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217 related items for PubMed ID: 25549134

  • 1. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing.
    Liang T, Wei F, Lu Y, Kodani Y, Nakada M, Miyakawa T, Tanokura M.
    J Agric Food Chem; 2015 Jan 21; 63(2):683-91. PubMed ID: 25549134
    [Abstract] [Full Text] [Related]

  • 2. Effects and mechanism of free amino acids on browning in the processing of black garlic.
    Liu P, Lu X, Li N, Zheng Z, Zhao R, Tang X, Qiao X.
    J Sci Food Agric; 2019 Aug 15; 99(10):4670-4676. PubMed ID: 30906992
    [Abstract] [Full Text] [Related]

  • 3. Effects of temperature on the quality of black garlic.
    Zhang X, Li N, Lu X, Liu P, Qiao X.
    J Sci Food Agric; 2016 May 15; 96(7):2366-72. PubMed ID: 26212875
    [Abstract] [Full Text] [Related]

  • 4. The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.
    Yuan H, Sun L, Chen M, Wang J.
    J Food Sci; 2016 Jul 15; 81(7):C1662-8. PubMed ID: 27300762
    [Abstract] [Full Text] [Related]

  • 5. Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum).
    Wakamatsu J, Stark TD, Hofmann T.
    J Agric Food Chem; 2016 Jul 27; 64(29):5845-54. PubMed ID: 27381763
    [Abstract] [Full Text] [Related]

  • 6. Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract.
    Wakamatsu J, Stark TD, Hofmann T.
    J Agric Food Chem; 2019 Feb 27; 67(8):2190-2200. PubMed ID: 30715866
    [Abstract] [Full Text] [Related]

  • 7. An analysis of the changes on intermediate products during the thermal processing of black garlic.
    Yuan H, Sun L, Chen M, Wang J.
    Food Chem; 2018 Jan 15; 239():56-61. PubMed ID: 28873605
    [Abstract] [Full Text] [Related]

  • 8. Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses.
    Nakagawa K, Maeda H, Yamaya Y, Tonosaki Y.
    Molecules; 2020 Oct 07; 25(19):. PubMed ID: 33036452
    [Abstract] [Full Text] [Related]

  • 9. Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.
    Soares MV, Alves Filho EG, Silva LM, Novotny EH, Canuto KM, Wurlitzer NJ, Narain N, de Brito ES.
    Food Chem; 2017 Mar 15; 219():1-6. PubMed ID: 27765203
    [Abstract] [Full Text] [Related]

  • 10. Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.
    Zhang LL, Kong Y, Yang X, Zhang YY, Sun BG, Chen HT, Sun Y.
    J Sci Food Agric; 2019 Mar 30; 99(5):2340-2347. PubMed ID: 30338537
    [Abstract] [Full Text] [Related]

  • 11. Maillard reaction involved in the steaming process of the root of Polygonum multiflorum.
    Liu Z, Chao Z, Liu Y, Song Z, Lu A.
    Planta Med; 2009 Jan 30; 75(1):84-8. PubMed ID: 19034829
    [Abstract] [Full Text] [Related]

  • 12. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
    Martínez-Casas L, Lage-Yusty M, López-Hernández J.
    J Agric Food Chem; 2017 Dec 13; 65(49):10804-10811. PubMed ID: 29161814
    [Abstract] [Full Text] [Related]

  • 13. Untargeted analysis to monitor metabolic changes of garlic along heat treatment by LC-QTOF MS/MS.
    Molina-Calle M, Sánchez de Medina V, Calderón-Santiago M, Priego-Capote F, Luque de Castro MD.
    Electrophoresis; 2017 Sep 13; 38(18):2349-2360. PubMed ID: 28560773
    [Abstract] [Full Text] [Related]

  • 14. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing.
    Li F, Cao J, Liu Q, Hu X, Liao X, Zhang Y.
    Food Chem; 2020 Jul 15; 318():126517. PubMed ID: 32146305
    [Abstract] [Full Text] [Related]

  • 15. 5-Hydroxymethylfurfural from black garlic extract prevents TNFα-induced monocytic cell adhesion to HUVECs by suppression of vascular cell adhesion molecule-1 expression, reactive oxygen species generation and NF-κB activation.
    Kim HK, Choi YW, Lee EN, Park JK, Kim SG, Park DJ, Kim BS, Lim YT, Yoon S.
    Phytother Res; 2011 Jul 15; 25(7):965-74. PubMed ID: 21213354
    [Abstract] [Full Text] [Related]

  • 16. Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy.
    Iliopoulou I, Thaeron D, Baker A, Jones A, Robertson N.
    J Agric Food Chem; 2015 Aug 12; 63(31):7066-73. PubMed ID: 26160425
    [Abstract] [Full Text] [Related]

  • 17. Traceability of Italian garlic (Allium sativum L.) by means of HRMAS-NMR spectroscopy and multivariate data analysis.
    Ritota M, Casciani L, Han BZ, Cozzolino S, Leita L, Sequi P, Valentini M.
    Food Chem; 2012 Nov 15; 135(2):684-93. PubMed ID: 22868146
    [Abstract] [Full Text] [Related]

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  • 20. Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic.
    Tu AT, Lin JA, Lee CH, Chen YA, Wu JT, Tsai MS, Cheng KC, Hsieh CW.
    Molecules; 2021 Aug 05; 26(16):. PubMed ID: 34443330
    [Abstract] [Full Text] [Related]

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