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Fayos, OretoAuthorGarces-Claver, AnaAuthor

Publicaciones > Article

Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

Publicated to:Agronomy-Basel. 9 (3): - 2019-03-19 9(3), doi: 10.3390/agronomy9030141

Fayos, Oreto; Garces-Claver, Ana;

Affiliations

European Fund for Regional Development (FEDER)European Union (EU) - Funding

National Institute for Agriculture and Food Research and Technology (INIA)Instituto de Investigacion Agropecuaria (INIA) [RTA2015-00042-C02-01] - Funding

Tecnol Nacl Mexico IT Veracruz, Unidad Invest & Desarrollo Alimentos UNIDA, MA Quevedo 2779, Veracruz 91860, Mexico - Author

Univ Cadiz, IVAGRO, Agrifood Campus Int Excellence CeiA3, Dept Analyt Chem,Fac Sci, POB 40, Cadiz 11510, Spain - Author

Univ Zaragoza, CITA, IA2, Ctr Invest Tecnol Agroalimentaria Aragon, Avda Montanana 930, Zaragoza 50059, Spain - Author

[A11-17R] - Funding

[OT2016/046] - Funding

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Abstract

Keywords: 'bode' pepper; 'habanero roxo' pepper; 'habanero' pepper; Annuum l.; Antioxidant activity; Bioactive compounds; Capsaicinoids; Capsicum chinense; Cv habanero; Extraction; Pepper fruits; Pepper ripening; Peroxidase; Pungency; Variability; Volatile compounds; ‘bode’ pepper; ‘habanero roxo’ pepper; ‘habanero’ pepper

Quality index

	WoS				Scopus by Scimago
Best Categ.	Agronomy				Agronomy and Crop Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	2.603	0.700	-			-			10.400
Rank	18/91	72/318
Q	Q1	Q1	-	-	-	-	-	-
D	D2	D3	-
T	T1	T1
P	P81	P23
Index ERIC	-
Index Emergin	-
Index AHCI	-