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Journal Abstract Search

158 related items for PubMed ID: 36613258

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  • 24. Comparison of the Mineral and Nutraceutical Profiles of Elephant Garlic (Allium ampeloprasum L.) Grown in Organic and Conventional Fields of Valdichiana, a Traditional Cultivation Area of Tuscany, Italy.
    Loppi S, Fedeli R, Canali G, Guarnieri M, Biagiotti S, Vannini A.
    Biology (Basel); 2021 Oct 18; 10(10):. PubMed ID: 34681159
    [Abstract] [Full Text] [Related]

  • 25. 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 18; 96(7):2366-72. PubMed ID: 26212875
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  • 26. 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 May 18; 8():645416. PubMed ID: 34095186
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  • 27. 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
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  • 28. 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 05; 24(3):357-362. PubMed ID: 31608263
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  • 29. Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing.
    Zhu Z, Zhang Y, Wang W, Sun S, Wang J, Li X, Dai F, Jiang Y.
    Front Nutr; 2021 Sep 05; 8():794231. PubMed ID: 35211493
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  • 30. Elephant Black Garlic's Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation.
    Gavilán J, Mardones C, Oyarce G, Triviño S, Espinoza-Rubilar N, Ramírez-Molina O, Pérez C, Becerra J, Varas P, Duran-Arcos R, Muñoz-Montesino C, Moraga-Cid G, Yévenes GE, Fuentealba J.
    Foods; 2023 Oct 30; 12(21):. PubMed ID: 37959086
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  • 31. 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
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  • 32. 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 21; 25(1):62-70. PubMed ID: 28911544
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  • 33. Effect of different light spectra on the pigmentation of stored elephant garlic.
    Comparini D, Nguyen HT, Ueda K, Moritaka K, Kihara T, Kawano T.
    J Sci Food Agric; 2018 May 21; 98(7):2598-2606. PubMed ID: 29064558
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  • 34. Enhancing the organoleptic and functional properties of jujube by a quick aging process.
    Kim JE, Kim MA, Kim JS, Park DC, Lee SP.
    Prev Nutr Food Sci; 2013 Mar 21; 18(1):50-9. PubMed ID: 24471110
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  • 35. 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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  • 36. Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums.
    Block E, Dane AJ, Thomas S, Cody RB.
    J Agric Food Chem; 2010 Apr 28; 58(8):4617-25. PubMed ID: 20225897
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  • 38. 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
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