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134 related items for PubMed ID: 35998494

  • 1. 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]

  • 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. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers.
    Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M.
    Food Chem; 2021 Sep 15; 356():129688. PubMed ID: 33812187
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 13(8):1068-75. PubMed ID: 27416068
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 34(11):1597-1601. PubMed ID: 30449166
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 7. 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 03; 32(4):530-543. PubMed ID: 33029820
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. The Capsicum MYB31 regulates capsaicinoid biosynthesis in the pepper pericarp.
    Sun B, Chen C, Song J, Zheng P, Wang J, Wei J, Cai W, Chen S, Cai Y, Yuan Y, Zhang S, Liu S, Lei J, Cheng G, Zhu Z.
    Plant Physiol Biochem; 2022 Apr 01; 176():21-30. PubMed ID: 35190336
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).
    Materska M, Perucka I.
    J Agric Food Chem; 2005 Mar 09; 53(5):1750-6. PubMed ID: 15740069
    [Abstract] [Full Text] [Related]

  • 11. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 Mar 09; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 12. Metabolic Variation among Fruits of Different Chili Cultivars (Capsicum spp.) Using HPLC/MS.
    Zamljen T, Medič A, Veberič R, Hudina M, Jakopič J, Slatnar A.
    Plants (Basel); 2021 Dec 29; 11(1):. PubMed ID: 35009104
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns.
    Stipcovich T, Barbero GF, Ferreiro-González M, Palma M, Barroso CG.
    Food Chem; 2018 Jan 15; 239():217-224. PubMed ID: 28873562
    [Abstract] [Full Text] [Related]

  • 15. Metabolic shifts during fruit development in pungent and non-pungent peppers.
    Rodrigues-Salvador A, Lana-Costa J, Omena-Garcia RP, Batista-Silva W, Scossa F, Rosado-Souza L, Pérez-Díaz JL, Menezes-Silva PE, DaMatta FM, Sulpice R, Araújo WL, Zsögön A, Fernie AR, Nunes-Nesi A.
    Food Chem; 2022 May 01; 375():131850. PubMed ID: 34953242
    [Abstract] [Full Text] [Related]

  • 16. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency.
    Fayos O, Ochoa-Alejo N, de la Vega OM, Savirón M, Orduna J, Mallor C, Barbero GF, Garcés-Claver A.
    J Agric Food Chem; 2019 Nov 06; 67(44):12219-12227. PubMed ID: 31613626
    [Abstract] [Full Text] [Related]

  • 17. Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant.
    Kirschbaum-Titze P, Mueller-Seitz E, Petz M.
    J Agric Food Chem; 2002 Feb 27; 50(5):1264-6. PubMed ID: 11853515
    [Abstract] [Full Text] [Related]

  • 18. Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding.
    Wahyuni Y, Ballester AR, Sudarmonowati E, Bino RJ, Bovy AG.
    Phytochemistry; 2011 Aug 27; 72(11-12):1358-70. PubMed ID: 21514607
    [Abstract] [Full Text] [Related]

  • 19. 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 Aug 27; 61(4):649-665. PubMed ID: 32212928
    [Abstract] [Full Text] [Related]

  • 20. Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).
    Ye Z, Shang Z, Li M, Zhang X, Ren H, Hu X, Yi J.
    Food Chem; 2022 Jan 30; 368():130797. PubMed ID: 34399178
    [Abstract] [Full Text] [Related]

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