Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria

Influence of temperature, light and plant growth regulators on germination of black pepper (Piper nigrum L.) seeds

(2016) Li Zhigang et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

(2011) Ji-Sun Kim et al.   JOURNAL OF FOOD SCIENCE

Oxidative stress, insulin signaling, and diabetes

(2010) Justin L. Rains et al.   FREE RADICAL BIOLOGY AND MEDICINE

Antioxidant and antidiabetic activity of Dangyuja (Citrus grandis Osbeck) extract treated with Aspergillus saitoi

(2009) Gyo-Nam Kim et al.   FOOD CHEMISTRY

Dietary Strategies for Improving Post-Prandial Glucose, Lipids, Inflammation, and Cardiovascular Health

(2008) James H. O’Keefe et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL