When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or
other associated feelings, some good such as the release of endorphins, and some bad …

Capsicum species are very famous natural products used and consumed as spices, fruits,
and powder preparations. Their popularity is due to the presence of an exclusive alkaloid …

The presented research focuses on the electrochemical determination of capsaicin, a
lipophilic alkaloid which originates hotness in chili peppers. An electrochemical sensor …

Glassy carbon electrodes (GCE) modified with carboxylated single-walled carbon
nanotubes (SWNT-COOH) and CeO 2-surfactants dispersions are developed for the …

Hydroxyl-sanshools (HS) are primary components evoking specific pungent sensations of
Sichuan Pepper (pericarp of Zanthoxylum bungeanum, PZB) which is widely used as a food …

In this work, we showed electrochemical evidences that α-, β-, and γ-cyclodextrins (CDs)
form inclusion complex in a solution with capsaicin (CP). The electrochemical behavior of …

Novel voltammetric approach for the selective determination of total capsaicinoids has been
developed using glassy carbon electrode modified with multi‐walled carbon nanotubes and …

New progress in the application of voltammetry of immobilized microparticles (VIM)
technique in electroanalytical chemistry is reported in this work through the determination of …

An electrochemical biosensor based on polymelamine formaldehyde (PMF) supported over
oxygen functionalised carbon nanotubes (OCNTs) was designed for selective and sensitive …

Electrochemistry of carotenoids has attracted a lot of interest because it provides an
understanding of their oxidative properties. We report the application of electrochemistry in …