Guajillo pepper
Selected indexed studies
- Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce. (J Sci Food Agric, 2020) [PMID:32474932]
- Antioxidant, antinociceptive, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.). (J Biomed Biotechnol, 2012) [PMID:23091348]
- Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature. (Molecules, 2013) [PMID:24184818]
_Worker-drafted node — pending editorial review._
Connections
Guajillo pepper helps
Sources
- Pathogen survival in chorizos: ecological factors. (2006) pubmed
- First Report of Beet mild curly top virus Infection of Chile Pepper in North-Central Mexico. (2008) pubmed
- Antioxidant, antinociceptive, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.). (2012) pubmed
- Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature. (2013) pubmed
- Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce. (2020) pubmed
- Thermoluminescence properties of Chile Guajillo paprika Mexicano. (2005) pubmed
- Evaluation of different solvent systems for the extraction and fractionation of oleoresins from guajillo peppers. (1997) pubmed
- Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics. (2019) pubmed