Detalhe da pesquisa
1.
The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition.
Molecules
; 28(10)2023 May 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-37241977
2.
Determination of Peak Purity in HPLC by Coupling Coulometric Array Detection and Two-Dimensional Correlation Analysis.
Sensors (Basel)
; 22(5)2022 Feb 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-35270939
3.
In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products.
Molecules
; 27(4)2022 Feb 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-35209112
4.
Effects of COVID-19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers.
J Sens Stud
; : e12798, 2022 Nov 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-36718473
5.
Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum
Foods
; 11(22)2022 Nov 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-36429209
6.
Antioxidant Capacity, Vitamin C and Polyphenol Profile Evaluation of a Capsicum chinense By-Product Extract Obtained by Ultrasound Using Eutectic Solvent.
Plants (Basel)
; 11(15)2022 Aug 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-35956538
7.
Phytochemical Characterization of By-Products of Habanero Pepper Grown in Two Different Types of Soils from Yucatán, Mexico.
Plants (Basel)
; 10(4)2021 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-33921186
8.
Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity.
Plants (Basel)
; 9(10)2020 Oct 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-33092248