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169 related items for PubMed ID: 31234387

  • 1. Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays.
    Toledano Medina MÁ, Merinas-Amo T, Fernández-Bedmar Z, Font R, Del Río-Celestino M, Pérez-Aparicio J, Moreno-Ortega A, Alonso-Moraga Á, Moreno-Rojas R.
    Foods; 2019 Jun 21; 8(6):. PubMed ID: 31234387
    [Abstract] [Full Text] [Related]

  • 2. Nutraceutic Potential of Two Allium Species and Their Distinctive Organosulfur Compounds: A Multi-Assay Evaluation.
    Fernández-Bedmar Z, Demyda-Peyrás S, Merinas-Amo T, Del Río-Celestino M.
    Foods; 2019 Jun 21; 8(6):. PubMed ID: 31234398
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Period.
    Nam SH, Han YS, Sim KH, Yang SO, Kim MH.
    Foods; 2022 Dec 22; 12(1):. PubMed ID: 36613258
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. Aorta and liver changes in rats fed cholesterol-containing and raw vegetable-supplemented diets: experiments in vitro and in vivo.
    Gorinstein S, Leontowicz H, Leontowicz M, Najman K, Bielecki W, Ham KS, Kang SG, Paredes-Lopez O, Martinez-Ayala AL, Trakhtenberg S.
    J Agric Food Chem; 2011 Jul 13; 59(13):7441-51. PubMed ID: 21615122
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review.
    Ryu JH, Kang D.
    Molecules; 2017 Jun 01; 22(6):. PubMed ID: 28587168
    [Abstract] [Full Text] [Related]

  • 10. Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro.
    Wu J, Jin Y, Zhang M.
    Food Chem; 2021 Mar 15; 340():127934. PubMed ID: 32890858
    [Abstract] [Full Text] [Related]

  • 11. Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value.
    Kim JH, Kim JW, Yu SH, Lee J, Cho HT, Heo W, Park SJ, Lee JH, Kim YJ.
    Prev Nutr Food Sci; 2019 Sep 15; 24(3):357-362. PubMed ID: 31608263
    [Abstract] [Full Text] [Related]

  • 12. Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic.
    Kang MJ, Kang JR, Woo MS, Kang D, Shin JH.
    Foods; 2022 May 11; 11(10):. PubMed ID: 35626958
    [Abstract] [Full Text] [Related]

  • 13. The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic.
    Pakakaew P, Phimolsiripol Y, Taesuwan S, Kumphune S, Klangpetch W, Utama-Ang N.
    Sci Rep; 2022 Jul 07; 12(1):11493. PubMed ID: 35798823
    [Abstract] [Full Text] [Related]

  • 14. Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing.
    Chang WC, Lin WC, Wu SC.
    Foods; 2023 Apr 08; 12(8):. PubMed ID: 37107378
    [Abstract] [Full Text] [Related]

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  • 17. Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells.
    Purev U, Chung MJ, Oh DH.
    Immunopharmacol Immunotoxicol; 2012 Aug 08; 34(4):651-60. PubMed ID: 22260639
    [Abstract] [Full Text] [Related]

  • 18. The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.
    Bedrníček J, Laknerová I, Lorenc F, Moraes PP, Jarošová M, Samková E, Tříska J, Vrchotová N, Kadlec J, Smetana P.
    Foods; 2021 Nov 05; 10(11):. PubMed ID: 34828984
    [Abstract] [Full Text] [Related]

  • 19. Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays.
    Mateo-Fernández M, Alves-Martínez P, Del Río-Celestino M, Font R, Merinas-Amo T, Alonso-Moraga Á.
    Foods; 2019 Sep 05; 8(9):. PubMed ID: 31491925
    [Abstract] [Full Text] [Related]

  • 20. Antioxidant mechanism of black garlic extract involving nuclear factor erythroid 2-like factor 2 pathway.
    Ha AW, Kim WK.
    Nutr Res Pract; 2017 Jun 05; 11(3):206-213. PubMed ID: 28584577
    [Abstract] [Full Text] [Related]

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