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Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ffj.1598openalex-snapshot
Influence of pH on essential oil composition ofZanthoxylum rhetsa seeds obtained by steam distillation
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Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis
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A procedure for the sensory analysis of gas chromatographic effluents
inferredcites →https://doi.org/10.1016/j.fitote.2007.02.006openalex-snapshot
Repellent activity of selected essential oils against Aedes aegypti
inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.036openalex-snapshot
Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit
inferredcites →https://doi.org/10.1016/j.supflu.2007.01.001openalex-snapshot
Extraction and composition of volatiles from Zanthoxylum rhesta: Comparison of subcritical CO2 and traditional processes
inferredcites →https://doi.org/10.1016/s0006-8993(99)01878-8openalex-snapshot
Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons
inferredcites →https://doi.org/10.1016/s0031-9422(96)00683-8openalex-snapshot
Amides of the fruit of Zanthoxylum spp.
inferredcites →https://doi.org/10.1016/s0031-9422(97)84398-1openalex-snapshot
Alkylamides from pericarps of Zanthoxylum bungeanum
inferredcites →https://doi.org/10.1016/s0031-9422(99)00175-2openalex-snapshot
Isobutylamides from the fruit of Zanthoxylum integrifoliolum
inferredcites →https://doi.org/10.1021/bk-2003-0867.ch009openalex-snapshot
Pungent and Tingling Compounds in Asian Cuisine
inferredcites →https://doi.org/10.1021/jf030663aopenalex-snapshot
Differences in the Volatile Components and Their Odor Characteristics of Green and Ripe Fruits and Dried Pericarp of Japanese Pepper (Xanthoxylum piperitum DC.)
inferredcites →https://doi.org/10.1055/s-2007-971402openalex-snapshot
Anti-Inflammatory Activity of Piperonyl-4-Acrylic Isobutyl Amide, an Extractive from Zanthoxylum zanthoxyloides
inferredcites →https://doi.org/10.1080/10412905.1994.9698372openalex-snapshot
Volatile Constituents of the Fruit Secretory Glands ofZanthoxylum bungeanumMaxim.
inferredcites →https://doi.org/10.1080/10412905.2005.9698923openalex-snapshot
The Leaf Oil Composition ofZanthoxylum fagara(L.) Sarg. from Monteverde, Costa Rica, and its Biological Activities
inferredcites →https://doi.org/10.1248/cpb.29.1791openalex-snapshot
Two new pungent principles isolated from the pericarps of Zanthoxylum ailanthoides.
inferredcites →https://doi.org/10.1248/cpb.36.2362openalex-snapshot
Amides from huajiao, pericarps of Zanthoxylum bungeanum MAXIM.
inferredcites →https://doi.org/10.1271/bbb.69.1951openalex-snapshot
Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Analytical chemistry of chemesthetic compounds
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Internal transcribed spacer 2 ( ITS 2) barcodes: A useful tool for identifying Chinese Zanthoxylum
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Study of Some Zanthoxylum Species by Chemical and DNA Analysis Approaches
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Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea
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Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC‐MS and HS‐IMS
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Use of mineral element profiling coupled with chemometric analysis to distinguish Zanthoxylum bungeanum cultivars and health risks of potentially toxic elements in pericarps
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The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra‐performance liquid chromatography‐mass spectrometry/ mass spectrometry (UPLC‐MS/MS) analysis
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Rapid analysis of the essential oil components of dried Zanthoxylum bungeanum Maxim by Fe2O3‐magnetic‐microsphere‐assisted microwave distillation and simultaneous headspace single‐drop microextraction followed by GC–MS
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Anesthetic constituents of Zanthoxylum bungeanum Maxim.: A pharmacokinetic study
inferred← citeshttps://doi.org/10.1002/jssc.201701014openalex-snapshot
Preparation and characterization of molecularly‐imprinted polymers for extraction of sanshool acid amide compounds followed by their separation from pepper oil resin derived from Chinese prickly ash ( Zanthoxylum bungeanum )
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Development of a general separation strategy by countercurrent chromatography using sanshools from Zanthoxylum bungeanum oleoresin as a case study
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Floral volatiles identification and molecular differentiation of Osmanthus fragrans by neutral desorption extractive atmospheric pressure chemical ionization mass spectrometry
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Theoretical Studies on the Structural Changes of Hydroxy‐γ‐sanshool and Its Conformers as the Key Pungent Constituents in Huajiao (Sichuan Peppers): The Mechanistic Insights.
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Functional Properties and Health Benefits of Underutilized Crops and Plants in Northern India
inferred← citeshttps://doi.org/10.1007/s00216-018-1040-8openalex-snapshot
Multielement analysis of Zanthoxylum bungeanum Maxim. essential oil using ICP-MS/MS
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Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions
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Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach
inferred← citeshttps://doi.org/10.1007/s00706-021-02762-2openalex-snapshot
Synthesis of hydroxy-γ-sanshool
inferred← citeshttps://doi.org/10.1007/s10068-019-00562-3openalex-snapshot
Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
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Alkamides: a critical reconsideration of a multifunctional class of unsaturated fatty acid amides
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Phylogenetic relationships among cultivated Zanthoxylum species in China based on cpDNA markers
inferred← citeshttps://doi.org/10.1007/s11694-024-02957-1openalex-snapshot
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Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry
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Biological safety and B cells activation effects of Zanthoxylum schinifolium
inferred← citeshttps://doi.org/10.1007/s13273-012-0022-8openalex-snapshot
The Zanthoxylum schinifolium seed oil modulates immune function under the biological safety level
inferred← citeshttps://doi.org/10.1007/s40242-013-3223-3openalex-snapshot
Antitumor compound identification from Zanthoxylum bungeanum essential oil based on composition-activity relationship
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21633-8openalex-snapshot
Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes
inferred← citeshttps://doi.org/10.1016/b978-0-444-63430-6.00003-5openalex-snapshot
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Comprehensive evaluation of tea processing quality characteristics in ‘Qiancha 1′ tea plant cultivar: chemical profiling across tea types from multi-grade raw materials
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Adulticidal, larvicidal, pupicidal and oviposition deterrent activities of essential oil from Zanthoxylum limonella Alston (Rutaceae) against Aedes aegypti (L.) and Culex quinquefasciatus (Say)
inferred← citeshttps://doi.org/10.1016/j.arabjc.2023.104817openalex-snapshot
Amides from Zanthoxylum bungeanum Maxim. (Rutaceae) are promising natural agents with neuroprotective activities
inferred← citeshttps://doi.org/10.1016/j.arabjc.2023.105594openalex-snapshot
The pericarp of Zanthoxylum bungeanum Maxim.: An excellent source for the development of alternative drugs for improving glucose and lipid metabolism disorder related diseases
inferred← citeshttps://doi.org/10.1016/j.biopha.2019.108696openalex-snapshot
Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper
inferred← citeshttps://doi.org/10.1016/j.bmcl.2015.12.015openalex-snapshot
Characterization of isobutylhydroxyamides with NGF-potentiating activity from Zanthoxylum bungeanum
inferred← citeshttps://doi.org/10.1016/j.bse.2014.02.028openalex-snapshot
Chemical constituents of Zanthoxylum schinifolium (Rutaceae)
inferred← citeshttps://doi.org/10.1016/j.bse.2021.104356openalex-snapshot
Chemical constituents from the fruits of Zanthoxylum bungeanum and their chemotaxonomic significance
inferred← citeshttps://doi.org/10.1016/j.bse.2023.104640openalex-snapshot
Constituents from Zanthoxylum dimorphophyllum and their chemotaxonomic significance
inferred← citeshttps://doi.org/10.1016/j.chroma.2011.05.047openalex-snapshot
Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.
inferred← citeshttps://doi.org/10.1016/j.chroma.2011.06.041openalex-snapshot
Advanced development in analysis of phytochemicals from medicine and food dual purposes plants used in China
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Nontarget analysis and characterization of alkylamides in electrical product plastics by gas chromatography-positive chemical ionization quadrupole-orbitrap high-resolution mass spectrometry and quasi-molecular ion screening and anchoring algorithm
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Structure-reactivity relationships of sanshools as the key pungent dietary components in foods: A DFT study
inferred← citeshttps://doi.org/10.1016/j.cropro.2024.106712openalex-snapshot
First report of leaf spot caused by Pseudopithomyces chartarum on Chinese prickly ash in China
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Synthesis of zanthoxylamide protoalkaloids and their in silico ADME-Tox screening and in vivo toxicity assessment in zebrafish embryos
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The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
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Rosa laevigata Michx. as a fermentation adjunct modulates microbial succession, metabolic profiles, and sensory quality of Traditional Hakka Huangjiu during brewing
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Hydroxy-α-sanshool from Zanthoxylum bungeanum attenuates DSS-induced colitis through the modulation of gut microbiota and improvement of intestinal metabolism homeostasis
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Identification of core microbial communities and their influence on flavor-oriented traditional fermented sour cucumbers
inferred← citeshttps://doi.org/10.1016/j.fochms.2022.100143openalex-snapshot
Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots
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Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)
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Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment
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Application of response surface methodology (RSM) for optimization of the supercritical CO2 extract of oil from Zanthoxylum bungeanum pericarp: Yield, composition and gastric protective effect
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Evaluation of climate factors affecting the quality of red huajiao (Zanthoxylum bungeanum maxim.) based on UPLC-MS/MS and MaxEnt model
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.102017openalex-snapshot
Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102820openalex-snapshot
Effects of different extraction methods on the volatile components and numbing substances in red Huajiao (Zanthoxylum bungeanum Maxim.) and green Huajiao (Zanthoxylum armatum DC.)
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Integrating E-nose, E-tongue, and GC–MS analysis reveals the volatile profile and flavor characteristics of different huajiao cultivars
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Green extraction of bioactive polysaccharides from Zanthoxylum bungeanum using deep eutectic solvents: enhanced yield, antioxidant activity, and functional hydrogel formation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.06.097openalex-snapshot
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
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Tea aroma formation from six model manufacturing processes
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HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process
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Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species
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Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131454openalex-snapshot
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131671openalex-snapshot
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
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Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132217openalex-snapshot
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
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Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
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Application of edible coating pretreatment before drying to prevent loss of plant essential oil: A case study of Zanthoxylum schinifolium fruits
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134904openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135941openalex-snapshot
A cell-based electrochemical taste sensor for detection of Hydroxy-α-sanshool
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136305openalex-snapshot
1H NMR-based metabolomics combined with chemometrics to detect edible oil adulteration in huajiao (Zanthoxylum bungeanum Maxim.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136971openalex-snapshot
Effects of brewing water on the volatile composition of tea infusions
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Degradation and transformation mechanisms of pungent substances in huajiao (Zanthoxylum bungeanum) oil during storage: Induced by ultraviolet irradiation
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Rapid and sensitive approaches for detecting food fraud: A review on prospects and challenges
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Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146486openalex-snapshot
Determination of 71 pesticides in huajiao using an improved multiplug filtration cleanup method with UHPLC-Q-TOF/MS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146992openalex-snapshot
Effects of sun drying combined with baking processes on the flavor quality of Chongqing Tuocha raw tea
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148190openalex-snapshot
Decoding regional and temporal drivers on raw Anhua dark tea odorants for traceability
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A comprehensive analysis combining E-nose, E-tongue, HS-GC-IMS, HS-GC-MS, and UPLC-QTOF-MS reveals the discriminatory aroma and numbness substances of Zanthoxylum bungeanum pericarps and pedicels
inferred← citeshttps://doi.org/10.1016/j.foodcont.2021.108483openalex-snapshot
Inactivation mechanism of catalytic infrared against Pseudomonas aeruginosa and its decontamination application on dry green Sichuan pepper (Zanthoxylum schinifolium)
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109476openalex-snapshot
1H NMR-based metabolomic approach combined with machine learning algorithm to distinguish the geographic origin of huajiao (Zanthoxylum bungeanum Maxim.)
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108841openalex-snapshot
Characterization of the orchid-like aroma contributors in selected premium tea leaves
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111077openalex-snapshot
Time-series based metabolomics reveals the characteristics of the color-related metabolites during the different coloration stages of Zanthoxylum bungeanum peel
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112629openalex-snapshot
Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115665openalex-snapshot
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117225openalex-snapshot
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118791openalex-snapshot
Discrimination of the commercial spice "Green Pepper" (Zanthoxylum) using integrated morphological, genetic, and volatilomic approaches
inferred← citeshttps://doi.org/10.1016/j.fpsl.2021.100716openalex-snapshot
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
inferred← citeshttps://doi.org/10.1016/j.fshw.2019.03.008openalex-snapshot
Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
inferred← citeshttps://doi.org/10.1016/j.fshw.2021.02.023openalex-snapshot
Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
inferred← citeshttps://doi.org/10.1016/j.hpj.2022.12.014openalex-snapshot
Chromosome-level assembly of triploid genome of Sichuan pepper (Zanthoxylum armatum)
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.137007openalex-snapshot
A mini review of polysaccharides from Zanthoxylum bungeanum maxim: Their extraction, purification, structural characteristics, bioactivity and potential applications
inferred← citeshttps://doi.org/10.1016/j.indcrop.2019.04.017openalex-snapshot
Quality evaluation and chemometric discrimination of Zanthoxylum bungeanum Maxim leaves based on flavonoids profiles, bioactivity and HPLC-fingerprint in a common garden experiment
inferred← citeshttps://doi.org/10.1016/j.indcrop.2019.111872openalex-snapshot
Extraction solvent affects the antioxidant, antimicrobial, cholinesterase and HepG2 human hepatocellular carcinoma cell inhibitory activities of Zanthoxylum bungeanum pericarps and the major chemical components
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.112551openalex-snapshot
Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.112770openalex-snapshot
Authentication of Chinese prickly ash by ITS2 sequencing and the influence of environmental factors on pericarp quality traits
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.113167openalex-snapshot
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.113192openalex-snapshot
Functional-characteristics of Zanthoxylum schinifolium (Siebold & Zucc.) essential oil nanoparticles
inferred← citeshttps://doi.org/10.1016/j.indcrop.2022.114698openalex-snapshot
Chemical composition of Zanthoxylum schinifolium Siebold & Zucc. essential oil and evaluation of its antifungal activity and potential modes of action on Malassezia restricta
inferred← citeshttps://doi.org/10.1016/j.indcrop.2022.116149openalex-snapshot
Characterization of phenolic chemotypes, anatomy, and histochemistry of Zanthoxylum bungeanum Maxim
inferred← citeshttps://doi.org/10.1016/j.indcrop.2023.117198openalex-snapshot
Exploring insecticidal properties and acetylcholinesterase inhibition by three plant essential oils against the cheese skipper Piophila casei (Diptera: Piophilidae)
inferred← citeshttps://doi.org/10.1016/j.indcrop.2023.117371openalex-snapshot
Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.119405openalex-snapshot
Multi-omics strategy to reveal the numbing taste of Zanthoxylum armatum DC. at different developmental stages
inferred← citeshttps://doi.org/10.1016/j.indcrop.2026.122717openalex-snapshot
Investigation of the degradation patterns and mechanisms of amide compounds in Zanthoxylum oil under temperature influence
inferred← citeshttps://doi.org/10.1016/j.infrared.2020.103185openalex-snapshot
Non-destructive determination of volatile oil and moisture content and discrimination of geographical origins of Zanthoxylum bungeanum Maxim. by hyperspectral imaging
inferred← citeshttps://doi.org/10.1016/j.jare.2025.05.044openalex-snapshot
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
inferred← citeshttps://doi.org/10.1016/j.jclepro.2021.129731openalex-snapshot
Green efficient octanoic acid based supramolecular solvents for extracting active ingredients from Zanthoxylum bungeanum Maxim. peels
inferred← citeshttps://doi.org/10.1016/j.jep.2009.08.025openalex-snapshot
Aqueous extract of Zanthoxylum schinifolium elicits contractile and secretory responses via β1-adrenoceptor activation in beating rabbit atria
inferred← citeshttps://doi.org/10.1016/j.jep.2012.05.038openalex-snapshot
Alkamid database: Chemistry, occurrence and functionality of plant N-alkylamides
inferred← citeshttps://doi.org/10.1016/j.jep.2014.10.006openalex-snapshot
Chemical composition, antimicrobial and anti-inflammatory activities of the essential oil from Maqian (Zanthoxylum myriacanthum var. pubescens) in Xishuangbanna, SW China
inferred← citeshttps://doi.org/10.1016/j.jep.2016.03.054openalex-snapshot
Zanthoxylum bungeanum essential oil induces apoptosis of HaCaT human keratinocytes
inferred← citeshttps://doi.org/10.1016/j.jep.2022.115895openalex-snapshot
Ethnobotanical uses, phytochemistry and pharmacology of pantropical genus Zanthoxylum L. (Rutaceae): An update
inferred← citeshttps://doi.org/10.1016/j.jfca.2019.103387openalex-snapshot
Separation and determination of alkylamides from prickly ash powder using molecularly imprinting technique
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106074openalex-snapshot
Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106268openalex-snapshot
Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107212openalex-snapshot
Analysis of key bitter compounds and construction of predictive bitterness model in green huajiao peels
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107658openalex-snapshot
Research progress on the main flavor components and detection methods of Zanthoxylum bungeanum Maxim.
inferred← citeshttps://doi.org/10.1016/j.jfca.2026.109259openalex-snapshot
A strategy combining HPLC fingerprint, chemometrics and anti-inflammatory spectrum-effect relationship for the quality control of Zanthoxylum schinifolium Sieb. et Zucc.
inferred← citeshttps://doi.org/10.1016/j.jspr.2025.102934openalex-snapshot
Encapsulation of Zanthoxylum bungeanum essential oil in a tea saponin-stabilized nanoemulsion for enhanced insecticidal control of Cryptolestes ferrugineus
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110158openalex-snapshot
Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111572openalex-snapshot
Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113458openalex-snapshot
Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114476openalex-snapshot
Characterization of the key odorants and investigation of the effects of drying methods on the aroma, taste, color and volatile profiles of the fruit of Clausena anisum-olens (Blanco) Merr.
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114523openalex-snapshot
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114947openalex-snapshot
Classification and geographic origin discrimination of Chinese prickly ash using X-ray fluorescence and machine learning
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116971openalex-snapshot
Increase flavour quality of Sichuan pepper(Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.117177openalex-snapshot
Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118183openalex-snapshot
Formation mechanism of characteristic flavoring substances in the Yunnan Golden Mile Processing coffee and its dominant yeast
inferred← citeshttps://doi.org/10.1016/j.phymed.2018.04.029openalex-snapshot
In vitro activity of collinin isolated from the leaves of Zanthoxylum schinifolium against multidrug- and extensively drug-resistant Mycobacterium tuberculosis
inferred← citeshttps://doi.org/10.1016/j.phymed.2019.152846openalex-snapshot
Supercritical CO2 fluid extraction of croton crassifolius Geisel root: Chemical composition and anti-proliferative, autophagic, apoptosis-inducing, and related molecular effects on A549 tumour cells
inferred← citeshttps://doi.org/10.1016/j.phytochem.2023.113704openalex-snapshot
Alkylamides from Zanthoxylum armatum DC. and their neuroprotective activity
inferred← citeshttps://doi.org/10.1016/j.plaphy.2025.110668openalex-snapshot
Metabolite accumulation patterns in Zanthoxylum bungeanum exocarp during fruit maturation and identification of an anthocyanidin 3-O-glucosyltransferase
inferred← citeshttps://doi.org/10.1016/j.quaint.2015.05.020openalex-snapshot
Continuous existence of Zanthoxylum (Rutaceae) in Southwest China since the Miocene
inferred← citeshttps://doi.org/10.1016/j.sajb.2021.06.026openalex-snapshot
Preparation, structural characterization and neuroprotective effects of polysaccharides from the pericarp of Zanthoxylum bungeanum Maxim against H2O2-induced oxidative damage in PC12 cells
inferred← citeshttps://doi.org/10.1016/j.sajb.2022.08.038openalex-snapshot
Review of the botany, traditional uses, pharmacology, threats and conservation of Zanthoxylum armatum (Rutaceae)
inferred← citeshttps://doi.org/10.1016/j.scienta.2021.110523openalex-snapshot
Identification of key genes in the biosynthesis pathways related to terpenoids, alkaloids and flavonoids in fruits of Zanthoxylum armatum
inferred← citeshttps://doi.org/10.1016/j.scienta.2023.112231openalex-snapshot
Effects of packaging and storage temperatures on the bioactive compounds and antioxidant capacity of dried Zanthoxylum bungeanum Maxim. During long-term storage
inferred← citeshttps://doi.org/10.1016/j.scienta.2026.114628openalex-snapshot
Rapid and non-destructive determination of moisture and numbing substances in dried and fresh Zanthoxylum bungeanum Maxim. fruit using NIR spectroscopy and chemometrics
inferred← citeshttps://doi.org/10.1016/j.tetlet.2012.08.135openalex-snapshot
Application of iron carbonyl complexation to the selective total synthesis of sanshools
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.03.004openalex-snapshot
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.05.012openalex-snapshot
Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.104225openalex-snapshot
Phytochemistry and health functions of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc as pharma-foods: A systematic review
inferred← citeshttps://doi.org/10.1016/j.tifs.2026.105688openalex-snapshot
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
inferred← citeshttps://doi.org/10.1016/s1452-3981(23)08191-9openalex-snapshot
Relevance of Electrochemical and Surface Studies to Probe Zanthoxylum schinifolium (sichuan pepper) as an Effective Corrosion Inhibitor for N80 steel in CO2 Saturated 3.5% NaCl Solution
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c02026openalex-snapshot
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c01544openalex-snapshot
Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper (Zanthoxylum genus) as a Model
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c11912openalex-snapshot
The Key Flavor Substance in Zanthoxylum Preventing Alzheimer’s Disease through Insulin Signaling
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b02359openalex-snapshot
New Umami Amides: Structure–Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum piperitum
inferred← citeshttps://doi.org/10.1021/acs.jafc.6c02056openalex-snapshot
A Review on the Bioavailability, Bioefficacies, and Delivery Systems for Sanshools, the Main Numbing Substances in Zanthoxylum bungeanum
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b04167openalex-snapshot
Authentication of Zanthoxylum Species Based on Integrated Analysis of Complete Chloroplast Genome Sequences and Metabolite Profiles
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b06057openalex-snapshot
Isobutylhydroxyamides from Sichuan Pepper and Their Protective Activity on PC12 Cells Damaged by Corticosterone
inferred← citeshttps://doi.org/10.1021/acs.jnatprod.7b00587openalex-snapshot
Pimentelamines A–C, Indole Alkaloids Isolated from the Leaves of the Australian Tree Flindersia pimenteliana
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00755openalex-snapshot
Sensory Profiling and Key Aromas Characteristics of Fried Zanthoxylum bungeanumOils from Different Regions
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.6c00328openalex-snapshot
Stabilizing the Quality of Fresh Sichuan Pepper ( Zanthoxylum bungeanum Maxim.) via Quick- Freezing Preservation Technology and Packaging Methods
inferred← citeshttps://doi.org/10.1021/jf3042825openalex-snapshot
Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities
inferred← citeshttps://doi.org/10.1021/jf4007856openalex-snapshot
Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens
inferred← citeshttps://doi.org/10.1021/jf403479copenalex-snapshot
Coumarins and Lignans from Zanthoxylum schinifolium and Their Anticancer Activities
inferred← citeshttps://doi.org/10.1021/jf500399wopenalex-snapshot
All-trans-Configuration in Zanthoxylum Alkylamides Swaps the Tingling with a Numbing Sensation and Diminishes Salivation
inferred← citeshttps://doi.org/10.1021/np300696gopenalex-snapshot
Isobutylhydroxyamides from the Pericarp of Nepalese Zanthoxylum armatum Inhibit NF1-Defective Tumor Cell Line Growth
inferred← citeshttps://doi.org/10.1038/s41438-021-00665-1openalex-snapshot
Zanthoxylum-specific whole genome duplication and recent activity of transposable elements in the highly repetitive paleotetraploid Z. bungeanum genome
inferred← citeshttps://doi.org/10.1038/s41598-017-15911-7openalex-snapshot
De novo transcriptome assembly of Zanthoxylum bungeanum using Illumina sequencing for evolutionary analysis and simple sequence repeat marker development
inferred← citeshttps://doi.org/10.1038/s41598-024-56962-xopenalex-snapshot
Leaf traits of prickly ash and its correlation with ecological and geographical factors of origin
inferred← citeshttps://doi.org/10.1038/s41598-024-77397-4openalex-snapshot
Comprehensive evaluation of freezing tolerance in prickly ash and its correlation with ecological and geographical origin factors
inferred← citeshttps://doi.org/10.1039/c5fo00432bopenalex-snapshot
Hypoglycemic effects of Zanthoxylum alkylamides by enhancing glucose metabolism and ameliorating pancreatic dysfunction in streptozotocin-induced diabetic rats
inferred← citeshttps://doi.org/10.1039/c7np00044hopenalex-snapshot
Polyunsaturated fatty acid amides from the Zanthoxylum genus – from culinary curiosities to probes for chemical biology
inferred← citeshttps://doi.org/10.1039/c9fo00045copenalex-snapshot
Hydroxy-α-sanshool isolated from Zanthoxylum bungeanum attenuates learning and memory impairments in scopolamine-treated mice
inferred← citeshttps://doi.org/10.1039/d0ra09234gopenalex-snapshot
Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation
inferred← citeshttps://doi.org/10.1039/d3ay02015kopenalex-snapshot
Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue
inferred← citeshttps://doi.org/10.1055/a-1653-4050openalex-snapshot
Synthesis of Bungeanool, Isobungeanool, Dihydrobungeanool, Tetrahydrobungeanool, Hazaleamide, Lanyuamide III, and Analogues
inferred← citeshttps://doi.org/10.1055/s-0029-1214252openalex-snapshot
Acmella Ciliata (H.B.K.) Cassini
inferred← citeshttps://doi.org/10.1055/s-0044-100888openalex-snapshot
Sichuan-Pfeffer Zanthoxylum simulans Hance
inferred← citeshttps://doi.org/10.1080/01496395.2019.1604750openalex-snapshot
Surfactant-assisted enzymatic extraction of the flavor compounds from Zanthoxylum bungeanum
inferred← citeshttps://doi.org/10.1080/0972060x.2016.1249415openalex-snapshot
Insecticidal Toxicities and Essential Oil Compositions of Zanthoxylum piperitum and Zanthoxylum schinifolium Fruits in Korea
inferred← citeshttps://doi.org/10.1080/0972060x.2019.1630015openalex-snapshot
α-Pinene Rich Bark Essential Oils ofZanthoxylum armatumDC. from Three Different Altitudes of Uttarakhand, India and their Antioxidant,in vitroAnti-inflammatory and Antibacterial Activity
inferred← citeshttps://doi.org/10.1080/10286020.2021.1992391openalex-snapshot
Two new coumarins from branches ofZanthoxylum schinifolium
inferred← citeshttps://doi.org/10.1080/10408398.2020.1769547openalex-snapshot
Biosynthetic pathways and metabolic engineering of spice flavors
inferred← citeshttps://doi.org/10.1080/10496475.2026.2711965openalex-snapshot
Phytochemical screening, free radical scavenging, antifungal and anticancer activities of Zanthoxylum bungeanum with GC–MS Identification of its bioactive constituents
inferred← citeshttps://doi.org/10.1080/10717544.2022.2039808openalex-snapshot
Design of hydroxy-α-sanshool loaded nanostructured lipid carriers as a potential local anesthetic
inferred← citeshttps://doi.org/10.1080/10826076.2011.593219openalex-snapshot
PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROM ZANTHOXYLUM BUNGEANUM MAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY
inferred← citeshttps://doi.org/10.1080/10826076.2013.807463openalex-snapshot
ANALYSIS AND INVESTIGATION OF CHEMICAL STABILITY ON PHENOLIC COMPOUNDS IN ZANTHOXYLUM SCHINIFOLIUM-CONTAINING DENTIFRICES
inferred← citeshttps://doi.org/10.1080/10942912.2016.1271808openalex-snapshot
Quality evaluation of Hanyuan Zanthoxylum bungeanum Maxim. Using computer vision system combined with artificial neural network: A novel method
inferred← citeshttps://doi.org/10.1080/14786419.2015.1015018openalex-snapshot
Efficient quantification of the phenolic profiles of Zanthoxylum bungeanum leaves and correlation between chromatographic fingerprint and antioxidant activity
inferred← citeshttps://doi.org/10.1080/14786419.2015.1022774openalex-snapshot
Harvesting canthinones: identification of the optimal seasonal point of harvest of Zanthoxylum chiloperone leaves as a source of 5-methoxycanthin-6-one
inferred← citeshttps://doi.org/10.1080/87559129.2018.1438470openalex-snapshot
A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodiumDC.)
inferred← citeshttps://doi.org/10.1111/1750-3841.12236openalex-snapshot
Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil
inferred← citeshttps://doi.org/10.1111/1750-3841.13331openalex-snapshot
Extraction and Purification of Quercitrin, Hyperoside, Rutin, and Afzelin from Zanthoxylum Bungeanum Maxim Leaves Using an Aqueous Two‐Phase System
inferred← citeshttps://doi.org/10.1111/1750-3841.15869openalex-snapshot
Development of 1 H‐NMR methods for quantitative determination of alkylamides in Zanthoxylum bungeanum and quality evaluation based on its fingerprint
inferred← citeshttps://doi.org/10.1111/1750-3841.15933openalex-snapshot
Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm
inferred← citeshttps://doi.org/10.1111/1750-3841.16490openalex-snapshot
Chemical composition, chemotypic characterization, and histochemical localization of volatile components in different cultivars of Zanthoxylum bungeanum Maxim. leaves
inferred← citeshttps://doi.org/10.1111/1750-3841.70975openalex-snapshot
Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC–O–MS and GC×GC–TOF–MS
inferred← citeshttps://doi.org/10.1111/jfbc.12403openalex-snapshot
Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes
inferred← citeshttps://doi.org/10.1111/jfbc.13621openalex-snapshot
Discrimination of Zanthoxylum bungeanum Maxim through volatile aroma compounds analysis with artificial neural network
inferred← citeshttps://doi.org/10.1111/joss.12636openalex-snapshot
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper
inferred← citeshttps://doi.org/10.1111/pbi.13926openalex-snapshot
The complex genome and adaptive evolution of polyploid Chinese pepper (Zanthoxylum armatum and Zanthoxylum bungeanum)
inferred← citeshttps://doi.org/10.1152/jn.91311.2008openalex-snapshot
Activation of Lumbar Spinal Wide-Dynamic Range Neurons by a Sanshool Derivative
inferred← citeshttps://doi.org/10.1155/2014/181072openalex-snapshot
Phytochemical Profiles and Antioxidant and Antimicrobial Activities of the Leaves of Zanthoxylum bungeanum
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