Citations (15)
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Justyna Werner, Robert Frankowski, Tomasz Grześkowiak & Agnieszka Zgoła-Grześkowiak. (2021) High-Performance Liquid Chromatography with Fluorescence Detection for the Determination of Capsaicin and Dihydrocapsaicin in Fat-Burning Dietary Supplements. Analytical Letters 54:13, pages 2097-2112.
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Virgílio Gavicho Uarrota, Marcelo Maraschin, Ângela de Fátima M. de Bairros & Romina Pedreschi. (2021) Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Critical Reviews in Food Science and Nutrition 61:4, pages 649-665.
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Rongrong Wang, Yang Liu, Shiwei Sun, Yueyue Si, Xiaohong Liu, Xiaoxiao Liu, Shuang Zhang & Wei Wang. (2020) Capsaicinoids from hot pepper (Capsicum annuum L.) and their phytotoxic effect on seedling growth of lettuce (Lactuca sativa L.). Natural Product Research 34:11, pages 1597-1601.
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L. Orellana-Escobedo, L.E. Garcia-Amezquita, G.I. Olivas, J.J. Ornelas-Paz & D.R. Sepulveda. (2013) Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua. CyTA - Journal of Food 11:2, pages 179-184.
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V. S. Govindarajan, D. Rajalakshmi, Nagin Chand & UweJ. Salzer. (1987) Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality. C R C Critical Reviews in Food Science and Nutrition 25:3, pages 185-282.
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V. S. Govindarajan & UweJ. Salzer. (1986) Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli. C R C Critical Reviews in Food Science and Nutrition 24:3, pages 245-355.
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V. S. Govindarajan & UweJ. Salzer. (1986) Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade. C R C Critical Reviews in Food Science and Nutrition 23:3, pages 207-288.
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Uwe‐Jens Salzer & ThomasE. Furia. (1977) The analysis of essential oils and extracts (oleoresins) from seasonings ‐ A critical review. C R C Critical Reviews in Food Science and Nutrition 9:4, pages 345-373.
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Eli Grushka & P. Kapral. (1977) Analysis of Capsaicinoids from Various Sources by Gas Chromatography. Separation Science 12:4, pages 415-423.
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Articles from other publishers (6)
Karveer Babanrao Aghade. (2023) Effect of caffeine on capsaicin induced hyperalgesia in mice. Indian Journal of Pharmacy and Pharmacology 10:3, pages 197-203.
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Şükrü Canpolat & Cemil İşlek. (2023) The effect of arbuscular mycorrhiza on physiological and biochemical parameters and capsaicinoid production in Capsicum annuum L.: A comparative study of extraction methods and solvents. Archives of Biological Sciences Arhiv za bioloske nauke 75:3, pages 327-339.
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Truong Vinh Nguyen & Khanh Van Quang Tran. (2022) Prevalence of crown and root rot of hot chilli in Central Vietnam and potential of disease management with chicken manure. Journal of Plant Pathology 104:3, pages 903-914.
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T. Srebcheva & M. Kostova. (2022) INFLUENCE OF THE PUN1 GENE ON CAPSAICIN SYNTHESIS IN HYBRID LINES OF THE GENUS CAPSICUM. Trakia Journal of Sciences 20:1, pages 36-44.
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Khushbu Islam, Nitin Kumar, Satish K. Yadava, John Momo & Nirala Ramchiary. 2022. Genomic Designing for Biotic Stress Resistant Vegetable Crops. Genomic Designing for Biotic Stress Resistant Vegetable Crops
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Tahir Mahmood, Rashid Mehmood Rana, Sunny Ahmar, Saima Saeed, Asma Gulzar, Muhammad Azam Khan, Fahad Masoud Wattoo, Xiukang Wang, Ferdinando Branca, Freddy Mora-Poblete, Gabrielle Sousa Mafra & Xionming Du. (2021) Effect of Drought Stress on Capsaicin and Antioxidant Contents in Pepper Genotypes at Reproductive Stage. Plants 10:7, pages 1286.
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