Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations. [PDF]
Li C, Wu Y, Zhu Q, Xie C, Yan Y.
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Exploring the anti-obesity effects of kimchi through enhanced thermogenesis in differentiated T37i brown adipocytes. [PDF]
Yun YR, Lee JE, Lee S, Hong SW.
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Recent Advances in the Applications and Studies of Polysaccharide-, Protein-, and Lipid-Based Delivery Systems in Enhancing the Bioavailability of Capsaicin-A Review. [PDF]
Qiu X, Xie J, Mei J.
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Capsaicin and TRPV1: A Novel Therapeutic Approach to Mitigate Vascular Aging. [PDF]
Cui XY, Zhan JK.
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The Influence of Different Factors on the Metabolism of Capsaicinoids in Pepper (Capsicum annuum L.). [PDF]
Yang Y +10 more
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Rapid screening of riot control agents using DART-TD-HRMS. [PDF]
Mörén L +5 more
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Identification of major loci governing 13 agronomic traits and the fine-mapping of CaSUN29 regulating fruit length in pepper. [PDF]
Wang Y +7 more
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Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments. [PDF]
Zhang R +11 more
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