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Journal Abstract Search

340 related items for PubMed ID: 16637678

  • 1.
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  • 2. Ultrasound-assisted extraction of capsaicinoids from peppers.
    Barbero GF, Liazid A, Palma M, Barroso CG.
    Talanta; 2008 Jun 15; 75(5):1332-7. PubMed ID: 18585221
    [Abstract] [Full Text] [Related]

  • 3. Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography-mass spectrometry.
    Alothman ZA, Wabaidur SM, Khan MR, Abdel Ghafar A, Habila MA, Ahmed YB.
    J Sep Sci; 2012 Nov 15; 35(21):2892-6. PubMed ID: 23047709
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  • 5. Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction-gas chromatography-mass spectrometry.
    Peña-Alvarez A, Ramírez-Maya E, Alvarado-Suárez LA.
    J Chromatogr A; 2009 Apr 03; 1216(14):2843-7. PubMed ID: 19100557
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  • 6. Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry.
    Garcés-Claver A, Arnedo-Andrés MS, Abadía J, Gil-Ortega R, Alvarez-Fernandez A.
    J Agric Food Chem; 2006 Dec 13; 54(25):9303-11. PubMed ID: 17147411
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  • 7. Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection.
    Barbero GF, Palma M, Barroso CG.
    Anal Chim Acta; 2006 Sep 25; 578(2):227-33. PubMed ID: 17723716
    [Abstract] [Full Text] [Related]

  • 8. 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 09; 54(16):5948-53. PubMed ID: 16881699
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  • 9. 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 15; 153():200-6. PubMed ID: 24491721
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  • 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 16; 53(23):9172-81. PubMed ID: 16277419
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  • 14. Simultaneous quantification of capsaicinoids and ascorbic acid from pungent peppers.
    Bae H, Jayaprakasha GK, Crosby K, Jifon JL, Patil BS.
    J Chromatogr Sci; 2013 Nov 16; 51(5):412-8. PubMed ID: 23081967
    [Abstract] [Full Text] [Related]

  • 15. Preparative separation of capsaicin and dihydrocapsaicin from Capsicum frutescens by high-speed counter-current chromatography.
    Peng A, Ye H, Li X, Chen L.
    J Sep Sci; 2009 Sep 16; 32(17):2967-73. PubMed ID: 19655324
    [Abstract] [Full Text] [Related]

  • 16. 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 24; 16(10):8919-29. PubMed ID: 22024959
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  • 17. 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 13; 57(9):3452-7. PubMed ID: 19415923
    [Abstract] [Full Text] [Related]

  • 18. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF, Berke T, Jarret RL.
    J Environ Sci Health B; 2009 Feb 13; 44(2):179-84. PubMed ID: 19130376
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  • 19. The identification of capsaicinoids in tear-gas spray.
    Fung T, Jeffery W, Beveridge AD.
    J Forensic Sci; 1982 Oct 13; 27(4):812-21. PubMed ID: 7175463
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