Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties

Deposition Form and Bioaccessibility of Keto-carotenoids from Mamey Sapote (Pouteria sapota), Red Bell Pepper (Capsicum annuum), and Sockeye Salmon (Oncorhynchus nerka) Filet

(2016) Tania Chacón-Ordóñez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats

(2016) H. W. Shin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Spices for Prevention and Treatment of Cancers

(2016) Jie Zheng et al.   Nutrients

Trans-resveratrol and beta-carotene from sunscreens penetrate viable skin layers and reduce cutaneous penetration of UV-filters

(2015) J.V. Freitas et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Bioconversion of Capsaicin by Aspergillus oryzae

(2015) Minji Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Anti-Inflammatory Activity of Capsaicin and Dihydrocapsaicin through Heme Oxygenase-1 Induction in Raw264.7 Macrophages

(2014) Younghwa Kim et al.   JOURNAL OF FOOD BIOCHEMISTRY

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

(2013) Kyung-Mo Kang et al.   FOOD CHEMISTRY

Behavior of flavonoid glycosides contained in Korean red pepper paste (Gochujang) during fermentation: Participation of a β-glucosidase inhibitor

(2013) Jeong-Yong Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Amino acid sensing in the gastrointestinal tract

(2012) Ana San Gabriel et al.   AMINO ACIDS

Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation

(2012) Su Yun Lee   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of microflora in gochujang, Korean traditional fermented food

(2011) Seo-Jung Jang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Polyphenols: food sources, properties and applications - a review

(2009) Hasna El Gharras   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats

(2009) Dae Young Kwon et al.   NUTRITION

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

(2008) Yun Shen et al.   JOURNAL OF CEREAL SCIENCE

Capsaicin modulates pulmonary antioxidant defense system during benzo(a)pyrene-induced lung cancer in swiss albino mice

(2008) P. Anandakumar et al.   PHYTOTHERAPY RESEARCH