Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zen Zi Wong"'
Autor:
Michael B Kantar, Justin E Anderson, Sarah A Lucht, Kristin Mercer, Vivian Bernau, Kyle A Case, Nina C Le, Matthew K Frederiksen, Haley C DeKeyser, Zen-Zi Wong, Jennifer C Hastings, David J Baumler
Publikováno v:
PLoS ONE, Vol 11, Iss 8, p e0161464 (2016)
Chile peppers, native to the Americas, have spread around the world and have been integrated into the diets of many cultures. Much like their heat content, nutritional content can vary dramatically between different pepper types. In this study, a div
Externí odkaz:
https://doaj.org/article/69213849834b486884b65b0cbb026ee8
Publikováno v:
Journal of Medicinal Plants Research. 12:544-556
In this study, the capsaicin content of chile pepper extracts from 29 unexplored varieties of Capsicum (twenty five varieties of Capsicum chinense and five of Capsicum annuum) was quantified and correlated with the antimicrobial potential against bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::161c5faf8daf9a3da44c400670fa965e
https://doi.org/10.5897/jmpr2018.6667
https://doi.org/10.5897/jmpr2018.6667
Autor:
Kristin L. Mercer, Haley C. DeKeyser, Michael B. Kantar, Jennifer C. Hastings, Vivian Bernau, David J. Baumler, Matthew K. Frederiksen, Zen Zi Wong, Nina C. Le, Sarah A. Lucht, Justin E. Anderson, Kyle A. Case
Publikováno v:
PLoS ONE
PLoS ONE, Vol 11, Iss 8, p e0161464 (2016)
PLoS ONE, Vol 11, Iss 8, p e0161464 (2016)
Chile peppers, native to the Americas, have spread around the world and have been integrated into the diets of many cultures. Much like their heat content, nutritional content can vary dramatically between different pepper types. In this study, a div
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93d7a6ef9a6efd05892c9fe334150e9f
https://pubmed.ncbi.nlm.nih.gov/27532495
https://pubmed.ncbi.nlm.nih.gov/27532495
Autor:
Nina C. Le, Jennifer C. Hastings, David J. Baumler, Holly A. Reiland, Kyle A. Case, Amanda K Mergen, Morrine A. Omolo, Zen-Zi Wong
Publikováno v:
Journal of Infectious Diseases and Therapy.
Chili peppers are used worldwide in foods for their pungent flavor, aroma, and to prolong food spoilage. With capsaicin contents ranging from zero to millions of Scoville heat units, the different varieties offer a wide range of options for people al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a77086cbe2c544508e05d5e5bb247cb
https://doi.org/10.4172/2332-0877.1000145
https://doi.org/10.4172/2332-0877.1000145