Pipérine (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pipérine" in French language version.

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(en) MA Cliff et H Heymann (1992) Time–intensity evaluation of oral burn. J. Sens. Stud., 8, 201–211. DOI 10.1111/j.1745-459X.1992.tb00195.x.
(en) S Narasimhan et VS Govindarajan (1978) Evaluation of spices and oleoresin-VI-pungency of ginger components, gingerols and shogoals and quality. International Journal of Food Science & Technology 13 (1), 1–36. DOI 10.1111/j.1365-2621.1978.tb00773.x.
(en) VS Govindarajan, S Narasimhan, B Rajalakshmi et D Rajalakshmi (1980) Evaluation of spices and oleoresins - Correlation of pungency stimuli and pungency in ginger. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, Volume 170(3), p. 200-203 DOI 10.1007/BF01042540.
(en) Shoba G, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS, « Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers », Planta Med., vol. 64, n^o 4,‎ mai 1998, p. 353–6 (PMID 9619120, DOI 10.1055/s-2006-957450).

(en) Shoba G, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS, « Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers », Planta Med., vol. 64, n^o 4,‎ mai 1998, p. 353–6 (PMID 9619120, DOI 10.1055/s-2006-957450).

Masse molaire calculée d’après « Atomic weights of the elements 2007 », sur www.chem.qmul.ac.uk.

(en) « Common molecules sample 50652 - Piperine », sur reciprocalnet.org (consulté le 12 décembre 2009).