selected publications
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article
- Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE. Food Research International. 2020
- Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE. International Journal of Food Properties. 2020
- Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lwt - Food Science and Technology. 2019