Determination of capsaicin content and pungency level of different fresh and dried chilli peppers
NaspäťBibliografické údaje
- Rok vydania
- 2017
- Kategória
- ADF — Vedecké práce v ostatných domácich časopisoch
- CREPČ / EPCA ID
- 0027203
- Typ dokumentu
- Článok z periodika
- Zdroj
- Folia veterinaria
- ISSN (Zdroj)
- 0015-5748
- Zväzok
- Roč. 61, č. 2 (2017), s. 11-16
- Rok vydania zdroja
- 2017
- Jazyk
- anglický
- Oblasti výskumu
- 200 — Veterinárske vedy
Bibliografický zápis
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.
Autori publikácie
| Autor | Rola | Podiel |
|---|---|---|
| Peter Popelka | Autor | 50.000 % |
| Pavlína Jevinová | Autor | 20.000 % |
| Karel Šmejkal | Autor | 20.000 % |
| Pavol Roba | Autor | 10.000 % |
Ohlasy (68)
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| 2026 1 |
DUTTA, Himjyoti - LIKLAM LOUSHIGAM, Geetarani. The Science and Technology of Chilli Pepper: Processing, Products & Quality Assurance. In Science and Technology of Chilli Pepper Processing Products Quality Assurance, 2026-01-01, pp. 1-279. ISBN [9783032262264, 9783032262271]. Dostupné na: https://doi.org/10.1007/978-3-032-26227-1. |
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UÇUK, Ceyhun - SPENCE, Charles. Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods. In Foods, 2026-02-01, 15, 3, pp. Dostupné na: https://doi.org/10.3390/foods15030559. |
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CHIARANUNT, Peerapol - WYSOCKI, Konrad Z. - KINGSLEY, Kathryn L. - LINDERT, Sean - VELAZQUEZ, Fernando - WHITE, James F. Evaluation of Capsaicin as a Selector for Growth Promotional Bacteria Isolated from Capsicum Peppers. In SUSTAINABILITY, 2025, vol. 17, no. 23, pp. Dostupné na: https://doi.org/10.3390/su172310549. |
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CORSETTI, Samanta - ALESSANDRONI, Laura - COPPIN, Jean Christophe - TONANNI, Virginia - SAGRATINI, Gianni. The added value of flavouring extracts from Calabrian chili peppers by-products: characterization of bioactive and volatile compounds comparing green extraction techniques. In European Food Research and Technology, 2025-11-01, 251, 11, pp. 3821-3837. ISSN 14382377. Dostupné na: https://doi.org/10.1007/s00217-025-04878-9. |
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JAYAN, Laksmi S. - RAJAN, Sneha Soundara - MUJAHID, Shaik Mahammad - SHARMA, Shubhangi - WANI, Khalid Mehmood. Capsaicin: an in-depth review of its chemical properties, health benefits, and challenges in food applications. In Food Production Processing and Nutrition, 2025-12-01, 7, 1, pp. Dostupné na: https://doi.org/10.1186/s43014-025-00321-4. |
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LUNA-ORTEGA, J. Guadalupe - CERVANTES-VÁZQUEZ, Tomás Juan Álvaro - ZÚÑIGA-GRACIA, David Antonio - PRECIADO-RANGEL, Pablo - MÁRQUEZ-MENDOZA, J. Isabel - LUGO-PALACIOS, Aaron David - GALLEGOS-ROBLES, Miguel Ángel. Bacterias Nativas como Alternativa Sostenible en el Rendimientode Chile Serrano Native Bacteria as a Sustainable Alternative for Serrano Pepper Yield. In Terra Latinoamericana, 2025-01-01, 43, pp. ISSN 01875779. Dostupné na: https://doi.org/10.28940/terralatinoamericana.v43i.2156. |
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AZMERAW MOSSIE, Bekele - SHEFERIE, Mekuria Bereded - ABEBE, Tiegist Dejene - ABEDALLA, Muhajer Kedir. Effect of blended NPS fertilizer and cattle manure on soil property and hot pepper productivity in Jabi Tehnan Ethiopia. In Heliyon, 2024-08-15, 10, 15, pp. ISSN 24058440. Dostupné na: https://doi.org/10.1016/j.heliyon.2024.e35504. |
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CHENG, Zheng - WEN, Zhi Feng - LIU, Zhi Fei - ZHANG, Yuan - ZHOU, Yu - FENG, Xue Song. Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010. In Critical Reviews in Analytical Chemistry, 2024-01-01, 54, 1, pp. 73-92. ISSN 10408347. Dostupné na: https://doi.org/10.1080/10408347.2022.2054269. |
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