Keywords: سیر سیاه; Fructose (PubChem CID: 5984); Sucrose (PubChem CID: 5988); Glucose (PubChem CID: 107526); Fructosylproline (PubChem CID: 119856); Fructosylvaline (PubChem CID: 71777427); Fructosylvaline (PubChem CID: 71316981); Black garlic; Thermal processing; Amadori c
مقالات ISI سیر سیاه (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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Keywords: سیر سیاه; Black garlic; Saccharides; Degradation; Thermal treatment;
Keywords: سیر سیاه; Black garlic; 5-HT4; Maillard reaction; Gastrointestinal tract function;
Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes
Keywords: سیر سیاه; Black garlic; Antioxidants; Macroporous resins; Erythrocytes hemolysis;
Keywords: سیر سیاه; black garlic; black garlic application; black garlic bioactivity; black garlic production; fermentation;
Keywords: سیر سیاه; antioxidant activity; black garlic; composition; identification;
Keywords: سیر سیاه; Black garlic; Phenolic acid; Flavonoid; Thermal processing;
Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing
Keywords: سیر سیاه; Black garlic; High-throughput sequencing; Metagenome; Microbial diversity; Metabolic potential;
HeadspaceâGC-MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating
Keywords: سیر سیاه; Black garlic; HSâGC-MS; Sulfur volatiles; Flavor; Fermentation process;
Original Research ArticleEstablishing compositional differences between fresh and black garlic by a metabolomics approach based on LC-QTOF MS/MS analysis
Keywords: سیر سیاه; Food analysis; Food composition; Fresh garlic; Black garlic; HPLCâESIâQTOF-MS; Tentative identification; Polar and mid-polar extracts; Heat treatment;
Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment
Keywords: سیر سیاه; Black garlic; Heat-treated garlic; S-Allyl cysteine; Antioxidant activity;
A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC
Keywords: سیر سیاه; Black garlic; S-allyl cysteine; High performance liquid chromatography; Analytical method development;
Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract
Keywords: سیر سیاه; Black garlic; Formulation; Stability; Antioxidant; UVB photodamage