1. The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types. (15th August 2015) Authors: Victoria-Campos, Claudia I.; Ornelas-Paz, José de Jesús; Ramos-Aguilar, Olivia P.; Failla, Mark L.; Chitchumroonchokchai, Chureeporn; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime D. Journal: Food chemistry Issue: Volume 181(2015) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗