Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

(2020) Rosa Guilherme et al.   MICROCHEMICAL JOURNAL

Genotypic and environmental effects on the agronomic, health‐related compounds and antioxidant properties of chilli peppers for diverse market destinations

(2019) Pasquale Tripodi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of Genetic Parameters of Habanero Pepper (Capsicum chinense Jacq.) in the Yucatan, Mexico

(2019) Laura P. Peña-Yam et al.   HORTSCIENCE

Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection

(2019) Ksenia Morozova et al.   ELECTROANALYSIS

Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives

(2019) Magda Lisette Arce-Rodríguez et al.   PLANT CELL REPORTS

Red and Brown Soils Increase the Development and Content of Nutrients in Habanero Pepper Subjected to Irrigation Water with High Electrical Conductivity

(2019) Fátima Medina-Lara et al.   HORTSCIENCE

Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency

(2019) Oreto Fayos et al.   JOURNAL OF AGRICULTURAL AND 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

Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations

(2018) Pasquale Tripodi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

(2017) Stanislau Bogusz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers

(2016) Ken G. Sweat et al.   FOOD CHEMISTRY

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

(2015) Gerardo Fernández Barbero et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations

(2014) Sven W. Meckelmann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

(2013) Gerardo F. Barbero et al.   FOOD CHEMISTRY

Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

(2013) Sven W. Meckelmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamics of changes in bioactive molecules and antioxidant potential of Capsicum chinense Jacq. cv. Habanero at nine maturity stages

(2012) Md. Wasim Siddiqui et al.   ACTA PHYSIOLOGIAE PLANTARUM

Stability analysis of yield and capsaicinoids content in chili (Capsicum spp.) grown across six environments

(2012) Tulsi Gurung et al.   EUPHYTICA

Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinenseJacq.)

(2012) René Garruña-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Electronic Tongues Employing Electrochemical Sensors

(2010) Manel del Valle   ELECTROANALYSIS

Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinenseJacq.)

(2010) Miriam Monforte-González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.)

(2010) Cesar Aza-González et al.   PLANT CELL REPORTS

Carbon nanotube-based electrochemical sensors for quantifying the ‘heat’ of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin

(2008) Roohollah Torabi Kachoosangi et al.   ANALYST

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

(2008) F MENICHINI et al.   FOOD CHEMISTRY