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For: 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]
Number Citing Articles
1 Smirnov OE, Kalynovskyi VY, Yumyna YM, Zelena PP, Skoryk MA, Dzhagan VM, Taran NY; ESC “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Ukraine, Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv;, ESC “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Ukraine;, ESC “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Ukraine;, ESC “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Ukraine;, G.V. Kurdyumov Institute for Metal Physics, National Academy of Sciences of Ukraine, Kyiv;, V. Lashkaryov Institute of Semiconductors Physics, National Academy of Sciences of Ukraine, Kyiv;, ESC “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Ukraine;. Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa. Ukr Biochem J 2021;93:102-10. [DOI: 10.15407/ubj93.05.102] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Martínez-zamora L, Castillejo N, Artés-hernández F. Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers. Applied Sciences 2021;11:3736. [DOI: 10.3390/app11093736] [Cited by in Crossref: 9] [Cited by in F6Publishing: 4] [Article Influence: 9.0] [Reference Citation Analysis]
3 Razola-díaz MDC, Gómez-caravaca AM, López de Andrés J, Voltes-martínez A, Zamora A, Pérez-molina GM, Castro DJ, Marchal JA, Verardo V. Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes. Antioxidants 2022;11:557. [DOI: 10.3390/antiox11030557] [Reference Citation Analysis]
4 Lidiková J, Čeryová N, Šnirc M, Vollmannová A, Musilová J, Tóthová M, Hegedȕsová A. Determination of bioactive components in selected varieties of pepper ( Capsicum L.). International Journal of Food Properties 2021;24:1148-63. [DOI: 10.1080/10942912.2021.1955922] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Emragi E, Sathuvalli V, Jayanty SS. The impact of ventilation conditions on the quality of Rio Grande Russet tubers during long-term cold storage. Journal of Agriculture and Food Research 2021;3:100095. [DOI: 10.1016/j.jafr.2020.100095] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
6 Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M. Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. PLoS One 2021;16:e0253834. [PMID: 34170970 DOI: 10.1371/journal.pone.0253834] [Reference Citation Analysis]
7 Guilherme R, Aires A, Rodrigues N, Peres AM, Pereira JA. Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study. Agriculture 2020;10:652. [DOI: 10.3390/agriculture10120652] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
8 Liu Y, Chen Y, Wang Y, Chen J, Huang Y, Yan Y, Li L, Li Z, Ren Y, Xiao Y. Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds. International Journal of Food Properties 2020;23:1016-35. [DOI: 10.1080/10942912.2020.1775646] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Kukula O, Çiçekli MN, Şafak S, Günaydın C. Role of TRPV1 channels on glycogen synthase kinase-3β and oxidative stress in ouabain-induced bipolar disease. J Recept Signal Transduct Res 2021;:1-11. [PMID: 34304690 DOI: 10.1080/10799893.2021.1955928] [Reference Citation Analysis]
10 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]
11 Sinisgalli C, Vezza T, Diez-Echave P, Ostuni A, Faraone I, Hidalgo-Garcia L, Russo D, Armentano MF, Garrido-Mesa J, Rodriguez-Cabezas ME, Rodríguez-Nogales A, Milella L, Galvez J. The Beneficial Effects of Red Sun-Dried Capsicum annuum L. Cv Senise Extract with Antioxidant Properties in Experimental Obesity are Associated with Modulation of the Intestinal Microbiota. Mol Nutr Food Res 2021;65:e2000812. [PMID: 33300660 DOI: 10.1002/mnfr.202000812] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Guevara L, Domínguez-Anaya MÁ, Ortigosa A, González-Gordo S, Díaz C, Vicente F, Corpas FJ, Pérez Del Palacio J, Palma JM. Identification of Compounds with Potential Therapeutic Uses from Sweet Pepper (Capsicum annuum L.) Fruits and Their Modulation by Nitric Oxide (NO). Int J Mol Sci 2021;22:4476. [PMID: 33922964 DOI: 10.3390/ijms22094476] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
13 Oney Montalvo JE, Morozova K, Ferrentino G, Ramirez Sucre MO, Rodríguez Buenfil IM, Scampicchio M. Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue. Eur Food Res Technol 2021;247:101-10. [DOI: 10.1007/s00217-020-03610-z] [Cited by in Crossref: 6] [Article Influence: 3.0] [Reference Citation Analysis]
14 Dobón-Suárez A, Giménez MJ, Castillo S, García-Pastor ME, Zapata PJ. Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit. Molecules 2021;26:3099. [PMID: 34067307 DOI: 10.3390/molecules26113099] [Reference Citation Analysis]
15 Lu M, Liu D, Shi Z, Gao X, Liang Y, Yao Z, Zhang W, Wang X, Chen X. Nutritional quality and health risk of pepper fruit as affected by magnesium fertilization. J Sci Food Agric 2021;101:582-92. [PMID: 32673406 DOI: 10.1002/jsfa.10670] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
16 Castillejo N, Martínez-zamora L, Artés-hernández F. Postharvest UV radiation enhanced biosynthesis of flavonoids and carotenes in bell peppers. Postharvest Biology and Technology 2022;184:111774. [DOI: 10.1016/j.postharvbio.2021.111774] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
17 Islam SU, Ahmed MB, Ahsan H, Islam M, Shehzad A, Sonn JK, Lee YS. An Update on the Role of Dietary Phytochemicals in Human Skin Cancer: New Insights into Molecular Mechanisms. Antioxidants (Basel) 2020;9:E916. [PMID: 32993035 DOI: 10.3390/antiox9100916] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
18 Palma JM, Terán F, Contreras-Ruiz A, Rodríguez-Ruiz M, Corpas FJ. Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids. Antioxidants (Basel) 2020;9:E878. [PMID: 32957493 DOI: 10.3390/antiox9090878] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
19 Dash MK, Joshi N, Dubey VS, Dwivedi KN, Gautam DNS. Screening of anti-cancerous potential of classical Raudra rasa and modified Raudra rasa modified with hiraka bhasma (nanodiamond) through FTIR & LC-MS analysis. J Complement Integr Med 2022. [PMID: 35106982 DOI: 10.1515/jcim-2021-0410] [Reference Citation Analysis]
20 Gammoudi N, Nagaz K, Ferchichi A. Potential Use of Spent Coffee Grounds and Spent Tea Leaves Extracts in Priming Treatment to Promote In Vitro Early Growth of Salt-and Drought-Stressed Seedlings of Capsicum annuum L. Waste Biomass Valor 2021;12:3341-53. [DOI: 10.1007/s12649-020-01216-w] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021;:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Reference Citation Analysis]
22 Martínez-zamora L, Castillejo N, Artés-hernández F. UV-B Radiation as Abiotic Elicitor to Enhance Phytochemicals and Development of Red Cabbage Sprouts. Horticulturae 2021;7:567. [DOI: 10.3390/horticulturae7120567] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Hamed M, Holm DG, Bartolo M, Raigond P, Sathuvalli V, Jayanty SS. The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties. Foods 2021;10:1849. [PMID: 34441626 DOI: 10.3390/foods10081849] [Reference Citation Analysis]
24 Duranova H, Valkova V, Gabriny L. Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge. Phytochem Rev. [DOI: 10.1007/s11101-021-09789-7] [Reference Citation Analysis]
25 Rodríguez-Rodríguez E, Sánchez-Prieto M, Olmedilla-Alonso B. Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD. Food Chem X 2020;6:100092. [PMID: 32514498 DOI: 10.1016/j.fochx.2020.100092] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
26 Panaite TD, Nour V, Saracila M, Turcu RP, Untea AE, Vlaicu PA. Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation. Foods 2021;10:1246. [PMID: 34072662 DOI: 10.3390/foods10061246] [Reference Citation Analysis]
27 Hernández‐pérez T, Gómez‐garcía MDR, Valverde ME, Paredes‐lópez O. Capsicum annuum (hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review. Comprehensive Reviews in Food Science and Food Safety 2020;19:2972-93. [DOI: 10.1111/1541-4337.12634] [Cited by in Crossref: 11] [Cited by in F6Publishing: 6] [Article Influence: 5.5] [Reference Citation Analysis]