KIMCHI SEASONING COMPOSITION CONTAINING CAPSICUM ANNUUM L. FOR IMPROVEMENT OF SKIN CONDITION AND ANTIOXIDATIVE ACTIVITY, AND FUNCTIONAL KIMCHI CONTAINING THEREOF

• 1. 包含珍珠发酵物的用于改善皮肤状况的组合物 [P] . 中国专利： CN109790500A . 2019-05-21
• 2. 用于改善皮肤状况的包含透明质烷聚合物和甘露糖醇的流体组合物 [P] . 中国专利： CN102905677A . 2013-01-30
• 3. Kimchi Seasoning Composition for Improvement of Skin Beauty And Antioxidative Activity and Functional Kimchi Containing Thereof [P] . 韩国专利： KR101806872B1 . 2018-01-10

  机译： 用于改善皮肤美容和抗氧化活性的泡菜调味料组合物以及包含其的功能性泡菜

• 4. METHOD FOR PRODUCING LOW SALINITY KIMCHI USING SALT WATER METHOD AND LOW SALINITY KIMCHI WITH CAPSICUM ANNUUM USING SAME [P] . 韩国专利： KR20180091243A . 2018-08-16

  机译： 用盐水法生产低盐泡菜的方法和使用相同的辣椒粉制作低盐泡菜的方法

• 5. Food additive composition having anticancer activity kimchi seasoning composition and anti-cancerous kimchi including it [P] . 韩国专利： KR101915726B1 . 2018-11-06

  机译： 具有抗癌泡菜调味料组合物的食品添加剂组合物和包括其的抗癌泡菜

• 1. Total Phenolic Content and Antioxidative Activity in Seasoning Protein Hydrolysate as Affected by Pasteurization and Storage [J] . K. Arunrat, S. Siripongvutikom, C. Thongraung 食品科学与工程：英文版 . 2011,第004期
• 2. Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) Due to processing conditions [J] . Suna Kim, Jaebok Park, Kyeong Hwang Journal of the American Oil Chemists' Society . 2002,第12期
• 3. Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) due to processing conditions [J] . Kim S, Park J, Hwang IK Journal of the American Oil Chemists' Society . 2002,第12期
• 4. 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 [J] . Jong-Hyun LEE, Naoko KIYOTA, Tsuyoshi IKEDA Chemical and Pharmaceutical Bulletin . 2007,第8期
• 5. Effect of Blanching Treatments on Antioxidant Activity of Frozen Green Capsicum (Capsicum annuum L. var bell pepper) using Radical Scavenging Activity (DPPH) Assay [C] . Norafida Azizzuddin, Aminah Abdullah UKM FST Postgraduate Colloquium . 2016
• 6. Biological Control of Soilborne Diseases of Bell Pepper (Capsicum annuum L.) and Tomato (Solanum lycopersicum L.) Using Selected Bacterial Endophytes [D] . Irabor, Afona. 2017
• 7. Comparative Quantitative Study on Phytochemical Contents and Antioxidant Activities of Capsicum annuum L. and Capsicum frutescens L. [O] . Tomi Lois Olatunji, Anthony Jide Afolayan 2019
• 8. 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 [O] . Jong-Hyun Lee, Naoko Kiyota, Tsuyoshi Ikeda, 2007

• 1. Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (iCapsicum annuum/iL.) [J] . Carmen Téllez-Pérez ,Anaberta Cardador-Martínez ,Sabah Mounir . 食品与营养科学（英文） . 2013,第3期
• 2. Comparative Influence of Dehulling on the Composition, Antioxidative and Functional Properties of Sorrel (iHibiscus sabdariffa/iL.) Seed [J] . Helen N. Ayo-Omogie ,Abimbola A. Osanbikan . 食品与营养科学（英文） . 2019,第2期
• 3. Occurrence of Cassava Mosaic Begomovirus New Species and Ageratum Leaf Curl Cameroon Virus on Pepper(Capsicum annuum L.)in Togo [J] . Kodjovi Atassé Dansou-Kodjo ,Assion Sétu Mivedor ,Kossikouma Djodji Adjata . 农业科学（英文） . 2019,第5期
• 4. Processing of Snack of Goat Chub Chili(Capsicum annuum L.)with Formulations of Tomato and Tomato-Marjoram [J] . Nelson Loyola López ,Francisca Ibarra Rubio ,Carlos Acuna Carrasco . 农业科学（英文） . 2019,第4期
• 5. 自制泡菜中抗氧化活性乳酸菌的筛选及其抗肥胖功能的评价 [A] . 张智强 . 2017