1. Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. (1st November 2016) Authors: Sweat, Ken G.; Broatch, Jennifer; Borror, Connie; Hagan, Kyle; Cahill, Thomas M. Journal: Food chemistry Issue: Volume 210(2016) Page Start: 606 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗