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Journal Abstract Search

242 related items for PubMed ID: 29161814

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  • 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; 81(7):C1662-8. PubMed ID: 27300762
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  • 11. Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: determination of their polyphenolic and volatile constituents.
    Payet B, Shum Cheong Sing A, Smadja J.
    J Agric Food Chem; 2005 Dec 28; 53(26):10074-9. PubMed ID: 16366697
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  • 12. Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy.
    Fratianni F, Riccardi R, Spigno P, Ombra MN, Cozzolino A, Tremonte P, Coppola R, Nazzaro F.
    J Med Food; 2016 Jul 28; 19(7):686-91. PubMed ID: 27259073
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  • 13. Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.
    Gorinstein S, Drzewiecki J, Leontowicz H, Leontowicz M, Najman K, Jastrzebski Z, Zachwieja Z, Barton H, Shtabsky B, Katrich E, Trakhtenberg S.
    J Agric Food Chem; 2005 Apr 06; 53(7):2726-32. PubMed ID: 15796617
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  • 14. Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties.
    Kelebek H, Selli S, Gubbuk H, Gunes E.
    Food Chem; 2015 Apr 15; 173():912-9. PubMed ID: 25466106
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  • 15. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
    Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR.
    J Food Sci; 2020 Aug 15; 85(8):2416-2426. PubMed ID: 32681539
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  • 17. Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (Allium sativum L.) Polar Extract.
    Bontempo P, Stiuso P, Lama S, Napolitano A, Piacente S, Altucci L, Molinari AM, De Masi L, Rigano D.
    Nutrients; 2021 Aug 13; 13(8):. PubMed ID: 34444931
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  • 18. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
    Sun YE, Wang W.
    J Food Sci Technol; 2018 Feb 13; 55(2):479-488. PubMed ID: 29391611
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  • 19. Analysis of the GC-MS of volatile compounds and the phytochemical profile and antioxidant activities of some Bulgarian medicinal plants.
    Mihaylova D, Vrancheva R, Desseva I, Ivanov I, Dincheva I, Popova M, Popova A.
    Z Naturforsch C J Biosci; 2018 Dec 19; 74(1-2):45-54. PubMed ID: 30530894
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  • 20. 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
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