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For: Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020;19:801-34. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
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11 Terán-Figueroa Y, de Loera D, Toxqui-Terán A, Montero-Morán G, Saavedra-Leos MZ. Bromatological Analysis and Characterization of Phenolics in Snow Mountain Garlic. Molecules 2022;27:3712. [PMID: 35744837 DOI: 10.3390/molecules27123712] [Reference Citation Analysis]
12 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]
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14 Bedrníček J, Laknerová I, Lorenc F, Moraes PP, Jarošová M, Samková E, Tříska J, Vrchotová N, Kadlec J, Smetana P. The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods 2021;10:2703. [PMID: 34828984 DOI: 10.3390/foods10112703] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
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