Comprehensive NMR Analysis of Compositional Changes of Black Garlic during Thermal Processing-Reference-Cited by-同舟云学术

Comprehensive NMR Analysis of Compositional Changes of Black Garlic during Thermal Processing

Published:2015-01-12 Issue:2 Volume:63 Page:683-691
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liang Tingfu¹,Wei Feifei¹,Lu Yi¹,Kodani Yoshinori¹,Nakada Mitsuhiko²,Miyakawa Takuya¹,Tanokura Masaru¹

Affiliation:

1. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

2. Salad Cosmo Company, Ltd., 1-15 Sendanbayashi, Nakatsugawa, Gifu 509-9131, Japan

Funder

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504836d

Reference50 articles.

1. The Role of Diallyl Sulfides and Dipropyl Sulfides in the In Vitro Antimicrobial Activity of the Essential Oil of Garlic, Allium sativum L., and Leek, Allium porrum L.

2. Lymphangiogenesis and biological behavior in pancreatic carcinoma and other pancreatic tumors

3. A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts

4. Traceability of Italian garlic (Allium sativum L.) by means of HRMAS-NMR spectroscopy and multivariate data analysis

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