ライフサイエンスコーパス: pepper

1 perine (the main alkaloid component of black pepper).

2 bles (cabbage, carrots, green beans and bell peppers).

3 o increases capsaicinoid accumulation in hot pepper.

4 nonpolar compounds in sage leaves and chili pepper.

5 anges in colour values of rosemary and black pepper.

6 ut males made more first contacts with sweet pepper.

7 stance in C. annuum sweet bell and hot chile pepper.

8 itivity or regulators other than ethylene in pepper.

9 y and considerably affected the color of the pepper.

10 by capsaicin, the pungent component of chili pepper.

11 the characteristic specialized metabolism of pepper.

12 ceae, these genes were genetically mapped in pepper.

13 from wheat, barley, common bean, tomato, and pepper.

14 e to commercial cultivars of both tomato and pepper.

15 fresh pepper were compared to those of dried pepper.

16 ruses: the Sw5 gene in tomato and the Tsw in pepper.

17 saicin, the pungent component of "hot" chili peppers.

18 molmol(-1) extended the shelf-life of chilli peppers.

19 apsaicin, the active ingredient of hot chili peppers.

20 n those typically reported for green and red peppers.

21 r capsaicin, the pungent ingredient of chili peppers.

22 peppers is enhanced relative to unprocessed peppers.

23 gic evidence implicated jalapeno and serrano peppers.

24 ihydrocapsiate is a capsinoid found in chili peppers.

25 omodihydrocapsaicin) present in Naga Jolokia peppers.

26 rs and commercial products containing chilli peppers.

27 an improved reference genome (C. annuum) for peppers.

28 s are responsible for the hot taste of chili peppers.

29 arison between C. baccatum and the two other peppers.

30 he distributions, which are the very hottest peppers.

31 acloprid and oxamyl in green beans and chili peppers after treatment via irrigation system under fiel

32 %, 25.55% and 203.06% compared to raw onion, pepper and cardoon, respectively.

33 and (poly)phenolic compounds of onion, green pepper and cardoon, was evaluated.

34 In this issue of Immunity, Pepper and colleagues find that allergen-specific tissue

35 Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to

36 stance genes involved in hypersensitivity in pepper and four in tomato have been identified so far.

37 Pepper, long pepper and ginger exhibited a high rate of inhibition of

38 ke grape, passion fruit, onion, garlic, bell pepper and hops.

39 L. tripustulatus discriminated between sweet pepper and nettle leaves when the sweet pepper had highe

40 We support Pepper and Nettle's (P&N's) hypothesised adaptive respon

41 milar or improved mismatch rates compared to PEPPeR and OpenMS feature-based alignment.

42 mpare the results of our alignment method to PEPPeR and OpenMS, and compare alignment accuracy achiev

43 y relevant green vegetables: broccoli, green pepper and spinach treated with thermal and high pressur

44 ld a nonhypersensitive form of resistance in pepper and together can provide strong resistance.

45 only for Tomato spotted wilt virus (TSWV) in pepper and tomato but also for other vegetable crops hea

46 in the avrBs2 avirulence gene in susceptible pepper and tomato varieties.

47 ing regulators and ethylene synthesis in hot pepper and tomato.

48 l spot pathogens (Xanthomonas spp.) occur in pepper and tomato.

49 the major capsaicinoids present in different peppers and commercial products containing chilli pepper

50 e also report resequencing of two cultivated peppers and de novo sequencing of the wild species Capsi

51 sible for the "hot and spicy" taste of chili peppers and pepper extracts.

52 the apocarotenoids presence in red habanero peppers and to develop a novel SFC-APCI(+/-)/QqQ/MS meth

53 sertions regarding geographic origin of bell peppers and, therefore, have a role in verifying complia

54 on the melatonin content of Capsicum annuum (pepper) and Solanum lycopersicum (tomato) fruits.

55 , Solanaceae species such as potato, tomato, pepper, and eggplant share not only genes but also gene

56 ived from red chili, cinnamon, cloves, black pepper, and ginger, also exhibit effects against obesity

57 tion products, in three commodities (tomato, pepper, and orange).

58 n DMs included atypical vascular structures, peppering, and occasionally other melanoma-specific stru

59 o major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represe

60 The different origins of non-pungency in pepper are discussed in the context of the phylogenetic

61 ia parviflora, well known as striped African pepper, are sold in the Cameroonian markets as a flavour

62 This compound, responsible for the black pepper aromatic note, may have sensorial relevance in so

63 le explanation for the existence of salt-and-pepper arrangements in rodents and pinwheel arrangements

64 never-ripe receptor were clearly induced in pepper as in tomato fruit.

65 s during the storage of red and green chilli peppers at 10 degrees C was investigated.

66 Jalapeno peppers at intermediate ripening stages (IRS) are typica

67 etermined in raw and heat-processed Jalapeno peppers at three IRS (brown, 50% red, and 75% red).

68 rption onto biochars produced from Brazilian pepper (BP; Schinus terebinthifolius) at 300, 450, and 6

69 Transgenic expression of the pepper Bs2 gene confers resistance to Xanthomonas campes

70 tudy showed that the transient expression of pepper Bs2 in lemon leaves reduced canker formation and

71 These results indicate that the pepper Bs2 resistance gene is also functional in a famil

72 For example, the pepper Bs3 and rice Xa27 genes are hypersensitive reacti

73 s genomes seem to be as tightly regulated as pepper Bs4C.

74 Four hot pepper (C. chinense) cultivars were planted with four wa

75 Nineteen hot pepper (Capsicum annuum L.) samples from five countries

76 homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has

77 Using bell pepper (Capsicum annuum) chromoplasts, we establish that

78 ere measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids from a commer

79 ing using CHRC polyclonal antibody from bell pepper (Capsicum annuum) revealed a 2-fold increase in t

80 ciation of fruit weight with CaKLUH in chile pepper (Capsicum annuum) suggesting that selection of th

81 holog of the tomato APPR2-Like gene in sweet pepper (Capsicum annuum) was associated with pigment acc

82 ut present in tomato (Solanum lycopersicum), pepper (Capsicum annuum), and potato (Solanum tuberosum)

83 Hot pepper (Capsicum annuum), one of the oldest domesticated

84 including tomato (Solanum lycopersicum) and pepper (Capsicum annuum), there is a sharp decrease in c

85 Here, we use a common bird-dispersed chilli pepper (Capsicum chacoense) to conduct the first experim

86 mato (Solanum lycopersicum; climacteric) and pepper (Capsicum chilense; nonclimacteric) fruits across

87 Red chili pepper (Capsicum frutescens) is a highly consumed spice

88 ing the inheritance of pungency or 'heat' in pepper (Capsicum spp.) have revealed that mutations at a

89 ihot esculenta), potato (Solanum sp.), chili pepper (Capsicum spp.), arrowroot (Maranta arundinacea),

90 Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka

91 ato (Solanum lycopersicum L.), green and red peppers (Capsicum annuum) reveals possible interactions

92 ables (tomatoes (Solanum lycopersicum "Raf") peppers (Capsicum annuum), chards (Betavulgaris var. cic

93 many other plants, such as maize (Zea mays), peppers (Capsicum annuum), common beans (Phaseolus vulga

94 Peppers (Capsicum spp.) are a rich source of diverse bio

95 oids are the pungent alkaloids that give hot peppers (Capsicum spp.) their spiciness.

96 c (i.e. strawberry [Fragaria x ananassa] and pepper [Capsicum chilense]) fruits; in addition, we demo

97 investigate the origin of domesticated chili pepper, Capsicum annuum, by combining two approaches, sp

98 y in water, enabling application of red bell pepper carotenoid as natural pigment and/or bioactive su

99 Red bell pepper carotenoids were complexed with 2-hydroxypropyl-b

100 ops, such as tomato, potato, cucumber, sweet pepper, carrot, and grapevine.

101 The dietary plants profiled were tomato, pepper, chilli and aubergine, all members of the Solanac

102 e outbreak strain was identified in jalapeno peppers collected in Texas and in agricultural water and

103 and reducing safrole content by 33% in dried pepper compared to fresh.

104 Peppers contained 64 different pigments.

105 Increasing the black pepper content increased the levels of NPIP and NMTCA.

106 ) are pests of glasshouse cucumber and sweet pepper crops respectively.

107 increase (up to 135%), whereas that of most pepper cultivars decreased (to 64%).

108 elatonin content and identified one group of pepper cultivars in which the melatonin content increase

109 For all pepper cultivars tested, hexane extracts had the highest

110 capsaicinoid yield in some, but not all, hot pepper cultivars.

111 otenoids, flavonoids and total phenolics) in pepper cultivars.

112 la), jalapeno (Ixtapa) and serrano (Tuxtlas) pepper cultivars.

113 hilli and sweet pepper, piperine from ground pepper, curcumin from turmeric and curry, and myristicin

114 d GNIP data showed good correlation with the pepper data, with constant isotope fractionation of abou

115 ca, Mexico, yielded the remains of 122 chili peppers dating to the period A.D. 600-1521.

116 bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment inc

117 naceous plants, including tomato, potato and pepper, detect flgII-28, a region of bacterial flagellin

118 ired for normal lineage priming and salt and pepper differentiation.

119 on independent patterning based on 'salt and pepper' differentiation and sorting out.

120 ll movement in patterning based on 'salt and pepper' differentiation and sorting out.

121 the availability of FGF produce the salt-and-pepper distribution of lineage-biased cells.

122 rs followed by mutual exclusion and salt-and-pepper distribution of lineage-biased cells.

123 that SOX17 was first detected in a salt-and-pepper distribution within the ICM, subsequently becomin

124 pene emission rate from the use of herbs and pepper during cooking is estimated to be 46 +/- 5 gg(-1)

125 loss of Notch signaling produces a ;salt and pepper' effect, with some cells expressing near-normal l

126 eae family members including tomato, potato, pepper, eggplant, tobacco and Nicotiana benthamiana.

127 yes of 2 subjects, which we coined "salt and pepper endothelium." We could not establish whether this

128 and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin.

129 In this issue of Immunity, Pepper et al. and Marshall et al. implicate the differen

130 ical sensations associated with the Szechuan pepper experience.

131 Skin colour was bleached in red peppers exposed to ozone at 2mumolmol(-1), and in green

132 oxidant activity was reduced in green chilli peppers exposed to ozone at 2mumolmol(-1), due to lower

133 psaicin (the pungent compound found in chili peppers), extracellular acid, and basic intracellular pH

134 Inclusion complexes, red bell pepper extract and physical mixtures were analyzed by DS

135 All pepper extracts, except hexane, were effective in preven

136 e "hot and spicy" taste of chili peppers and pepper extracts.

137 ouring cells, commonly resulting in salt-and-pepper fate patterns.

138 as also studied during the frozen storage of peppers for 6 months.

139 type that provides a means to identify chili peppers from archaeological contexts and trace both thei

140 data, were developed to discriminate between peppers from different origins.

141 cinoids begin to accumulate gradually in the peppers from the beginning of its development up to a ma

142 The investigations were carried out on a hot pepper fruit cultivar, Cyklon.

143 hour for pyrethrins in leaves of tomato and pepper fruit to 918 days for pyriproxyfen in pepper frui

144 ative abundance of four main alkanes in bell pepper fruit water, has proven effective for geographic

145 citrate, dehydroascorbate, and threonate, in pepper fruit were observed.

146 f red ('HTSP-3') and yellow ('Celaya') sweet pepper fruit yield, quality parameters and bioactive com

147 sory analysis indicated a preference for red pepper fruits after storage from plants grown under pear

148 anged in H. armigera, but was induced by hot pepper fruits and repressed by cotton bolls in H. assult

149 The melatonin content of red pepper fruits ranged from 31 to 93ngg(-1) (dry weight).

150 ental tissue of pungent and nonpungent chili pepper fruits showed a positive correlation with the str

151 pepper fruit to 918 days for pyriproxyfen in pepper fruits under cold storage conditions.

152 concerning the effect of treatment of whole pepper fruits with gaseous ozone and the refrigeration s

153 in ethylene biosynthesis were not induced in pepper fruits.

154 importance of these traits in shaping modern pepper genome.

155 t food samples (NIST SRM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional sou

156 Red pepper grown under the yellow net showed a higher number

157 Red and yellow peppers grown under pearl and yellow nets resulted in a

158 weet pepper and nettle leaves when the sweet pepper had higher nitrogen.

159 ng power, and acetone extracts (from Mesilla pepper) had a high reducing power.

160 d in high concentrations in celery and green pepper, has been shown to reduce production of proinflam

161 xico, where preceramic macroremains of chili pepper have been recovered in the Valley of Tehuacan.

162 These peppers have been scarcely studied in terms of pigment c

163 id substitution at an invariant residue in a pepper homolog of SGR.

164 Pepper identifies connected subgraph by using multi-obje

165 % CI, 1.1 to 3.9); and having a raw jalapeno pepper in the household (matched odds ratio, 2.9; 95% CI

166 The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diter

167 e) is the principal pungent component in hot peppers, including red chili peppers, jalapenos, and hab

168 ation of capsaicin, the extract of hot chili peppers, induces coughing in both animals and human subj

169 Pepper is a user-friendly tool that can be used to analy

170 Pepper is available from the Cytoscape plug-in manager o

171 Pepper is not a model organism, but it has access to the

172 oaccessibility of carotenoids from processed peppers is enhanced relative to unprocessed peppers.

173 Thereby, rotundone (black pepper) is described for the first time as an odour-acti

174 catum, also known as the aji or Peruvian hot pepper, is comprised of wild and domesticated botanical

175 hich is the major pungent principle in chili peppers, is able to induce satiety and reduce caloric in

176 omponent in hot peppers, including red chili peppers, jalapenos, and habaneros.

177 native herbs unique to Australia, Tasmannia pepper leaf (Tasmannia lanceolata R.

178 native herbs unique to Australia, Tasmannia pepper leaf (Tasmannia lanceolata R. Br., Winteracea; TP

179 Tasmannia pepper leaf fraction comprised chlorogenic acid and quer

180 rom three native Australian herbs: Tasmannia pepper leaf, anise myrtle and lemon myrtle were characte

181 Pepper, long pepper and ginger exhibited a high rate of

182 (ICM) of the early blastocyst in a 'salt and pepper' manner, and are subsequently sorted into two dis

183 anged randomly, in what is termed a salt-and-pepper map.

184 use visual cortex is not strictly a salt-and-pepper map.

185 icotine or other constituents of tobacco and peppers may reduce PD risk.

186 le-genome sequencing and assembly of the hot pepper (Mexican landrace of Capsicum annuum cv. CM334) a

187 ons of the microbial source tracking markers pepper mild mottle virus and HF183 Bacteroides were resp

188 Raw materials and pepper mixture were analysed as well.

189 The formation of the salt-and-pepper mosaic of hair cells and supporting cells in the

190 uency of the black (carbonaria) morph of the peppered moth (Biston betularia) across northwest Englan

191 In parallel with findings in the peppered moth (Biston betularia), our results suggest th

192 We have constructed a linkage map for the peppered moth (Biston betularia), the classical ecologic

193 onary response is industrial melanism in the peppered moth (Biston betularia): the replacement, durin

194 for changes in melanic gene frequency in the peppered moth Biston betularia and other industrial mela

195 ovel black form (known as carbonaria) of the peppered moth Biston betularia in 19th-century Britain i

196 ry in Heliconius butterflies and melanism in peppered moths are switched at precisely the same gene:

197 Pepper & Nettle (P&N) suggest that the poor present a "c

198 nstellation of deprivation (BCD) proposed by Pepper & Nettle (P&N).

199 Pepper & Nettle argue that the more present-oriented beh

200 omic status (SES), beyond those presented by Pepper & Nettle cannot be adequately explained by life-h

201 Pepper & Nettle compellingly synthesize evidence indicat

202 Pepper & Nettle describe possible processes underlying w

203 Pepper & Nettle explain the behavioral constellation of

204 Pepper & Nettle make a compelling case for how evolution

205 Pepper & Nettle make an ambitious and compelling attempt

206 Pepper & Nettle offer a nuanced and humane view on pover

207 Pepper & Nettle overstate cross-domain evidence of prese

208 Pepper & Nettle show that this is unlikely to be the cas

209 We agree with Pepper & Nettle that personal control is important in un

210 Pepper & Nettle use an evolutionary framework to argue t

211 Pepper & Nettle's (P&N's) argument is compelling, but ap

212 Most research cited throughout Pepper & Nettle's (P&N's) target article is correlationa

213 Pepper & Nettle's (P&N's) theory suggests that these pre

214 We situate these effects within Pepper & Nettle's contextually appropriate response fram

215 Pepper & Nettle's paper exemplifies an emerging resistan

216 Pepper & Nettle's theory of the behavioral constellation

217 ene hydrocarbons (50.0%) responsible for the pepper odour, such as beta-pinene (34.0%) and alpha-pine

218 ipustulatus was tested with nettle and sweet pepper of two different nitrogen contents.

219 re investigated to discriminate between bell peppers of different geographic origins.

220 The dried peppers of each variety were then submitted to the evalu

221 euticals, Aurora Foundation, Boston Claude D Pepper Older Americans Independence Center, and Boston U

222 Here the effect of herbs and pepper on cooking emissions was investigated for the fir

223 Texas and in agricultural water and serrano peppers on a Mexican farm.

224 Neither sex discriminated between sweet pepper or nettle leaves, but males made more first conta

225 ables: either a single type (cucumber, sweet pepper, or tomato) or a variety of all 3 types.

226 all enough the OPM disappears and a salt-and-pepper organization emerges.

227 ation selectivity in V1 with such a salt-and-pepper organization is unknown; it is unclear whether a

228 s a transition from an unstructured salt-and-pepper organization to a pinwheel arrangement when incre

229 s green peas, garniture, corn, tomato paste, pepper paste, pickles, mushroom and bean samples were al

230 rangement of the Epi/PrE cells in a salt-and-pepper pattern.

231 on of cell type-specific genes and 'salt and pepper' patterning.

232 d immunohistochemistry reveals some salt and pepper patterns that include strong individual Trailblaz

233 nd (c) spatial correlations in the 'salt and pepper' patterns in Delta-Notch mutants.

234 on of somites and the formation of 'salt and pepper' patterns of gene expression upon disruption of o

235 of ten different suppliers resulting in 100 peppers per variety that were individually analyzed.

236 prepare inclusion complexes between red bell pepper pigments and beta-cyclodextrin using two differen

237 tural product isolated from the fruit of the pepper Piper longum.

238 rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.)

239 dihydrocapsaicin from fresh chilli and sweet pepper, piperine from ground pepper, curcumin from turme

240 uding functional disease-resistance genes in pepper plants.

241 pophilic extracts from tomato, green and red peppers, probably since extracts are more complex and ar

242 Red and yellow peppers produced under the black net retained higher bet

243 Both peppers produced under the pearl net retained a higher a

244 We introduce Pepper (Protein complex Expansion using Protein-Protein

245 e refrigeration storage period conditions on pepper quality.

246 genomic location in the Solanaceae using the pepper R gene Bs2.

247 est protolanguage for which a word for chili pepper reconstructs based on historical linguistics.

248 ophyll retainer (cl) mutations of tomato and pepper, respectively, are inhibited in their ability to

249 0.47 and 2.6mug/kg in green beans and chili peppers, respectively, while for oxamyl the LOQs were 2.

250 ed and increased the antioxidant activity of peppers, respectively.

251 ophthalmological findings included salt-and-pepper retinopathy, attenuation of the arterioles and ge

252 Here we show that the pepper ringspot virus 12K protein functions as a suppres

253 for PVX, if coinfected with a second virus, Pepper ringspot virus.

254 old standard yeast and human datasets showed Pepper's integrative approach as superior to standard pr

255 hemometric models able to authenticate chili pepper samples grown in Calabria respect to those grown

256 applied for quantifying capsaicin in various pepper samples including Isot.

257 n, quercetin and luteolin derivates in green pepper samples, and chlorogenic acids in cardoon.

258 pplied for the determination of capsaicin in pepper samples.

259 (anthocyanins, biflavonoids) from Brazilian pepper (Schinus terebinthifolius Raddi) fruits.

260 Our results for chili pepper show that expressing all data in similar distance

261 Tested peppers showed a more complex/abundant pigment content a

262 The Habanero peppers showed a normal distribution; the Bhut Jolokia s

263 howed a skewed distribution and the Jalapeno peppers showed a very skewed distribution.

264 Fresh green peppers showed the highest capsaicinoid bioaccessibility

265 The exotic pepper species Capsicum baccatum, also known as the aji

266 An inverse association was also evident for peppers specifically (ptrend = 0.005).

267 ticides and metabolites in tomato, cucumber, pepper, spinach, zucchini, grape, cherry, peach and apri

268 abaneros were very consistent within a given pepper supplier so most of the overall variation resulte

269 'Salt & Pepper' syndrome is an autosomal recessive condition cha

270 dentify a candidate for Bs4C, an R gene from pepper that mediates recognition of the Xanthomonas TALE

271 Capsaicin is an ingredient in spicy peppers that produces burning pain by activating transie

272 symmetric curvilinear gadolinium enhancement peppering the pons and extending variably into the medul

273 ontent was generally not lower for processed peppers; therefore the bioaccessibility of carotenoids f

274 d on the data to suggest a minimum number of peppers to analyze to characterize the variation in a po

275 reported typical frequency of consumption of peppers, tomatoes, tomato juice, and potatoes during adu

276 showed surprisingly heterogeneous, salt-and-pepper tuning to many different whiskers.

277 fruit vegetables including tomato, cucumber, pepper under the greenhouse environment.

278 The results showed that different pepper varieties had different distribution types.

279 of three common, commercially-available hot pepper varieties, namely Jalapeno, Habanero and Bhut Jol

280 The genome size of the hot pepper was approximately fourfold larger than that of it

281 The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP)

282 Peppering was more frequently seen in pure DM (44% in pu

283 ues, when chromatic values measured in fresh pepper were compared to those of dried pepper.

284 For each variety tested, ten peppers were acquired from each of ten different supplie

285 licated ingredients, and jalapeno or serrano peppers were an ingredient in an implicated item in the

286 sibility of carotenoids from different chili peppers were analysed and the effects of typical domesti

287 Peppers were analysed before and after cooking by conven

288 Freeze-dried peppers were extracted using a Soxhlet extractor with fi

289 ociated with restaurants or events, jalapeno peppers were implicated in all three clusters with impli

290 es of two compounds identified in tomato and peppers were measured using microplate-ABTS and HPLC-ABT

291 Peanut butter and peppers were recently responsible for outbreaks of nonty

292 of both pesticides in green beans and chili peppers were studied and the pre-harvest intervals (PHIs

293 In general, yellow and orange peppers were the best sources of lutein, zeaxanthin and

294 The Jalapeno peppers were the exact opposite with a very high degree

295 host) and a salad leaf of cucumber or sweet pepper, where the salad leaves had higher nitrogen conte

296 were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the ot

297 search and your views on science in general, peppered with indiscrete anecdotes about your former com

298 has demonstrated that the cancer genomes are peppered with mutations.

299 llyl-6-nonenamide) is an ingredient of chili peppers with inhibitory effects against cancer cells of

300 umolmol(-1) reduced disease incidence in red peppers, with no further benefits at 2mumolmol(-1).