Fast Separation of Capsaicinoids from Peppers by Reversed Phase Ultra-Performance Liquid Chromatography: Comparation with Traditional High-Performance Liquid Chromatography Methods-Reference-Cited by-同舟云学术

Fast Separation of Capsaicinoids from Peppers by Reversed Phase Ultra-Performance Liquid Chromatography: Comparation with Traditional High-Performance Liquid Chromatography Methods

Published:2015-07-08 Issue:5 Volume:19 Page:984-992
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Barbero Gerardo F.,Liazid Ali,Ferreiro-González Marta,Palma Miguel,Barroso Carmelo G.

Funder

European Fund for Regional Development

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1050673

Reference25 articles.

1. Nonivamide, a Constituent of Capsicum oleoresin

2. Separation and Quantification of Capsaicinoids Using Complexation Chromatography

3. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

4. Capsaicin and Its Analogues: Structure-Activity Relationship Study

5. Determination of capsaicinoids in topical cream by liquid–liquid extraction and liquid chromatography

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