Results 121 to 130 of about 4,604 (201)

Penetapan Kadar Capsaicin Beberapa Jenis Cabe (Capsicum SP) Di Indonesia [PDF]

, 2013
Capsaicin – the major active principle in chillies is an alkaloid, which cause the ‘hot' sensation when contact with the skin and muscous membrane. At least twenty varieties of consumable chillies known in Indonesia, and each of them has different degree
Sumpena, U. (U)
core  

Evolución del contenido total e individual de capsaicinoiedes en el pimiento Malagueta (Capsicum frutescens): abstract [PDF]

, 2015
Publishe
Barbero, Gerardo F., Barroso, Carmelo G., Fayos Avellán, Oreto, Ferreiro González, Marta, Garcés Claver, Ana, Mallor Giménez, Cristina, Palma, Miguel   +6 more
core  

Capsaicinoide in frischem und verarbeitetem Gewürzpaprika [PDF]

, 2002
Die Schärfe von Paprika wird durch die Gruppe der Capsaicinoide verursacht, die ausschließlich in den Früchten von Capsicum-Pflanzen gefunden werden. Während die Biosynthese der Scharfstoffe weitgehend verstanden ist, herrscht über den Abbau noch Unklarheit. Vielfach werden Peroxidasen für den Capsaicinoidabbau verantwortlich gemacht.
openaire  

RELATIONSHIPS OF THE CAPSAICINOID CONTENT BETWEEN THE FRUIT PARTS OF HOT PEPPER (Capsicum annuum L.)

Acta Scientiarum Polonorum: Hortorum Cultus, 2016
Capsaicinoids are secondary metabolites characteristic of plants of the genus Capsicum and are only found in the pepper fruit. Their biosynthesis occurs mainly in the placental cells as well as in the interlocular septa of the fruit.
Halina Buczkowska, Renata Nurzyńska-Wierdak, Helena Łabuda, Andrzej Sałata   +3 more
doaj  

Pilot-Scale Continuous Flow Synthesis of Capsaicinoids and Their Formulation with Cyclodextrins. [PDF]

ACS Omega
Rávai B, Ujj DV, Orosz MJ, Revenco E, Béni S, Tajti Á, Bálint E.   +6 more
europepmc   +1 more source

Effect of Dietary Capsaicinoids Supplementation on Growth Performance, Intestinal Morphology, and Colon Microbiota in Weaned Piglets. [PDF]

Antioxidants (Basel)
Hou K, Ni Z, Mao J, Wang H.
europepmc   +1 more source

Effects of dietary supplementation with encapsulated capsaicinoids on growth performance and cecal microbiota in broiler chickens. [PDF]

Poult Sci
Hou K, Li J, Wang Y, He M, Wang H.
europepmc   +1 more source

Hot Cuisine as a Source of Anti-Inflammatory Drugs [PDF]

, 2005
Alberto Minassi, Giovanni Appendino, Nives Daddario   +2 more
core   +1 more source

Comprehensive Morpho-Functional Profiling of Peruvian Andean Capsicum pubescens Germplasm Reveals Promising Accessions with High Agronomic and Nutraceutical Value. [PDF]

Plants (Basel)
Salas-Zeta EL, Bernal-Canales KL, Delgado-Lazo A, Pacheco-Lizárraga G, Hermoza-Gutiérrez M, Cántaro-Segura H, Fernandez-Huaytalla E, Gutiérrez-Reynoso DL, Quispe-Jacobo F, Ccapa-Ramirez K.   +9 more
europepmc   +1 more source

Retraction Note to: Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic rats. [PDF]

Food Sci Biotechnol
Chen Z, Liu Y, Wang H, Chen Z, Liu J, Liu H.   +5 more
europepmc   +1 more source