Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage.
Omri B, Alloui N, Durazzo A, Lucarini M, Aiello A, Romano R, Santini A, Abdouli H.
Foods. 2019 Aug 7;8(8). pii: E320. doi: 10.3390/foods8080320.

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste.
Vulić J, Šeregelj V, Kalušević A, Lević S, Nedović V, Tumbas Šaponjac V, Čanadanović-Brunet J, Ćetković G.
Molecules. 2019 Aug 5;24(15). pii: E2837. doi: 10.3390/molecules24152837

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Lee JA, Kim GW, Kim HY, Choe J.
Food Sci Anim Resour. 2019 Apr;39(2):286-295. doi: 10.5851/kosfa.2019.e23.

Understanding the crispy-crunchy texture of raw red pepper and its change with storage time.
Alvarez MD, Velarde C, Barrios L, Herranz B.
J Texture Stud. 2019 May 15. doi: 10.1111/jtxs.12443.

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids.
Xu H, Tai K, Wei T, Yuan F, Gao Y.
J Sci Food Agric. 2017 Nov;97(14):4953-4960. doi: 10.1002/jsfa.8372.

Variability in the phytochemical contents and free radical-scavenging capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili).
Moreno-Ramírez YDR, Hernández-Bautista A, López PA, Vanoye-Eligio V, Torres-Rodríguez ML, Torres-Castillo JA.
Chem Biodivers. 2019 Aug 12. doi: 10.1002/cbdv.201900381

In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties.
Fernández-Bedmar Z, Alonso-Moraga A.
Food Chem Toxicol. 2016 Dec;98(Pt B):89-99. doi: 10.1016/j.fct.2016.10.011.

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.
Bae H, Jayaprakasha GK, Jifon J, Patil BS.
Food Chem. 2012 Oct 15;134(4):1912-8. doi: 10.1016/j.foodchem.2012.03.108.