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Bell Pepper

Known as: Pepper bell, Sweet Peppers, Red Peppers 
National Institutes of Health

Related topics

Related topics

11 relations
CapsicumHot Pepper (food)Jalapeno PepperPepper bell Ab.IgE:ACnc:Pt:Ser:Qn

Papers overview

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Highly Cited
2011
Highly Cited
2011
Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from… 
Highly Cited
2011
Highly Cited
2011
Application of Silver Nanoparticles for the Control of Colletotrichum Species In Vitro and Pepper Anthracnose Disease in Field
Abstract Pepper anthracnose caused by Colletotrichum species is one of the most important limiting factors for pepper production… 
Highly Cited
2008
Highly Cited
2008
Investigation of Metals Accumulation in Some Vegetables Irrigated with Waste Water in Shahre Rey-Iran and Toxicological Implications
2 Abstract: Vegetables grown at environmentally contaminated sites in Sahre Rey could take up and accumulate metals at… 
Highly Cited
2006
Highly Cited
2006
Decrease in polyamines with aging and their ingestion from food and drink.
Changes in polyamine levels during aging were measured in 3-, 10- and 26-week-old female mice. The level of polyamines in… 
Highly Cited
2006
Highly Cited
2006
The Chicken or the Egg? A Probabilistic Analysis of English Binomials
Why is it preferable to say salt and pepper over pepper and salt? Based on an analysis of 692 binomial tokens from online corpora… 
Highly Cited
2004
Highly Cited
2004
Molecular Determinants of Vanilloid Sensitivity in TRPV1*
Vanilloid receptor 1 (TRPV1), a membrane-associated cation channel, is activated by the pungent vanilloid from chili peppers… 
Highly Cited
2004
Highly Cited
2004
Ca2+/Calmodulin Modulates TRPV1 Activation by Capsaicin
TRPV1 ion channels mediate the response to painful heat, extracellular acidosis, and capsaicin, the pungent extract from plants… 
Highly Cited
2004
Highly Cited
2004
Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.
The objective of this work was to quantify the flavonoids present in foods most commonly consumed by the Brazilian population… 
Review
2002
Review
2002
Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review.
Highly Cited
1993
Highly Cited
1993
Equilibrium moisture content and heat of desorption of some vegetables
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