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Ciência e Técnica Vitivinícola
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Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). DOI: 10.1002/ejlt.201300158
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Korean Journal of Chemical Engineering, 2011
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Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
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Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum)
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Oxidative stability of olive oil flavoured byCapsicum frutescens supercritical fluid extracts
Gabriela Bernardo-Gil, Luisa Da Costa
European Journal of Lipid Science and Technology, 2006
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Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS
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Ana Aguiar
LWT - Food Science and Technology, 2014
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Effect of Vegetable Oil in the Solubility of Capsaicinoids Extracted from Capsicum Chinense Bhut Jolokia
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Gerardo Fernandez Barbero
The Journal of Supercritical Fluids, 2018
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The effect of different methods of extractions of capsaicin on its content in the capsicum oleoresins
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MONCEF CHOUAIBI
Industrial Crops and Products, 2019
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Physicochemical Properties and Mineral Composition of Capsicum annum and Capsicum frutescens Oils
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Food Research International, 2020
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Supercritical fluid fractionation of liquid oleoresin capsicum: Statistical analysis and solubility parameters
juan rodriguez
The Journal of Supercritical Fluids, 2010
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Pressurized Liquid Extraction of Capsaicinoids from Peppers
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Journal of Agricultural and Food Chemistry, 2006
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Udaya Kadimi
Journal of The Science of Food and Agriculture, 1989
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Journal of Liquid Chromatography & Related Technologies, 2018
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Indian Journal of Natural Products, 2021
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David McGaw
2003
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The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability
Chiara La Torre
Italian Journal of Food Science, 2021
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Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics
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Research Square (Research Square), 2023
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Food Chemistry, 2012
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Effective separation and quantitative analysis of major heat principles in red pepper by capillary gas chromatography
wooderck hawer
Food Chemistry, 1994
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Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil
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