Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Anti-Inflammatory and Intestinal Microbiota Modulation Properties of Jinxiang Garlic (Allium sativum L.) Polysaccharides toward Dextran Sodium Sulfate-Induced Colitis

(2020) Xin Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic Changes in Different Tissues of Garlic Plant during Growth

(2020) Pingxiang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method

(2020) Jing-Kun Yan et al.   FOOD CHEMISTRY

Allicin and health: A comprehensive review

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. capitate Var L.) subjected to different drying methods

(2019) Yayuan Xu et al.   FOOD CHEMISTRY

Profiling of organosulfur compounds and amino acids in garlic from different regions of China

(2019) Pingxiang Liu et al.   FOOD CHEMISTRY

Influence of packaging materials on postharvest physiology and texture of garlic cloves during refrigeration storage

(2019) Yi He et al.   FOOD CHEMISTRY

Influence of different drying methods on the quality of Japanese quince fruit

(2019) Igor Piotr Turkiewicz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

(2018) Yabin Feng et al.   FOOD CHEMISTRY

Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices

(2018) Mahmoud Younis et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Nutritional and active ingredients of medicinal chrysanthemum flower heads affected by different drying methods

(2017) Xiao-Fei Shi et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

(2017) Qinqin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physical properties and relations with allicin degradation during convective drying of garlic

(2017) Méndez-Lagunas Lilia et al.   Journal of Food Measurement and Characterization

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

(2016) Natália Martins et al.   FOOD CHEMISTRY

Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves

(2016) M. Angeles Toledano-Medina et al.   FOOD CHEMISTRY

Drying of Garlic Slices (Allium SativumL.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

(2016) Linyan Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel

(2016) Hoang V Chuyen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage

(2015) Meng LI Fei et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of drying methods on the phytochemicals contents and antioxidant properties of chrysanthemum flower heads harvested at two developmental stages

(2015) Jun Yuan et al.   Journal of Functional Foods

Comparison of antioxidant activity and tyrosinase inhibition in fresh and processed white radish, garlic and ginger

(2015) Apisit Somman et al.   Journal of Food Measurement and Characterization

Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensisSonn.)

(2014) Chun Fang Song et al.   DRYING TECHNOLOGY

Evaluation of Garlic Cultivars for Polyphenolic Content and Antioxidant Properties

(2013) Shuxia Chen et al.   PLoS One

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

(2012) Ángel Calín-Sánchez et al.   Food and Bioprocess Technology

A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts

(2012) Joo Hee Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Garlic Under Various Drying Study and Its Impact on Allicin Retention

(2011) R. S. Aware et al.   DRYING TECHNOLOGY

Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain

(2011) Alfredo Montaño et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Drying Kinetics and Allicin Potential in Garlic Slices during Different Methods of Drying

(2009) Mohammad Shafiur Rahman et al.   DRYING TECHNOLOGY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of temperature cycling on allinase activity in garlic

(2008) Lilia L. Méndez Lagunas et al.   FOOD CHEMISTRY