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1. Peppers
: the domesticated Capsicums
by Andrews, Jean
1995, New ed., ISBN 9780292704671, xiv, [34], 186
Piments | Peppers
Book
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2. Full Text Capsicum
: the genus Capsicum
by De, Amit Krishna
2003, 1, Medicinal and aromatic plants--industrial profiles, ISBN 9780415299916, Volume 33, 296
Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it... 
Peppers | Capsicum | Plants, Edible | Plants, Medicinal | Therapeutic use | Biology, life sciences
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3. Peppers
: the domesticated Capsicums
by Andrews, Jean
1984, 1st ed., ISBN 0292764863, xi, 170 p., 32 leaves of plates
Piments | Peppers
Book
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4. Full Text Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
by Yang, Xu-Hai and Deng, Li-Zhen and Mujumdar, Arun S and Xiao, Hong-Wei and Zhang, Qian and Kan, Za
Journal of Food Engineering, ISSN 0260-8774, 08/2018, Volume 231, pp. 101 - 108
In current work, the evolution kinetic models of moisture, surface colour ( , , and ), natural pigment and non-enzymatic browning (NEB) of red pepper during... 
Surface colour | Red pepper | Degradation kinetics | Natural pigment | Non-enzymatic browning | ANTIOXIDANT ACTIVITY | BIOACTIVE COMPOUNDS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ASCORBIC-ACID | CAROTENOID CONTENT | CAPSAICINOIDS | ENGINEERING, CHEMICAL | BETA-CAROTENE | TEMPERATURE | THERMAL-DEGRADATION KINETICS | CAPSICUM-ANNUUM | Electrical engineering | Enzymes | Activation energy | Analysis
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5. Full Text Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
by Korkmaz, Aziz and Hayaloglu, Ali Adnan and Atasoy, Ahmet Ferit
LWT, ISSN 0023-6438, 10/2017, Volume 84, pp. 842 - 850
Volatile organic compounds (VOC) in fresh (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by... 
Volatile compound | Red pepper flakes spice | Capsicum annuum | Isot spice | Principal component analysis | FLAVOR COMPOUNDS | BELL PEPPERS | FOOD SCIENCE & TECHNOLOGY | PAPRIKA | AROMA | IDENTIFICATION | GAS-CHROMATOGRAPHY | ORGANIC-COMPOUNDS | DEGRADATION | SENSORY EVALUATION | CONSTITUENTS | Volatile organic compounds | Enzymes | Mass spectrometry | Analysis | Furans
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6. Full Text Effect of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens
by Li, Huaqiang and Jin, Liji and Wu, Feifei and Thacker, Philip and Li, Xiaoyu and You, Jiansong and Wang, Xiaoyan and Liu, Sizhao and Li, Shuying and Xu, Yongping
Asian-Australasian Journal of Animal Sciences, ISSN 1011-2367, 11/2012, Volume 25, Issue 11, pp. 1605 - 1610
Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of... 
Pigments | Red pepper powder | Laying hens | Egg weight | Egg yolk color | EXTRACTION | AGRICULTURE, DAIRY & ANIMAL SCIENCE | Laying Hens | DEPOSITION | Egg Weight | Red Pepper Powder | CAROTENOIDS | Egg Yolk Color | Usage | Animal feeding and feeds | Physiological aspects | Research | Peppers | Health aspects | Eggs | 축산학
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7. Full Text Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation
by Song, Won-Jae and Sung, Hye-Jung and Kim, Sung-Youn and Kim, Kwang-Pyo and Ryu, Sangryeol and Kang, Dong-Hyun
International Journal of Food Microbiology, ISSN 0168-1605, 02/2014, Volume 172, pp. 125 - 129
This study evaluated the efficacy of gamma irradiation to inactivate foodborne pathogens in black pepper ( ) and red pepper (dried ). Black pepper and red... 
Black pepper | Gamma irradiation | Red pepper | Inactivation | Foodborne pathogen | UNITED-STATES | MICROBIAL INACTIVATION | FOOD SCIENCE & TECHNOLOGY | MICROBIOLOGY | RADIATION | SPICES | RECOVERY | MICROBIOLOGICAL QUALITY | O157-H7 | ANTIOXIDANT | OZONE | Salmonella typhimurium - radiation effects | Capsicum - microbiology | Food Handling - methods | Escherichia coli O157 - radiation effects | Colony Count, Microbial | Microbial Viability | Food Microbiology | Spices - microbiology | Piper nigrum - microbiology | Salmonella typhimurium
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8. Full Text Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric ( Curcuma longa), red pepper ( Capsicum annuum) and black pepper ( Piper nigrum)
by Suresh, D and Manjunatha, H and Srinivasan, Krishnapura
Journal of Food Composition and Analysis, ISSN 0889-1575, 2007, Volume 20, Issue 3, pp. 346 - 351
Studies were made to examine the loss of curcumin, capsaicin and piperine, the active principles of turmeric ( ), red pepper ( ) and black pepper ( ),... 
Turmeric | Spice principles | Piperine | Red pepper | Capsaicin | Curcuma longa | Piper nigrum | Loss during heat processing | Capsicum annuum | Black pepper | Curcumin | red pepper | FOOD SCIENCE & TECHNOLOGY | piperine | loss during heat processing | CURCUMINOIDS | black pepper | spice principles | capsaicin | DEGRADATION | turmeric | CHEMISTRY, APPLIED | curcumin
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9. Peppers: Vegetable and spice capsicums
by Bosland, Paul W and Votava, Eric J
04/2012, ISBN 9781845938253, Volume 2
Book
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10. Fornication
: the Red Hot Chili Peppers story
by Apter, Jeff
2005, ISBN 1844498298, vi, 389
Red Hot Chili Peppers (Musical group) | Rock musicians
Book
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11. Full Text Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction
by Gu, Ling‐Biao and Pang, Hui‐Li and Lu, Ke‐Ke and Liu, Hua‐Min and Wang, Xue‐De and Qin, Guang‐Yong
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2017, Volume 97, Issue 6, pp. 1894 - 1903
BACKGROUND Red pepper seeds account for 450–500 g kg−1 of the total pepper weight and are often discarded as waste. In this study, process optimization and... 
fragrant red pepper seed oil | response surface methodology | volatile flavor compounds | subcritical butane extraction | physicochemical properties | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | PARAMETERS | GAS-CHROMATOGRAPHY | ANTIOXIDANT | VOLATILES | AGRICULTURE, MULTIDISCIPLINARY | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | FLUID EXTRACTION | Oxidation-Reduction | Chemical Fractionation - instrumentation | Seeds - chemistry | Butanes - chemistry | Plant Oils - isolation & purification | Chemical Fractionation - methods | Plant Oils - chemistry | Capsicum - chemistry | Petroleum mining | Butane | Monounsaturated fatty acids | Seeds | Spices | Oils & fats | Food science | Extraction | Volatile compounds | Aldehydes | Fatty acids | Butanes | Optimization | Red peppers
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12. Full Text Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
by Wang, Jun and Fang, Xiao-Ming and Mujumdar, A.S and Qian, Jing-Ya and Zhang, Qian and Yang, Xu-Hai and Liu, Yan-Hong and Gao, Zhen-Jiang and Xiao, Hong-Wei
Food Chemistry, ISSN 0308-8146, 04/2017, Volume 220, pp. 145 - 152
Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and... 
Red pepper | High-humidity hot air impingement blanching (HHAIB) | Hot air impingement drying | Microstructure | Texture | Polyphenol oxidase | Colour | BELL PEPPERS | FOOD SCIENCE & TECHNOLOGY | PEROXIDASE INACTIVATION | MANGIFERA-INDICA L | ANTIOXIDANT CAPACITY | INACTIVATION KINETICS | SLICES | NUTRITION & DIETETICS | PRESSURE TREATMENTS | COLOR CHANGES | TOTAL PHENOLIC CONTENT | CHEMISTRY, APPLIED | Catechol Oxidase - chemistry | Desiccation | Color | Humidity | Food Handling | Hot Temperature | Capsicum - chemistry
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13. Red Hot Chili Peppers
: by the way : the biography
by Thompson, Dave, 1960 Jan. 3
2004, New ed., ISBN 0753509709, viii, 296 p., [8] p. of plates
Red Hot Chili Peppers (Musical group) | Rock musicians
Book
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14. Full Text Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study
by Cao, Zhen‐zhen and Zhou, Lin‐yan and Bi, Jin‐feng and Yi, Jian‐yong and Chen, Qin‐qin and Wu, Xin‐ye and Zheng, Jin‐kai and Li, Shu‐rong
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2016, Volume 96, Issue 10, pp. 3596 - 3603
BACKGROUND Hot air drying and sun drying are traditional drying technologies widely used in the drying of agricultural products for a long time, but usually... 
infrared drying | effective moisture diffusivity | color | texture | drying characteristics | Infrared drying | Texture | Effective moisture diffusivity | Drying characteristics | Color | FOOD SCIENCE & TECHNOLOGY | SEQUENTIAL INFRARED RADIATION | ANTIOXIDANT CAPACITY | HOT-AIR | PHYSICOCHEMICAL PROPERTIES | MOISTURE DIFFUSIVITY | SLICES | TEMPERATURE | KINETICS | DEHYDRATION | AGRICULTURE, MULTIDISCIPLINARY | ANNUUM L | CHEMISTRY, APPLIED | Desiccation - methods | Fruit | Infrared Rays | Food Preservation - methods | Sunlight | Hot Temperature | Capsicum - chemistry | Spices | Food quality | Food science | Drying agents | Infrared | Air drying | Moisture | Sun | Diffusivity | Drying | Red peppers
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15. Full Text Microbial decontamination of red pepper powder by cold plasma
by Kim, Jung Eun and Lee, Dong-Un and Min, Sea C
Food Microbiology, ISSN 0740-0020, 04/2014, Volume 38, pp. 128 - 136
Effects of the microwave-powered cold plasma treatments (CPTs) on the inhibition of microorganisms in red pepper powder, including and spores, were... 
Nonthermal process | Weibull model | Cold plasma | Bacillus cereus | Red pepper | Fermi's model | ATMOSPHERIC PLASMA | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI | MICROWAVE PLASMA | MICROBIOLOGY | INACTIVATION | STERILIZATION | HEAT | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | GAS-PRESSURE | EFFICIENCY | BACILLUS-SUBTILIS SPORES | FOOD | Aspergillus flavus - drug effects | Food Preservation - methods | Spores, Fungal - growth & development | Plasma Gases - pharmacology | Powders - chemistry | Aspergillus flavus - growth & development | Capsicum - microbiology | Spores, Fungal - drug effects | Bacillus cereus - drug effects | Spores, Bacterial - growth & development | Spores, Bacterial - drug effects | Decontamination - methods | Bacillus cereus - growth & development | Capsicum - chemistry | Plasma physics | Analysis
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16. Full Text Effects of artificial lighting on bioactivity of sweet red pepper (Capsicum annuum L.)
by Bae, Jong‐Hyang and Park, Yun‐Jum and Namiesnik, Jacek and Gülçin, Ilhami and Kim, Tae‐Choon and Kim, Ho‐Cheol and Heo, Buk‐Gu and Gorinstein, Shela and Ku, Yang‐Gyu
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2016, Volume 51, Issue 6, pp. 1378 - 1385
Summary Recent studies have shown that artificial light effectively promotes the growth and development of red peppers when light spectra, intensities and... 
polyphenols | bell pepper | Ascorbic acid | light quality | binding properties | flavonoids | health‐promoting compounds | Light quality | Flavonoids | Binding properties | Bell pepper | Polyphenols | Health-promoting compounds | EMITTING-DIODES | CAPACITY | QUALITY | YIELD | BLUE | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | RESPONSES | GROWTH | health-promoting compounds | PHOTOSYNTHESIS | CONSTITUENTS | Analysis | Organic acids | Food science | Plant growth | Lighting | Methyl alcohol | Fluorescence | Illumination | Spectra | Peppers | Red peppers
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17. Full Text Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties
by Yang, Hyun Jung and Yang, Hyun Jung and Lee, Young Soon and Lee, Young Soon and Choi, Il Sook and Choi, Il Sook
Journal of Food Science and Technology, ISSN 0022-1155, 2/2018, Volume 55, Issue 2, pp. 792 - 801
The purposes of this study were to identify physicochemical properties and evaluate bioactive compound levels and antioxidant characteristics at 30 day... 
Chemistry | Food Science | Nutrition | Red pepper | Chemistry/Food Science, general | Antioxidant activity | Gochujang | Fermentation | Physicochemical properties | CAPACITY | KOCHUJANG | AMINO | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | RATS | CHROMATOGRAPHY | CANCER | SPICES | CAPSAICIN | FOOD | Capsaicin | Color | Amino acids | Food science | pH effects | β-Carotene | Antioxidants | Studies | Flavonoids | Properties (attributes) | Fluorescence recovery after photobleaching | Bioactive compounds | pH | Polyphenols | Capsicum annuum | Comparative analysis | Sugar | Sugars | Original
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18. Full Text Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review
by Srinivasan, Krishnapura
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 07/2016, Volume 56, Issue 9, pp. 1488 - 1500
Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively studied for its biological effects which are of pharmacological relevance.... 
Cardio protective | Red pepper | Capsaicin | Thermogenic | Cancer preventive | Pain relief | Vanilloid receptor | Anti-inflammatory | NEUROGENIC INFLAMMATION | LIPID-PEROXIDATION | FAT-FED RATS | FOOD SCIENCE & TECHNOLOGY | HYPERCHOLESTEROLEMIC RATS | DIETARY SPICES | SENSORY NEURONS | ACTIVE PRINCIPLES | TOPICAL CAPSAICIN | NUTRITION & DIETETICS | CHOLESTEROL GALLSTONE INDUCTION | IN-VIVO | Hypolipidemic Agents | Anti-Inflammatory Agents | Capsaicin - pharmacology | Capsaicin - therapeutic use | Plant Extracts - pharmacology | Humans | Gastrointestinal Tract - drug effects | Neoplasms - prevention & control | Antioxidants | Cardiotonic Agents | Lithiasis - prevention & control | Animals | Analgesics | Weight Loss | Capsicum - chemistry | Influence | Diabetic neuropathy | Pain | Rodents | Index Medicus
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