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1
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Dang YM, Hong YS, Lee CM, Khan N, Park S, Jeong SW, Kim KS. Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1376679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yun Mi Dang
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Young Shin Hong
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Cheong Mi Lee
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Naeem Khan
- Department of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Sunhyun Park
- Food Standard Research Center, Korea Food Research Institute, Seongnam, Republic of Korea
| | - Seung-Weon Jeong
- Food Standard Research Center, Korea Food Research Institute, Seongnam, Republic of Korea
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
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2
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Hwang IG, Yoo SM, Lee J. Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions. ACTA ACUST UNITED AC 2014. [DOI: 10.9799/ksfan.2014.27.5.817] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.022] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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4
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Jungbauer A, Medjakovic S. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome. Maturitas 2012; 71:227-39. [DOI: 10.1016/j.maturitas.2011.12.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 12/09/2011] [Accepted: 12/10/2011] [Indexed: 01/07/2023]
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5
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Hwang IG, Kim HY, Lee JS, Kim HR, Cho MC, Ko IB, Yoo SM. Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region. ACTA ACUST UNITED AC 2011. [DOI: 10.3746/jkfn.2011.40.9.1340] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi. ACTA ACUST UNITED AC 2011. [DOI: 10.3746/jkfn.2011.40.5.725] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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