Suggested Topics within your search.
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Capsicum
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EVOOs
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GC-MS
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Gas Chromatography-Mass Spectrometry
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LRI
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Odorants
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Solid Phase Microextraction
2
Vegetables
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Volatile Organic Compounds
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chemistry
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chili peppers
2
food
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fragrance
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hierarchical cluster analysis (HCA)
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marker
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mass fragmentography
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pepper
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principal component analysis (PCA)
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procedures
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sensory profile
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solid phase microextraction
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solid-phase microextraction (SPME)
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vegetable
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volatile fraction
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volatile organic compound
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Biology, life sciences
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Botany & plant sciences
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Capsicum annuum
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Fluid mechanics
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History of engineering and technology
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261by Jing Xia, Li Gu, Yitong Guo, Hongyan Feng, Shuhan Chen, Jessore Jurat, Wenjing Fu, Dongfang Zhang“...Capsaicin (CAP) is an active ingredient in chili pepper that is frequently consumed. It exerts...”
Published 2021-04-01
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262by Mi-Ran Kim, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho, Yerim Nam“... fermented chili pepper paste (<i>gochujang</i>). The salad dressings were preferred by Korean and US...”
Published 2020-10-01
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263“... in the boundary potential of planar lipid bilayers. We found that benzylamines, the chili pepper active components...”
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264by Raihana Ridzuan, Mohd Y. Rafii, Siti Izera Ismail, Martini Mohammad Yusoff, Gous Miah, Magaji Usman“..., and there have been ongoing screening methods of chili pepper genotypes with resistance to anthracnose...”
Published 2018-10-01
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265“... was applied to chili pepper plants inoculated with about 1,000 J2, for which root-knot gall formations...”
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266“... is structurally related to capsaicin from chili pepper and is found in the non-pungent pepper strain, CH-19 Sweet...”
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267by Ana Feronika Cindra Irawati, Yudi Sastro, Sulastri Sulastri, Maggy Tenawidjaja Suhartono, Kikin Hamzah Mutaqin, Widodo Widodo“...<p><em>Ralstonia solanacearum</em> has been known to cause bacterial wilt disease on chili pepper...”
Published 2016-11-01
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268by Kayode Samuel Obaniyi, Funsho Oluleye, Charity Aremu, Stephen Abolusoro, Sunday Ige“...The recent increase in the demand of hot and chili pepper at local, national, and international...”
Published 2021-03-01
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269“...) accounts for approximately 90% components of chili pepper fruit. It is often added to foods to enhance...”
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270by Pasquale Gallo, Samantha Imbimbo, Silvana Alvino, Vincenzo Castellano, Olga Arace, Vittorio Soprano, Mauro Esposito, Francesco Paolo Serpe, Donato Sansone“... and almonds are the major sources of exposure for consumers. Still, other products, such as chili pepper...”
Published 2021-05-01
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271by Michely da Silva Ribeiro, Claudia Maria Tomás Melo, Eduardo Santos Almeida, Carla Regina Amorim dos Anjos Queiroz“... the highest amount of phenolic compounds in all treatments when compared to the chili pepper, except when...”
Published 2019-06-01
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273by Soo-Yeon Cho, Heon-Woong Kim, Min-Ki Lee, Hyeon-Jung Kim, Jung-Bong Kim, Jeong-Sook Choe, Young-Min Lee, Hwan-Hee Jang“...The chili pepper (<i>Capsicum annuum </i>L.) is a food source that is rich in flavonoids...”
Published 2020-10-01
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274by Schneider Andreas, Teschendorf Peter, Vestergaard Mogens, Kristensen Niels B, Buus Carsten, Jayatissa Magdalena, Gotfredsen Jacob W, Weber Uno J, Fosgerau Keld, Hansen Philip, Raunsø Jakob, Køber Lars, Torp-Pedersen Christian, Videbaek Charlotte“...>Results</p> <p>Screening: Dihydrocapsaicin (DHC), a component of chili pepper, displayed a desirable...”
Published 2010-10-01
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275by Parichate Tangkanchanapas, Annelies Haegeman, Tom Ruttink, Monica Höfte, Kris De Jonghe“... clustered all major variants into a tomato/bolo maka group with four loops (I, II, IV and V), and a chili...”
Published 2020-05-01
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276“... irrigation performance, and cultivation technique testing to chili pepper growth (Capsicum annuumL...”
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277by Pilou L H R Janssens, Rick Hursel, Eveline A P Martens, Margriet S Westerterp-Plantenga“... of 2.56 mg (1.03 g of red chili pepper, 39,050 Scoville heat units (SHU)) with every meal. RESULTS...”
Published 2013-01-01
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278“... (chili pepper) and C. baccatum ("chapéu-de-frade"). With regard to other solanaceous plants inoculated...”
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279by Jeanny G. Aldana-Iuit, Enrique Sauri-Duch, María de Lourdes Miranda-Ham, Lizbeth A. Castro-Concha, Luis F. Cuevas-Glory, Felipe A. Vázquez-Flota“...In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs...”
Published 2015-01-01
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280“...%), and buying at the market (21.62%). The highest use values were Adas (Foeniculum vulgare Mill.) (0.25), chili...”
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