Evolution of Capsaicinoids in Peter Pepper (Capsicum annuumvar.annuum) During Fruit Ripening-Reference-Cited by-同舟云学术

Evolution of Capsaicinoids in Peter Pepper (Capsicum annuumvar.annuum) During Fruit Ripening

Published:2016-08 Issue:8 Volume:13 Page:1068-1075
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:Chem. Biodiversity

Author:

Barbero Gerardo F.¹,de Aguiar Ana C.²,Carrera Ceferino³,Olachea Ángel¹,Ferreiro-González Marta¹,Martínez Julian²,Palma Miguel¹,Barroso Carmelo G.¹

Affiliation:

1. Department of Analytical Chemistry; Faculty of Sciences; Agrifood Campus of International Excellence (ceiA3); University of Cádiz; P.O. Box 40 ES-11510 Puerto Real, Cádiz

2. Department of Food Engineering; College of Food Engineering; University of Campinas, DEA/FEA/UNICAMP; 13083-862 Campinas SP Brazil

3. Andalusian Center for Wine Research; Agrifood Campus of International Excellence (ceiA3); University of Cadiz, Campus de Puerto Real; ES-11510 Puerto Real, Cádiz

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Reference43 articles.

1. Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

2. Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

3. Peroxidases and the metabolism of capsaicin in Capsicum annuum L.

4. Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality

5. HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habanero Chili Peppers

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