Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature (original ) (raw )molecules Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
José Luis Garcia Hernandez
View PDFchevron_right
Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil
Gerardo Fernandez Barbero
International Journal of Food Properties, 2015
View PDFchevron_right
Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis
Rebeca Morales
Journal of Chemistry, 2015
View PDFchevron_right
Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua
Eduardo Amezquita
CyTA - Journal of Food, 2013
View PDFchevron_right
Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers
Peter Popelka
Folia Veterinaria, 2017
View PDFchevron_right
Capsaicinoids content in some Bulgarian varieties of Capsicum annuum L. obtained by RP-HPLC
Anna Gavrilova
Фармация, 2023
View PDFchevron_right
Identification and quantification of some capsaicinoids in Padrón pepper (Capsicum annuum L. var. annuum) fruits
Federico Pomar
Acta Alimentaria, 2001
View PDFchevron_right
Capsaicinoids in Hot Pepper Depending on Fruit Maturity Stage and Harvest Date
Agnieszka Najda
Acta scientiarum Polonorum. Hortorum cultus = Ogrodnictwo
View PDFchevron_right
Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography
Wieslaw Oleszek
Food Chemistry, 2000
View PDFchevron_right
Phytochemical Study of Capsaicinoids Extracted From Indian Varieties of Capsicum Annuum and Quantification of Capsaicin By Chromatographic Methods
kajol chavan PGSSFN
International Journal of Life Science and Pharma Research
View PDFchevron_right
Capsaicinoids Content in Habanero Pepper (Capsicum chinense Jacq.): Hottest Known Cultivars
Daniela Marroquín
HortScience, 2008
View PDFchevron_right
Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
Ananta Saikia
Journal of Horticultural Sciences
View PDFchevron_right
Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography
Yacine Badjah
Molecules, 2011
View PDFchevron_right
CAPSAICINOIDS CONTENT IN FOUR TUNISIAN HOT PEPPER VARIETIES GROWN IN AN OPEN FIELD (Capsicum annuum L.)
Sâad Saguem
2012
View PDFchevron_right
A Comparative Study on Cultivars of Capsicum: Critical Assessment based on Colour Values, Pungency and total Capsaicinoids Content
Nikhil Mohan
2020
View PDFchevron_right
Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products
Christopher Reilly
Journal of forensic sciences, 2001
View PDFchevron_right
Phytochemistry and biological activity of hot and sweet Capsicum species: A review
Virendra Rana
Medicinal Plants - International Journal of Phytomedicines and Related Industries, 2021
View PDFchevron_right
Determination of Capsaicin Content and Pungency Level of Five Different Peppers Grown in Nigeria
Cuong Nguyen Duc
View PDFchevron_right
Capsaicin Level of Various Capsicum Fruits
Treesye Angelina
International Journal of Pharmacy and Pharmaceutical Sciences
View PDFchevron_right
Capsaicin, phenols and flavonoids quantification in Leskovac and Habanero hot peppers
Jelena Stanojević
Advanced Technologies
View PDFchevron_right
Finger Printing And Quantitative Determination Of Capsaicin In Different Varieties Of Capsicum Annum
dhananjay meshram
View PDFchevron_right
HPLC analysis of capsaicin content in sixteen Capsicum fruits from Nepal
Purusotam Basnet , Nataša Škalko-Basnet
Journal of Medicinal Food
View PDFchevron_right
Evaluation of capsaicin in chili peppers and hot sauces by MISER HPLC-ESIMS
Erik Regalado , Christopher Welch
Analytical Methods, 2014
View PDFchevron_right
molecules Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography
Silvino J Reyes C
View PDFchevron_right
Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico
José Luis Chávez-Servia
Chilean Journal of Agricultural Research, 2011
View PDFchevron_right
Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity
Vivian Caetano Bochi
Journal of the science of food and agriculture, 2017
View PDFchevron_right
Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse
OSCAR CRUZ ALVAREZ
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018
View PDFchevron_right
Bioactive Compound Variability in a Brazilian Capsicum Pepper Collection
Rosane Crizel
Crop Science, 2017
View PDFchevron_right
Studies on purification of capsaicinoids from various Capsicum species cultivated in Romania
Narcisa Babeanu
Journal of Biotechnology, 2015
View PDFchevron_right
Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation
Cristina Mallor
Molecules, 2017
View PDFchevron_right
Flavonoid and Capsaicinoid Contents and Consumption of Mexican Chili Pepper (Capsicum annuum L.) Landraces
elena heredia garcía
2017
View PDFchevron_right
Content of capsaicin extracted from hot pepper (Capsicum annuum ssp. microcarpum L.) and its use as an ecopesticide
Sasa Mitrev
2012
View PDFchevron_right
(175) Variety- and Cultivation Place-dependent Variations in Capsaicinoid Content of Red Peppers Produced in Cheongyang Area
Young-Sang Lee
HortScience, 2006
View PDFchevron_right