Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

por Hamed, Mansor, Kalita, Diganta, Bartolo, Michael E., Jayanty, Sastry S.
Publicado 2019

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

por Hamed, Mansor, Holm, David G., Bartolo, Michael, Raigond, Pinky, Sathuvalli, Vidyasagar, Jayanty, Sastry S.
Publicado 2021