BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

143 related articles for article (PubMed ID: 36958185)

  • 1. Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices.
    Servarayan KL; Sundaram E; Lachathipathi P; Aravind MK; Ashokkumar B; Sivasamy VV
    Food Chem; 2023 Aug; 418():135843. PubMed ID: 36958185
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Capsaicinoids: Pungency beyond Capsicum.
    Naves ER; de Ávila Silva L; Sulpice R; Araújo WL; Nunes-Nesi A; Peres LEP; Zsögön A
    Trends Plant Sci; 2019 Feb; 24(2):109-120. PubMed ID: 30630668
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Determination of absolute threshold and just noticeable difference in the sensory perception of pungency.
    Orellana-Escobedo L; Ornelas-Paz JJ; Olivas GI; Guerrero-Beltran JA; Jimenez-Castro J; Sepulveda DR
    J Food Sci; 2012 Mar; 77(3):S135-9. PubMed ID: 22384966
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Genetic analysis of pungency deficiency in Japanese chili pepper 'Shishito' (Capsicum annuum) revealed its unique heredity and brought the discovery of two genetic loci involved with the reduction of pungency.
    Kondo F; Umeda K; Sudasinghe SP; Yamaguchi M; Aratani S; Kumanomido Y; Nemoto K; Nagano AJ; Matsushima K
    Mol Genet Genomics; 2023 Jan; 298(1):201-212. PubMed ID: 36374297
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry.
    Kozukue N; Han JS; Kozukue E; Lee SJ; Kim JA; Lee KR; Levin CE; Friedman M
    J Agric Food Chem; 2005 Nov; 53(23):9172-81. PubMed ID: 16277419
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers.
    Uarrota VG; Maraschin M; de Bairros ÂFM; Pedreschi R
    Crit Rev Food Sci Nutr; 2021; 61(4):649-665. PubMed ID: 32212928
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (
    Fayos O; Ochoa-Alejo N; de la Vega OM; Savirón M; Orduna J; Mallor C; Barbero GF; Garcés-Claver A
    J Agric Food Chem; 2019 Nov; 67(44):12219-12227. PubMed ID: 31613626
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Capsicum annuum (hot pepper): An ancient Latin-American crop with outstanding bioactive compounds and nutraceutical potential. A review.
    Hernández-Pérez T; Gómez-García MDR; Valverde ME; Paredes-López O
    Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):2972-2993. PubMed ID: 33337034
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography.
    Al Othman ZA; Ahmed YB; Habila MA; Ghafar AA
    Molecules; 2011 Oct; 16(10):8919-29. PubMed ID: 22024959
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Capsaicin and dihydrocapsaicin determination in chili pepper genotypes using ultra-fast liquid chromatography.
    Usman MG; Rafii MY; Ismail MR; Malek MA; Latif MA
    Molecules; 2014 May; 19(5):6474-88. PubMed ID: 24853712
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.