Skip to search formSkip to main contentSkip to account menu

vanillylamine

Known as: 4-(aminomethyl)-2-methoxyphenol 
National Institutes of Health

Related topics

Related topics

2 relations

Broader (1)

Benzylamines

Narrower (1)

vanillylamine hydrochloride

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives
The most widely known characteristic of chili pepper fruits is their capacity to produce capsaicinoids, which are responsible for… 
2017
2017
Variations in capsaicinoid contents in the chili pepper (Capsicum baccatum) and its non-pungent accessions
The chili pepper (Capsicum) is both an important spice and fresh vegetable worldwide. C. baccatum is a lesser known domesticated… 
Review
2016
Review
2016
Session D : Improvement of organisms for bioreactors and photo bioreactors
  • 2016
  • Corpus ID: 54064643
The bioreactor technologies are gaining importance as means of production of metabolites, food, pharmaceuticals, enzymes, bio… 
2015
2015
Bioconversion of capsaicin using the optimized culture broth of lipase producing bacterium of Stenotrophomonas maltophilia
Chili peppers and related plants in the family of capsaicum produce a mixture of capsaicins represent anticarcinogenic… 
2012
2012
Studies on enzymatic regulation and identification of gene leading to vanillylamine biosynthesis in Capsicum SP
2009
2009
CLASSIFICATION OF CHILLI SAUCES : MULTIVARIATE PATTERN RECOGNITION USING SELECTED GCMS RETENTION TIME PEAKS OF CHILLI SAUCE SAMPLES
As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic… 
1985
1985
Use of vanillylamine or vanillylamiden for the promotion of fat metabolism