All Stories

  1. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

    Article • Journal of the Science of Food and Agriculture, August 2017, Wiley

    helena godoy, Dr Stanislau Bogusz

  2. Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS

    Article • Analytical Methods, January 2015, Royal Society of Chemistry

    Dr Stanislau Bogusz