Effects of temperature on the quality of black garlic.

No abstract is available for this paper.

• Publication year

  2016

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2016-05-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.7351PMID 26212875
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic

  2015cited by this paper
• Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

  2014cited by this paper
• Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

  2013cited by this paper
• Research progress in the nutritional value and health effects of black garlic

  2012cited by this paper
• Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract.

  2012cited by this paper
• A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

  2012cited by this paper
• Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

  2011cited by this paper
• Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

  2010cited by this paper
• Garlic: Nature's Protection Against Physiological Threats

  2009cited by this paper
• Evaluation of the DNA damaging effect of the heat-induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases.

  2009cited by this paper
• Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction.

  2008cited by this paper
• Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

  2008cited by this paper
• Physicochemical Characteristics of Black Garlic (Allium sativum L.)

  2008cited by this paper
• BIOLOGICAL PROPERTIES OF ONIONS AND GARLIC

  2007cited by this paper
• The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats.

  2007cited by this paper
• Supplementation of garlic lowers lipids and increases antioxidant capacity in plasma of rats

  2006cited by this paper
• The analysis of onion and garlic.

  2006cited by this paper
• An industrial approach in the search of natural antioxidants from vegetable and fruit wastes

  2006cited by this paper
• Antioxidative activity of volatile extracts from Maillard model systems

  2006cited by this paper
• Antioxidant activity of water-soluble Maillard reaction products

  2005cited by this paper
• Methods for the determination of HMF in honey: a comparison

  2005cited by this paper
• Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.

  2004cited by this paper
• Review of non-enzymatic browning and antioxidant capacity in processed foods ☆

  2000cited by this paper
• Non-enzymatic browning in peach puree during heating

  1999cited by this paper
• Aged garlic extract attenuates intracellular oxidative stress.

  1999cited by this paper
• Phenol antioxidant quantity and quality in foods : Vegetables

  1998cited by this paper
• Scavenging Effect of Aged Garlic Extract and its Constituents on Active Oxygen Species

  1996cited by this paper
• Kinetics of non-enzymatic browning in onion slices during isothermal heating

  1995cited by this paper
• Activation of the Maillard reaction product 5-(hydroxymethyl)furfural to strong mutagens via allylic sulfonation and chlorination.

  1994cited by this paper
• Antioxidant and Radical Scavenging Effects of Aged Garlic Extract and its Constituents

  1994cited by this paper
• Kinetics of quality deterioration in dried onions and green beans as a function of temperature and water activity

  1991cited by this paper
• Effects of temperature on Maillard reaction products

  1985cited by this paper
• Quality Changes in Red Ginseng Extract during High Temperature Storage

  1981cited by this paper
• Antioxidant activity of Panax ginseng browning products

  1981cited by this paper
• CHANGES IN QUALITY OF DEHYDRATED KIBBLED ONIONS DURING STORAGE

  1970cited by this paper

• Modeling the impact of packaging and storage on garlic powder stability: A multi-parameter kinetic approach for shelf-life prediction

  2026cites this paper
• Association between fresh garlic composition and black garlic antioxidant capacity.

  2026cites this paper
• Effects of Processing Relative Humidity on Physicochemical Properties and Antioxidant Capacity of Black Garlic

  2026cites this paper
• Impact of processing on sulfur compounds in garlic

  2026cites this paper
• Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities

  2025cites this paper
• Classification of Black Garlic Grade Using Convolutional Neural Network

  2025cites this paper
• Unraveling phytochemistry and biofunctionality of black garlic: a systematic review

  2025influential citation
• Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic

  2025cites this paper
• Investigation of the Distribution of 5-Hydroxymethylfurfural in Black Garlic from Different Regions and Its Correlation with Key Process-Related Biochemical Components

  2025cites this paper
• Comparative phytochemical analysis and bioactive potential of white and black garlic

  2025cites this paper
• Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

  2025cites this paper
• Harnessing the antioxidant potential of black garlic: A study on bioactive compounds in 29 Indian garlic genotypes

  2025cites this paper
• Black Garlic: Production Process, Bioactive Compounds, and Health Effects

  2025cites this paper
• Development and Sensory Analysis of Black Garlic Bread

  2025cites this paper
• Effect of black garlic and ginger powder supplementation on growth performance, feed efficiency, cecal microbiome, gut morphology, and economic returns in broiler chicks

  2025cites this paper
• Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic

  2025cites this paper
• Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway

  2025influential citation
• Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures

  2025cites this paper
• Comparison Of Flavonoid Content And Α-Amylase Inhibition Activity Of Ethanol Extracts From Compound Garlic (Allium Sativum L), Black Garlic, And Single Garlic

  2025influential citation
• Unraveling Health Benefits of Garlic (Allium sativum L.): Investigating the Influence of Processing Methods.

  2025cites this paper
• Functional and physicochemical properties during the transition from fresh to black garlic: a comparative review

  2025influential citation
• The Potential of Garlic and Ginger Pastes as natural Antioxidant in Spent Hen Meat Nugget

  2025cites this paper
• Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

  2025cites this paper
• Multivariate assessment of quality indicators of black garlic during the ageing period

  2025cites this paper
• Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic

  2024cites this paper
• Black Garlic Powder as Antioxidant and Antimicrobial Agents in Emulsion Sausage

  2024cites this paper
• Schwarzer Knoblauch

  2024cites this paper
• Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic

  2024cites this paper
• A Randomized, Double-Blind, Parallel Group Clinical Study to Evaluate the Efficacy and Safety of UO ABG 01 in the Management of Borderline Cardiovascular Risk Factors

  2024cites this paper
• Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics

  2024cites this paper
• Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry

  2024cites this paper
• Innovative Process for Improving Functional and Sensory Quality of Black Garlic

  2024cites this paper
• Electron beam irradiation shortened the processing cycle of Chinese solo-bulb black garlic: Changes in critical physicochemical properties

  2024cites this paper
• Photoperiod and temperature as dominant environmental drivers triggering chemical compositions of garlic bulb during growth.

  2024cites this paper
• Production monitoring and quality characterization of black garlic using Vis-NIR hyperspectral imaging integrated with chemometrics strategies.

  2024cites this paper
• Phytochemical, spectroscopic analysis and antifungal activity on bell peppers of hydrothermal bioactive metabolites of Humulus lupulus L. extracts

  2024cites this paper
• Antifungal activity test of single clove garlic and single clove black garlic (Allium sativum L.) against Trichophyton rubrum

  2024cites this paper
• Analysis of the Effect of Black Garlic (Allium sativum) Extract on Ovarian Follicular Atresia, Endometrial VEGF Expression, and Fallopian Tube Epithelial Cell Count in Rats (Rattus norvegicus) Exposed to Cigarette Smoke

  2024cites this paper
• Characterization of a Short-term Processing Technology of Black Garlic with Low 5-HMF Content

  2024cites this paper
• Comparative study of antioxidant activities of Allium sativum (a novel variety, HG17) and Allium ampeloprasum (SMG): Revealing the higher potential of HG17 and analyzing its phytochemicals.

  2024cites this paper
• Changes in Garlic Quality during Fermentation under Different Conditions

  2024influential citation
• Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea.

  2024cites this paper
• Black Garlic for the treatment of Tuberculosis and Diabetes mellitus

  2024cites this paper
• The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)

  2024influential citation
• Profiling of organosulfur compounds and amino acids in novel variety of Allium sativum (Hisar garlic 17) by HR-LCMS-QTOF

  2024cites this paper
• Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

  2024influential citation
• Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments

  2024cites this paper
• Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)

  2024influential citation
• Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

  2024influential citation
• Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic

  2023influential citation
• Manfaat Black Garlic pada Penyakit Tuberkulosis

  2023cites this paper
• Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

  2023cites this paper
• Exploration of the synergistic inhibition of 4-methylimidazole and 5-hydroxymethylfurfural in caramel colors by amino acid combinations and potential mechanisms

  2023cites this paper
• Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube.

  2023cites this paper
• Comparative analysis of bioactive compounds in garlic owing to the cultivar and origin.

  2023cites this paper
• Optimization Of Fermented Kombucha Enriched Black-Aged Garlic

  2023cites this paper
• Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic

  2023cites this paper
• Comparative elucidation of garlic peeling methods and positioning of quality characteristics using principal component analysis

  2023cites this paper
• Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

  2023cites this paper
• Exploring the hypoglycaemic efficacy of bio-accessed antioxidative polyphenolics in thermally processed Cucumis dipsaceus fruits - An in vitro and in silico study.

  2023cites this paper
• Black Garlic and Its Therapeutic Benefits

  2023cites this paper
• Differential Effects of the Processed and Unprocessed Garlic (Allium sativum L.) Ethanol Extracts on Neuritogenesis and Synaptogenesis in Rat Primary Hippocampal Neurons

  2023cites this paper
• Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

  2023influential citation
• The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

  2023cites this paper
• Physicochemical characteristics of domestic garlic by varieties and their quality changes during aging of black garlic

  2023cites this paper
• Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects

  2023cites this paper
• Allicin: A review of its important pharmacological activities

  2023cites this paper
• THE EFFECT OF THERMAL TREATMENT ON ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF BLACK SHALLOT (ALLIUM ASCALONICUM)

  2023influential citation
• Jurnal Litbang Industri

  2023cites this paper
• Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing

  2023influential citation
• Optimization of Black Garlic Production Parameters using Response Surface Methodology: Assessment and Characterization of Bioactive Properties

  2023cites this paper
• Production of black garlic from local garlic varieties of Lumbu Hijau at various aging

  2023cites this paper
• The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic

  2023cites this paper
• Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction

  2023cites this paper
• The Effect of Different Storage Conditions on Phytochemical Composition, Shelf-Life, and Bioactive Compounds of Voghiera Garlic PDO

  2023cites this paper
• Physiochemical changes and nutritional content of black garlic during fermentation

  2022cites this paper
• The Shortest Innovative Process of Black And Golden Garlic For Enhancing The S-Allylcysteine Content And Antioxidant Activity

  2022cites this paper
• Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology

  2022cites this paper
• Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

  2022cites this paper
• Improvement of S-allylcysteine Content, Probiotic Properties and Constipation Prevention Effect of Black Garlic by the Lactic Acid Bacteria Fermentation

  2022cites this paper
• A simple and rapid HPLC method for determination of S-allyl-L-cystein and its use in quality control of black garlic samples

  2022cites this paper
• In Vitro Colonic Fermentation of (Poly)phenols and Organosulfur Compounds of Fresh and Black Garlic.

  2022cites this paper
• Antioxidant potential and quality traits of black garlic from microwave heating and hot steam incubation

  2022cites this paper
• Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds

  2022cites this paper
• The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder

  2022influential citation
• Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic

  2022influential citation
• Effect of relative humidity on the metabolite profiles, antioxidant activity and sensory on black garlic processing

  2022cites this paper
• Comparative assessment of quality parameters and bioactive compounds of white and black garlic

  2022cites this paper
• Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic

  2022cites this paper
• The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods.

  2022cites this paper
• The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

  2022influential citation
• Assessment of the physicochemical properties and biological activity of Vietnamese single-bulb black garlic

  2022cites this paper
• The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

  2022cites this paper
• Kısa Süreli Depolamanın Siyah Sarımsak Başları ve Soyulmuş Dişlerinin Fizikokimyasal Kalitesindeki Rolü

  2022cites this paper
• Black Garlic: an Innovative Additive for Food Formulations

  2022cites this paper
• Anti-hypercholesterolemic activity of standardized fermented Allium cepa L. var aggregatum extract: In vitro and in vivo studies

  2022cites this paper
• Black garlic: A review of its biological significance.

  2022cites this paper
• The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

  2022influential citation
• Sensitivitas black garlic terhadap pertumbuhan Salmonella Sp.

  2022cites this paper
• FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

  2022cites this paper