ANALYSIS OF CAPSAICIN AND DIHYDROCAPSAICIN IN HOT PEPPERS BY ULTRASOUND ASSISTED EXTRACTION FOLLOWED BY GAS CHROMATOGRAPHY–MASS SPECTROMETRY

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuumL.) of different Calabrian varieties

(2009) Marisa Ziino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry

(2008) Araceli Peña-Alvarez et al.   JOURNAL OF CHROMATOGRAPHY A

Ultrasound-assisted extraction of capsaicinoids from peppers

(2008) G BARBERO et al.   TALANTA

Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale

(2008) Sumate Boonkird et al.   ULTRASONICS SONOCHEMISTRY

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

(2007) G BARBERO et al.   FOOD CHEMISTRY

Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes

(2007) Zhang Lianfu et al.   ULTRASONICS SONOCHEMISTRY