Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

@article{Ji2019ChemicalCS,
  title={Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)},
  author={Yue Ji and Shiming Li and Chi-Tang Ho},
  journal={Food Science and Human Wellness},
  year={2019}
}

A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development

For centuries Chili and Sichuan peppers have been used in cooking largely in Asia due to their attractive pungent orosensations. It is a reported fact that Chili pepper and zanthoxylum bungeanum

An Overview of Genus Zanthoxylum with Special Reference to Its Herbal Significance and Application

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This chapter highlights the major significant discoveries in the recent decade in this genus, which can add a step in the way of development of herbal medicines.

Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis.

The phenols and alkylamides in 26 varieties of Zanthoxylum pericarps (ZP) were comparatively identified, and the contribution of these key components to the inhibition of in vitro α-glucosidase

Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory

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