Using EIA to screen Capsicum spp. germplasm for capsaicinoid content

Journal of Food Composition and Analysis

Volumn 16, Issue 2, 2003, Pages 189-194

  Jarret, Robert L ^a   Perkins, Brian ^b   Fan, Titan ^c   Prince, Alison ^c   Guthrie, Kelly ^b   Skoczenski, Brian ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF MAINE   (United States)

^c Beacon Analytical Systems Inc   (United States)

Author keywords

Analysis; Capsaicin; Capsicum; Chiles; Enzyme immunoassay; High performance liquid chromatography; Pungency

Indexed keywords

CAPSAICIN DERIVATIVE;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME IMMUNOASSAY; FOOD ANALYSIS; FOOD COMPOSITION; GENETIC VARIABILITY; GERMPLASM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; NONHUMAN; PEPPER; QUANTITATIVE ANALYSIS; SCREENING TEST; SWEET PEPPER;

AVES; CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS;

EID: 0038754096     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(02)00161-8     Document Type: Article

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