Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing

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

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

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

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

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

Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells

(2012) Uranchimeg Purev et al.   IMMUNOPHARMACOLOGY AND IMMUNOTOXICOLOGY

Lymphangiogenesis and biological behavior in pancreatic carcinoma and other pancreatic tumors

(2012) ZHONGQIU WANG et al.   Molecular Medicine Reports

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

(2010) Cristina Delgado-Andrade et al.   FOOD CHEMISTRY

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

(2010) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

(2009) Yang Qingming et al.   FOOD CHEMISTRY

Antioxidant and radical scavenging properties of curcumin

(2008) Tuba Ak et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)

(2008) G.A. Garzón et al.   FOOD CHEMISTRY

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

(2008) Yara S. Queiroz et al.   FOOD CHEMISTRY