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557 related items for PubMed ID: 27416068

  • 1. 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; 13(8):1068-75. PubMed ID: 27416068
    [Abstract] [Full Text] [Related]

  • 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]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. Capsaicinoids from hot pepper (Capsicum annuum L.) and their phytotoxic effect on seedling growth of lettuce (Lactuca sativa L.).
    Wang R, Liu Y, Sun S, Si Y, Liu X, Liu X, Zhang S, Wang W.
    Nat Prod Res; 2020 Jun 24; 34(11):1597-1601. PubMed ID: 30449166
    [Abstract] [Full Text] [Related]

  • 8. The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity.
    Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M.
    Food Chem; 2023 Jan 15; 399():133979. PubMed ID: 35998494
    [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. 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]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
    Bogusz S, Libardi SH, Dias FF, Coutinho JP, Bochi VC, Rodrigues D, Melo AM, Godoy HT.
    J Sci Food Agric; 2018 Jan 03; 98(1):217-224. PubMed ID: 28573647
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting.
    Estrada B, Bernal MA, Díaz J, Pomar F, Merino F.
    J Agric Food Chem; 2002 Feb 27; 50(5):1188-91. PubMed ID: 11853502
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.
    Liu Y, Nair MG.
    Nat Prod Commun; 2010 Jan 11; 5(1):91-4. PubMed ID: 20184029
    [Abstract] [Full Text] [Related]

  • 18. Patterns and compound specific stable carbon isotope analysis (δ13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages.
    Krauß S, Becker L, Vetter W.
    Phytochem Anal; 2021 Jul 11; 32(4):530-543. PubMed ID: 33029820
    [Abstract] [Full Text] [Related]

  • 19. 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 11; 36(5):857-62. PubMed ID: 23378155
    [Abstract] [Full Text] [Related]

  • 20. 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]

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