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156 related items for PubMed ID: 37959086

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
    Yılmaz Oral ZF, Kaban G.
    Foods; 2023 Oct 23; 12(20):. PubMed ID: 37893769
    [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
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  • 4. 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 20; 19(2):801-834. PubMed ID: 33325167
    [Abstract] [Full Text] [Related]

  • 5. Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.).
    Kim S, Kim DB, Jin W, Park J, Yoon W, Lee Y, Kim S, Lee S, Kim S, Lee OH, Shin D, Yoo M.
    Nat Prod Res; 2018 May 20; 32(10):1193-1197. PubMed ID: 28475377
    [Abstract] [Full Text] [Related]

  • 6. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast.
    Barido FH, Jang A, Pak JI, Kim YJ, Lee SK.
    Poult Sci; 2022 Apr 20; 101(4):101723. PubMed ID: 35172234
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract.
    Kim SH, Jung EY, Kang DH, Chang UJ, Hong YH, Suh HJ.
    J Photochem Photobiol B; 2012 Dec 05; 117():104-10. PubMed ID: 23099480
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  • 9. Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products.
    Lu J, Li N, Li S, Liu W, Li M, Zhang M, Chen H.
    Molecules; 2023 Jan 13; 28(2):. PubMed ID: 36677862
    [Abstract] [Full Text] [Related]

  • 10. The antioxidant and anti-cadmium toxicity properties of garlic extracts.
    Boonpeng S, Siripongvutikorn S, Sae-Wong C, Sutthirak P.
    Food Sci Nutr; 2014 Nov 13; 2(6):792-801. PubMed ID: 25493198
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition.
    Locatelli DA, Nazareno MA, Fusari CM, Camargo AB.
    Food Chem; 2017 Apr 01; 220():219-224. PubMed ID: 27855892
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 14. Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic.
    Manoonphol K, Suttisansanee U, Promkum C, Butryee C.
    Foods; 2023 Mar 13; 12(6):. PubMed ID: 36981153
    [Abstract] [Full Text] [Related]

  • 15. In vitro Antioxidant Activities and Polyphenol Contents of Seven Commercially Available Fruits.
    Basu P, Maier C.
    Pharmacognosy Res; 2016 Mar 13; 8(4):258-264. PubMed ID: 27695265
    [Abstract] [Full Text] [Related]

  • 16. Changes in Garlic Quality during Fermentation under Different Conditions.
    Paulauskienė A, Kulbokas Š, Zvicevičius E, Tarasevičienė Ž.
    Foods; 2024 May 26; 13(11):. PubMed ID: 38890894
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents.
    Jang HJ, Lee HJ, Yoon DK, Ji DS, Kim JH, Lee CH.
    Food Sci Biotechnol; 2018 Feb 26; 27(1):219-225. PubMed ID: 30263743
    [Abstract] [Full Text] [Related]

  • 18. Anticancer potential of garlic and its bioactive constituents: A systematic and comprehensive review.
    De Greef D, Barton EM, Sandberg EN, Croley CR, Pumarol J, Wong TL, Das N, Bishayee A.
    Semin Cancer Biol; 2021 Aug 26; 73():219-264. PubMed ID: 33301861
    [Abstract] [Full Text] [Related]

  • 19. The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.).
    Chan KH, Chang CK, Gavahian M, Yudhistira B, Santoso SP, Cheng KC, Hsieh CW.
    Molecules; 2022 Oct 18; 27(20):. PubMed ID: 36296587
    [Abstract] [Full Text] [Related]

  • 20. Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial.
    Si L, Lin R, Jia Y, Jian W, Yu Q, Wang M, Yang S.
    Biosci Rep; 2019 Aug 30; 39(8):. PubMed ID: 31362999
    [Abstract] [Full Text] [Related]

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