1. Comparison between HPTLC and OPLC for the determination of capsaicin in red pepper;Aczél;Fresenius Journal of Analytical Chemistry,1992
2. Thin layer drying of melon seed;Ajibola;Journal of Food Engineering,1989
3. Aleman, J., & Navarro, F. (1973). Estudiao fisico-quimico de las variedades de pimiento Capsicum annum L cultivadas en Murcia, (pp. 15–20). Murcia, Spain: Instituto de Orientacion y asistencia Tecnia del Sureste
4. AOAC, (1990). Official methods of analysis (15th ed.). 930.06, Arlington, VA: Association of official Analytical Chemists
5. ASTA, (1985). Official analytical method of the American Spice trade Association. Industrial Edition, Englewood Cliffs, pp. 41–42