ArticleKorean journal for food science of animal resources2018
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (
Article in Korean journal for food science of animal resources, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Phytochemicals and Irisin as Multi-Target Regulators of Adipose Tissue Browning and Metabolic Reprogramming: Synergies with GLP-1 Pathways.Antioxidants (Basel, Switzerland) · 2026Review
- Recent Advances in Pepper Fruit Glossiness.Genes · 2025Review
- The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method.Foods (Basel, Switzerland) · 2025Article
- Effects ofFood science of animal resources · 2025Article
- Harnessing the benefits of seed oils: a comprehensive study on their role in functional foods.AMB Express · 2025Article
- Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.Food science & nutrition · 2024Article
- Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.Food chemistry: X · 2024Article
- Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched withFood science & nutrition · 2023Article
- Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Food science of animal resources · 2021Review
- Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors.Food science of animal resources · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.