pepper soup
Selected indexed studies
- Pepper soup as an antioxidant nutrition therapy. (Med Hypotheses, 2009) [PMID:19464812]
- Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods. (J Food Sci, 2023) [PMID:36524838]
- Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying. (Front Nutr, 2022) [PMID:35651511]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- A Comprehensive Review on Rasam: A South Indian Traditional Functional Food. (2017) pubmed
- Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods. (2023) pubmed
- Pepper soup as an antioxidant nutrition therapy. (2009) pubmed
- Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying. (2022) pubmed
- Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation. (2024) pubmed
- Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis. (2019) pubmed
- The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup. (2022) pubmed
- Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products. (2020) pubmed
- Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake. (2021) pubmed
- Could essential oils of green and black pepper be used as food preservatives? (2015) pubmed