Keywords: کپسی سایینیدها; Capsaicinoids; Inflammation; Lipid profile; Genetic profiling; Clinical study;
مقالات ISI کپسی سایینیدها (ترجمه نشده)
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Keywords: کپسی سایینیدها; ACLY; ATP-citrate lyase; ACS; acetyl-CoA synthetase; AMPK; phosphorylated AMP-activated protein kinase; ARE; antioxidant response element; CAPs; capsaicinoids; FAS; fatty acid synthase; GSH-Px; glutathione peroxidase; HO-1; heme-oxygenase 1; IL-10; interl
Keywords: کپسی سایینیدها; Capsaicinoids; Pungency; Spicy foods; Fluorescence; PARAFAC; U-PLS/RBL; Food analysis; Food composition;
Keywords: کپسی سایینیدها; Analytical methods; Ambient ionization; Mass spectrometry; Capsaicinoids; Pepper products;
Keywords: کپسی سایینیدها; Capsicum; Chile pepper; Capsaicinoids; Descriptive terminology; Heat attributes;
Contents of capsaicinoids in chillies grown in Denmark
Keywords: کپسی سایینیدها; Chilli peppers; Capsaicinoids; Capsicum var.; LC-MS;
Keywords: کپسی سایینیدها; capsaicinoids; colorimetric method; liquid-liquid extraction; solid-liquid extraction;
Keywords: کپسی سایینیدها; Capsaicinoids; Waist circumference; Appetite; Metabolic health;
Keywords: کپسی سایینیدها; Capsaicinoids; Capsanthin; Red pepper powder; Sensory evaluation; X-rays;
Keywords: کپسی سایینیدها; Capsaicin (PubChem CID: 1548943); Dihydrocapsaicin (PubChem CID: 107982); Nonivamide (PubChem CID: 2998); Nordihydrocapsaicin (PubChem CID: 168836); Capsaicinoids; Pressurised hot water extraction; Soxhlet extraction; Central composite design; HPLC-MS; Ch
Keywords: کپسی سایینیدها; Pseudo-simulated moving bed; Solvent gradient; Quaternary separations; Capsaicinoids
Keywords: کپسی سایینیدها; Capsaicinoids; Capsaicin; Chilli; Chili; Weight management; Energy intake;
Keywords: کپسی سایینیدها; Carotenoids; Capsaicinoids; Chili peppers; Storage;
Keywords: کپسی سایینیدها; Electron beam irradiation; Chili shrimp paste; Volatile compound; Capsaicinoids; Texture
Phytocompounds modulating Aquaporins: Clinical benefits are anticipated
Keywords: کپسی سایینیدها; Aquaporin membrane channels; Food phytochemicals; Polyphenols; Terpenoids; Capsaicinoids; Nutraceutics; Active ageing; Gut microbiota;
Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq)
Keywords: کپسی سایینیدها; Naga king chilli; Capsicum chinense; Fruit components; Fatty acids; Capsaicinoids;
Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns
Keywords: کپسی سایینیدها; Capsaicinoids; Capsicum chinense; Fused-core columns; HPLC; Naga Jolokia; Peppers; Nornordihydrocapsaicin (PubChem CID: 25200611); Nordihydrocapsaicin (PubChem CID: 168836); Capsaicin (PubChem CID: 1548943); Dihydrocapsaicin (PubChem CID: 107982); Homocap
Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction
Keywords: کپسی سایینیدها; Capsaicinoids; Capsicum oleoresin; Supercritical extraction; Cost prediction;
Quantitation of capsaicinoids in different chilies from Austria by a novel UHPLC method
Keywords: کپسی سایینیدها; Capsaicin (PubChem CID: 1548943); Dihydrocapsaicin (PubChem CID: 107982); Chili; Capsaicin; Dihydrocapsaicin; Capsaicinoids; UHPLC; Food analysis; Food composition;
Quantitative determination of major capsaicinoids in serum by ELISA and time-resolved fluorescent immunoassay based on monoclonal antibodies
Keywords: کپسی سایینیدها; Capsaicin; Capsaicinoids; Monoclonal antibody; Indirect competitive enzyme-linked immunosorbent assay (icELISA); Time-resolved fluorescent immunochromatographic assay (TRFICA);
Effect of enzyme pretreatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids
Keywords: کپسی سایینیدها; Capsicum annuum; Capsaicinoids; Enzyme pretreatment; High Performance Liquid Chromatography (HPLC); Scanning Electron Microscopy (SEM); Green chilli
Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India
Keywords: کپسی سایینیدها; Capsaicinoids; HPLC; Bhut Jolokia; Pungency; Lota Bhut;
Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper
Keywords: کپسی سایینیدها; Smoked foods; Hot pepper; Polyphenols; Capsaicinoids; Antioxidant capacity;
Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound
Keywords: کپسی سایینیدها; Pepper; Supercritical extraction; Ultrasound; Capsaicinoids; Microscopy; Mathematical modeling
Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent
Keywords: کپسی سایینیدها; Stage extraction; Capsaicinoids; Red pigments; Carotenoids; Fresh red pepper (Capsicum);
Supercritical fluid extraction and low pressure extraction of Biquinho pepper (Capsicum chinense)
Keywords: کپسی سایینیدها; Capsaicinoids; Capsinoids; Biquinho pepper; SFE; Ultrasound-assisted extraction; Capsaicin (PubChem CID: 1548943); Dihydrocapsaicin (PubChem CID: 107982); Capsiate (PubChem CID: 9839519); Dihydrocapsiate (PubChem CID: 9873754);
Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit
Keywords: کپسی سایینیدها; Capsicum; Fruit pungency; Capsaicinoids; Transcription factors;
Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content
Keywords: کپسی سایینیدها; Capsicum frutescens; Capsaicinoids; CO2 extraction; Total phenolics
Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination
Keywords: کپسی سایینیدها; HPLC-DAD-APCI-MS; Carotenoids; Capsaicinoids; Chilli peppers
Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach
Keywords: کپسی سایینیدها; Capsicum baccatum; Antioxidant; Anti-inflammatory; Capsaicinoids; Phenolic compounds;
Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars
Keywords: کپسی سایینیدها; Pepper; Antioxidant activity; Capsaicinoids; Carotenoids; Flavonoids;
Air-dried capsicum annuum var. acuminatum medium and big: Determination of bioactive constituents, antioxidant activity and carbohydrate-hydrolyzing enzymes inhibition
Keywords: کپسی سایینیدها; Air-dried pepper; Flavonoids; HPLC; Carotenoids; Capsaicinoids; Antioxidant and hypoglycemic activities;
Bioactive characteristics and antioxidant activities of nine peppers
Keywords: کپسی سایینیدها; Pepper; Bioactive characteristics; Antioxidant activities; Capsaicinoids; Carotenoids
Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)
Keywords: کپسی سایینیدها; Paprika (Cv., Jalapeno); Carotenoids; Capsaicinoids; Retinol Activity Equivalent; Scoville Heat Unit; Drying;
A novel pseudo simulated moving bed with solvent gradient for ternary separations
Keywords: کپسی سایینیدها; Pseudo; Simulated moving bed; Ternary separations; Solvent gradient; Capsaicinoids
Applications of argentation solid phase extraction to the capsaicinoids: Purification of commercial standards and isolation of homodihydrocapsaicin (8-methyl) from 'Bhut Jolokia'
Keywords: کپسی سایینیدها; Argentation; Bhut Jolokia; Capsaicinoids; Chili pepper; Homodihydrocapsaicin; Liquid chromatography; Silver; Solid phase extraction;
Equilibrium data for the separation of oleoresin capsicum using supercritical CO2: A theoretical design of a countercurrent gas extraction column
Keywords: کپسی سایینیدها; Carbon dioxide; Capsicum; Carotenoids; Capsaicinoids; Countercurrent gas extraction
Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding
Keywords: کپسی سایینیدها; Capsicum spp; Metabolites; Ascorbic acid; Capsaicinoids; Capsinoids; Carotenoids; Flavonoid glycosides; Provitamin A; Tocopherols;
Preparative isolation and purification of capsaicinoids from Capsicum frutescens using high-speed counter-current chromatography
Keywords: کپسی سایینیدها; Counter-current chromatography; Capsicum frutescens; Preparative chromatography; Capsaicinoids
The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero
Keywords: کپسی سایینیدها; Capsicum chinense Jacq. cv Habanero; Phenolics; Carotenoids; Capsaicinoids; Antioxidant; Amylase inhibition; Glucosidase inhibition; Cholinesterase inhibition
Separation of capsaicin from capsaicinoids by simulated moving bed chromatography
Keywords: کپسی سایینیدها; Capsaicin; Capsaicinoids; Simulated moving bed; ODS
Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale
Keywords: کپسی سایینیدها; Extraction; Ultrasonic effects; Ultrasound-assisted extraction; Capsaicinoids
Ultrasound-assisted extraction of capsaicinoids from peppers
Keywords: کپسی سایینیدها; Capsaicinoids; Ultrasound-assisted extraction; Peppers
Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column
Keywords: کپسی سایینیدها; Capsaicinoids; Peppers; Liquid chromatography; Monolithic column
Growth and quality of Brazilian accessions of Capsicum chinense fruits
Keywords: کپسی سایینیدها; Dry matter; Total soluble solids; Color intensity; Capsaicinoids
Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan
Keywords: کپسی سایینیدها; Chilli pepper; Capsicum chinense; Capsaicinoids; Colour; Volatile compounds
Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey
Keywords: کپسی سایینیدها; Capsicum annuum; Carotenoids; Capsaicinoids; Ascorbic acid; Cultivars
Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection
Keywords: کپسی سایینیدها; Microwave-assisted extraction; Capsaicinoids; Peppers
Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)
Keywords: کپسی سایینیدها; Capsaicinoids; Processing; Storage; Stability; Peroxidase activity
Isolation of individual capsaicinoids from a mixture and their characterization by 13C NMR spectrometry
Keywords: کپسی سایینیدها; Capsaicinoids; Solid phase extraction (SPE); Argentation SPE; Preparative liquid chromatography