Results 231 to 240 of about 13,105 (244)

Multiple quantitative structure-pungency correlations of capsaicinoids.

Food Chemistry, 2019
The comprehensive mechanistic understanding of pungency and the binding interactions between pungent capsaicinoids from foods and their receptors have attracted increasing attention in food sensory and pharmaceutical fields.
Kexian Chen, Ling Feng, Shuyi Feng, Yuhua Yan, Zhen Ge, Zuguang Li, Zhongxiu Chen   +6 more
semanticscholar   +1 more source

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis.

The Journal of the Science of Food and Agriculture, 2018
BACKGROUND Zanthoxylum bungeanum originating in different places varies in alkylamide content and pungency intensity. RESULTS The pungency intensity of 19 Zanthoxylum bungeanum samples was first determined with Scoville pungency units (SPUs).
Lulu Zhang, Lei Zhao, Houyin Wang, B. Shi, Long-Yun Liu, Zhongxiu Chen   +5 more
semanticscholar   +1 more source

Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species.

Food Chemistry, 2021
Kexian Chen, L. Xue, Qingyao Li, Yunyou Li, Yu-Fen Mao, Shuwen Fan, Lulu Zhang, Lei Zhao   +7 more
semanticscholar   +1 more source

Influence of soil quality factors on capsaicin biosynthesis, pungency, yield, and produce quality of chili: An insight on Csy1, Pun1, and Pun12 signaling responses.

Plant physiology and biochemistry : PPB, 2021
Subhasish Das, S. Sarkar, Maneka Das, P. Banik, S. Bhattacharya   +4 more
semanticscholar   +1 more source

The pungent-variable sweet chili pepper ‘Shishito’ (Capsicum annuum) provides insights regarding the relationship between pungency, the number of seeds, and gene expression involving capsaicinoid biosynthesis

Zeitschrift für Induktive Abstammungs- und Vererbungslehre, 2021
Fumiya Kondo, Kanami Hatakeyama, Ayana Sakai, M. Minami, K. Nemoto, K. Matsushima   +5 more
semanticscholar   +1 more source

Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing

Journal of Agricultural and Food Chemistry, 2022
Ke Tang, Xiao-Wei Yu, Shuang Chen
exaly  

Directly transferring pepper constituents to triangular papers for pungency determination by paper spray ionization mass spectrometry

Analytical and Bioanalytical Chemistry, 2020
R. Ramalho, L. C. da Silva, L. Maciel, Igor Pereira, A. R. Nascimento, R. Simas, B. Vaz   +6 more
semanticscholar   +1 more source

The Pun1 gene for pungency in pepper encodes a putative acyltransferase

Plant Journal, 2005
Charles Stewart, Byoung-Cheorl Kang, Michael Mazourek   +2 more
exaly  

Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry

European Food Research and Technology, 2019
M. Cirlini, Giovanni Luzzini, E. Morini, S. Folloni, R. Ranieri, C. Dall’Asta, G. Galaverna   +6 more
semanticscholar   +1 more source

Effects of pungency degree on mesophilic anaerobic digestion of kitchen waste

Applied Energy, 2016
Zhixin Yu
exaly