Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing

Elucidation of Analytical–Compositional Fingerprinting of Three Different Species of Chili Pepper by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry Analysis, and Sensory Profile Evaluation

(2022) Emanuela Trovato et al.   MOLECULES

Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

(2021) Yajun Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

(2021) Zi Ye et al.   FOOD CHEMISTRY

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

(2021) Mingguang Yu et al.   MOLECULES

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning

(2020) Jie Sun et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang et al.   FOOD RESEARCH INTERNATIONAL

1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivars

(2019) Elideth Florentino-Ramos et al.   FOOD RESEARCH INTERNATIONAL

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

(2019) Aziz Korkmaz et al.   FOOD CHEMISTRY

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

(2019) Mansor Hamed et al.   Antioxidants

The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

(2019) Yuying Cui et al.   FOOD CHEMISTRY

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

(2018) Qing Zhang et al.   FOOD CHEMISTRY

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

(2018) Eduardo Morales-Soriano et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

(2018) Zhihua Li et al.   Chemosensory Perception

Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper

(2018) Andrzej Krzykowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

(2018) Yunhao Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contents of capsaicinoids in chillies grown in Denmark

(2017) Lars Duelund et al.   FOOD CHEMISTRY

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

(2017) Choon Yoong Cheok et al.   FOOD CHEMISTRY

Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)

(2016) Kirti Patel et al.   FOOD RESEARCH INTERNATIONAL

Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction

(2014) Fahrettin Gogus et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum)

(2013) Nicola Caporaso et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Bioengineering of plant (tri)terpenoids: from metabolic engineering of plants to synthetic biologyin vivoandin vitro

(2013) Tessa Moses et al.   NEW PHYTOLOGIST

Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars

(2012) Monica Rosa Loizzo et al.   FOOD AND CHEMICAL TOXICOLOGY

Identification and Quantitation of Volatile Organic Compounds from Oxidation of Linseed Oil

(2012) Juita et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Antioxidant Activity of Capsaicinoid in Canola Oil

(2012) Wenhui Si et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

(2011) Zeid Abdullah Al Othman et al.   MOLECULES