Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic-Reference-Cited by-同舟云学术

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Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic

Published:2022-01-21 Issue:1 Volume:25 Page:116-127
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tahir Zunaira¹,Saeed Farhan²^ORCID,Nosheen Farhana³,Ahmed Aftab¹,Anjum Faqir M.⁴⁵

Affiliation:

1. Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan

2. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

3. Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan

4. Ex-Vice Chancellor-Administration Department, University of the Gambia, Banjul, Gambia

5. Chief Executive Officer, Ifanca Department Pakistan Halal Apex (Pvt) Ltd, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2026954

Reference33 articles.

1. Nutritional, biological, and therapeutic properties of black garlic: a critical review

2. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

3. The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)

4. Garlic as an Anti-diabetic Agent: Recent Progress and Patent Reviews

5. Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comments on “health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)”, food chemistry 435 (2024) 137632–137,643, DOI: 10.1016/j.foodchem.2023.137632;Food Chemistry;2024-11

2. The Impact of Fermentation on the Antioxidant Activity of Food Products;Molecules;2024-08-21

3. Garlic (Allium sativum L.): A review on bio-functionality, allicin's potency and drying methodologies;South African Journal of Botany;2024-08

4. Comparative content analysis and biological activity studies of fatty and essential oils from some garlic products sold in Turkish community pharmacies, natural, and fermented garlic;Food Science & Nutrition;2024-07-21

5. Comparative study of antioxidant activities of Allium sativum (a novel variety, HG17) and Allium ampeloprasum (SMG): Revealing the higher potential of HG17 and analyzing its phytochemicals;Journal of Food Science;2024-06-03

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