Determination of capsaicinoids in foods using ultra high performance liquid chromatography

DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHY

Paul Todd, M. G. BENSINGER, Tesfaye Biftu · Journal of Food Science · 1977 · 186 citations

Agriculture, Chemistry, Food Science +15

Application of ultra-high-pressure liquid chromatography–tandem mass spectrometry to the determination of multi-class pesticides in environmental and wastewater samples

José M. Marín, Emma Gracia‐Lor, Juan V. Sancho et al. · Journal of Chromatography A · 2009 · 149 citations

Pharmacy, Chemical Engineering, Toxicology +14

Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography

Irena Perucka, Wiesław Oleszek · Food Chemistry · 2000 · 145 citations

Agriculture, Food Science, Plant Sciences +7

Quantitative Analysis of Capsaicinoids in Fresh Peppers, Oleoresin Capsicum and Pepper Spray Products

CA Reilly · Journal of Forensic Sciences · 2001 · 134 citations

Agriculture, Food Science, Horticultural Sciences +16

Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography

Patrick G. Hoffman, Mary C. Lego, William G. Galetto · Journal of Agricultural and Food Chemistry · 1983 · 110 citations

Pharmacy, Chemistry, Food Science +10