ArticleJournal of agricultural and food chemistry2023
LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (
Article in Journal of agricultural and food chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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.
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Who cites it
5 citing papers in PubMed, 7 citations in OpenAlex.
- Bioactive Profile, Antioxidant, and Antimicrobial Activity of Sweet and Hot Peppers at Different Stages of Ripeness.Antioxidants (Basel, Switzerland) · 2026Article
- Comparative Profiling ofFood science & nutrition · 2026Article
- A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Food chemistry: X · 2025Article
- Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade.Current research in food science · 2025Article
- Drying of Red Chili Pepper (Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (
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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.