Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method-Reference-Cited by-同舟云学术

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Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method

Published:2021-10 Issue: Volume:103 Page:104074
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Tobolka Adam^ORCID,Škorpilová Tereza,Dvořáková Zuzana,Cusimamani Eloy Fernández^ORCID,Rajchl Aleš

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq);Ananthan;Food Chem.,2018

2. Simultaneous quantification of capsaicinoids and ascorbic acid from pungent peppers;Bae;J. Chromatogr. Sci.,2013

3. Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers;Bajer;J. Food Compos. Anal.,2015

4. Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection;Barbero;Anal. Chim. Acta,2006

5. Pressurized liquid extraction of capsaicinoids from peppers;Barbero;J. Agric. Food Chem.,2006

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2. Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels;Langmuir;2024-02-12

3. Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices;Food Chemistry;2023-08

4. Recent advances in analysis of capsaicin and its effects on metabolic pathways by mass spectrometry;Frontiers in Nutrition;2023-07-28

5. Bioactive compounds and antioxidant activities of selected types of chilli peppers;Czech Journal of Food Sciences;2023-06-29

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