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Journal Abstract Search

302 related items for PubMed ID: 28911544

  • 1. Black garlic: A critical review of its production, bioactivity, and application.
    Kimura S, Tung YC, Pan MH, Su NW, Lai YJ, Cheng KC.
    J Food Drug Anal; 2017 Jan; 25(1):62-70. PubMed ID: 28911544
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Physicochemical and antioxidant properties of black garlic.
    Choi IS, Cha HS, Lee YS.
    Molecules; 2014 Oct 20; 19(10):16811-23. PubMed ID: 25335109
    [Abstract] [Full Text] [Related]

  • 4. Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review.
    Ahmed T, Wang CK.
    Molecules; 2021 Aug 19; 26(16):. PubMed ID: 34443625
    [Abstract] [Full Text] [Related]

  • 5. Black garlic: A review of its biological significance.
    Javed M, Ahmed W.
    J Food Biochem; 2022 Dec 19; 46(12):e14394. PubMed ID: 36125851
    [Abstract] [Full Text] [Related]

  • 6. Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.).
    Utama GL, Rahmi Z, Sari MP, Hanidah II.
    Curr Res Food Sci; 2024 Dec 19; 8():100717. PubMed ID: 38559380
    [Abstract] [Full Text] [Related]

  • 7. A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties.
    Botas J, Fernandes Â, Barros L, Alves MJ, Carvalho AM, Ferreira ICFR.
    Molecules; 2019 Jun 11; 24(11):. PubMed ID: 31212722
    [Abstract] [Full Text] [Related]

  • 8. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development.
    Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW.
    Compr Rev Food Sci Food Saf; 2022 May 11; 21(3):2665-2687. PubMed ID: 35355410
    [Abstract] [Full Text] [Related]

  • 9. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC.
    Wang H, Li X, Liu X, Shen D, Qiu Y, Zhang X, Song J.
    J Sci Food Agric; 2015 Jul 11; 95(9):1838-44. PubMed ID: 25205359
    [Abstract] [Full Text] [Related]

  • 10. Anti-Cancer and Anti-Inflammatory Properties of Black Garlic.
    Stępień AE, Trojniak J, Tabarkiewicz J.
    Int J Mol Sci; 2024 Feb 01; 25(3):. PubMed ID: 38339077
    [Abstract] [Full Text] [Related]

  • 11. Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components.
    Ma L, Zhao C, Chen J, Zheng J.
    Front Nutr; 2021 Feb 01; 8():645416. PubMed ID: 34095186
    [Abstract] [Full Text] [Related]

  • 12. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing.
    Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X.
    Food Res Int; 2018 Apr 01; 106():428-438. PubMed ID: 29579944
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 96(7):2366-72. PubMed ID: 26212875
    [Abstract] [Full Text] [Related]

  • 14. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
    Sun YE, Wang W.
    J Food Sci Technol; 2018 Feb 01; 55(2):479-488. PubMed ID: 29391611
    [Abstract] [Full Text] [Related]

  • 15. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans.
    Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X.
    Compr Rev Food Sci Food Saf; 2020 Mar 01; 19(2):801-834. PubMed ID: 33325167
    [Abstract] [Full Text] [Related]

  • 16. Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic.
    Toledano Medina MÁ, Pérez-Aparicio J, Moreno-Ortega A, Moreno-Rojas R.
    Foods; 2019 Aug 03; 8(8):. PubMed ID: 31382578
    [Abstract] [Full Text] [Related]

  • 17. Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages.
    Shin JH, Ryu JH, Kang MJ, Hwang CR, Han J, Kang D.
    Food Chem Toxicol; 2013 Aug 03; 58():545-51. PubMed ID: 23583806
    [Abstract] [Full Text] [Related]

  • 18. Allium sativum: facts and myths regarding human health.
    Majewski M.
    Rocz Panstw Zakl Hig; 2014 Aug 03; 65(1):1-8. PubMed ID: 24964572
    [Abstract] [Full Text] [Related]

  • 19. Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages.
    Li M, Yan YX, Yu QT, Deng Y, Wu DT, Wang Y, Ge YZ, Li SP, Zhao J.
    J Food Sci; 2017 Mar 03; 82(3):765-771. PubMed ID: 28196294
    [Abstract] [Full Text] [Related]

  • 20. Common garlic (Allium sativum L.) has potent Anti-Bacillus anthracis activity.
    Kaur R, Tiwari A, Manish M, Maurya IK, Bhatnagar R, Singh S.
    J Ethnopharmacol; 2021 Jan 10; 264():113230. PubMed ID: 32853741
    [Abstract] [Full Text] [Related]

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