These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
194 related articles for article (PubMed ID: 21375341)
1. New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar). Starkenmann C; Niclass Y J Agric Food Chem; 2011 Apr; 59(7):3358-65. PubMed ID: 21375341 [TBL] [Abstract][Full Text] [Related]
2. New volatile sulfur-containing constituents in a simultaneous distillation-extraction extract of red bell peppers (Capsicum annuum). Naef R; Velluz A; Jaquier A J Agric Food Chem; 2008 Jan; 56(2):517-27. PubMed ID: 18163560 [TBL] [Abstract][Full Text] [Related]
3. Distributions of the Stereoisomers of β-Mercaptoheptanones and β-Mercaptoheptanols in Cooked Bell Pepper (Capsicum annuum). Nörenberg S; Kiske C; Burmann A; Poplacean I; Engel KH J Agric Food Chem; 2017 Nov; 65(47):10250-10257. PubMed ID: 29108415 [TBL] [Abstract][Full Text] [Related]
4. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS). Wampler B; Barringer SA J Food Sci; 2012 Jun; 77(6):C677-83. PubMed ID: 22590987 [TBL] [Abstract][Full Text] [Related]
5. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin. Int J Toxicol; 2007; 26 Suppl 1():3-106. PubMed ID: 17365137 [TBL] [Abstract][Full Text] [Related]
6. HS-SPME comparative analysis of genotypic diversity in the volatile fraction and aroma-contributing compounds of Capsicum fruits from the annuum-chinense-frutescens complex. Rodríguez-Burruezo A; Kollmannsberger H; González-Mas MC; Nitz S; Fernando N J Agric Food Chem; 2010 Apr; 58(7):4388-400. PubMed ID: 20199081 [TBL] [Abstract][Full Text] [Related]
7. Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry. Kim IK; Abd El-Aty AM; Shin HC; Lee HB; Kim IS; Shim JH J Pharm Biomed Anal; 2007 Nov; 45(3):487-94. PubMed ID: 17766077 [TBL] [Abstract][Full Text] [Related]
8. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). Marín A; Ferreres F; Tomás-Barberán FA; Gil MI J Agric Food Chem; 2004 Jun; 52(12):3861-9. PubMed ID: 15186108 [TBL] [Abstract][Full Text] [Related]
9. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors. Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162 [TBL] [Abstract][Full Text] [Related]
10. The effects of maturity on chilli pepper volatile components determined by SDE, GC-MS and HPLC. Liu R; Xiong K; Dai X; Wang L; Liu Z; Xue W Nat Prod Commun; 2010 Jun; 5(6):985-90. PubMed ID: 20614840 [TBL] [Abstract][Full Text] [Related]
11. Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Schweiggert U; Kammerer DR; Carle R; Schieber A Rapid Commun Mass Spectrom; 2005; 19(18):2617-28. PubMed ID: 16124038 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by beta-lyase-catalyzed cleavage of cysteine conjugates. Wakabayashi H; Wakabayashi M; Eisenreich W; Engel KH J Agric Food Chem; 2004 Jan; 52(1):110-6. PubMed ID: 14709022 [TBL] [Abstract][Full Text] [Related]
15. Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose. Cerny C; Guntz-Dubini R Food Chem; 2013 Nov; 141(2):1078-86. PubMed ID: 23790889 [TBL] [Abstract][Full Text] [Related]
16. Olfactory perception of cysteine-S-conjugates from fruits and vegetables. Starkenmann C; Le Calvé B; Niclass Y; Cayeux I; Beccucci S; Troccaz M J Agric Food Chem; 2008 Oct; 56(20):9575-80. PubMed ID: 18811169 [TBL] [Abstract][Full Text] [Related]
18. Identification of new strawberry sulfur volatiles and changes during maturation. Du X; Song M; Rouseff R J Agric Food Chem; 2011 Feb; 59(4):1293-300. PubMed ID: 21280634 [TBL] [Abstract][Full Text] [Related]
19. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). Sun T; Xu Z; Wu CT; Janes M; Prinyawiwatkul W; No HK J Food Sci; 2007 Mar; 72(2):S98-102. PubMed ID: 17995862 [TBL] [Abstract][Full Text] [Related]
20. Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. Kollmannsberger H; Rodríguez-Burruezo A; Nitz S; Nuez F J Sci Food Agric; 2011 Jul; 91(9):1598-611. PubMed ID: 21445890 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]