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Journal Abstract Search

278 related items for PubMed ID: 22024959

  • 1.
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  • 2. 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 21; 19(5):6474-88. PubMed ID: 24853712
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  • 4. Contents of capsaicinoids in chillies grown in Denmark.
    Duelund L, Mouritsen OG.
    Food Chem; 2017 Apr 15; 221():913-918. PubMed ID: 27979294
    [Abstract] [Full Text] [Related]

  • 5. Ground red peppers: capsaicinoids content, Scoville scores, and discrimination by an electronic nose.
    Korel F, Bagdatlioglu N, Balaban MO, Hişil Y.
    J Agric Food Chem; 2002 May 22; 50(11):3257-61. PubMed ID: 12009995
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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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  • 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
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  • 10. The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.
    Victoria-Campos CI, Ornelas-Paz Jde J, Ramos-Aguilar OP, Failla ML, Chitchumroonchokchai C, Ibarra-Junquera V, Pérez-Martínez JD.
    Food Chem; 2015 Aug 15; 181():325-32. PubMed ID: 25794757
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  • 11. 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]

  • 12. 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 22; 13(8):1068-75. PubMed ID: 27416068
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF, Berke T, Jarret RL.
    J Environ Sci Health B; 2009 Feb 03; 44(2):179-84. PubMed ID: 19130376
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  • 17. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 Feb 03; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 18. Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature.
    González-Zamora A, Sierra-Campos E, Luna-Ortega JG, Pérez-Morales R, Rodríguez Ortiz JC, García-Hernández JL.
    Molecules; 2013 Oct 31; 18(11):13471-86. PubMed ID: 24184818
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  • 20. 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 31; 35(21):2892-6. PubMed ID: 23047709
    [Abstract] [Full Text] [Related]

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