Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

(2018) J. Horníčková et al.   CZECH JOURNAL OF FOOD SCIENCES

Composition analysis and antioxidant properties of black garlic extract

(2017) Xiaoming Lu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Black garlic: A critical review of its production, bioactivity, and application

(2017) Shunsuke Kimura et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

(2017) Ji Hyeon Ryu et al.   MOLECULES

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

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

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

(2016) Heng Yuan et al.   JOURNAL OF FOOD SCIENCE

Effects of temperature on the quality of black garlic

(2015) Xinyan Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical and Antioxidant Properties of Black Garlic

(2014) Il Choi et al.   MOLECULES

Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

(2013) Sang Eun Bae et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus

(2009) Young-Min Lee et al.   Nutrition Research and Practice