The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic
Open Access
- 1 January 2020
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juiceFood Control, 2018
- Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperaturesFood Science & Nutrition, 2018
- BLACK GARLICGIDA / The Journal of Food, 2014
- Comparison of phenolic acids and flavonoids in black garlic at different thermal processing stepsJournal of Functional Foods, 2013
- Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effectsNutrition Research, 2011
- Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfuralBiochemical Pharmacology, 2009
- Phenolic and antioxidant diversity among persimmon (Diospyrus kakiL.) genotypes in TurkeyInternational Journal of Food Sciences and Nutrition, 2008
- The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP AssayAnalytical Biochemistry, 1996
- Diet, aberrant crypt foci and colorectal cancerMutation research. Reviews in mutation research, 1993
- Aberrant crypt foci and microadenoma as markers for colon cancer.Environmental Health Perspectives, 1992