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Journal Abstract Search

422 related items for PubMed ID: 19415923

  • 1. 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]

  • 2. Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF).
    Fayos O, Savirón M, Orduna J, Barbero GF, Mallor C, Garcés-Claver A.
    Food Chem; 2019 Jan 01; 270():264-272. PubMed ID: 30174045
    [Abstract] [Full Text] [Related]

  • 3. Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding.
    Wahyuni Y, Ballester AR, Sudarmonowati E, Bino RJ, Bovy AG.
    Phytochemistry; 2011 Aug 01; 72(11-12):1358-70. PubMed ID: 21514607
    [Abstract] [Full Text] [Related]

  • 4. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 Aug 01; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF, Berke T, Jarret RL.
    J Environ Sci Health B; 2009 Feb 22; 44(2):179-84. PubMed ID: 19130376
    [Abstract] [Full Text] [Related]

  • 8. Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars.
    Tanaka Y, Hosokawa M, Otsu K, Watanabe T, Yazawa S.
    J Agric Food Chem; 2009 Jun 24; 57(12):5407-12. PubMed ID: 19489540
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Antioxidants in hot pepper: variation among accessions.
    Antonious GF, Kochhar TS, Jarret RL, Snyder JC.
    J Environ Sci Health B; 2006 Dec 13; 41(7):1237-43. PubMed ID: 16923603
    [Abstract] [Full Text] [Related]

  • 11. Mobility of heavy metals from soil into hot pepper fruits: a field study.
    Antonious GF, Kochhar TS.
    Bull Environ Contam Toxicol; 2009 Jan 13; 82(1):59-63. PubMed ID: 18758679
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region.
    Rodríguez-Burruezo A, González-Mas Mdel C, Nuez F.
    J Food Sci; 2010 Oct 03; 75(8):S446-53. PubMed ID: 21535519
    [Abstract] [Full Text] [Related]

  • 15. 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 24; 56(24):12114-21. PubMed ID: 19049315
    [Abstract] [Full Text] [Related]

  • 16. 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 24; 35(21):2892-6. PubMed ID: 23047709
    [Abstract] [Full Text] [Related]

  • 17. Characterization of newly developed pepper cultivars (Capsicum chinense) 'Dieta0011-0301', 'Dieta0011-0602', 'Dieta0041-0401', and 'Dieta0041-0601' containing high capsinoid concentrations and a strong fruity aroma.
    Seki T, Ota M, Hirano H, Nakagawa K.
    Biosci Biotechnol Biochem; 2020 Sep 24; 84(9):1870-1885. PubMed ID: 32471326
    [Abstract] [Full Text] [Related]

  • 18. 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 Sep 24; 14(5):325-7. PubMed ID: 14516007
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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 03; 32(17):2967-73. PubMed ID: 19655324
    [Abstract] [Full Text] [Related]

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