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Genetic Resources and Crop Evolution
Volumn 56, Issue 5, 2009, Pages 605-608
The hottest pepper variety in China
Author keywords

Capsicum spp; HPLC; Pepper resources; Pungency (SHU)
Indexed keywords

FRUIT; GERMPLASM; HIGH YIELDING VARIETY; LIQUID CHROMATOGRAPHY; PLANT EXTRACT;
EID: 70349871317     PISSN: 09259864     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10722-009-9445-z     Document Type: Article
Times cited : (21)
References (9)
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    • (1995) HortScience , vol.30 , pp. 137-139
    • Collins, M.D.1    Wasmund, L.M.2    Bosland, P.W.3
  • 2
    • 0012225760 scopus 로고    scopus 로고
    • How hot is that pepper?
    • Dong MW (2000) How hot is that pepper? Todays Chemist Work 9(5):17-20.
    • (2000) Todays Chemist Work , vol.9 , Issue.5 , pp. 17-20
    • Dong, M.W.1
  • 3
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    • Sensory properties of naturally occurring capsaicinoids
    • doi:10.1111/j.1365-2621.1988.tb08981.x
    • Krajewska AM, Powers JJ (1988) Sensory properties of naturally occurring capsaicinoids. J Food Sci 53(3):902-905. doi:10.1111/j.1365-2621.1988.tb08981.x.
    • (1988) J Food Sci , vol.53 , Issue.3 , pp. 902-905
    • Krajewska, A.M.1    Powers, J.J.2
  • 4
    • 70349873445 scopus 로고
    • A new species of Solanum ku qie and a new cultivar hot pepper shuanla and a new form of hot pepper da shu la
    • (in Chinese)
    • Liu H, Li PH, Zhou LD (1985) A new species of Solanum ku qie and a new cultivar hot pepper shuanla and a new form of hot pepper da shu la. Acta Hortic Sin 12(4):255-260 (in Chinese).
    • (1985) Acta Hortic Sin , vol.12 , Issue.4 , pp. 255-260
    • Liu, H.1    Li, P.H.2    Zhou, L.D.3
  • 5
    • 0041832390 scopus 로고    scopus 로고
    • Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annuum L
    • doi:10.1016/S1466-8564(01)00022-4
    • Perucka I, Materska MG (2001) Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annuum L. Innov Food Sci Emerg Technol 2:189-192. doi:10.1016/S1466-8564(01)00022-4.
    • (2001) Innov Food Sci Emerg Technol , vol.2 , pp. 189-192
    • Perucka, I.1    Materska, M.G.2
  • 6
    • 0030834351 scopus 로고    scopus 로고
    • Genetic resources and breeding of Capsicum spp
    • doi:10.1023/A:1002913228101
    • Pickersgill B (1997) Genetic resources and breeding of Capsicum spp. Euphytica 96:129-133. doi:10.1023/A:1002913228101.
    • (1997) Euphytica , vol.96 , pp. 129-133
    • Pickersgill, B.1
  • 8
    • 0000968168 scopus 로고    scopus 로고
    • Simple method for quantitation of capsaicinoids in peppers using capillary gas chromatography
    • doi:10.1021/jf970695w
    • Thomas BV, Schreiber AA, Weisskopf CP (1998) Simple method for quantitation of capsaicinoids in peppers using capillary gas chromatography. J Agric Food Chem 46:2655-2663. doi:10.1021/jf970695w.
    • (1998) J Agric Food Chem , vol.46 , pp. 2655-2663
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  • 9
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    • The diversity and sustainable development of crop genetic resources in the Lancang River Valley
    • doi:10.1023/A:1011257700607
    • Yawen Z, Jianjun W, Zongyi Y, Shiquan S, Lihua W, Xiaoyan C, Jingui M (2001) The diversity and sustainable development of crop genetic resources in the Lancang River Valley. Genet Resour Crop Evol 48:297-306. doi:10.1023/A:1011257700607.
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    • Yawen, Z.1    Jianjun, W.2    Zongyi, Y.3    Shiquan, S.4    Lihua, W.5    Xiaoyan, C.6    Jingui, M.7

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.