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| Desalted Duck Egg White Peptides Promote Calcium Uptake and Modulate BoneFormation in the Retinoic Acid-Induced Bone Loss Rat and Caco-2 Cell Model. | Nutrients | 2017 May 12 | 28498349 |
| Desalted duck egg white peptides promote calcium uptake by counteracting theadverse effects of phytic acid. | Food Chem | 2017 Mar 15 | 27765248 |
| Deconvoluting physical and chemical heat: Temperature and spiciness influenceflavor differently. | Physiol Behav | 2017 Mar 1 | 27988249 |
| Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics ofPost-Harvest and Bioactive Compounds of Jalapeño Pepper. | Molecules | 2017 Jun 2 | 28574445 |
| Mechanism of capsaicin inhibition of aldose reductase activity. | J Biochem Mol Toxicol | 2017 Jul | 28217947 |
| Nonivamide, a capsaicin analogue, exhibits anti-inflammatory properties in peripheral blood mononuclear cells and U-937 macrophages. | Mol Nutr Food Res | 2017 Feb | 27666931 |
| Sensitive determination of capsaicin in pepper samples using a voltammetricplatform based on carbon nanotubes and ruthenium nanoparticles. | Food Chem | 2017 Aug 1 | 28317708 |
| Fetal alcohol exposure reduces responsiveness of taste nerves and trigeminalchemosensory neurons to ethanol and its flavor components. | J Neurophysiol | 2017 Aug 1 | 28490641 |
| Synthetic Fluororutaecarpine Inhibits Inflammatory Stimuli and Activates Endothelial Transient Receptor Potential Vanilloid-Type 1. | Molecules | 2017 Apr 19 | 28422079 |