Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

References

Page 1

	Year	Citations
Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii Marisa M. Wall Journal of Food Composition and Analysis Food ChemistryNutritionAscorbic AcidMineral CompositionAgricultural Economics	2006	422
Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC María Isabel Mínguez‐Mosquera, Dámaso Hornero‐Méndez Journal of Agricultural and Food Chemistry	1993	327
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.) Caleb Nindo, Ting Sun, S.W Wang, LWT Food ChemistryPhysical QualityFood AnalysisFood ProcessingPost-harvest Physiology	2003	305
Improved Method for Quantifying Capsaicinoids in Capsicum Using High-performance Liquid Chromatography Margaret D. Collins, Loide Mayer Wasmund, Paul W. Bosland HortScience Plant AnalysisFlavoromicsFood AnalysisFood ChemistryMinor Capsaicinoids	1995	263
Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey Ayhan Topuz, Feramuz Özdemir Journal of Food Composition and Analysis Food ChemistryCarotenoidBotanyAgricultural EconomicsPepper Cultivars	2007	260
Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars ( <i>Capsicum annuum</i> ) and Processed Jalapeños Luke R. Howard, Robert Smith, A. Wagner, Journal of Food Science	1994	229
Changes in Capsaicinoids during Development, Maturation, and Senescence of Chile Peppers and Relation with Peroxidase Activity Margarita Contreras-Padilla, Elhadi M. Yahia Journal of Agricultural and Food Chemistry BiologyFood ChemistryBotanyMedicineNatural Sciences	1998	220
Functional Properties of Carotenoids in Human Health Conrad O. Perera, Gan Mei Yen International Journal of Food Properties	2007	205
DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHY Paul Todd, M. G. BENSINGER, Tesfaye Biftu Journal of Food Science FlavoromicsFood AnalysisFood ContaminantChemistryFood Chemistry	1977	184
Quality Retention in Strawberry and Carrot Purees Dried with Refractance Window <sup>TM</sup> System B.I. Abonyi, Hui Feng, Juming Tang, Journal of Food Science	2002	182

Page 1