Why chili peppers are spicy?

被引:1
|
作者
Gross, Michael
机构
关键词
D O I
10.1002/ciuz.200890057
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
引用
收藏
页码:307 / 307
页数:1
相关论文
共 50 条
  • [21] Chili peppers - a key to solve the mystery of thermoreceptors
    Yin, Ya-Ming
    Chen, Dan
    TRADITIONAL MEDICINE RESEARCH, 2021, 6 (06):
  • [22] Chili peppers kill prostate cancer cells
    不详
    EXPERT REVIEW OF ANTICANCER THERAPY, 2006, 6 (04) : 475 - 475
  • [23] Visualizing Capsaicinoids: Colorimetric Analysis of Chili Peppers
    Thompson, Robert Q.
    Chu, Christopher
    Gent, Robin
    Gould, Alexandra P.
    Rios, Laura
    Vertigan, Theresa M.
    JOURNAL OF CHEMICAL EDUCATION, 2012, 89 (05) : 610 - 612
  • [25] Intraarticular Tramadol or "Hot Chili Peppers"? Reply
    Zeidan, Ahed
    Struys, Michel M. R. F.
    ANESTHESIA AND ANALGESIA, 2008, 107 (06): : 2093 - 2093
  • [26] Bioactive Compounds During Drying of Chili Peppers
    Montoya-Ballesteros, L. C.
    Gonzalez-Leon, A.
    Garcia-Alvarado, M. A.
    Rodriguez-Jimenes, G. C.
    DRYING TECHNOLOGY, 2014, 32 (12) : 1486 - 1499
  • [27] Prehispanic Use of Chili Peppers in Chiapas, Mexico
    Powis, Terry G.
    Gallaga Murrieta, Emiliano
    Lesure, Richard
    Lopez Bravo, Roberto
    Grivetti, Louis
    Kucera, Heidi
    Gaikwad, Nilesh W.
    PLOS ONE, 2013, 8 (11):
  • [28] MECHANICAL HARVESTING AND CLEANING OF CHILI PEPPERS.
    Lenker, D.H.
    Nascimento, D.F.
    Transactions of the American Society of Agricultural Engineers, 1982, 25 (01): : 42 - 46
  • [29] Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
    Fernandez Barbero, Gerardo
    Liazid, Ali
    Azaroual, Latifa
    Palma, Miguel
    Garcia Barroso, Carmelo
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 19 (03) : 485 - 493
  • [30] Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico
    Perry, Linda
    Flannery, Kent V.
    PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 2007, 104 (29) : 11905 - 11909