Heat profiles of ‘superhot’ and New Mexican type chile peppers (Capsicum spp.)-Reference-Cited by-同舟云学术

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Heat profiles of ‘superhot’ and New Mexican type chile peppers (Capsicum spp.)

Published:2021-06 Issue: Volume:283 Page:110088
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Lozada Dennis N.,Coon Danise L.,Guzmán Ivette^ORCID,Bosland Paul W.

Publisher

Elsevier BV

Subject

Horticulture

Reference46 articles.

1. Capsaicin: a potent inhibitor of carbonic anhydrase isoenzymes;Arabaci;Molecules,2014

2. Biological properties, bioactive constituents, and pharmacokinetics of some Capsicum spp. And capsaicinoids;Batiha;Int. J. Mol. Sci.,2020

3. QTL analysis for capsaicinoid content in Capsicum;Ben-Chaim;Theor. Appl. Genet.,2006

4. Molecular mapping of capsaicinoid biosynthesis genes and quantitative trait loci analysis for capsaicinoid content in Capsicum;Blum;Theor. Appl. Genet.,2003

5. Bhut Jolokia’—The world’s hottest known chile pepper is a putative naturally occurring interspecific hybrid;Bosland;HortScience,2007

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1. Process Adaptability Appraisal of Fermented Chopped Chili Pepper Made from Fresh Chili Peppers of Different Varieties;Agronomy;2024-08-20

2. Challenges in Capsaicin Production Due to Abiotic Factors;Capsaicinoids;2024

3. Dynamic shifts in primary metabolism across fruit development stages in Capsicum chinense (cv. Habanero);Journal of Plant Physiology;2023-12

4. Efficacy of green solvents in pungent, aroma, and color extractions of spice oleoresins and impact on phytochemical and antioxidant capacities;Food Bioscience;2023-12

5. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units;Food Chemistry;2023-06

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