Determination of capsaicin content and pungency level of different fresh and dried chilli peppers
BackBibliographic information
- Publication year
- 2017
- Category
- ADF — Scientific papers in other domestic journals
- CREPČ / EPCA ID
- 0027203
- Document type
- Journal article
- Source
- Folia veterinaria
- ISSN (Source)
- 0015-5748
- Volume
- Roč. 61, č. 2 (2017), s. 11-16
- Source publication year
- 2017
- Language
- English
- Research areas
- 200 — Veterinary Sciences
Bibliographic record
POPELKA, Peter - JEVINOVÁ, Pavlína - ŠMEJKAL, Karel - ROBA, Pavol. Determination of capsaicin content and pungency level of different fresh and dried chilli peppers [Stanovenie obsahu kapsaicínu a stupňa štipľavosti u rôznych druhov čerstvých a sušených chilli paprík]. In: Folia veterinaria. 2017. ISSN 0015-5748, Roč. 61, č. 2 (2017), s. 11-16.
Publication authors
| Author | Role | Share |
|---|---|---|
| Peter Popelka | Author | 50.000 % |
| Pavlína Jevinová | Author | 20.000 % |
| Karel Šmejkal | Author | 20.000 % |
| Pavol Roba | Author | 10.000 % |
Citations (68)
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GETAHUN, Eshetu - A.DELELE, Mulugeta - GABBIYE, Nigus - WORKNEH, Solomon - VANIERSCHOT, Maarten. Influence of a double-stage solar tunnel dryer on the preservation of quality characteristics and the Modelling of colour variations in red chili peppers. In Heliyon, 2024-09-15, 10, 17, pp. Dostupné na: https://doi.org/10.1016/j.heliyon.2024.e36857. |
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| 2024 1 |
JERGA, Radek - SKOPALOVÁ, Jana - BARTÁK, Petr. Adsorptive transfer cyclic square-wave voltammetry and HPLC with tandem electrochemical detection – Two novel methods for determination of chili peppers pungency. In Talanta, 2024-12-01, 280, pp. ISSN 00399140. Dostupné na: https://doi.org/10.1016/j.talanta.2024.126711. |
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LYU, Cong - FORDE, Ciarán G. - STIEGER, Markus. Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties. In Food Quality and Preference, 2024-06-01, 115, pp. ISSN 09503293. Dostupné na: https://doi.org/10.1016/j.foodqual.2024.105109. |
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POORNIMA, K. N. - KAVYA, M. E. - ARPITA, S. - RAO, A. Mohan. Biosynthesis of Capsaicinoids in Plants. In Capsaicinoids from Natural Sources to Biosynthesis and their Clinical Applications, 2024-01-01, pp. 143-154. ISBN [9789819977789, 9789819977796]. Dostupné na: https://doi.org/10.1007/978-981-99-7779-6_6. |
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PRAMUDYA, Ragita C. - CHOUDHURY, Dipankar - ZOU, Min - SEO, Han Seok. “Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. In Food Research International, 2024-10-01, 194, pp. ISSN 09639969. Dostupné na: https://doi.org/10.1016/j.foodres.2024.114889. |
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RAKESH, V. - PATGIRI, P. - BORAH, A. Laboratory Study of Repellent Property of Bhut Jolokia Chilli against Sitophilus oryzae (Coleoptera: Curculionidae) in Stored Wheat. In Journal of Entomological Science, 2024-03-22, 59, 2, pp. 156-164. ISSN 07498004. Dostupné na: https://doi.org/10.18474/JES23-29. |
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GULZAR, Ariza - MALIK, Ajaz - MALIK, Geetika - HUSSAIN, Khursheed - NAZIR, Nageena - AABIDI, Ishfaq - GANI, Umar - HAMI, Ammarah - MAHAJAN, Reetika - BANGROO, Shabir - ZARGAR, Sajad Majeed. Identification of novel SNPs in Pun1 locus for pungency in Capsicum species. In Molecular Biology Reports, 2023-09-01, 50, 9, pp. 7571-7579. ISSN 03014851. Dostupné na: https://doi.org/10.1007/s11033-023-08691-z. |
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IMANINGSIH, Witiyasti - EKOWATI, Nuraeni - SALAMIAH - SOESANTO, Loekas - RATNAN-INGTYAS, Nuniek Ina. An Overview of Stress-Tolerant Promoting Endophytic Fungal Isolates from Hiyung Chilli Grown in South Kalimantan. In Journal of Tropical Life Science, 2023-01-31, 13, 1, pp. 177-186. ISSN 20875517. Dostupné na: https://doi.org/10.11594/jtls.13.01.18. |
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JIMÉNEZ, Ivet - PÉREZ-RÀFOLS, Clara - SERRANO, Núria - DEL VALLE, Manel - MANUEL DÍAZ-CRUZ, José. Carbon based electrodes for the voltammetric determination of capsaicin in spicy samples. In Microchemical Journal, 2023-08-01, 191, pp. ISSN 0026265X. Dostupné na: https://doi.org/10.1016/j.microc.2023.108757. |
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PRAMUDYA, Ragita C. - SEO, Han Seok. Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods. In Food Quality and Preference, 2023-12-01, 112, pp. ISSN 09503293. Dostupné na: https://doi.org/10.1016/j.foodqual.2023.104997. |
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CHEN, Mengjuan - WANG, Xinyao - LIU, Yang - LI, Pao - WANG, Rongrong - JIANG, Liwen. Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. In Molecules, 2022-10-01, 27, 20, pp. Dostupné na: https://doi.org/10.3390/molecules27207139. |
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