Pepper - Condiment

Known as: pepper, peppers 
 
National Institutes of Health

Papers overview

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Highly Cited
2012
Highly Cited
2012
Low temperature is an environmental stress that affects crop production and quality and regulates the expression of many genes… (More)
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Highly Cited
2008
Highly Cited
2008
Varying scene illumination poses many challenging problems for machine vision systems. One such issue is developing global… (More)
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Highly Cited
2007
Highly Cited
2007
In this paper we propose a new steganography technique which embeds the secret messages in frequency domain. According to… (More)
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Highly Cited
2006
Highly Cited
2006
Capsaicin is the major pungent ingredient in red peppers. Here, we report that it has a profound antiproliferative effect on… (More)
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Highly Cited
2005
Highly Cited
2005
The gram-negative plant-pathogenic bacterium Xanthomonas campestris pv. vesicatoria is the causative agent of bacterial spot… (More)
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Highly Cited
2005
Highly Cited
2005
Effects of microwave and conventional cooking methods were studied on total phenolics and antioxidant activity of pepper, squash… (More)
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Review
2005
Review
2005
Capsaicin, the main ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory… (More)
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Highly Cited
2004
Highly Cited
2004
Four phenotypic xanthomonad groups have been identified that are pathogenic to pepper, tomato, or both hosts. These include… (More)
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Highly Cited
2003
Highly Cited
2003
Objective: The aim of this study was to evaluate two interventions (one reward-based and one exposure-based) for increasing… (More)
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Highly Cited
2000
Highly Cited
2000
Carotenoid pigments in plants fulfill indispensable functions in photosynthesis. Carotenoids that accumulate as secondary… (More)
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