Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry-Reference-Cited by-同舟云学术

Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Published:2005-10-21 Issue:23 Volume:53 Page:9172-9181
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kozukue Nobuyuki¹,Han Jae-Sook¹,Kozukue Etsuko¹,Lee Sin-Jung¹,Kim Joung-Ae¹,Lee Kap-Rang¹,Levin Carol E.¹,Friedman Mendel¹

Affiliation:

1. Department of Food Service Industry, Uiduck University, Gyongbuk 780-713, Korea; College of Human Ecology and Kinesiology, Yeungnam University, Gyeongsan 712-749, Korea; and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050469j

Reference49 articles.

1. Dehydrotomatine and α-Tomatine Content in Tomato Fruits and Vegetative Plant Tissues

2. Red squill modified by Lactobacillus acidophilus for rodenticide use

3. Analysis of biologically active compounds in potatoes (Solanum tuberosum), tomatoes (Lycopersicon esculentum), and jimson weed (Datura stramonium) seeds

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