Concepedia

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez, Roberto Lemus‐Mondaca, Margarita Miranda, Jéssica López, Mario Pérez‐Won

Food Chemistry · 2009 · 520 citations · 30 references

DOI

Concepts

References

30

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 881 citations

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Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

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Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (<i>Capsicum annuum</i> L.)

Małgorzata Materska, Irena Perucka · Journal of Agricultural and Food Chemistry · 2005 · 605 citations

, , +17

Comparative antioxidant capacities of phenolic compounds measured by various tests

Jessica Tabart, Claire Kevers, Joël Pincemaïl et al. · Food Chemistry · 2008 · 488 citations

, , +13

Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products

Susana Simal, Carmen Rosselló, Antoni Femenia · Food Chemistry · 2007 · 459 citations

, , +17