Capsaicinoids are acid amides of C9–C11 branched-chain fatty acids and vanillylamine and
constitute important chemical compounds of Capsicum annuum together with their non …

Pepper is a globally cultivated vegetable known for its distinct pungent flavor, which is
derived from the presence of capsaicinoids, a class of unique secondary metabolites that …

Este libro busca promover la experimentación, la profundización y la familiarización con
temas relacionados con la fisiología vegetal y el uso de metodologías bioquímicas como …

BACKGROUND: Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum
pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine …

Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was
investigated as a possible alternative to HPLC analysis. Capsaicinoids were extracted from …

The evolution of individual and total capsaicinoids content in three pepper varieties of
Capsicum chinense Jacq.('Bode'(B),'Habanero'(H), and 'Habanero Roxo'(Hr)) during fruit …

Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern
Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic …

Pepper is a crucial vegetable as well as spice crop, fruits of which contain numerous
bioactive compounds such as capsaicinoids, capsinoids, carotenoids, and oleoresin …

Capsicum (Capsicum annuum L. cv. Aries) is a non-climacteric bell-pepper fruit, exhibiting
limited ethylene and respiration levels during ripening. In contrast to climacteric fruit, such as …

An investigation was carried out on variations in the morphological traits of Tamarindus
indica LINN. fruits (length, breadth, mass, and pulp mass) and seeds (number and mass) …