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For: Afzaal M, Saeed F, Rasheed R, Hussain M, Aamir M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Nutritional, biological, and therapeutic properties of black garlic: a critical review. International Journal of Food Properties 2021;24:1387-402. [DOI: 10.1080/10942912.2021.1967386] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Cinar A, Altuntas S, Demircan H, Dundar AN, Taner G, Oral RA. Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability. Food Bioscience 2022;50:101979. [DOI: 10.1016/j.fbio.2022.101979] [Reference Citation Analysis]
2 Usman I, Hussain M, Imran A, Afzaal M, Saeed F, Javed M, Afzal A, Ashfaq I, Al Jbawi E, A. Saewan S. Traditional and innovative approaches for the extraction of bioactive compounds. International Journal of Food Properties 2022;25:1215-33. [DOI: 10.1080/10942912.2022.2074030] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Najman K, Król K, Sadowska A. The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder. Applied Sciences 2022;12:4215. [DOI: 10.3390/app12094215] [Reference Citation Analysis]
4 Tahir Z, Saeed F, Nosheen F, Ahmed A, Anjum FM. Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic. International Journal of Food Properties 2022;25:116-27. [DOI: 10.1080/10942912.2022.2026954] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]