Results 241 to 250 of about 66,071 (254)

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  

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  

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

Food Chemistry, 2009
Geni Rodrigues Sampaio, Deborah H M Bastos   +1 more
exaly  

Garlic: Nature's Protection Against Physiological Threats

Critical Reviews in Food Science and Nutrition, 2009
Masood Sadiq Butt, Javaid Iqbal, Muhammad Tauseef Sultân   +2 more
exaly  

The antioxidant activities of garlic polysaccharide and its derivatives

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

Introducing of green garlic plant as a new source of allicin

Food Chemistry, 2010
Mohsen Arzanlou, Bohlooli S
exaly  

Garlic, hypertension and patient education

International Journal of Cardiology, 2007
Mustafa Capraz, Tekin Akpolat
exaly  

Reactive oxygen species scavenging capacity of different cooked garlic preparations

Life Sciences, 2006
José Pedraza-Chaverri, Marisol Orozco-Ibarra   +1 more
exaly  

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

Journal of Functional Foods, 2013
Ok-Ju Kang
exaly  

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

Phytotherapy Research, 2003
Pulok K Mukherjee
exaly