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For: 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]
Number Citing Articles
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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 Camposeco-montejo N, Flores-naveda A, Ruiz-torres N, Álvarez-vázquez P, Niño-medina G, Ruelas-chacón X, Torres-tapia MA, Rodríguez-salinas P, Villanueva-coronado V, García-lópez JI. Agronomic Performance, Capsaicinoids, Polyphenols and Antioxidant Capacity in Genotypes of Habanero Pepper Grown in the Southeast of Coahuila, Mexico. Horticulturae 2021;7:372. [DOI: 10.3390/horticulturae7100372] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
4 Tripodi P, Lo Scalzo R, Ficcadenti N. Dissection of heterotic, genotypic and environmental factors influencing the variation of yield components and health-related compounds in chilli pepper (Capsicum annuum). Euphytica 2020;216. [DOI: 10.1007/s10681-020-02648-0] [Cited by in Crossref: 4] [Article Influence: 2.0] [Reference Citation Analysis]
5 Zhou Y, Wang X, Chen Y, Yuan B. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15353] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 Hermanns AS, Zhou X, Xu Q, Tadmor Y, Li L. Carotenoid Pigment Accumulation in Horticultural Plants. Horticultural Plant Journal 2020;6:343-60. [DOI: 10.1016/j.hpj.2020.10.002] [Cited by in Crossref: 11] [Cited by in F6Publishing: 1] [Article Influence: 5.5] [Reference Citation Analysis]
7 Krauß S, Hermann-Ene V, Vetter W. Fate of free and bound phytol and tocopherols during fruit ripening of two Capsicum cultivars. Sci Rep 2020;10:17310. [PMID: 33057127 DOI: 10.1038/s41598-020-74308-1] [Reference Citation Analysis]
8 Wu T, Gao Y, Hao J, Geng J, Zhang J, Yin J, Liu R, Sui W, Gong L, Zhang M. Capsanthin extract prevents obesity, reduces serum TMAO levels and modulates the gut microbiota composition in high-fat-diet induced obese C57BL/6J mice. Food Res Int 2020;128:108774. [PMID: 31955744 DOI: 10.1016/j.foodres.2019.108774] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
9 Pappalardo I, Santarsiero A, De Luca M, Acquavia MA, Todisco S, Caddeo C, Bianco G, Infantino V, Martelli G, Vassallo A. Exploiting the Anti-Inflammatory Potential of White Capsicum Extract by the Nanoformulation in Phospholipid Vesicles. Antioxidants (Basel) 2021;10:1683. [PMID: 34829554 DOI: 10.3390/antiox10111683] [Reference Citation Analysis]
10 Heriyanto, Gunawan IA, Fujii R, Maoka T, Shioi Y, Kameubun KMB, Limantara L, Brotosudarmo THP. Carotenoid composition in buah merah (Pandanus conoideus Lam.), an indigenous red fruit of the Papua Islands. Journal of Food Composition and Analysis 2021;96:103722. [DOI: 10.1016/j.jfca.2020.103722] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
11 Schulz M, Hövelmann Y, Hübner F, Humpf HU. Identification of Potential Urinary Biomarkers for Bell Pepper Intake by HPLC-HRMS-Based Metabolomics and Structure Elucidation by NMR. J Agric Food Chem 2021;69:13644-56. [PMID: 34735138 DOI: 10.1021/acs.jafc.1c04210] [Reference Citation Analysis]
12 Mohammad Salamatullah A, Hayat K, Mabood Husain F, Asif Ahmed M, Arzoo S, Musaad Althbiti M, Alzahrani A, Al-Zaied BAM, Kahlil Alyahya H, Albader N, Nafidi HA, Bourhia M. Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (Capsicum annum L.)). Evid Based Complement Alternat Med 2022;2022:7372101. [PMID: 35096116 DOI: 10.1155/2022/7372101] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
13 Ponder A, Kulik K, Hallmann E. Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production. Molecules 2021;26:2980. [PMID: 34067891 DOI: 10.3390/molecules26102980] [Reference Citation Analysis]
14 Saini RK, Prasad P, Lokesh V, Shang X, Shin J, Keum YS, Lee JH. Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements. Antioxidants (Basel) 2022;11:795. [PMID: 35453480 DOI: 10.3390/antiox11040795] [Reference Citation Analysis]
15 Senapathy GJ, George BP, Abrahamse H. Exploring the Role of Phytochemicals as Potent Natural Photosensitizers in Photodynamic Therapy. Anticancer Agents Med Chem 2020;20:1831-44. [PMID: 32619181 DOI: 10.2174/1871520620666200703192127] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
16 Kim E, Lee KM, Lee S, Kil M, Kwon O, Lee S, Lee S, Ryu T, Oh S, Park S. Influence of genetic and environmental factors on the contents of carotenoids and phenolic acids in red pepper fruits (Capsicum annuum L.). Appl Biol Chem 2021;64. [DOI: 10.1186/s13765-021-00657-8] [Reference Citation Analysis]
17 Villa-Rivera MG, Ochoa-Alejo N. Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action. Molecules 2020;25:E5573. [PMID: 33260997 DOI: 10.3390/molecules25235573] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
18 Villa-Rivera MG, Ochoa-Alejo N. Transcriptional Regulation of Ripening in Chili Pepper Fruits (Capsicum spp.). Int J Mol Sci 2021;22:12151. [PMID: 34830031 DOI: 10.3390/ijms222212151] [Reference Citation Analysis]
19 Joo HK, Lee YR, Lee EO, Kim S, Jin H, Kim S, Lim YP, An CG, Jeon BH. Protective Role of Dietary Capsanthin in a Mouse Model of Nonalcoholic Fatty Liver Disease. J Med Food 2021;24:635-44. [PMID: 34161164 DOI: 10.1089/jmf.2020.4866] [Reference Citation Analysis]
20 Kumar A, Kumar S, Anju T, Ramchiary N. Genetic, Epigenetic, and Hormonal Regulation of Fruit Development and Ripening in Capsicum L. Species. In: Roberts JA, editor. Annual Plant Reviews online. Wiley; 2018. pp. 295-356. [DOI: 10.1002/9781119312994.apr0782] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Bassolino L, Petroni K, Polito A, Marinelli A, Azzini E, Ferrari M, Ficco DBM, Mazzucotelli E, Tondelli A, Fricano A, Paris R, García-Robles I, Rausell C, Real MD, Pozzi CM, Mandolino G, Habyarimana E, Cattivelli L. Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022;11:794. [PMID: 35453479 DOI: 10.3390/antiox11040794] [Reference Citation Analysis]
22 Kolašinac S, Pećinar I, Danojević D, Aćić S, Stevanović ZD. Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation. J Raman Spectrosc 2021;52:1598-605. [DOI: 10.1002/jrs.6197] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Murillo E, Deli J, Nagy V, Molinar-toribio E, Sándor V, Marton K, Agócs A. Carotenoid profile of two capsorubin-rich tropical plants. Journal of Food Composition and Analysis 2021;97:103798. [DOI: 10.1016/j.jfca.2020.103798] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
24 Rastegar S, Shojaie A, Koy RAM. Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage. J Food Biochem 2022;:e14154. [PMID: 35383976 DOI: 10.1111/jfbc.14154] [Reference Citation Analysis]
25 Hong H, Son YJ, Kwon SH, Kim SK. Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors. Food Sci Anim Resour 2020;40:613-27. [PMID: 32734268 DOI: 10.5851/kosfa.2020.e38] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
26 Yusuf E, Wojdyło A, Oszmiański J, Nowicka P. Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods 2021;10:808. [PMID: 33918549 DOI: 10.3390/foods10040808] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
27 Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. J Agric Food Chem 2022. [PMID: 35040324 DOI: 10.1021/acs.jafc.1c07208] [Reference Citation Analysis]
28 Sutliff AK, Saint-Cyr M, Hendricks AE, Chen SS, Doenges KA, Quinn K, Westcott J, Tang M, Borengasser SJ, Reisdorph RM, Campbell WW, Krebs NF, Reisdorph NA. Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites 2021;11:241. [PMID: 33919953 DOI: 10.3390/metabo11040241] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
29 Dini I, Laneri S. Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing. Antioxidants (Basel) 2021;10:868. [PMID: 34071441 DOI: 10.3390/antiox10060868] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
30 Fratianni F, d'Acierno A, Cozzolino A, Spigno P, Riccardi R, Raimo F, Pane C, Zaccardelli M, Tranchida Lombardo V, Tucci M, Grillo S, Coppola R, Nazzaro F. Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy. Antioxidants (Basel) 2020;9:E556. [PMID: 32604812 DOI: 10.3390/antiox9060556] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
31 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]
32 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]
33 Ko H, Haile M, Lee S, Hwang A, Lee G, Choi Y, Hahn B, Ro N. Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources. Horticulturae 2022;8:486. [DOI: 10.3390/horticulturae8060486] [Reference Citation Analysis]
34 Azlan A, Sultana S, Huei CS, Razman MR. Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review. Molecules 2022;27:898. [PMID: 35164163 DOI: 10.3390/molecules27030898] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
35 Tan J, Li MF, Li R, Jiang ZT, Tang SH, Wang Y. Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission. Spectrochim Acta A Mol Biomol Spectrosc 2021;255:119696. [PMID: 33774412 DOI: 10.1016/j.saa.2021.119696] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]