Results 131 to 140 of about 41,870 (162)

Effects of temperature on the quality of black garlic

Journal of the Science of Food and Agriculture, 2016
Liu Pengli, Li Ningyang, Xuguang Qiao
exaly  

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Comprehensive Reviews in Food Science and Food Safety, 2020
Zhichang Qiu, Dongxiao Sun-Waterhouse, Xuguang Qiao   +2 more
exaly  

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

Journal of Food and Drug Analysis, 2017
Yen-Chen Tung, Nan-Wei Su, Min-Hsiung Pan   +2 more
exaly  

The antioxidant activities of garlic polysaccharide and its derivatives

International Journal of Biological Macromolecules, 2020
Gangliang Huang, Hualiang Huang
exaly  

Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods

Nutrients, 2018
Larry Lawson
exaly  

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Journal of Food Science, 2017
Ying Wang, Dingtao Wu, Yong Deng
exaly  

Garlic as an antioxidant: the good, the bad and the ugly

Phytotherapy Research, 2003
Pulok K Mukherjee
exaly  

Protective Effect of Chronic Garlic Intake on Elastic Properties of Aorta in the Elderly

Circulation, 1997
G G Belz, Harisios Boudoulas, H Boudoulas   +2 more
exaly  

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

Food Chemistry, 2009
Geni Rodrigues Sampaio
exaly  

Garlic.

Lancet (London, England), 1990
openaire   +3 more sources