An analysis of the changes on intermediate products during the thermal processing of black garlic

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

Ji-Sang Kim, Ok-Ju Kang, Oh-Cheon Gweon · Journal of Functional Foods · 2012 · 246 citations · Full text

Food Chemistry, Polyphenolics, Phenolic Acid +7

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

In Guk Hwang, Koan Sik Woo, Junsoo Lee et al. · Food Chemistry · 2010 · 196 citations

Food Chemistry, Biosynthesis, Engineering +11

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

Tingfu Liang, Feifei Wei, Yi Lü et al. · Journal of Agricultural and Food Chemistry · 2014 · 125 citations

Food Chemistry, Black Garlic Extracts, Comprehensive Nmr Analysis +13

The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

Heng Yuan, Linjuan Sun, Min Chen et al. · Journal of Food Science · 2016 · 115 citations

Food Chemistry, Nutrition, Fresh Garlic +12

Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Akt signaling pathway

Menghua Dong, Yang GuiQing, Hanchen Liu et al. · Biomedical Reports · 2014 · 112 citations · Full text