Multivariate optimization by statistical methods of ultra high performance liquid chromatography conditions for the separation of 17 capsaicinoids

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Anal. Methods, 2016, 8, 1659
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Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)

Kirti Patel, Candy Ruiz, Rosa Calderon, Mavel Marcelo and Rosario Rojas

Food Research International, 2016, 89, 471
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Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems

Arleen Rodríguez-Declet, Antonio Castro-Marín, Luca Moretti Conti, Alessandra Lombini, Fabio Chinnici and Adamo Domenico Rombolà

Agronomy, 2022, 12, 272
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Identification of volatile compounds from fruits aroma and citrus essential oils and their effect on oviposition of Ceratitis capitata (Diptera: Tephritidae)

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Environmental Entomology, 2023, 52, 327
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The protective role of exogenous proline in pepper callus exposed to long- term cold stress

Esra Koç and Belgizar Karayiğit

Bot Serb, 2024, 48, 185
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Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)

Jing Zhang, Cheng Wang, Junwen Wang, Yan Yang, Kangning Han, Emily Patience Bakpa, Jing Li, Jian Lyu, Jihua Yu and Jianming Xie

Front. Nutr., 2023, 9
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Network Analyses and Data Integration of Proteomics and Metabolomics From Leaves of Two Contrasting Varieties of Sugarcane in Response to Drought

Ilara Gabriela Frasson Budzinski, Fabricio Edgar de Moraes, Thais Regiani Cataldi, Lívia Maria Franceschini and Carlos Alberto Labate

Front. Plant Sci., 2019, 10
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Integrated transcriptomic and metabolomic analysis of chili pepper fruits provides new insight into the regulation of the branched chain esters and capsaicin biosynthesis

Zhou Heng, Xiaowan Xu, Xiaomei Xu, Ying Li, Hengming Wang, Wenjie Huang, Shijuan Yan and Tao Li

Food Research International, 2023, 169, 112856
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Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis

Tomasz Dymerski

Critical Reviews in Analytical Chemistry, 2018, 48, 252
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What Do We Know About Capsicum Volatilome?

Yesenia Ithaí Ángeles‐López, David José Martínez‐Cano and Nemesio Villa‐Ruano

Chemistry & Biodiversity, 2025, 22
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Atracción de Adultos de Anthonomus eugenii (Cano)1 a Mezclas de Compuestos Volátiles Sintéticos

Adriana Bautista-San Juan, Juan Cibrián-Tovar, Rosa María López-Romero, Néstor Bautista-Martínez and Nadia Salomé Gómez-Domínguez

Southwestern Entomologist, 2019, 44, 743
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Gene expression related to the capsaicinoids biosynthesis in the Capsicum genus: Molecular and transcriptomic studies

Eduardo Burgos-Valencia, Ileana Echevarría-Machado, José A. Narváez-Zapata and Manuel Martínez-Estévez

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Influence of the Drying Process on the Volatile Profile of Different Capsicum Species

Cosimo Taiti, Diego Comparini, Lavinia Moscovini, Simona Violino, Corrado Costa and Stefano Mancuso

Plants, 2024, 13, 1131
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Determination of volatile flavors in fresh navel orange by multidimensional gas chromatography quadrupole time-of-flight mass spectrometry

Zhangmin Xiang, Xiaotian Chen, Chenyu Qian, Kaili He and Xue Xiao

Analytical Letters, 2020, 53, 614
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Variation of biochemical and antioxidant activity with respect to the part of Capsicum annuum fruit from Tunisian autochthonous cultivars

Karima Lahbib, Samia Dabbou, Safia EL Bok, Gaetano Pandino, Sara Lombardo and Mohamed EL Gazzah

Industrial Crops and Products, 2017, 104, 164
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Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

Deborah dos Santos GARRUTI, Wivian de Sousa MESQUITA, Hilton Cesar Rodrigues MAGALHÃES, Ídila Maria da Silva ARAÚJO and Rita de Cássia Alves PEREIRA

Food Sci. Technol, 2021, 41, 696
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Morphoagronomic characteristics display high genetic diversity in Murupi chili pepper landraces

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Quality of limes juices based on the aroma and antioxidant properties

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Food Control, 2018, 89, 270
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Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics

Giuseppe Lubes and Mohammad Goodarzi

Chem. Rev., 2017, 117, 6399
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Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review

Roberto Castro-Muñoz, Emilia Gontarek-Castro and Seid Mahdi Jafari

Trends in Food Science & Technology, 2022, 123, 161
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The influence of acute water stresses on the biochemical composition of bell pepper (Capsicum annuumL.) berries

Dionis Borràs, Mariola Plazas, Andrea Moglia and Sergio Lanteri

J Sci Food Agric, 2021, 101, 4724
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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Stanislau Bogusz, Silvia H Libardi, Fernanda FG Dias, Janclei P Coutinho, Vivian C Bochi, Daniele Rodrigues, Arlete MT Melo and Helena T Godoy

J Sci Food Agric, 2018, 98, 217
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Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

Cosimo Taiti, Corrado Costa, Carmela Anna Migliori, Diego Comparini, Simone Figorilli and Stefano Mancuso

Food Bioprocess Technol, 2019, 12, 1366
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Impact of the Interactions between Fragrances and Cosmetic Bases on the Fragrance Olfactory Performance: A Tentative to Correlate SPME-GC/MS Analysis with That of an Experienced Perfumer

Lucrezia Di Nicolantonio, Maria Rosa Gigliobianco, Dolores Vargas Peregrina, Simone Angeloni, Luca Ilorini, Piera Di Martino and Roberta Censi

Cosmetics, 2022, 9, 70
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I.C.J. Silvis, P.A. Luning, N. Klose, M. Jansen and S.M. van Ruth

Food Chemistry, 2019, 271, 318
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Comparison of allelopathic effects of two typical invasive plants: Mikania micrantha and Ipomoea cairica in Hainan island

Huiyan Ma, Yu Chen, Jinhui Chen, Yunqiu Zhang, Tian Zhang and He He

Sci Rep, 2020, 10
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A green and sustainable method for Capsicum volatilome investigation by means of headspace solid-phase microextraction combined with flow-modulated two-dimensional gas chromatography-mass spectrometry using hydrogen as carrier gas

Micaela Galletta, Mariosimone Zoccali, Donato Creti, Luigi Mondello and Peter Q. Tranchida

Green Analytical Chemistry, 2023, 4, 100050
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Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

Eduardo Morales-Soriano, Biniam Kebede, Roberto Ugás, Tara Grauwet, Ann Van Loey and Marc Hendrickx

Food Research International, 2018, 109, 250
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