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Results 1 to 25 of 32

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Nitrocapsanthin and Nitrofucoxanthin, Respective Products of Capsanthin and Fucoxanthin Reaction with PeroxynitriteTSUBOI, Makoto; ETOH, Hideo; TOKUDA, Harukuni et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 19, pp 10572-10578, issn 0021-8561, 7 p.Article

THE CRYSTAL STRUCTURE OF CAPSANTHIN BIS (P-BROMOBENZOATE)UEDA I; NOWACKI W.1974; Z. KRISTALLOGR.; DTSCH.; DA. 1974; VOL. 140; NO 3-4; PP. 190-217; ABS. ALLEM.; BIBL. 12REF.Article

Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in menOSHIMA, S; SAKAMOTO, H; ISHIGURO, Y et al.The Journal of nutrition. 1997, Vol 127, Num 8, pp 1475-1479, issn 0022-3166Article

Effect of triolein addition on the solubility of capsanthin in supercritical carbon dioxideARAUS, Karina A; DEL VALLE, José M; ROBERT, Paz S et al.Journal of chemical thermodynamics. 2012, Vol 51, pp 190-194, issn 0021-9614, 5 p.Article

Molecular genetics of the y locus in pepper : its relation to capsanthin-capsorubin synthase and to fruit colorPOPOVSKY, S; PARAN, I.Theoretical and Applied Genetics. 2000, Vol 101, Num 1-2, pp 86-89, issn 0040-5752Article

A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours : deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepperHA, Sun-Hwa; KIM, Jung-Bong; PARK, Jong-Sug et al.Journal of experimental botany. 2007, Vol 58, Num 12, pp 3135-3144, issn 0022-0957, 10 p.Article

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. almudenPEREZ-LOPEZ, Antonio José; LOPEZ-NICOLAS, José Manuel; NUNEZ-DELICADO, Estrella et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 20, pp 8158-8164, issn 0021-8561, 7 p.Article

Degradation kinetics of capsanthin in paprika (Capsicum annuum L.) as affected by heatingSHIN, J. H; CHUNG, H. L; SEO, J. K et al.Journal of food science. 2001, Vol 66, Num 1, pp 15-19, issn 0022-1147Article

Natürliche Farbextrakte und -konzentrate = Natural colour extracts and colour concentratesMARCUS, F.-K.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 9, pp 313-317, issn 0373-0204Article

CAROTENOIDS AS EFFECTIVE STABILIZERS AGAINST PHOTOOXIDATION OF CIS-1,4-POLYBUTADIENERABEK JF; LALA D.1980; J. POLYM. SCI., POLYM. LETTERS ED.; USA; DA. 1980; VOL. 18; NO 6; PP. 427-437; BIBL. 35 REF.Article

Packaging and storage studies on commercial varieties of indian chillis (Capsicum annum L.) = Etudes d'emballage et d'entreposage de variétés commerciales de piments indiens (Capsicum annum L.)PURA NAIK, J; NAGALAKSHMI, S; BALASUBRAHMANYAM, N et al.Journal of food science and technology (Mysore). 2001, Vol 38, Num 3, pp 227-230, issn 0022-1155Article

Total synthesis of capsanthin using Lewis acid-promoted regio- and stereoselective rearrangement of tetrasubstituted epoxideYAMANO, Yumiko; ITO, Masayoshi.Chemical and pharmaceutical bulletin. 2001, Vol 49, Num 12, pp 1662-1663, issn 0009-2363Article

A primer on natural colorsLAURO, G. J.Cereal foods world. 1991, Vol 36, Num 11, pp 949-953, issn 0146-6283Article

Carotenoid accumulation in orange-pigmented Capsicum annuum fruit, regulated at multiple levelsRODRIGUEZ-URIBE, Laura; GUZMAN, Ivette; RAJAPAKSE, Wathsala et al.Journal of experimental botany. 2012, Vol 63, Num 1, pp 517-526, issn 0022-0957, 10 p.Article

Synthese von optisch aktiven, natürlichen Carotinoiden und strukturell verwandten Naturprodukten. X: Synthese von (3R,3'S,5'R)-Capsanthin, (3S,5R,3'S,5'R)-Capsorubin, (3'S,5'R)-Kryptocapsin und einigen verwandten Verbindungen. Ein neuer Zugang zu optisch aktiven Fünfring-Carotinoidbausteinen durch Hydroborierung = Synthèse des caroténoïdes naturels optiquement actifs et des analogues structuraux. X: Synthèse de la capsanthine (3R, 3'S, SR), de la capsurobine (3S, 5R, 3'S, 5'R), de la cryptocapsine (3'S, 5'R) et de quelques analogues. Une nouvelle voie d'accès aux cycles à 5 carbones, éléments de base de caroténoïdes optiquement actifs, par hydroboration = Synthesis of optically active natural carotenoids and structurally related compounds. X: Synthesis of (3R, 3'S, 5'R)-Capsanthin, (3S, 5R, 3'S, 5'R)-capsorubin, (3'S, 5'R)-cryptocapsin, and some related compounds. A new approach to optically active, five-membered-ring carotenoid building units by hydroborationRÜTTIMANN, A; ENGLERT, G; MAYER, H et al.Helvetica chimica acta. 1983, Vol 66, Num 7, pp 1939-1960, issn 0018-019XArticle

Effect of ascorbic acid on the stability of β-carotene and capsanthin in paprika (Capsicum annuum) powderMORAIS, H; RODRIGUES, P; RAMOS, C et al.Nahrung (Weinheim). 2002, Vol 46, Num 5, pp 308-310, issn 0027-769X, 3 p.Article

Capsanthone 3,6-epoxide, a new carotenoid from the fruits of the red paprika Capsicum annuum LMAOKA, Takashi; FUJIWARA, Yasuhiro; HASHIMOTO, Keiji et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 8, pp 3965-3968, issn 0021-8561Article

Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum)MATSUFUJI, H; NAKAMURA, H; CHINO, M et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 9, pp 3468-3472, issn 0021-8561Article

CAROTENOIDS AND RELATED COMPOUNDS. XXXVII: STEREOCHEMISTRY AND SYNTHESIS OF CAPSORUBINBOWDER RD; COOPER RDG; HARRIS CJ et al.1983; PERKIN TRANSACTIONS 1; ISSN 0300-922X; GBR; DA. 1983; NO 7; PP. 1465-1474; BIBL. 39 REF.Article

Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprikaDELI, Jozsef; MOLNAR, Péter; MATUS, Zoltan et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 3, pp 1517-1523, issn 0021-8561Article

Application of overpressured layer chromatography in red pepper analysis. Study of the carotenoids responsible for the red color in ground red pepperACZÉL, A.HRC & CC. Journal of high resolution chromatography & chromatography communications. 1986, Num 7, pp 407-408, issn 0344-7138Article

Identification of monoesterified capsanthin in paprika (Capsicum annuum) : the nature of esterification of capsanthinGODA, Y; SAKAMOTO, S; NAKANISHI, T et al.Chemical and pharmaceutical bulletin. 1995, Vol 43, Num 7, pp 1248-1250, issn 0009-2363Article

Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresinWEISSENBERG, M; SCHAEFFLER, I; MENAGEM, E et al.Journal of chromatography. 1997, Vol 757, Num 1-2, pp 89-95, issn 0021-9673Article

Ethephon-induced changes in accumulation of carotenoids in red pepper fruit (Capsicum annuum L.)PERUCKA, I.Polish journal of food and nutrition sciences. 1996, Vol 5, Num 4, pp 61-68, issn 1230-0322Article

Analysis of natural food colorantsTOKINO, M.GIT Laboratory journal. 1999, Vol 3, Num 2, pp 88-89, issn 1434-2634Article

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