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For: Ríos-ríos KL, Montilla A, Olano A, Villamiel M. Physicochemical changes and sensorial properties during black garlic elaboration: A review. Trends in Food Science & Technology 2019;88:459-67. [DOI: 10.1016/j.tifs.2019.04.016] [Cited by in Crossref: 11] [Cited by in F6Publishing: 4] [Article Influence: 3.7] [Reference Citation Analysis]
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6 Xiao Q, Woo MW, Hu J, Xiong H, Zhao Q. The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products. Food Bioscience 2021;43:101225. [DOI: 10.1016/j.fbio.2021.101225] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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8 Song Y, Wang F, Zhang R, Vidyarthi SK, Sun X, Pan Z. Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process. International Journal of Food Properties 2022;25:1079-98. [DOI: 10.1080/10942912.2022.2070641] [Reference Citation Analysis]
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10 Vinayagam R, Eun Lee K, Ambati RR, Gundamaraju R, Fawzy Ramadan M, Gu Kang S. Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents. Food Reviews International. [DOI: 10.1080/87559129.2021.2012797] [Reference Citation Analysis]
11 Hsieh HJ, Lin JA, Chen KT, Cheng KC, Hsieh CW. Thermal treatment enhances the α-glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products. J Food Sci 2021;86:3109-21. [PMID: 34146408 DOI: 10.1111/1750-3841.15798] [Reference Citation Analysis]