Capsaicin Synthesis Requires in Situ Phenylalanine and Valine Formation in in Vitro Maintained Placentas from Capsicum chinense

Por Baas-Espinola, Fray M., Castro-Concha, Lizbeth A., Vázquez-Flota, Felipe A., Miranda-Ham, María L.
Publicado no Molecules (2016)

Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening

Por Castro-Concha, Lizbeth A., Tuyub-Che, Jemina, Moo-Mukul, Angel, Vazquez-Flota, Felipe A., Miranda-Ham, Maria L.
Publicado em 2014

Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas

Por Aldana-Iuit, Jeanny G., Sauri-Duch, Enrique, Miranda-Ham, María de Lourdes, Castro-Concha, Lizbeth A., Cuevas-Glory, Luis F., Vázquez-Flota, Felipe A.
Publicado no Biomed Res Int (2015)

Fructans and other water soluble carbohydrates in vegetative organs and fruits of different Musa spp. accessions

Por Cruz-Cárdenas, Carlos I., Miranda-Ham, María L., Castro-Concha, Lizbeth A., Ku-Cauich, José R., Vergauwen, Rudy, Reijnders, Timmy, Van den Ende, Wim, Escobedo-GraciaMedrano, Rosa M.
Publicado no Front Plant Sci (2015)