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Journal Abstract Search

152 related items for PubMed ID: 29884366

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  • 2. 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
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  • 3. 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
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  • 4. Correlation of Chillies Capsaicinoids Contents with their Cytotoxic Effects against Hepatocarcinoma Cells.
    E El-Haddad A, S Saad A, El-Emam SZ, A Amer A.
    Pak J Biol Sci; 2021 Jan 15; 24(2):219-226. PubMed ID: 33683051
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  • 5. 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 15; 36(5):857-62. PubMed ID: 23378155
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  • 6. Simultaneous quantification of capsaicinoids and ascorbic acid from pungent peppers.
    Bae H, Jayaprakasha GK, Crosby K, Jifon JL, Patil BS.
    J Chromatogr Sci; 2013 Mar 15; 51(5):412-8. PubMed ID: 23081967
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  • 7. A simple analytical platform based on thin-layer chromatography coupled with paper-based analytical device for determination of total capsaicinoids in chilli samples.
    Dawan P, Satarpai T, Tuchinda P, Shiowatana J, Siripinyanond A.
    Talanta; 2017 Jan 01; 162():460-465. PubMed ID: 27837857
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  • 9. 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 01; 35(21):2892-6. PubMed ID: 23047709
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  • 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
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  • 17. HPLC determination of capsaicinoids with cross-linked C18 column and buffer-free eluent.
    Daood HG, Halasz G, Palotás G, Palotás G, Bodai Z, Helyes L.
    J Chromatogr Sci; 2015 Jan 03; 53(1):135-43. PubMed ID: 24837232
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  • 19. Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits.
    Salgado-Roman M, Botello-Alvarez E, Rico-Martínez R, Jiménez-Islas H, Cárdenas-Manríquez M, Navarrete-Bolaños JL.
    J Agric Food Chem; 2008 Nov 12; 56(21):10012-8. PubMed ID: 18847207
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