The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

Comprehensive NMR Analysis of Compositional Changes of Black Garlic during Thermal Processing

(2015) Tingfu Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of important flavour precursor compounds (Amadori compounds) in cigarettes by LC-MS/MS

(2014) Wanhong Zhou et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing

(2014) Zesheng Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic

(2014) Ningyang Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Aged Black Garlic Exerts Anti-Inflammatory Effects by Decreasing NO and Proinflammatory Cytokine Production with Less Cytoxicity in LPS-Stimulated RAW 264.7 Macrophages and LPS-Induced Septicemia Mice

(2014) Min Jee Kim et al.   JOURNAL OF MEDICINAL FOOD

Anti-Allergic Action of Aged Black Garlic Extract in RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

(2014) Jae-Myung Yoo et al.   JOURNAL OF MEDICINAL FOOD

Methanolic extract of black garlic ameliorates diet-induced obesity via regulating adipogenesis, adipokine biosynthesis, and lipolysis

(2014) Yi-Chen Chen et al.   Journal of Functional Foods

Extraction method for increasing antioxidant activity of raw garlic using steam explosion

(2013) Yuko Noda et al.   BIOCHEMICAL ENGINEERING JOURNAL

Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

(2013) Ji-Sang Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant activity of Giant Black Garlic

(2013) D. Kim et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Structure and protective effect on UVB-induced keratinocyte damage of fructan from white garlic

(2012) Jinling Chen et al.   CARBOHYDRATE POLYMERS

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

Improved Synthesis of Lysine- and Arginine-Derived Amadori and Heyns Products and in Vitro Measurement of their Angiotensin I-Converting Enzyme Inhibitory Activity

(2012) Sudhanva M. Srinivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract

(2012) Seon Hee Kim et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

(2012) Ji-Sang Kim et al.   Journal of Functional Foods

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Simultaneous determination of two Amadori compounds in Korean red ginseng (Panax ginseng) extracts and rat plasma by high-performance anion-exchange chromatography with pulsed amperometric detection

(2008) Kyung-Mi Joo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Electrospray positive ionization tandem mass spectrometry of Amadori compounds

(2007) Jun Wang et al.   JOURNAL OF MASS SPECTROMETRY