Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs)
but other bioactive compounds such as phenolic compounds may be found. Enzyme …

As one of the main chili varieties in Mexico, Yahualica chili requires year-round availability.
This study examines the feasibility of five drying methods (open-air, solar, microwave, freeze …

Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.),
cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and …

The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides,
physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a …

The present study was undertaken with an aim to examine the retention capacity of forty
chilli genotypes for capsaicin and capsanthin compounds during the storage of six months …

Habanero chillies (Capsicum chinense cv Habanero) are a popular species of hot chilli in
Australia, with production steadily increasing. However, there is limited research on this crop …

This study compared the total phenolic content, antioxidant activity, and antimicrobial activity
of ripe and unripe Ghanaian habanero pepper (Capsicum chinense) against some selected …

Jam is a product obtained by incorporating fruits and/or vegetables (whole or divided) into a
mass of concentrated, unglazed syrup. This can be produced using vegetables and spices …

Purnama PC, Sumardi I, Nugroho LH. 2022. Fruit development and capsaicin content of hot
pepper (Capsicum annuum) plant cultivated in different soil salinity stress. Nusantara …

Since the fruit of the Capsicum annuum L. var. glabriusculum (Dunal) Heiser and Pickergil
(chiltepín pepper) has a low germination rate, we sought to determine whether using an …