Varietates capsicorum

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Hae cultivarietates capsicorum maiore parte speciei Capsico annuo var. annuo attribuuntur.[1]

Pinacotheca varietatum selectarum[recensere | fontem recensere]

Notae[recensere | fontem recensere]

  1. Fontes enumerationis: #Bosland et al. (1998); #Bosland et Votava (2012) pp. 13-38; #Andrews (1995); #DeWitt et Bosland (2014); #Davidson (1999); de unitatibus Scoville praesertim #De, ed. (2003) p. 99.
  2. #Bosland et Votava (2012) p. 34; #DeWitt et Bosland (2014); #Libreros et al. (2013) p. 25; "Aji limo" apud Chileman.
  3. Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163.
  4. Carlos I. Arbizu et al., "Characterization of the complete chloroplast genome of a Peruvian landrace of Capsicum chinense Jacq. (Solanaceae), arnaucho chili pepper" in Mitochondrial DNA Part B vol. 7 (2022) pp. 156–158
  5. Joyashree Baruah, Mohan Lal, "Capsicum chinense Jacq.: Ethnobotany, Bioactivity and Future Prospects" in B. Singh, ed., Botanical Leads for Drug Discovery (Springer Nature Singapore, 2020) pp. 349-362; Santanu Malakar, Sudipto Sarkar, Nitin Kumar, "King chilli (Capsicum chinense Jacq.), "The India's hottest chilli": An Overview" in Journal of Applied Horticulture vol. 21 (2019) pp. 53-56; Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  6. #Ribeiro et al. (2008) p. 59 et alibi; #Carvalho et al. (2014) p. 7449; #Ramalho do Rêgo et al, edd. (2016) p. 58; Ana Gláucia Heinrich, Melhoramento genético do pimento biquinho salmão (dissertatio universitatis Brasiliopolitanae, 2013); Victor C. Castro Alves et al., "Aroma-Active Compounds of Capsicum Chinense Var. Biquinho" in Vicente Ferreira, Ricardo Lopez, edd., Flavour Science: proceedings from XIII Weurman Flavour Research Symposium (Amstelodami: Elsevier, 2014) pp. 567-571
  7. Luís Paulo Firmino Romão da Silva et al., "Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract" in Journal of Agricultural Science vol. 12 (2020); #Ramalho do Rêgo et al, edd. (2016) pp. 21, 58
  8. María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  9. #Ramalho do Rêgo et al, edd. (2016) p. 2
  10. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; #Ramalho do Rêgo et al, edd. (2016) p. 58
  11. Jorge Pino, Víctor Fuentes, Odalys Barrios, "Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba" in Food Chemistry vol. 125 (2011) pp. 860-864
  12. #Ramalho do Rêgo et al, edd. (2016) p. 21, 58
  13. Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  14. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
  15. #Andrews (1995) p. 99, tab. 5; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
  16. #Ramalho do Rêgo et al, edd. (2016) p. 58
  17. #Ramalho do Rêgo et al, edd. (2016) p. 58
  18. #Bosland et Votava (2012) pp. 33-34; #DeWitt et Bosland (2014); #Libreros et al. (2013) pp. 26-28
  19. #Andrews (1995) p. 103, tab. 9
  20. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile comapeño
  21. #Pickersgill (2016) p. 426; "Costeño, Costeño amarillo" apud Chileman; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile costeño
  22. #DeWitt et Bosland (2014); #Andrews (1995) p. 102; #González-Zamora et al. (2013); Consuelo Letechipía-de León et al., "Bioacumulación de plomo en chile de árbol (Capsicum frutescens L.) cultivado en Guadalupe, Zacatecas" in Biotecnología y sustentabilidad (2016 ii) pp. 110-114; Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406
  23. #Pickersgill (2016) pp. 426, 433; "Ancho mulato, Mulato, Mulato costeño, Mulato isleño" apud Chileman; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  24. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 158
  25. #Garcias Lasus (1609); #Andrews (1995) p. 126, tab. 28; #Libreros et al. (2013) pp. 29-43
  26. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. chile cora
  27. #Ramalho do Rêgo et al, edd. (2016) pp. 2, 21
  28. #Ramalho do Rêgo et al, edd. (2016) p. 58
  29. #DeWitt et Bosland (2014); #Andrews (1995) pp. 127-128, tab. 29
  30. #Ramalho do Rêgo et al, edd. (2016) pp. 9, 21
  31. #Ramalho do Rêgo et al, edd. (2016) p. 58
  32. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
  33. #Andrews (1995) p. 107, tab. 13
  34. Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  35. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 97, 160; #González-Zamora et al. (2013); María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  36. V. Todorova, "Fruit Characterization and Influence of Variation Factors in Pepper Kapiya Type Varieties and Breeding Lines (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science vol. 13 (2007) pp. 309-315
  37. "Aji lemon drop" apud Chileman
  38. Chilibase
  39. Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 161; Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
  40. #De, ed. (2003) p. 205 et alibi; vide imaginem
  41. #Ramalho do Rêgo et al, edd. (2016) p. 2
  42. Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
  43. #Andrews (1995) p. 112, tab. 17
  44. #Ramalho do Rêgo et al, edd. (2016) p. 2 et alibi
  45. Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  46. #Andrews (1995) p. 125, tab. 27
  47. #DeWitt et Bosland (2014); #De, ed. (2003) p. 135
  48. #González-Zamora et al. (2013)
  49. #DeWitt et Bosland (2014); #Andrews (1995) p. 130, tab. 31
  50. #DeWitt et Bosland (2014); #Andrews (1995) p. 131, tab. 32
  51. Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
  52. Speciality Produce
  53. María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  54. Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
  55. #Andrews (1995) p. 118, tab. 23; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053 ("var. lycopersicoforme")

Bibliographia[recensere | fontem recensere]

Fontes antiquiores
Eruditio recentior
De gastronomia
  • James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003
  • Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, Chasing Chiles: Hot Spots Along the Pepper Trail. White River Junction, 2011
  • Jay M. Lillywhite, Jennifer E. Simonsen, Mark E. Uchanski, "Spicy Pepper Consumption and Preferences in the United States" in HortTechnology vol. 23 (2013) pp. 868–876
  • Amal Naj, Peppers: A Story of Hot Pursuits. Novi Eboraci, 1992 Exemplar mutuabile