|Perfumer & Flavorist:2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications
|PubMed:Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.
|PubMed:Screening foods for processing-resistant bacterial spores and characterization of a pressure- and heat-resistant Bacillus licheniformis isolate.
|PubMed:Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound.
|PubMed:Plant RNA virus sequences identified in kimchi by microbial metatranscriptome analysis.
|PubMed:Generic characterization of apolar metabolites in red chili peppers (Capsicum frutescens L.) by orbitrap mass spectrometry.
|PubMed:Pesticide residue evaluation in major staple food items of Ethiopia using the QuEChERS method: a case study from the Jimma Zone.
|PubMed:Melatonin content of pepper and tomato fruits: effects of cultivar and solar radiation.
|PubMed:Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration.
|PubMed:Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.
|PubMed:Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
|PubMed:Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
|PubMed:Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts.
|PubMed:[Trial for estimating the concentration of pesticide residues in the ingredients of processed foods].
|PubMed:Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation.
|PubMed:Microbial decontamination of red pepper powder by cold plasma.
|PubMed:Tri-trophic insecticidal effects of African plants against cabbage pests.
|PubMed:Antioxidant potential of spices and their active constituents.
|PubMed:A matrix sensitive gas chromatography method for the analysis of pymetrozine in red pepper: application to dissipation pattern and PHRL.
|PubMed:Consumption of spicy foods and the prevalence of irritable bowel syndrome.
|PubMed:Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
|PubMed:Extraction of lycopene from tomato paste by ursodeoxycholic acid using the selective inclusion complex method.
|PubMed:Assessment of metal contents in spices and herbs from Saudi Arabia.
|PubMed:Antioxidant activity of phenolics in leaves of three red pepper (Capsicum annuum) cultivars.
|PubMed:Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.).
|PubMed:Application of carrier element free coprecipitation (CEFC) method for determination of Co(II), Cu(II) and Ni(II) ions in food and water samples.
|PubMed:[Dietary risk factors of undifferenced nasopharyngeal carcinoma : a case-control study].
|PubMed:Simultaneous determination of free capsorubin and capsanthin in red pepper powder using u-HPLC.
|PubMed:Development of blood-yolk-polymyxin B-trimethoprim agar for the enumeration of Bacillus cereus in various foods.
|PubMed:Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination.
|PubMed:Relationship between food preferences and PROP taster status of college students.
|PubMed:Microbiological quality of retail spices in Tehran, Iran.
|PubMed:Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties: implications for health.
|PubMed:Low-concentration capsaicin promotes colorectal cancer metastasis by triggering ROS production and modulating Akt/mTOR and STAT-3 pathways.
|PubMed:Biotransformation of polyphenols for improved bioavailability and processing stability.
|PubMed:Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults.
|PubMed:Compositional characterization of native Peruvian chili peppers (Capsicum spp.).
|PubMed:Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases.
|PubMed:Analysis of isobaric pesticides in pepper with high-resolution liquid chromatography and mass spectrometry: complementary or redundant?
|PubMed:Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.
|PubMed:Chlorpyrifos residues in food plant in the region of Setif-Algeria.
|PubMed:Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source.
|PubMed:Effect of Red Pepper (Capsicum frutescens) Powder or Red Pepper Pigment on the Performance and Egg Yolk Color of Laying Hens.
|PubMed:Occurrence and exposure assessment of aflatoxins in Catalonia (Spain).
|PubMed:Capsiate improves glucose metabolism by improving insulin sensitivity better than capsaicin in diabetic rats.
|PubMed:Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods.
|PubMed:A new and improved strategy combining a dispersive-solid phase extraction-based multiclass method with ultra high pressure liquid chromatography for analysis of low molecular weight polyphenols in vegetables.
|PubMed:Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.
|PubMed:Functional validation of Capsicum frutescens aminotransferase gene involved in vanillylamine biosynthesis using Agrobacterium mediated genetic transformation studies in Nicotiana tabacum and Capsicum frutescens calli cultures.
|PubMed:Assessment of total aflatoxin level in red pepper obtained from Istanbul.
|PubMed:Serving styles of raw snack vegetables. What do children want?
|PubMed:Microbial composition of the Korean traditional food "kochujang" analyzed by a massive sequencing technique.
|PubMed:Immobilizer-assisted management of metal-contaminated agricultural soils for safer food production.
|PubMed:Physicochemical properties and sensory evaluation for the heat level (hot taste) of korean red pepper powder.
|PubMed:Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice.
|PubMed:Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno).
|PubMed:Antioxidant and anti-inflammatory properties of Capsicum baccatum: from traditional use to scientific approach.
|PubMed:Spices and energy balance.
|PubMed:A whole-genome single nucleotide polymorphism-based approach to trace and identify outbreaks linked to a common Salmonella enterica subsp. enterica serovar Montevideo pulsed-field gel electrophoresis type.
|PubMed:Studies on the metabolism and toxicology of emerging capsinoids.
|PubMed:Salmonella montevideo infections associated with salami products made with contaminated imported black and red pepper --- United States, July 2009-April 2010.
|PubMed:The effects of hedonically acceptable red pepper doses on thermogenesis and appetite.
|PubMed:Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars.
|PubMed:Expression of PAT and NPT II proteins during the developmental stages of a genetically modified pepper developed in Korea.
|PubMed:Which plant for which skin disease? Part 1: Atopic dermatitis, psoriasis, acne, condyloma and herpes simplex.
|PubMed:The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey.
|PubMed:Antimicrobial effects of hypochlorite on Escherichia coli in water and selected vegetables.
|PubMed:Tissue distribution & elimination of capsaicin, piperine & curcumin following oral intake in rats.
|PubMed:Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties.
|PubMed:Cellular antioxidant activity of common vegetables.
|PubMed:Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.
|PubMed:Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.
|PubMed:Hydrophilic and lipophilic antioxidant capacities of Georgian spices for meat and their possible health implications.
|PubMed:Effect of ethanol extracts from red pepper seeds on antioxidative defense system and oxidative stress in rats fed high-fat . high-cholesterol diet.
|PubMed:Ochratoxin A levels in spices and dried nuts consumed in Tunisia.
|PubMed:Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying.
|PubMed:Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.
|PubMed:Beneficial influence of dietary spices on the ultrastructure and fluidity of the intestinal brush border in rats.
|PubMed:Development of a modified Caco-2 cell model system for studying iron availability in eggs.
|PubMed:Exposure to aflatoxins in Japan: risk assessment for aflatoxin B1.
|PubMed:Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma.
|PubMed:Preparative separation of capsaicin and dihydrocapsaicin from Capsicum frutescens by high-speed counter-current chromatography.
|PubMed:Carotenoid micellarization varies greatly between individual and mixed vegetables with or without the addition of fat or fiber.
|PubMed:Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats.
|PubMed:Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus.
|PubMed:Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages.
|PubMed:Sodium borohydride/chloranil-based assay for quantifying total flavonoids.
|PubMed:Dietary red chilli (Capsicum frutescens L.) is insulinotropic rather than hypoglycemic in type 2 diabetes model of rats.
|PubMed:[Analytical method for carbamate pesticides in processed foods by LC/MS/MS].
|PubMed:Micellarisation of carotenoids from raw and cooked vegetables.
|PubMed:[Survival of Salmonella in spices and growth in cooked food].
|PubMed:Ethnophytotherapeutical research in the high Molise region (Central-Southern Italy).
|PubMed:Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.
|PubMed:[Study on content and intake status of vegetable fiber in rural residents in China].
|PubMed:Migration of BADGE (bisphenol A diglycidyl-ether) and BFDGE (bisphenol F diglycidyl-ether) in canned seafood.
|PubMed:Determination of aflatoxin B(1) levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA.
|PubMed:Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives.
|PubMed:Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).
|PubMed:Free galactose content in selected fresh fruits and vegetables and soy beverages.
|PubMed:Approach for ochratoxin A fast screening in spices using clean-up tandem immunoassay columns with confirmation by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).
|PubMed:Acyclic diterpene glycosides, capsianosides C, D, E, F and III, from the fruits of hot red pepper Capsicum annuum L. used in Kimchi and their revised structures.
|PubMed:The importance of exposure for healthy eating in childhood: a review.
|PubMed:Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices.
|PubMed:Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea.
|PubMed:The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.
|PubMed:[Antioxidant capacity of fruits and vegetables cultivated in Chile].
|PubMed:Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
|PubMed:Effects of CH-19 Sweet, a non-pungent cultivar of red pepper, on sympathetic nervous activity, body temperature, heart rate, and blood pressure in humans.
|PubMed:Development of a simple extraction procedure for chlorpyrifos determination in food samples by immunoassay.
|PubMed:Effects of CH-19 sweet, a non-pungent cultivar of red pepper, in decreasing the body weight and suppressing body fat accumulation by sympathetic nerve activation in humans.
|PubMed:Salmonella prevalence and total microbial and spore populations in spices imported to Japan.
|PubMed:Valine pathway is more crucial than phenyl propanoid pathway in regulating capsaicin biosynthesis in Capsicum frutescens mill.
|PubMed:Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits.
|PubMed:Short-term vegetable intake by young children classified by 6-n-propylthoiuracil bitter-taste phenotype.
|PubMed:Effect of different Thai traditional processing of various hot chili peppers on urethane-induced somatic mutation and recombination in Drosophila melanogaster: assessment of the role of glutathione transferase activity.
|PubMed:Capsaicin and gastric ulcers.
|PubMed:The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?
|PubMed:Antiobesity effect of Kochujang (Korean fermented red pepper paste) extract in 3T3-L1 adipocytes.
|PubMed:Capsaicin-induced cell death in a human gastric adenocarcinoma cell line.
|PubMed:Impact of food disinfection on beneficial biothiol contents in vegetables.
|PubMed:Simultaneous determination of Sudan dyes and carotenoids in red pepper and tomato products by HPLC.
|PubMed:Aflatoxin and ochratoxin A content of spices in Hungary.
|PubMed:The use of health foods, spices and other botanicals in the Sikh community in London.
|PubMed:Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry.
|PubMed:Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese.
|PubMed:Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).
|PubMed:Sensory and gastrointestinal satiety effects of capsaicin on food intake.
|PubMed:Pharmacological effects of fermented red pepper.
|PubMed:In vitro clonal propagation of bird eye chilli (Capsicum frutescens Mill.).
|PubMed:Renal lesions in streptozotocin-induced diabetic rats maintained on onion and capsaicin containing diets.
|PubMed:Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow.
|PubMed:Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
|PubMed:Content of toxic and essential metals in canned mussels commonly consumed in Tenerife, Canary Islands, Spain.
|PubMed:The aflatoxin contamination of some pepper types sold in Turkey.
|PubMed:Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth.
|PubMed:Effects of sesamin and capsaicin on the mRNA expressions of delta6 and delta5 desaturases in rat primary cultured hepatocytes.
|PubMed:Changes in the carotenoid metabolism of capsicum fruits during application of modelized slow drying process for paprika production.
|PubMed:Atmospheric pressure photo-ionization liquid chromatography/mass spectrometric determination of aflatoxins in food.
|PubMed:Archaeobotanic evidence of the preincaic Chiribaya culture. Determination of capsaicinoids in archaeological samples of Capsicum frutescens and votive foods.
|PubMed:Upregulation of uncoupling proteins by oral administration of capsiate, a nonpungent capsaicin analog.
|PubMed:Influences of gamma-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika.
|PubMed:Red pepper attenuates cholesteryl ester transfer protein activity and atherosclerosis in cholesterol-fed rabbits.
|PubMed:Putrescine facilitated enhancement of capsaicin production in cell suspension cultures of Capsicum frutescens.
|PubMed:Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis.
|PubMed:[A food poisoning outbreak caused by purple Washington clam contaminated with norovirus (Norwalk-like virus) and hepatitis A virus].
|PubMed:Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable.
|PubMed:Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.
|PubMed:Antioxidant and antiproliferative activities of common vegetables.
|PubMed:A modified HPLC method for the determination of ochratoxin A by fluorescence detection.
|PubMed:Street foods in Accra, Ghana: how safe are they?
|PubMed:MYCOMON-monitoring project of toxigenic fungi in food in years 1999 - 2001.
|PubMed:On-line HPLC detection of tocopherols and other antioxidants through the formation of a phosphomolybdenum complex.
|PubMed:Ground red peppers: capsaicinoids content, Scoville scores, and discrimination by an electronic nose.
|PubMed:Traditional production, consumption and storage of Kunu--a non alcoholic cereal beverage.
|PubMed:Genetic diversity underlying capsaicin intake in the Mishima battery of mouse strains.
|PubMed:Occurrence of zearalenone in Korean barley and corn foods.
|PubMed:Dietary factors and gastric cancer in Korea: a case-control study.
|PubMed:Failure of capsaicin-containing red pepper sauce suspension to induce esophageal motility response in patients with Barrett's esophagus.
|PubMed:Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins.
|PubMed:Alpha-tocopherol content in 62 edible tropical plants.
|PubMed:Enzymatic synthesis of vanillin.
|PubMed:Occurrence of the toxigenic fungi (producers of aflatoxins and ochratoxin A) in foodstuffs in the Czech Republic 1999-2000.
|PubMed:Growth and aflatoxin production ofaspergillus flavus on some spices marketed in Turkey.
|PubMed:Enzymatic hydrolysis of carotenoid fatty acid esters of red pepper (Capsicum annuum L.) by a lipase from Candida rugosa.
|PubMed:Effect of red peppers (Capsicum frutescens) intake during gestation on thermonociceptive response of rat offspring.
|PubMed:Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction.
|PubMed:Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding.
|PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
|PubMed:Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
|PubMed:Biotransformation of protocatechuic aldehyde and caffeic acid to vanillin and capsaicin in freely suspended and immobilized cell cultures of Capsicum frutescens.
|PubMed:Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
|PubMed:Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors.
|PubMed:Capsaicin induces cystatin S-like substances in submandibular saliva of the rat.
|PubMed:Effect of capsaicin-containing red pepper sauce suspension on upper gastrointestinal motility in healthy volunteers.
|PubMed:Food intake, energy balance and body weight control.
|PubMed:Effect of curcumin and capsaicin on arachidonic acid metabolism and lysosomal enzyme secretion by rat peritoneal macrophages.
|PubMed:Increase in swimming endurance capacity of mice by capsaicin-induced adrenal catecholamine secretion.
|PubMed:Presence of an acidic glycoprotein in the serum of arthritic rats: modulation by capsaicin and curcumin.
|PubMed:Screening of aflatoxins in Shiro and ground red pepper in Addis Ababa.
|PubMed:Major fruit and vegetable contributors to the main serum carotenoids in the Spanish diet.
|PubMed:Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties--Capsicum annum and Capsicum frutescens.
|PubMed:Red pepper-induced dermatitis in breast-fed infants.
|PubMed:Detection of bixin, lycopene, canthaxanthin, and beta-apo-8'-carotenal in products derived from red pepper.
|PubMed:Natural occurrence of mycotoxins in different spices in Egypt.
|PubMed:Role of capsaicin, curcumin and dietary n-3 fatty acids in lowering the generation of reactive oxygen species in rat peritoneal macrophages.
|PubMed:Induction of the anti-carcinogenic enzyme quinone reductase by food extracts using murine hepatoma cells.
|PubMed:Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride.
|PubMed:Computer-aided modeling and optimization for capsaicinoid production by immobilized Capsicum frutescens cells.
|PubMed:Aflatoxin contamination in foods and foodstuffs in Tokyo: 1986-1990.
|PubMed:[A case of recurrent alimentary lead poisoning].
|PubMed:Dietary exposure to aflatoxin in Benin City, Nigeria: a possible public health concern.
|PubMed:Spice allergy in celery-sensitive patients.
|PubMed:Diet and nutrition in ulcer disease.
|PubMed:Detection of aflatoxin B1 in imported food products into Japan by enzyme-linked immunosorbent assay and high performance liquid chromatography.
|PubMed:The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat.
|PubMed:Diet, living conditions and nasopharyngeal carcinoma in Tunisia--a case-control study.
|PubMed:Mould deterioration of agricultural commodities during transit: problems faced by developing countries.
|PubMed:Non-mutagenicity of capsaicin in albino mice.
|PubMed:Some pungent principles of spices cause the adrenal medulla to secrete catecholamine in anesthetized rats.
|PubMed:Study of the Bacillus flora of Nigerian spices.
|PubMed:Inhibition of calcium and calmodulin-dependent phosphodiesterase activity in rats by capsaicin.
|PubMed:Effect of spiced food on metabolic rate.
|PubMed:Co-carcinogenic effects of several Korean foods on gastric cancer induced by N-methyl-N'-nitro-N-nitrosoguanidine in rats.
|PubMed:[Toxicoderma caused by sweet red pepper].
|PubMed:Capsaicin pretreatment attenuates suppression of food intake by cholecystokinin.
|PubMed:Application of a minicolumn detection method for screening spices for aflatoxin.
|PubMed:[Acne vulgaris: results of food allergen tests and a controlled elimination diet (author's transl)].
|PubMed:Incidence of aflatoxin-potential contamination in Spanish sausages.
|PubMed:Microflora of black and red pepper.