Capsaicinoids, Polyphenols and Antioxidant Activities of <i>Capsicum annuum</i>: Comparative Study of the Effect of Ripening Stage and Cooking Methods

by Mansor Hamed, Diganta Kalita, Michael E. Bartolo, Sastry S. Jayanty
Published 2019-09-01

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

by Mansor Hamed, David G. Holm, Michael Bartolo, Pinky Raigond, Vidyasagar Sathuvalli, Sastry S. Jayanty
Published 2021-08-01