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Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).
Food Chem. 2014 Jun 15;153:200-6. doi: 10.1016/j.foodchem.2013.12.068. Epub 2013 Dec 25.
Food Chem. 2014.
PMID: 24491721
Investigation on phenolic compounds stability during microwave-assisted extraction.
Liazid A, Palma M, Brigui J, Barroso CG.
Liazid A, et al.
J Chromatogr A. 2007 Jan 26;1140(1-2):29-34. doi: 10.1016/j.chroma.2006.11.040. Epub 2006 Dec 1.
J Chromatogr A. 2007.
PMID: 17141250
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Stability of anthocyanins from red grape skins under pressurized liquid extraction and ultrasound-assisted extraction conditions.
Liazid A, Barbero GF, Azaroual L, Palma M, Barroso CG.
Liazid A, et al.
Molecules. 2014 Dec 15;19(12):21034-43. doi: 10.3390/molecules191221034.
Molecules. 2014.
PMID: 25517342
Free PMC article.
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Investigation on Ochratoxin A stability using different extraction techniques.
Liazid A, Palma M, Brigui J, Barroso CG.
Liazid A, et al.
Talanta. 2007 Feb 15;71(2):976-80. doi: 10.1016/j.talanta.2006.05.028. Epub 2006 Jun 21.
Talanta. 2007.
PMID: 19071402
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