Effects of Spice Mixture of Cumin, Coriander and Red Pepper Intake on Rat Cecal Microflora.

Nippon Eiyo Shokuryo Gakkaishi ◽

10.4327/jsnfs.50.43 ◽

1997 ◽

Vol 50 (1) ◽

pp. 43-49

Author(s):

Masayoshi SUGAWARA ◽

Norio SUZUKI

Keyword(s):

Cecal Microflora

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Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow

Food and Chemical Toxicology ◽

10.1016/j.fct.2004.06.007 ◽

2004 ◽

Vol 42 (10) ◽

pp. 1695-1700 ◽

Author(s):

Takashi Kuda ◽

Akiko Iwai ◽

Toshihiro Yano

Keyword(s):

Capsicum Annuum ◽

Beef Tallow ◽

Allium Sativum ◽

Plasma Lipid ◽

Lipid Levels ◽

Cecal Microflora

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Antioxidants and Biochemical Effects of Oral Administration of Red Pepper Aqueous Extract on Rabbit's Liver Treated with Cholesterol

10.24897/acn.64.68.602 ◽

2019 ◽

Author(s):

Hadeel T. S. Al-Ishlash ◽

Muntaha M. D. Al-Kattan

Keyword(s):

Oral Administration ◽

Aqueous Extract ◽

Biochemical Effects

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The Effect of Antibiotics on the Intestinal and Cecal Microflora of Baby Pigs Fed a “Synthetic Milk”

Journal of Animal Science ◽

10.2527/jas1954.134904x ◽

1954 ◽

Vol 13 (4) ◽

pp. 904-911 ◽

Author(s):

Harold E. Schendel ◽

Alfred F. Borg ◽

B. Connor Johnson

Keyword(s):

Cecal Microflora

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Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento

Preventive Nutrition and Food Science ◽

10.3746/jfn.2004.9.2.126 ◽

2004 ◽

Vol 9 (2) ◽

pp. 126-132 ◽

Author(s):

Jin-Hee Kim ◽

Mee-Ree Kim

Keyword(s):

Sensory Characteristics ◽

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Red Pepper Powder and Kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet

Preventive Nutrition and Food Science ◽

10.3746/jfn.2002.7.2.162 ◽

2002 ◽

Vol 7 (2) ◽

pp. 162-167 ◽

Author(s):

Kun-Young Park ◽

Sun-Mi Park ◽

Young-Soo Jeon ◽

Sook-Hee Rhee

Keyword(s):

Body Weight ◽

High Fat Diet ◽

High Fat ◽

Reduce Body Weight ◽

Tissue Lipids ◽

Pepper Powder ◽

Red Pepper Powder

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Effect of Irradiated Red Pepper Powder on Kimchi Quality during Fermentation

Preventive Nutrition and Food Science ◽

10.3746/jfn.2004.9.3.218 ◽

2004 ◽

Vol 9 (3) ◽

pp. 218-221 ◽

Author(s):

Seung-Cheol Lee

Keyword(s):

Pepper Powder ◽

Red Pepper Powder

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Effects of Red Pepper, Salt-Fermented Anchovy Extracts and Salt Concentration on the Tastes of Kimchi

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2003.32.3.346 ◽

2003 ◽

Vol 32 (3) ◽

pp. 346-349 ◽

Keyword(s):

Salt Concentration ◽

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Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2012.41.12.1778 ◽

2012 ◽

Vol 41 (12) ◽

pp. 1778-1784 ◽

Author(s):

In Guk Hwang ◽

Young Jee Shin ◽

Junsoo Lee ◽

Heon Sang Jeong ◽

Hae Young Kim ◽

...

Keyword(s):

Capsicum Annuum ◽

Quality Characteristics ◽

Capsicum Annuum L

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Effect of Red Pepper Seeds Powder on Antioxidative System and Oxidative Damage in Rats Fed High-Fat.High-Cholesterol Diet

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2009.38.9.1161 ◽

2009 ◽

Vol 38 (9) ◽

pp. 1161-1166 ◽

Author(s):

Won-Young Song ◽

Jeong-Ah Yang ◽

Kyung-Hyung Ku ◽

Jeong-Hwa Choi

Keyword(s):

Oxidative Damage ◽

Antioxidative System ◽

Cholesterol Diet

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Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2008.37.8.1084 ◽

2008 ◽

Vol 37 (8) ◽

pp. 1084-1089 ◽

Author(s):

Kyung-Hyung Ku ◽

Eun-Jeong Choi ◽

Jae-Bok Park

Keyword(s):

Capsicum Annuum ◽

Component Analysis ◽

Chemical Component ◽

Capsicum Annuum L

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