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Journal Abstract Search

202 related items for PubMed ID: 26212875

  • 1. 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; 96(7):2366-72. PubMed ID: 26212875
    [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. 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
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  • 4. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices.
    Feng Y, Wu B, Yu X, Yagoub AEA, Sarpong F, Zhou C.
    Food Chem; 2018 Nov 15; 266():309-316. PubMed ID: 30381190
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
    Sun YE, Wang W.
    J Food Sci Technol; 2018 Feb 15; 55(2):479-488. PubMed ID: 29391611
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  • 10. 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
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  • 11. Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content.
    Cavagnaro PF, Camargo A, Galmarini CR, Simon PW.
    J Agric Food Chem; 2007 Feb 21; 55(4):1280-8. PubMed ID: 17256959
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  • 12. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
    Toledano-Medina MA, Pérez-Aparicio J, Moreno-Rojas R, Merinas-Amo T.
    Food Chem; 2016 May 15; 199():135-9. PubMed ID: 26775954
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  • 13. β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food.
    Wilde SC, Keppler JK, Palani K, Schwarz K.
    Food Chem; 2016 May 15; 199():667-74. PubMed ID: 26776023
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  • 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
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  • 15. Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.
    Matsuse K, Hirata S, Abdelrahman M, Nakajima T, Iuchi Y, Kambayashi S, Okuda M, Kazumura K, Manochai B, Shigyo M.
    Molecules; 2024 May 11; 29(10):. PubMed ID: 38792119
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  • 16. Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines.
    Serra-Cayuela A, Jourdes M, Riu-Aumatell M, Buxaderas S, Teissedre PL, López-Tamames E.
    J Agric Food Chem; 2014 Feb 05; 62(5):1159-66. PubMed ID: 24444020
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  • 18. 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]

  • 19. Correlation between antioxidant activity of garlic extracts and WEHI-164 fibrosarcoma tumor growth in BALB/c mice.
    Shirzad H, Taji F, Rafieian-Kopaei M.
    J Med Food; 2011 Sep 05; 14(9):969-74. PubMed ID: 21812650
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  • 20. Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.
    Ziegler V, Ferreira CD, Hoffmann JF, Chaves FC, Vanier NL, de Oliveira M, Elias MC.
    Food Chem; 2018 Mar 01; 242():427-434. PubMed ID: 29037710
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