ArticleFrontiers in nutrition2022
Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
17 citing papers in PubMed, 39 citations in OpenAlex.
- Capsicum annuum L. oleoresin attenuates complete Freund's adjuvant-induced arthritis through modulation of COX-2-associated inflammation and oxidative stress.Inflammopharmacology · 2026Article
- DisruptingFrontiers in cellular and infection microbiology · 2026Article
- Rhizosphere microbiota mediated by sulfur fertilizer regulates flavor quality in peppers (Capsicum annuum L.).Protoplasma · 2026Article
- Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process.Food chemistry: X · 2026Article
- Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality.Current research in food science · 2026Article
- Uncovering the genetic architecture of pungency, carotenoids, and flavor inHorticulture research · 2025Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Effects of foliar fertilizer additives on grape fruit quality and endogenous hormones in leaves.BMC plant biology · 2025Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Exploring the Metabolome and Antimicrobial Properties ofMolecules (Basel, Switzerland) · 2024Article
- Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Food chemistry: X · 2024Article
- Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages.Heliyon · 2024Article
- Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes.RSC advances · 2024Article
- Volatile metabolomics and transcriptomics analyses provide insights into the mechanism of volatile changes during fruit development of 'Ehime 38' (Frontiers in plant science · 2024Article
- Piquin chili, a wild spice: natural variation in nutraceutical contents.Frontiers in nutrition · 2024Review
- Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit ofACS omega · 2023Article
- Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing.Plants (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The wrinkled pepper (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.