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For: Yuan H, Sun L, Chen M, Wang J. The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic. J Food Sci 2016;81:C1662-8. [PMID: 27300762 DOI: 10.1111/1750-3841.13365] [Cited by in Crossref: 33] [Cited by in F6Publishing: 23] [Article Influence: 5.5] [Reference Citation Analysis]
Number Citing Articles
1 Yu J, Zhang S, Zhang L. Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds: Evaluation of Maillard reaction by measurement of Amadori compounds. J Sci Food Agric 2018;98:190-7. [DOI: 10.1002/jsfa.8455] [Cited by in Crossref: 16] [Cited by in F6Publishing: 10] [Article Influence: 3.2] [Reference Citation Analysis]
2 Karnjanapratum S, Supapvanich S, Kaewthong P, Takeungwongtrakul S. Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.). J Food Sci Technol 2021;58:1869-76. [PMID: 33897023 DOI: 10.1007/s13197-020-04698-7] [Reference Citation Analysis]
3 Xing H, Mossine VV, Yaylayan V. Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products. Carbohydr Res 2020;491:107985. [PMID: 32213351 DOI: 10.1016/j.carres.2020.107985] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 3.5] [Reference Citation Analysis]
4 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]
5 Jiang X, Liang J, Si-yuan J, Pan Z, Feng T, Jia L, Xin-xia L, Zhao D. Garlic polysaccharides: A review on their extraction, isolation, structural characteristics, and bioactivities. Carbohydrate Research 2022. [DOI: 10.1016/j.carres.2022.108599] [Reference Citation Analysis]
6 Najman K, Sadowska A, Hallmann E. Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation. Applied Sciences 2021;11:874. [DOI: 10.3390/app11020874] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 6.0] [Reference Citation Analysis]
7 Moon SB, Choi NR, Kim JN, Kwon MJ, Kim B, Ha K, Lim EY, Kim YT, Kim BJ. Effects of black garlic on the pacemaker potentials of interstitial cells of Cajal in murine small intestine in vitro and on gastrointestinal motility in vivo. Animal Cells and Systems. [DOI: 10.1080/19768354.2022.2049640] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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9 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]
10 Yuan H, Sun L, Chen M, Wang J. An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chemistry 2018;239:56-61. [DOI: 10.1016/j.foodchem.2017.06.079] [Cited by in Crossref: 33] [Cited by in F6Publishing: 20] [Article Influence: 8.3] [Reference Citation Analysis]
11 Schmutzler S, Hoffmann R. Chromatographic separation of glycated peptide isomers derived from glucose and fructose. Anal Bioanal Chem 2022. [PMID: 35922676 DOI: 10.1007/s00216-022-04243-9] [Reference Citation Analysis]
12 Treibmann S, Hellwig A, Hellwig M, Henle T. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products. J Agric Food Chem 2017;65:10562-70. [PMID: 29111707 DOI: 10.1021/acs.jafc.7b04172] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 2.8] [Reference Citation Analysis]
13 Moreno-ortega A, Pereira-caro G, Luis Ordóñez J, Manuel Muñoz-redondo J, Moreno-rojas R, Pérez-aparicio J, Manuel Moreno-rojas J. Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chemistry 2020;311:125958. [DOI: 10.1016/j.foodchem.2019.125958] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
14 Najman K, Sadowska A, Hallmann E. Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.). Applied Sciences 2020;10:8638. [DOI: 10.3390/app10238638] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 3.5] [Reference Citation Analysis]
15 Chang WC, Chen Y, Chen H, Hsieh C, Liao P. Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process. J Agric Food Chem 2020;68:14049-58. [DOI: 10.1021/acs.jafc.0c04451] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
16 Katayama H, Tatemichi Y, Nakajima A. Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry. Food Chem 2017;228:279-86. [PMID: 28317725 DOI: 10.1016/j.foodchem.2017.02.007] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 2.4] [Reference Citation Analysis]
17 Fujikawa M, Tamura H. Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic. Journal of The Japanese Society for Food Science and Technology 2021;68:407-12. [DOI: 10.3136/nskkk.68.407] [Reference Citation Analysis]
18 Ma L, Zhao C, Chen J, Zheng J. Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Front Nutr 2021;8:645416. [PMID: 34095186 DOI: 10.3389/fnut.2021.645416] [Reference Citation Analysis]
19 Yu J, Shan Y, Li S, Zhang L. Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic. LWT 2020;129:109553. [DOI: 10.1016/j.lwt.2020.109553] [Cited by in Crossref: 10] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
20 Ramirez DA, Altamirano JC, Camargo AB. Multi-phytochemical determination of polar and non-polar garlic bioactive compounds in different food and nutraceutical preparations. Food Chem 2021;337:127648. [PMID: 32777569 DOI: 10.1016/j.foodchem.2020.127648] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
21 González-ramírez P, Pascual-mathey L, García-rodríguez R, Jiménez M, Beristain C, Sanchez-medina A, Pascual-pineda L. Effect of relative humidity on the metabolite profiles, antioxidant activity and sensory on black garlic processing. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101827] [Reference Citation Analysis]
22 Valls RM, Companys J, Calderón-pérez L, Salamanca P, Pla-pagà L, Sandoval-ramírez BA, Bueno A, Puzo J, Crescenti A, Bas JMD, Caimari A, Salamanca A, Espinel AE, Pedret A, Arola L, Solà R. Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustainedand Controlled Study. Nutrients 2022;14:405. [DOI: 10.3390/nu14030405] [Reference Citation Analysis]
23 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]
24 Golubkina N, Zayachkovsky V, Stepanov V, Deryagina V, Rizhova N, Kirsanov K, Caruso G. High Temperature and Humidity Effect on Biochemical Characteristics of Organically-Grown Parsnip Roots Compared to Garlic Bulbs. Plant Foods Hum Nutr 2020;75:292-7. [PMID: 32350812 DOI: 10.1007/s11130-019-00775-1] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
25 Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). Food Sci Anim Resour 2021;41:1036-48. [PMID: 34796329 DOI: 10.5851/kosfa.2021.e54] [Reference Citation Analysis]
26 Liu Z, Wen X, Wang CZ, Li W, Huang WH, Xia J, Ruan CC, Yuan CS. Remarkable impact of amino acids on ginsenoside transformation from fresh ginseng to red ginseng. J Ginseng Res 2020;44:424-34. [PMID: 32372864 DOI: 10.1016/j.jgr.2019.04.001] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 1.7] [Reference Citation Analysis]
27 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: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
28 Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Reference Citation Analysis]
29 Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poultry Science 2022. [DOI: 10.1016/j.psj.2022.101723] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
30 Sasmaz HK, Sevindik O, Kadiroglu P, Adal E, Erkin ÖC, Selli S, Kelebek H. Comparative assessment of quality parameters and bioactive compounds of white and black garlic. Eur Food Res Technol 2022;248:2393-407. [DOI: 10.1007/s00217-022-04055-2] [Reference Citation Analysis]
31 Toledano Medina MÁ, Pérez-Aparicio J, Moreno-Ortega A, Moreno-Rojas R. Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic. Foods 2019;8:E314. [PMID: 31382578 DOI: 10.3390/foods8080314] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 2.3] [Reference Citation Analysis]
32 Zou Y, Zhao M, Yang K, Lin L, Wang Y. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B 2017;1060:443-50. [DOI: 10.1016/j.jchromb.2017.06.026] [Cited by in Crossref: 11] [Cited by in F6Publishing: 9] [Article Influence: 2.2] [Reference Citation Analysis]
33 Xing H, Yaylayan V. Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures. Int J Mol Sci 2022;23:3430. [PMID: 35408824 DOI: 10.3390/ijms23073430] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
34 Amoah K, Liu H, Dong X, Tan B, Zhang S, Chi S, Yang Q, Liu H, Yang Y. Effects of varying dietary black garlic supplementation on the growth, immune response, digestive and antioxidant activities, intestinal microbiota of Litopenaeus vannamei and its resistance to Vibrio parahaemolyticus infection. Aquacult Nutr 2021;27:1699-720. [DOI: 10.1111/anu.13308] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
35 Duthen S, Gadéa A, Trempat P, Boujedaini N, Fabre N. Comparison of the Phytochemical Variation of Non-Volatile Metabolites within Mother Tinctures of Arnica montana Prepared from Fresh and Dried Whole Plant Using UHPLC-HRMS Fingerprinting and Chemometric Analysis. Molecules 2022;27:2737. [DOI: 10.3390/molecules27092737] [Reference Citation Analysis]
36 Xing H, Mossine VV, Yaylayan V. Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04083-y] [Reference Citation Analysis]
37 Sunanta P, Pankasemsuk T, Jantanasakulwong K, Chaiyaso T, Leksawasdi N, Phimolsiripol Y, Rachtanapun P, Seesuriyachan P, Sommano SR. Does Curing Moisture Content Affect Black Garlic Physiochemical Quality? Horticulturae 2021;7:535. [DOI: 10.3390/horticulturae7120535] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
38 Chen YA, Tsai JC, Cheng KC, Liu KF, Chang CK, Hsieh CW. Extracts of black garlic exhibits gastrointestinal motility effect. Food Res Int 2018;107:102-9. [PMID: 29580467 DOI: 10.1016/j.foodres.2018.02.003] [Cited by in Crossref: 11] [Cited by in F6Publishing: 10] [Article Influence: 2.8] [Reference Citation Analysis]
39 Li M, Yan Y, Yu Q, Deng Y, Wu D, Wang Y, Ge Y, Li S, Zhao J. Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages: Immunomodulatory effects of garlic…. Journal of Food Science 2017;82:765-71. [DOI: 10.1111/1750-3841.13589] [Cited by in Crossref: 32] [Cited by in F6Publishing: 26] [Article Influence: 6.4] [Reference Citation Analysis]
40 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]
41 Martínez-Casas L, Lage-Yusty M, López-Hernández J. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. J Agric Food Chem 2017;65:10804-11. [PMID: 29161814 DOI: 10.1021/acs.jafc.7b04423] [Cited by in Crossref: 19] [Cited by in F6Publishing: 10] [Article Influence: 3.8] [Reference Citation Analysis]
42 Kim JH, Kim JW, Yu SH, Lee J, Cho HT, Heo W, Park SJ, Lee JH, Kim YJ. Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value. Prev Nutr Food Sci 2019;24:357-62. [PMID: 31608263 DOI: 10.3746/pnf.2019.24.3.357] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
43 Schmutzler S, Wölk M, Hoffmann R. Differentiation and Quantitation of Coeluting Isomeric Amadori and Heyns Peptides Using Sugar-Specific Fragment Ion Ratios. Anal Chem 2022. [PMID: 35609340 DOI: 10.1021/acs.analchem.2c00681] [Reference Citation Analysis]
44 Li F, Cao J, Liu Q, Hu X, Liao X, Zhang Y. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food Chemistry 2020;318:126517. [DOI: 10.1016/j.foodchem.2020.126517] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
45 Andruszkiewicz PJ, D'souza RN, Corno M, Kuhnert N. Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans. Food Research International 2020;133:109164. [DOI: 10.1016/j.foodres.2020.109164] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
46 Berger MT, Hemmler D, Diederich P, Rychlik M, Marshall JW, Schmitt-Kopplin P. Open Search of Peptide Glycation Products from Tandem Mass Spectra. Anal Chem 2022. [PMID: 35389626 DOI: 10.1021/acs.analchem.2c00388] [Reference Citation Analysis]
47 Ríos-Ríos KL, Vázquez-Barrios ME, Gaytán-Martínez M, Olano A, Montilla A, Villamiel M. 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. Food Chem 2018;240:1106-12. [PMID: 28946230 DOI: 10.1016/j.foodchem.2017.08.016] [Cited by in Crossref: 10] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]