782. Carotenoids and related compounds. Part IX. The structures of capsanthin and capsorubin
Nutritional and Medical Importance of Red Pepper (Capsicum spp.)
Isolation of Carotenoids with 3,5,6-Trihydroxy-5,6-dihydro-β-end Groups from Red Paprika (Capsicum annuum)
Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin
Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC
Carotenoids and carotenoid esters from new cross-cultivars of paprika
Influence of the Industrial Drying Processes of Pepper Fruits(Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content
Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika
Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
Carotenoid Composition in the Fruits ofCapsicumannuumCv. Szentesi Kosszarvú during Ripening
Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding
Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers
ChemInform Abstract: Novel Carotenoid 3,6-Epoxides from Red Paprika, Capsicum annuum.
Isolation and characterization of 3,5,6-trihydroxy-carotenoids from petals ofLilium tigrinum
The carotenoid content of lichens from Greenland
Carotenoid composition in the fruits of Asparagus officinalis