Results 101 to 110 of about 903 (122)
Some of the next articles are maybe not open access.
Capsaicinoids: The Origin of Pungency
2022Capsaicinoids are the main metabolites produced by the Capsicum genus. This alkaloid-like class of chemicals is responsible for the characteristic pungency of chilli peppers. Found exclusively within the Capsicum genus, the capsaicinoid content varies among species and cultivars.
openaire +1 more source
Sensory Properties of Naturally Occurring Capsaicinoids
Journal of Food Science, 1988ABSTRACT Sensory evaluation of isolated natural capsaicinoids showed that there was a significant linear relationship between pungency and concentration. Detection thresholds were evaluated using an ASTM method.
ANNA M. KRAJEWSKA, JOHN J. POWERS
openaire +1 more source
Simultaneous Control of Capsaicinoids Release from Polymeric Nanocapsules
Journal of Nanoscience and Nanotechnology, 2011The nanoencapsulation of capsaicinoids (capsaicin and dihydrocapsaicin) was proposed in this work as a strategy to control their release due to the reservoir characteristics of the nanocapsules. This reservoir property could prolong the topical analgesic effect and reduce the burning sensation and skin irritation caused by the capsaicinoids.
Renata V, Contri +4 more
openaire +2 more sources
The Identification of Capsaicinoids in Tear-Gas Spray
Journal of Forensic Sciences, 1982Abstract “Natural” capsaicin has been identified in “Halt!” sprays by thin-layer chromatography (TLC), high performance liquid chromatography (HPLC), infrared spectrophotometry (IR), and gas chromatography/mass spectrometry (GC/MS). Individual capsaicinoids have been identified as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. The
T, Fung, W, Jeffery, A D, Beveridge
openaire +2 more sources
Capsaicinoide und Cayennepfeffer-Extrakte
Der Hautarzt, 2018Stefanie Melhorn, Petra Staubach
openaire +1 more source