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Optimization Of Fermented Kombucha Enriched Black-Aged Garlic

https://doi.org/10.2139/ssrn.4620929

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

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Effects of temperature on the quality of black garlic

inferredcites →https://doi.org/10.1007/s10068-017-0246-4openalex-extracted

Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

inferredcites →https://doi.org/10.1007/s11130-009-0132-1openalex-extracted

Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods

inferredcites →https://doi.org/10.1016/j.annepidem.2018.11.001openalex-extracted

Kombucha: a systematic review of the empirical evidence of human health benefit

inferredcites →https://doi.org/10.1016/j.foodchem.2004.09.043openalex-extracted

Antioxidant activity of water-soluble Maillard reaction products

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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

inferredcites →https://doi.org/10.1016/j.foodres.2022.111673openalex-extracted

Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation

inferredcites →https://doi.org/10.1016/j.jff.2012.08.006openalex-extracted

Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

inferredcites →https://doi.org/10.1016/j.lwt.2013.05.006openalex-extracted

Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

inferredcites →https://doi.org/10.1016/j.lwt.2016.02.025openalex-extracted

Optimization of coffee oil flavor encapsulation using response surface methodology

inferredcites →https://doi.org/10.1016/j.lwt.2023.114611openalex-extracted

Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry

inferredcites →https://doi.org/10.1016/j.mam.2010.09.009openalex-extracted

Organosulfur compounds and cardiovascular disease

inferredcites →https://doi.org/10.1016/j.nutres.2006.06.008openalex-extracted

Supplementation of garlic lowers lipids and increases antioxidant capacity in plasma of rats

inferredcites →https://doi.org/10.1016/j.talanta.2014.01.007openalex-extracted

Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation

inferredcites →https://doi.org/10.1016/j.tifs.2007.07.011openalex-extracted

Biological properties of onions and garlic

inferredcites →https://doi.org/10.1016/s0924-2244(01)00014-0openalex-extracted

Review of non-enzymatic browning and antioxidant capacity in processed foods

inferredcites →https://doi.org/10.1016/s0950-3293(00)00026-4openalex-extracted

Food Product Design (A Computer-aided Statistical Approach)

inferredcites →https://doi.org/10.1021/jf0307144openalex-extracted

Varietal Differences in Phenolic Content and Antioxidant and Antiproliferative Activities of Onions

inferredcites →https://doi.org/10.1021/jf052334jopenalex-extracted

Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in VegetablesEvaluation of Spectrophotometric Methods

inferredcites →https://doi.org/10.1039/b417639copenalex-extracted

Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents

inferredcites →https://doi.org/10.1093/jn/131.3.955sopenalex-extracted

Intake of Garlic and Its Bioactive Components

inferredcites →https://doi.org/10.1111/1750-3841.14068openalex-extracted

Understanding Kombucha Tea Fermentation: A Review

inferredcites →https://doi.org/10.1161/hypertensionaha.110.152165openalex-extracted

Antioxidants and Beneficial Microvascular Effects

inferredcites →https://doi.org/10.29328/journal.afns.1001020openalex-extracted

Bioactive components of tea

inferredcites →https://doi.org/10.3390/antiox9050447openalex-extracted

Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea

inferredcites →https://doi.org/10.3390/molecules22060919openalex-extracted

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

inferredcites →https://doi.org/10.3390/molecules26071876openalex-extracted

Box–Behnken Design (BBD)-Based Optimization of Microwave-Assisted Extraction of Parthenolide from the Stems of Tarconanthus camphoratus and Cytotoxic Analysis

inferredcites →https://doi.org/10.3746/jkfn.2008.37.4.465openalex-extracted

Physicochemical Characteristics of Black Garlic (Allium sativum L.)

inferredcites →https://doi.org/10.3746/pnf.2016.21.4.348openalex-extracted

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

inferredcites →https://doi.org/10.3934/agrfood.2019.3.568openalex-extracted

In vitro anthelmintic and antioxidant activities of the leaf extracts of Theobroma cacao L.

inferredcites →https://doi.org/10.5352/jls.2010.20.5.775openalex-extracted

Antioxidants Activity of Aged Red Garlic

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