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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, Flores M. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce. J Sci Food Agric 2020;100:4940-9. [PMID: 32474932 DOI: 10.1002/jsfa.10556] [Reference Citation Analysis]
2 Del Rocio Moreno-Ramírez Y, Hernández-Bautista A, López PA, Vanoye-Eligio V, Torres-Rodríguez ML, Torres-Castillo JA. Variability in the Phytochemical Contents and Free Radical-Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili). Chem Biodivers 2019;16:e1900381. [PMID: 31403756 DOI: 10.1002/cbdv.201900381] [Reference Citation Analysis]
3 Alam MA, Saleh M, Mohsin GM, Nadirah TA, Aslani F, Rahman MM, Roy SK, Juraimi AS, Alam MZ. Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia. J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14483] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]