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

Soy Protein, Isoflavones, and Cardiovascular Health

Frank M. Sacks, Alice H. Lichtenstein, Linda Van Horn et al. · Circulation · 2006 · 658 citations

Agriculture, Nutrition, Nutritional Sciences +14

Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (<i>Capsicum annuum</i> L.)

Małgorzata Materska, Irena Perucka · Journal of Agricultural and Food Chemistry · 2005 · 605 citations

Agriculture, Food Science, Plant Sciences +17

Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Nobuyuki Kozukue, Jae-Sook Han, Etsuko Kozukue et al. · Journal of Agricultural and Food Chemistry · 2005 · 184 citations

Agriculture, Food Science, Food Analysis +14

Production of β‐Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by <i>Lactobacillus acidophilus</i> , <i>Bifidobacterium lactis</i> , and <i>Lactobacillus casei</i> in Soymilk

O.N. Donkor, Nirja Shah · Journal of Food Science · 2007 · 162 citations

Agriculture, Biochemistry, Microbiology +8

Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Alessandro Genovese, Luigi Moio · Journal of Agricultural and Food Chemistry · 2003 · 132 citations

Agriculture, Enology, Food Science +17