Korean pepper

Choi et al. [118] analyzed eight capsaicinoids and two piperines in fresh Korean red peppers and pepper containing foods by HPLC, where analyses were carried... 

Choi, S. H., Suh, B. S., Kozukue, E., Kozukue, N., Levin, C. E., and Friedman, M. 2006. Analysis of the contents of pungent compounds in fresh korean red peppers and in pepper-containing foods. J. Agric. Food Ctem.54 9024—9031. 

In an effort to build up a food LOG, preconcentration, separation, and AD, all of them integrated in a microchip, has also been proposed for the analysis of dyes in several food samples [35]. The microchip layout was comprised of three parallel channels. Two of them were for field-amplified sample stacking and the subsequent field-amplified sample injection steps, while the third one was reserved for the AD. The preconcentration method was used to analyze the dyes in several food samples (juice, traditional Korean alcohol, fish, noodles, and red pepper powders). 

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