144 related articles for article (PubMed ID: 28662907)
21. Directly transferring pepper constituents to triangular papers for pungency determination by paper spray ionization mass spectrometry.
Ramalho RRF; da Silva LC; Maciel LIL; Pereira I; Nascimento ADR; Simas RC; Vaz BG
Anal Bioanal Chem; 2020 Sep; 412(22):5389-5396. PubMed ID: 32556565
[TBL] [Abstract][Full Text] [Related]
22. Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise).
Speranza G; Lo Scalzo R; Morelli CF; Rabuffetti M; Bianchi G
J Food Biochem; 2019 Nov; 43(11):e13031. PubMed ID: 31475376
[TBL] [Abstract][Full Text] [Related]
23. Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.
Govindarajan VS; Rajalakshmi D; Chand N
Crit Rev Food Sci Nutr; 1987; 25(3):185-282. PubMed ID: 3297498
[TBL] [Abstract][Full Text] [Related]
24. Flavor lexicon for sensory descriptive profiling of different rice types.
Limpawattana M; Shewfelt RL
J Food Sci; 2010 May; 75(4):S199-205. PubMed ID: 20546422
[TBL] [Abstract][Full Text] [Related]
25. Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.).
Garruña-Hernández R; Monforte-González M; Canto-Aguilar A; Vázquez-Flota F; Orellana R
J Sci Food Agric; 2013 Apr; 93(6):1385-8. PubMed ID: 23124470
[TBL] [Abstract][Full Text] [Related]
26. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.
Bignardi C; Cavazza A; Rinaldi M; Corradini C
Int J Food Sci Nutr; 2016 Jun; 67(4):391-9. PubMed ID: 27045952
[TBL] [Abstract][Full Text] [Related]
27. Population structure in diverse pepper (Capsicum spp.) accessions.
McCoy J; Martínez-Ainsworth N; Bernau V; Scheppler H; Hedblom G; Adhikari A; McCormick A; Kantar M; McHale L; Jardón-Barbolla L; Mercer KL; Baumler D
BMC Res Notes; 2023 Feb; 16(1):20. PubMed ID: 36841789
[TBL] [Abstract][Full Text] [Related]
28. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
Bogusz S; Libardi SH; Dias FF; Coutinho JP; Bochi VC; Rodrigues D; Melo AM; Godoy HT
J Sci Food Agric; 2018 Jan; 98(1):217-224. PubMed ID: 28573647
[TBL] [Abstract][Full Text] [Related]
29. Characterization of red wines from South America based on sensory properties and antioxidant activity.
Granato D; Uchida Katayama FC; de Castro IA
J Sci Food Agric; 2012 Feb; 92(3):526-33. PubMed ID: 21969030
[TBL] [Abstract][Full Text] [Related]
30. A cross-cultural analysis of children's vegetable preferences.
Estay K; Pan S; Zhong F; Capitaine C; Guinard JX
Appetite; 2019 Nov; 142():104346. PubMed ID: 31278955
[TBL] [Abstract][Full Text] [Related]
31. Thread spray mass spectrometry for direct analysis of capsaicinoids in pepper products.
Jackson S; Swiner DJ; Capone PC; Badu-Tawiah AK
Anal Chim Acta; 2018 Sep; 1023():81-88. PubMed ID: 29754610
[TBL] [Abstract][Full Text] [Related]
32. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
González-Álvarez M; Noguerol-Pato R; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2014 Feb; 145():1021-30. PubMed ID: 24128579
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. 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]
35. Influence of deficit irrigation on strawberry (Fragaria × ananassa Duch.) fruit quality.
Weber N; Zupanc V; Jakopic J; Veberic R; Mikulic-Petkovsek M; Stampar F
J Sci Food Agric; 2017 Feb; 97(3):849-857. PubMed ID: 27197623
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Secondary metabolites of Capsicum species and their importance in the human diet.
Wahyuni Y; Ballester AR; Sudarmonowati E; Bino RJ; Bovy AG
J Nat Prod; 2013 Apr; 76(4):783-93. PubMed ID: 23477482
[TBL] [Abstract][Full Text] [Related]
38. Physicochemical properties and sensory evaluation for the heat level (hot taste) of korean red pepper powder.
Ku KH; Lee KA; Park JB
Prev Nutr Food Sci; 2012 Mar; 17(1):29-35. PubMed ID: 24471060
[TBL] [Abstract][Full Text] [Related]
39. Growth, yield, and fruit quality of pepper plants amended with two sanitized sewage sludges.
Pascual I; Azcona I; Aguirreolea J; Morales F; Corpas FJ; Palma JM; Rellán-Alvarez R; Sánchez-Díaz M
J Agric Food Chem; 2010 Jun; 58(11):6951-9. PubMed ID: 20450196
[TBL] [Abstract][Full Text] [Related]
40. Fruit quality and volatile compounds of greenhouse sweet peppers as affected by the LED spectrum of supplementary interlighting.
Kim D; Ra I; Son JE
J Sci Food Agric; 2023 Mar; 103(5):2593-2601. PubMed ID: 36624038
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
