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For: Chopan M, Littenberg B. The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PLoS One 2017;12:e0169876. [PMID: 28068423 DOI: 10.1371/journal.pone.0169876] [Cited by in Crossref: 35] [Cited by in F6Publishing: 24] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Spence JD. Chili Pepper Consumption and Cardiovascular Mortality. Journal of the American College of Cardiology 2019;74:3150-2. [DOI: 10.1016/j.jacc.2019.08.1071] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 0.7] [Reference Citation Analysis]
2 Yamani N, Musheer A, Gosain P, Sarfraz S, Qamar H, Waseem MM, Arshad MS, Almas T, Figueredo V. Meta-analysis evaluating the impact of chili-pepper intake on all-cause and cardiovascular mortality: A systematic review. Ann Med Surg (Lond) 2021;70:102774. [PMID: 34603712 DOI: 10.1016/j.amsu.2021.102774] [Reference Citation Analysis]
3 Bonaccio M, Di Castelnuovo A, Costanzo S, Ruggiero E, De Curtis A, Persichillo M, Tabolacci C, Facchiano F, Cerletti C, Donati MB, de Gaetano G, Iacoviello L, Iacoviello L, de Gaetano G, Donati MB, Iacoviello L, Bonaccio M, Bonanni A, Cerletti C, Costanzo S, De Curtis A, de Gaetano G, Di Castelnuovo A, Donati MB, Gianfagna F, Persichillo M, Di Prospero T, Vermylen J, De Paula Carrasco I, Giampaoli S, Spagnuolo A, Assanelli D, Centritto V, Costanzo S, Olivieri M, Olivieri M, Di Castelnuovo A, Bonaccio M, Costanzo S, Gialluisi A, Gianfagna° F, Ruggiero E, De Curtis A, Magnacca S, Izzi B, Gianfagna F, Marotta A, Noro F, Bonanni A, De Lucia F, Persichillo M, Bracone F, De Lucia F, Dudiez S, Rago L, Rago L, Costanzo S, De Curtis A, Iacoviello L, Panzera T, Persichillo M. Chili Pepper Consumption and Mortality in Italian Adults. Journal of the American College of Cardiology 2019;74:3139-49. [DOI: 10.1016/j.jacc.2019.09.068] [Cited by in Crossref: 20] [Cited by in F6Publishing: 12] [Article Influence: 6.7] [Reference Citation Analysis]
4 Koncsek A, Szokol L, Krizsa V, Daood HG, Helyes L, Véha A, Szabó P. B. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability. Pol J Food Nutr Sci . [DOI: 10.31883/pjfns/146640] [Reference Citation Analysis]
5 Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation. Molecules 2017;22:E736. [PMID: 28467391 DOI: 10.3390/molecules22050736] [Cited by in Crossref: 14] [Cited by in F6Publishing: 10] [Article Influence: 2.8] [Reference Citation Analysis]
6 Hamed M, Kalita D, Bartolo ME, Jayanty SS. Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods. Antioxidants (Basel) 2019;8:E364. [PMID: 31480665 DOI: 10.3390/antiox8090364] [Cited by in Crossref: 25] [Cited by in F6Publishing: 14] [Article Influence: 8.3] [Reference Citation Analysis]
7 Guzmán I, Bosland PW. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference. Appetite 2017;117:186-90. [PMID: 28662907 DOI: 10.1016/j.appet.2017.06.026] [Cited by in Crossref: 25] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
8 Shi Z, Riley M, Brown A, Page A. Chilli intake is inversely associated with hypertension among adults. Clinical Nutrition ESPEN 2018;23:67-72. [DOI: 10.1016/j.clnesp.2017.12.007] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 2.8] [Reference Citation Analysis]
9 Grüter T, Blusch A, Motte J, Sgodzai M, Bachir H, Klimas R, Ambrosius B, Gold R, Ellrichmann G, Pitarokoili K. Immunomodulatory and anti-oxidative effect of the direct TRPV1 receptor agonist capsaicin on Schwann cells. J Neuroinflammation 2020;17:145. [PMID: 32375895 DOI: 10.1186/s12974-020-01821-5] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
10 Ofori-Asenso R, Mohsenpour MA, Nouri M, Faghih S, Liew D, Mazidi M. Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies. Angiology 2021;72:625-32. [PMID: 33657876 DOI: 10.1177/0003319721995666] [Reference Citation Analysis]
11 Bianchi G, Lo Scalzo R. Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature. J Food Biochem 2018;42:e12675. [DOI: 10.1111/jfbc.12675] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
12 Du Y, Lv Y, Zha W, Hong X, Luo Q. Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis. Nutrition and Cancer 2021;73:45-54. [DOI: 10.1080/01635581.2020.1733625] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
13 Vera-guzmán AM, Aquino-bolaños EN, Heredia-garcía E, Carrillo-rodríguez JC, Hernández-delgado S, Chávez-servia JL. Flavonoid and Capsaicinoid Contents and Consumption of Mexican Chili Pepper (Capsicum annuum L.) Landraces. In: Justino GC, editor. Flavonoids - From Biosynthesis to Human Health. InTech; 2017. [DOI: 10.5772/68076] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 0.8] [Reference Citation Analysis]
14 Székács A, Wilkinson MG, Mader A, Appel B. Environmental and food safety of spices and herbs along global food chains. Food Control 2018;83:1-6. [DOI: 10.1016/j.foodcont.2017.06.033] [Cited by in Crossref: 25] [Cited by in F6Publishing: 8] [Article Influence: 6.3] [Reference Citation Analysis]
15 Li H, Liang B, Cao Y, Xu Y, Chen J, Yao Y, Shen J, Yao D. Effects of Chinese herbal medicines on lifespan in Drosophila. Exp Gerontol 2021;154:111514. [PMID: 34400294 DOI: 10.1016/j.exger.2021.111514] [Reference Citation Analysis]
16 Yuan M, Zhao L, Li Y, Gao X, Zhang B, Zhang D, Li Y. Capsaicin on stem cell proliferation and fate determination - a novel perspective. Pharmacol Res 2021;167:105566. [PMID: 33753245 DOI: 10.1016/j.phrs.2021.105566] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 Spence C. Why is piquant/spicy food so popular? International Journal of Gastronomy and Food Science 2018;12:16-21. [DOI: 10.1016/j.ijgfs.2018.04.002] [Cited by in Crossref: 14] [Cited by in F6Publishing: 5] [Article Influence: 3.5] [Reference Citation Analysis]
18 Shen J, Shan J, Zhu X, Yang P, Zhang D, Liang B, Li M, Zang X, Dai Z. Sex specific effects of capsaicin on longevity regulation. Experimental Gerontology 2020;130:110788. [DOI: 10.1016/j.exger.2019.110788] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
19 Garra A, Alkalai‐tuvia S, Telerman A, Paran I, Fallik E, Elmann A. Anti‐proliferative activities, phytochemical levels and fruit quality of pepper ( Capsicum spp.) following prolonged storage. Int J Food Sci Technol 2020;55:3574-84. [DOI: 10.1111/ijfs.14691] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
20 Spencer M, Dalton P. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). J Sens Stud 2020;35. [DOI: 10.1111/joss.12551] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
21 Spinelli S, De Toffoli A, Dinnella C, Laureati M, Pagliarini E, Bendini A, Braghieri A, Gallina Toschi T, Sinesio F, Torri L, Gasperi F, Endrizzi I, Magli M, Borgogno M, di Salvo R, Favotto S, Prescott J, Monteleone E. Personality traits and gender influence liking and choice of food pungency. Food Quality and Preference 2018;66:113-26. [DOI: 10.1016/j.foodqual.2018.01.014] [Cited by in Crossref: 48] [Cited by in F6Publishing: 17] [Article Influence: 12.0] [Reference Citation Analysis]
22 Szallasi A. Capsaicin and cancer: Guilty as charged or innocent until proven guilty? Temperature. [DOI: 10.1080/23328940.2021.2017735] [Reference Citation Analysis]
23 Hashemian M, Poustchi H, Murphy G, Etemadi A, Kamangar F, Pourshams A, Khoshnia M, Gharavi A, Brennan PJ, Boffetta P, Dawsey SM, Abnet CC, Malekzadeh R. Turmeric, Pepper, Cinnamon, and Saffron Consumption and Mortality. JAHA 2019;8. [DOI: 10.1161/jaha.119.012240] [Cited by in Crossref: 3] [Article Influence: 1.0] [Reference Citation Analysis]
24 Duan G, Wu Z, Duan Z, Yang G, Fang L, Chen F, Bao X, Li H. Effects of Spicy Stimulation and Spicy-Food Consumption on Human Pain Sensitivity: A Healthy Volunteer Study. J Pain 2020;21:848-57. [PMID: 31783132 DOI: 10.1016/j.jpain.2019.11.011] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
25 He T, Wang M, Tian Z, Zhang J, Liu Y, Zhang Y, Wang P, Xue Y. Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults. Eur J Nutr 2019;58:2449-61. [PMID: 30078091 DOI: 10.1007/s00394-018-1797-8] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
26 Dong X, Li Y, Yang K, Zhang L, Xue Y, Yu S, Liu X, Tu R, Qiao D, Luo Z, Liu X, Wang Y, Li W, Wang C. Associations of spicy food flavour and intake frequency with blood lipid levels and risk of abnormal serum lipid levels in Chinese rural population: a cross-sectional study. Public Health Nutr 2021;:1-10. [PMID: 33913411 DOI: 10.1017/S1368980021001853] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
27 Oliveira N, Coelho GMO, Cabral MC, Bezerra FF, Faerstein E, Canella DS. Association of body image (dis)satisfaction and perception with food consumption according to the NOVA classification: Pró-Saúde Study. Appetite 2020;144:104464. [PMID: 31539579 DOI: 10.1016/j.appet.2019.104464] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
28 Mohd Hassan N, Yusof NA, Yahaya AF, Mohd Rozali NN, Othman R. Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes. Antioxidants (Basel) 2019;8:E469. [PMID: 31600964 DOI: 10.3390/antiox8100469] [Cited by in F6Publishing: 11] [Reference Citation Analysis]
29 Kaur M, Verma BR, Zhou L, Lak HM, Kaur S, Sammour YM, Kapadia SR, Grimm RA, Griffin BP, Xu B. Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis. Am J Prev Cardiol 2022;9:100301. [PMID: 34977833 DOI: 10.1016/j.ajpc.2021.100301] [Reference Citation Analysis]
30 Rakhi NK, Tuwani R, Mukherjee J, Bagler G. Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices. PLoS One 2018;13:e0198030. [PMID: 29813110 DOI: 10.1371/journal.pone.0198030] [Cited by in Crossref: 12] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
31 Shen J, Shan J, Zhong L, Liang B, Zhang D, Li M, Tang H. Dietary Phytochemicals that Can Extend Longevity by Regulation of Metabolism. Plant Foods Hum Nutr 2022. [PMID: 35025006 DOI: 10.1007/s11130-021-00946-z] [Reference Citation Analysis]
32 Yang L, Sun J, Zhao M, Xi B. Chili pepper intake and all-cause and disease-specific mortality. Int J Vitam Nutr Res 2022. [PMID: 35038885 DOI: 10.1024/0300-9831/a000746] [Reference Citation Analysis]
33 Machala ML, Tan FL, Poletayev A, Khan MI, Benson SM. Overcoming barriers to solar dryer adoption and the promise of multi-seasonal use in India. Energy for Sustainable Development 2022;68:18-28. [DOI: 10.1016/j.esd.2022.02.001] [Reference Citation Analysis]