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142 related items for PubMed ID: 33949422

  • 1. Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids.
    Crapnell RD, Banks CE.
    Analyst; 2021 May 04; 146(9):2769-2783. PubMed ID: 33949422
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.
    Reilly CA, Crouch DJ, Yost GS.
    J Forensic Sci; 2001 May 15; 46(3):502-9. PubMed ID: 11372985
    [Abstract] [Full Text] [Related]

  • 4. Carbon nanotube-based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin.
    Kachoosangi RT, Wildgoose GG, Compton RG.
    Analyst; 2008 Jul 15; 133(7):888-95. PubMed ID: 18575641
    [Abstract] [Full Text] [Related]

  • 5. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units.
    Zhu Y, Li X, Jiang S, Zhang Y, Zhang L, Liu Y.
    Food Chem; 2023 Jun 15; 411():135488. PubMed ID: 36681025
    [Abstract] [Full Text] [Related]

  • 6. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography.
    Al Othman ZA, Ahmed YB, Habila MA, Ghafar AA.
    Molecules; 2011 Oct 24; 16(10):8919-29. PubMed ID: 22024959
    [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
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
    Int J Toxicol; 2007 May 22; 26 Suppl 1():3-106. PubMed ID: 17365137
    [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 22; 44(2):179-84. PubMed ID: 19130376
    [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. Thread spray mass spectrometry for direct analysis of capsaicinoids in pepper products.
    Jackson S, Swiner DJ, Capone PC, Badu-Tawiah AK.
    Anal Chim Acta; 2018 Sep 06; 1023():81-88. PubMed ID: 29754610
    [Abstract] [Full Text] [Related]

  • 14. Directly transferring pepper constituents to triangular papers for pungency determination by paper spray ionization mass spectrometry.
    Ramalho RRF, da Silva LC, Maciel LIL, Pereira I, Nascimento ADR, Simas RC, Vaz BG.
    Anal Bioanal Chem; 2020 Sep 06; 412(22):5389-5396. PubMed ID: 32556565
    [Abstract] [Full Text] [Related]

  • 15. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers.
    Uarrota VG, Maraschin M, de Bairros ÂFM, Pedreschi R.
    Crit Rev Food Sci Nutr; 2021 Sep 06; 61(4):649-665. PubMed ID: 32212928
    [Abstract] [Full Text] [Related]

  • 16. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 Sep 06; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 17. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.
    Guzmán I, Bosland PW.
    Appetite; 2017 Oct 01; 117():186-190. PubMed ID: 28662907
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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 22; 32(4):530-543. PubMed ID: 33029820
    [Abstract] [Full Text] [Related]

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