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Journal Abstract Search

165 related items for PubMed ID: 18751694

  • 1. Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.
    Lee SM, Kim SY, Lee J, Yu KW, Chang I, Suh HJ.
    Appl Microbiol Biotechnol; 2008 Nov; 81(2):257-62. PubMed ID: 18751694
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  • 2. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.
    Juan MY, Chou CC.
    Food Microbiol; 2010 Aug; 27(5):586-91. PubMed ID: 20510775
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  • 3. Effects of processing steps on the phenolic content and antioxidant activity of beer.
    Leitao C, Marchioni E, Bergaentzlé M, Zhao M, Didierjean L, Taidi B, Ennahar S.
    J Agric Food Chem; 2011 Feb 23; 59(4):1249-55. PubMed ID: 21261256
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  • 4. Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars.
    Loizzo MR, Pugliese A, Bonesi M, De Luca D, O'Brien N, Menichini F, Tundis R.
    Food Chem Toxicol; 2013 Mar 23; 53():392-401. PubMed ID: 23266504
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  • 8. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis.
    Han SS, Hur SJ, Lee SK.
    Food Funct; 2015 Aug 23; 6(8):2736-48. PubMed ID: 26149963
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  • 9. Antioxidant activity of a new capsaicin derivative from Capsicum annuum.
    Ochi T, Takaishi Y, Kogure K, Yamauti I.
    J Nat Prod; 2003 Aug 23; 66(8):1094-6. PubMed ID: 12932131
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  • 11. Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum Annuum L., var. special) cultivated in Korea.
    Kim JS, Ahn J, Lee SJ, Moon B, Ha TY, Kim S.
    J Food Sci; 2011 Mar 23; 76(2):C193-8. PubMed ID: 21535734
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  • 18. Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L.
    Garcés-Claver A, Gil-Ortega R, Alvarez-Fernández A, Arnedo-Andrés MS.
    J Agric Food Chem; 2007 Aug 22; 55(17):6951-7. PubMed ID: 17661486
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  • 20. Biotransformation and impact of ferulic acid on phenylpropanoid and capsaicin levels in Capsicum annuum L. cv. P1482 cell suspension cultures.
    Kang SM, Jung HY, Kang YM, Min JY, Karigar CS, Yang JK, Kim SW, Ha YR, Lee SH, Choi MS.
    J Agric Food Chem; 2005 May 04; 53(9):3449-53. PubMed ID: 15853386
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