Chili is one of the world's most widely used horticultural products. Many dishes around the
world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of …

Vegetables and fruits are necessary for human health, and traditional Chinese medicine that
uses plant materials can cure diseases. Thus, understanding the composition of plant matrix …

This work monitored the effect of ripening and variety on the physiochemical quality and
flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili …

The objectives of present study were to assess the antimicrobial and antioxidant potential of
Capsicum frutescens L. seeds and to characterize the chemical constituents of the crude …

The main purpose of the present study was to investigate the influence of genotypes on the
volatile, flavonoid-related compounds and antioxidant capacities of chilli peppers. A set of …

BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic
compounds and antioxidants. Brazilian Capsicum peppers are important spices used in …

Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and
abundant microorganisms. Lactobacillus and Staphylococcus species have been found to …

This work was conducted to compare the differences in odor attributes and the formation
causes of pork belly cooked by different heating modes and the feasibility of achieving …

Nowadays, novel tools have been developed for efficient analysis and visualization of large-
scale metabolite profile data associated with metabolic pathways. A high-throughput …

Background β-Caryophyllene is the main ingredient of chilli pepper and used for the
prevention of various cancers, while the molecular mechanism for its effects on non-small …