BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

506 related articles for article (PubMed ID: 18489121)

  • 1. Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.
    Thiele R; Mueller-Seitz E; Petz M
    J Agric Food Chem; 2008 Jun; 56(11):4219-24. PubMed ID: 18489121
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages.
    Mueller-Seitz E; Hiepler C; Petz M
    J Agric Food Chem; 2008 Dec; 56(24):12114-21. PubMed ID: 19049315
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF; Berke T; Jarret RL
    J Environ Sci Health B; 2009 Feb; 44(2):179-84. PubMed ID: 19130376
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits.
    Salgado-Roman M; Botello-Alvarez E; Rico-Martínez R; Jiménez-Islas H; Cárdenas-Manríquez M; Navarrete-Bolaños JL
    J Agric Food Chem; 2008 Nov; 56(21):10012-8. PubMed ID: 18847207
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF; Jarret RL
    J Environ Sci Health B; 2006; 41(5):717-29. PubMed ID: 16785178
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding.
    Wahyuni Y; Ballester AR; Sudarmonowati E; Bino RJ; Bovy AG
    Phytochemistry; 2011 Aug; 72(11-12):1358-70. PubMed ID: 21514607
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L.
    Garcés-Claver A; Gil-Ortega R; Alvarez-Fernández A; Arnedo-Andrés MS
    J Agric Food Chem; 2007 Aug; 55(17):6951-7. PubMed ID: 17661486
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.).
    Monforte-González M; Guzmán-Antonio A; Uuh-Chim F; Vázquez-Flota F
    J Sci Food Agric; 2010 Apr; 90(5):764-8. PubMed ID: 20355110
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits.
    Higashiguchi F; Nakamura H; Hayashi H; Kometani T
    J Agric Food Chem; 2006 Aug; 54(16):5948-53. PubMed ID: 16881699
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening.
    Barbero GF; de Aguiar AC; Carrera C; Olachea Á; Ferreiro-González M; Martínez J; Palma M; Barroso CG
    Chem Biodivers; 2016 Aug; 13(8):1068-75. PubMed ID: 27416068
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Determination of capsinoids by HPLC-DAD in capsicum species.
    Singh S; Jarret R; Russo V; Majetich G; Shimkus J; Bushway R; Perkins B
    J Agric Food Chem; 2009 May; 57(9):3452-7. PubMed ID: 19415923
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Mutation in the putative ketoacyl-ACP reductase CaKR1 induces loss of pungency in Capsicum.
    Koeda S; Sato K; Saito H; Nagano AJ; Yasugi M; Kudoh H; Tanaka Y
    Theor Appl Genet; 2019 Jan; 132(1):65-80. PubMed ID: 30267113
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Genetic control of pungency in C. chinense via the Pun1 locus.
    Stewart C; Mazourek M; Stellari GM; O'Connell M; Jahn M
    J Exp Bot; 2007; 58(5):979-91. PubMed ID: 17339653
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Capsaicin accumulation in Capsicum spp. suspension cultures.
    Ochoa-Alejo N
    Methods Mol Biol; 2006; 318():327-34. PubMed ID: 16673927
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Specific synthesis of 5,5'-dicapsaicin by cell suspension cultures of capsicum annuum var. annuum (chili Jalapeño chigol) and their soluble and NaCl-extracted cell wall protein fractions.
    Martínez-Juárez VM; Ochoa-Alejo N; Lozoya-Gloria E; Villarreal-Ortega ML; Ariza-Castolo A; Esparza-García FJ; Calva-Calva G
    J Agric Food Chem; 2004 Feb; 52(4):972-9. PubMed ID: 14969559
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).
    Barbero GF; Ruiz AG; Liazid A; Palma M; Vera JC; Barroso CG
    Food Chem; 2014 Jun; 153():200-6. PubMed ID: 24491721
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.
    Liu Y; Nair MG
    Nat Prod Commun; 2010 Jan; 5(1):91-4. PubMed ID: 20184029
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature.
    González-Zamora A; Sierra-Campos E; Luna-Ortega JG; Pérez-Morales R; Rodríguez Ortiz JC; García-Hernández JL
    Molecules; 2013 Oct; 18(11):13471-86. PubMed ID: 24184818
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.
    Reilly CA; Crouch DJ; Yost GS
    J Forensic Sci; 2001 May; 46(3):502-9. PubMed ID: 11372985
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Mobility of heavy metals from soil into hot pepper fruits: a field study.
    Antonious GF; Kochhar TS
    Bull Environ Contam Toxicol; 2009 Jan; 82(1):59-63. PubMed ID: 18758679
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 26.