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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.
Victoria-Campos CI, Ornelas-Paz Jde J, Ramos-Aguilar OP, Failla ML, Chitchumroonchokchai C, Ibarra-Junquera V, Pérez-Martínez JD. Victoria-Campos CI, et al. Among authors: ramos aguilar op. Food Chem. 2015 Aug 15;181:325-32. doi: 10.1016/j.foodchem.2015.02.119. Epub 2015 Feb 28. Food Chem. 2015. PMID: 25794757
Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.
de Jesús Ornelas-Paz J, Castañeda-Jiménez AC, Estrada-Alvarado MI, Ramos-Aguilar OP, Ibarra-Junquera V, Pérez-Martínez JD, Escalante-Minakata P, Guevara-Arauza JC, Ruiz-Cruz S. de Jesús Ornelas-Paz J, et al. Among authors: ramos aguilar op. J Food Sci Technol. 2015 Oct;52(10):6415-24. doi: 10.1007/s13197-015-1749-8. Epub 2015 Feb 11. J Food Sci Technol. 2015. PMID: 26396386 Free PMC article.