Volume 36, Issue 1, January 1971, Pages: 96–97, T. PHILIP and F. J. FRANCIS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb02044.x

  17. Untersuchungen über den Paprika-Farbstoff. I

    Justus Liebigs Annalen der Chemie

    Volume 454, Issue 1, 1927, Pages: 54–71, L. Zechmeister and L. v. Cholnoky

    Article first published online : 24 JAN 2006, DOI: 10.1002/jlac.19274540106

  18. Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: C193–C198, Ji-Sun Kim, Jiyun Ahn, Sung-Joon Lee, BoKyung Moon, Tae-Youl Ha and Suna Kim

    Article first published online : 21 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01891.x

  19. Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: C1075–C1080, Jihyun Park, Suna Kim and BoKyung Moon

    Article first published online : 5 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02297.x

  20. You have free access to this content
    Xanthophyll biosynthesis in chromoplasts: isolation and molecular cloning of an enzyme catalyzing the conversion of 5,6-epoxycarotenoid into ketocarotenoid

    The Plant Journal

    Volume 6, Issue 1, July 1994, Pages: 45–54, Florence Bouvier, Philippe Hugueney, Alain D'Harlingue, Marcel Kuntz and Bilal Camara

    Article first published online : 19 FEB 2003, DOI: 10.1046/j.1365-313X.1994.6010045.x