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For: 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]
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 Shojaei-zarghani S, Fattahi MR, Kazemi A, Safarpour AR. Effects of garlic and its major bioactive components on non-alcoholic fatty liver disease: A systematic review and meta-analysis of animal studies. Journal of Functional Foods 2022;96:105206. [DOI: 10.1016/j.jff.2022.105206] [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]