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Journal Abstract Search

235 related items for PubMed ID: 17608494

  • 1.
    ; . PubMed ID:
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  • 2. 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
    [Abstract] [Full Text] [Related]

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  • 4. Pressurized liquid extraction of capsaicinoids from peppers.
    Barbero GF, Palma M, Barroso CG.
    J Agric Food Chem; 2006 May 03; 54(9):3231-6. PubMed ID: 16637678
    [Abstract] [Full Text] [Related]

  • 5. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 May 03; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 6. 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 03; 35(21):2892-6. PubMed ID: 23047709
    [Abstract] [Full Text] [Related]

  • 7. Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.
    Reilly CA, Crouch DJ, Yost GS.
    J Forensic Sci; 2001 May 03; 46(3):502-9. PubMed ID: 11372985
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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 22; 55(17):6951-7. PubMed ID: 17661486
    [Abstract] [Full Text] [Related]

  • 10. Archaeobotanic evidence of the preincaic Chiribaya culture. Determination of capsaicinoids in archaeological samples of Capsicum frutescens and votive foods.
    Flamini G, Morelli I, Piacenza L.
    Phytochem Anal; 2003 Aug 22; 14(5):325-7. PubMed ID: 14516007
    [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 16; 53(23):9172-81. PubMed ID: 16277419
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. [Determination of capsaicinoid content after chromatographic separation of peppers].
    Drost-Karbowska K, Szaufer-Hajdrych M, Ozimek-Matti J.
    Acta Pol Pharm; 1990 Nov 16; 47(3-4):41-4. PubMed ID: 12959241
    [Abstract] [Full Text] [Related]

  • 14. Determination of three capsaicinoids in Capsicum annuum by pressurized liquid extraction combined with LC-MS/MS.
    Liu A, Han C, Zhou X, Zhu Z, Huang F, Shen Y.
    J Sep Sci; 2013 Mar 16; 36(5):857-62. PubMed ID: 23378155
    [Abstract] [Full Text] [Related]

  • 15. 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 16; 13(8):1068-75. PubMed ID: 27416068
    [Abstract] [Full Text] [Related]

  • 16. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF, Berke T, Jarret RL.
    J Environ Sci Health B; 2009 Feb 16; 44(2):179-84. PubMed ID: 19130376
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.
    Liu Y, Nair MG.
    Nat Prod Commun; 2010 Jan 15; 5(1):91-4. PubMed ID: 20184029
    [Abstract] [Full Text] [Related]

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

  • 20. 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
    [Abstract] [Full Text] [Related]

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