Simple, fast method for the sample preparation of major capsaicinoids in ground peppers, in potato chips and chilli sauces and their analysis by GC-MS-Reference-Cited by-同舟云学术

Simple, fast method for the sample preparation of major capsaicinoids in ground peppers, in potato chips and chilli sauces and their analysis by GC-MS

Published:2022-12 Issue: Volume:114 Page:104733
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Blaško Jaroslav,Nižnanská Žofia,Kubinec Róbert,Mikuláš Ľubomír,Nižnanský Ľuboš,Kubincová Janka,Kunštek Marek,Duháčková Ľubomíra,Hrčka Rastislav,Kabát Juraj,Gabrišová Ľudmila,Šidlo Jozef,Szabó Alexandra Hengerics

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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3. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.);Barbero;Food Chem.,2014

4. Nomenclature in evaluation of analytical methods including detection and quantification capabilities;Currie;Pure Appl. Chem.,1995

5. Contents of capsaicinoids in chillies grown in Denmark;Duelund;Food Chem.,2017

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1. A highly-sensitive electrochemical sensor based on Ni nanoparticles modified carbon nanotubes/sulfonated reduced graphene oxide for the detection of capsaicinoids in leisure sauced meat products;Food Chemistry;2024-08

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

3. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum;Journal of Agricultural and Food Chemistry;2023-06-08