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Journal Abstract Search

293 related items for PubMed ID: 23124470

  • 1. Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.).
    Garruña-Hernández R, Monforte-González M, Canto-Aguilar A, Vázquez-Flota F, Orellana R.
    J Sci Food Agric; 2013 Apr; 93(6):1385-8. PubMed ID: 23124470
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  • 5. Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas.
    Aldana-Iuit JG, Sauri-Duch E, Miranda-Ham Mde L, Castro-Concha LA, Cuevas-Glory LF, Vázquez-Flota FA.
    Biomed Res Int; 2015 Apr; 2015():794084. PubMed ID: 25710024
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  • 6. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.
    Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF.
    Molecules; 2017 May 03; 22(5):. PubMed ID: 28467391
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  • 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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  • 10. 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
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  • 12. Elevating concentrations of capsaicin and dihydrocapsaicin in hot peppers using recycled waste.
    Antonious GF.
    J Environ Sci Health B; 2015 Dec 24; 50(7):523-32. PubMed ID: 25996816
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  • 16. 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 24; 13(8):1068-75. PubMed ID: 27416068
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  • 18. Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species.
    M S, Gaur R, Sharma V, Chhapekar SS, Das J, Kumar A, Yadava SK, Nitin M, Brahma V, Abraham SK, Ramchiary N.
    PLoS One; 2016 Aug 24; 11(12):e0167791. PubMed ID: 27936081
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  • 20. Capsaicin accumulation in Capsicum spp. suspension cultures.
    Ochoa-Alejo N.
    Methods Mol Biol; 2006 Aug 24; 318():327-34. PubMed ID: 16673927
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