Food oral processing (FOP) is a fast-emerging research area in the food science discipline.
Since its first introduction about a decade ago, a large amount of literature has been …

Capsaicin is a phytochemical derived from plants of the genus Capsicum and subject of
intensive phytochemical research due to its numerous physiological and therapeutical …

Capsaicin is a water-insoluble bioactive component with several beneficial physiological
functions. However, the widespread application of this hydrophobic phytochemical is limited …

Chili is one of the world's most widely used horticultural products. Many dishes around the
world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of …

As a bioactive component in Capsicum species, capsaicin is a compound of hot chili
peppers which is known as the main substance responsible for the spiciness of these fruits …

Despite the therapeutic properties of capsaicin for some diseases, it shows some side
effects for human health. The goal of this study was to develop a precise and accurate …

The trigeminal nerve transduces both chemical irritation and textural sensations suggesting
that perception in one may influence perception in the other. Little is known about how the …

Capsaicin, the most prominent pungent compound of chilli peppers, has been used in
traditional medicine systems for centuries; it already has a number of established clinical …

In this study, we have designed and fabricated a portable electrochemical sensor for direct
detection of capsaicin in chili samples at the point-of-testing. The sensor, shaped like a chili …

Transglutaminase-induced cross-linking has been suggested as a strategy to govern surimi
gels' texture. To achieve the aroma regulation of surimi gels by cross-links, surimi gels were …