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For: Guzmán I, Bosland PW. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference. Appetite 2017;117:186-90. [PMID: 28662907 DOI: 10.1016/j.appet.2017.06.026] [Cited by in Crossref: 25] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
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4 Woodman TJ, Negoescu E. A simple 1 H NMR based assay of total capsaicinoid levels in Capsicum using signal suppression in non-deuterated solvent: Assay of total capsaicinoid levels in Capsicum. J Sci Food Agric 2019;99:1765-71. [DOI: 10.1002/jsfa.9368] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
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7 Panpetch W, Visitchanakun P, Saisorn W, Sawatpanich A, Chatthanathon P, Somboonna N, Tumwasorn S, Leelahavanichkul A. Lactobacillus rhamnosus attenuates Thai chili extracts induced gut inflammation and dysbiosis despite capsaicin bactericidal effect against the probiotics, a possible toxicity of high dose capsaicin. PLoS One 2021;16:e0261189. [PMID: 34941893 DOI: 10.1371/journal.pone.0261189] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Lozada DN, Coon DL, Guzmán I, Bosland PW. Heat profiles of ‘superhot’ and New Mexican type chile peppers (Capsicum spp.). Scientia Horticulturae 2021;283:110088. [DOI: 10.1016/j.scienta.2021.110088] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
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11 Peralta‐cruz C, Rodríguez‐buenfil IM, Cabal‐prieto A, Cuervo‐osorio VD, Oney‐montalvo JE, Herrera‐corredor JA, Ramírez‐sucre MO, Ramírez‐rivera EDJ. Modeling consumer satisfaction to identify drivers for liking : An online survey based on images of Habanero pepper ( Capsicum chinense Jacq.). J Sens Stud 2021;36. [DOI: 10.1111/joss.12696] [Reference Citation Analysis]
12 Oney Montalvo JE, Morozova K, Ferrentino G, Ramirez Sucre MO, Rodríguez Buenfil IM, Scampicchio M. Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue. Eur Food Res Technol 2021;247:101-10. [DOI: 10.1007/s00217-020-03610-z] [Cited by in Crossref: 6] [Article Influence: 3.0] [Reference Citation Analysis]
13 Ramírez‐rivera EDJ, Rodriguez‐buenfil IM, Pérez‐robles M, Oney‐montalvo JE, Prinyawiwatkul W, Cabal‐prieto A, Ramírez‐sucre MO, Herrera‐corredor JA. Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( Capsicum chinense Jacq.). Int J Food Sci Technol 2021;56:573-86. [DOI: 10.1111/ijfs.14735] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
14 Zhang L, Xu S, Shi B, Wang H, Liu L, Zhong K, Zhao L, Chen Z. Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation. J Sens Stud 2018;33:e12465. [DOI: 10.1111/joss.12465] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 1.8] [Reference Citation Analysis]
15 Jesus RD, Santos GDN, Piccin AS, Balsalobre TW, Sala FC, Carneiro MS. Characterization of pepper accessions using molecular markers linked to pungency and SSR. Hortic Bras 2019;37:152-60. [DOI: 10.1590/s0102-053620190205] [Reference Citation Analysis]
16 Sun Y, Park B, Ha JH, Kang SH. Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods. Food Chem 2020;323:126831. [PMID: 32334311 DOI: 10.1016/j.foodchem.2020.126831] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
17 Zhang D, Sun X, Battino M, Wei X, Shi J, Zhao L, Liu S, Xiao J, Shi B, Zou X. A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods. Trends in Food Science & Technology 2021. [DOI: 10.1016/j.tifs.2021.03.004] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
18 Danojević D, Glogovac S, Moravčević Đ, Medić-pap S. Preferences of Serbian consumers towards different pepper fruits. Food & Feed Res 2021;48:155-63. [DOI: 10.5937/ffr48-34434] [Reference Citation Analysis]
19 Kopta T, Sekara A, Pokluda R, Ferby V, Caruso G. Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress. Plants (Basel) 2020;9:E364. [PMID: 32188104 DOI: 10.3390/plants9030364] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
20 Chuaysrinule C, Maneeboon T, Roopkham C, Mahakarnchanakul W. Occurrence of aflatoxin- and ochratoxin A-producing Aspergillus species in Thai dried chilli. Journal of Agriculture and Food Research 2020;2:100054. [DOI: 10.1016/j.jafr.2020.100054] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
21 Burgos-valencia E, Echevarría-machado I, Narváez-zapata JA, Martínez-estévez M. Gene expression related to the capsaicinoids biosynthesis in the Capsicum genus: Molecular and transcriptomic studies. Braz J Bot 2020;43:201-12. [DOI: 10.1007/s40415-019-00575-6] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]