Optimum conditions for S-allyl-(L)-cysteine accumulation in aged garlic by RSM
Authors:
- 30 June 2014
- journal article
- research article
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 23 (3) , 717-722
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing stepsFood Science and Biotechnology, 2013
- Antioxidant Action and Therapeutic Efficacy of Allium sativum L.Molecules, 2013
- Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activityFood Chemistry, 2009
- Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitusNutrition Research and Practice, 2009
- Antioxidant Activity of Black Garlic (Allium sativum L.)Journal of the Korean Society of Food Science and Nutrition, 2008
- Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, As Controlled by TemperatureJournal of Agricultural and Food Chemistry, 2008
- Changes in Organosulfur Compounds in Garlic Cloves during StorageJournal of Agricultural and Food Chemistry, 2006
- Determination of Seven Organosulfur Compounds in Garlic by High-Performance Liquid ChromatographyJournal of Agricultural and Food Chemistry, 2006
- Induction of apoptosis in tumor cells by naturally occurring sulfur-containing compoundsMutation Research - Reviews in Mutation Research, 2005
- S-Allyl Cysteine Inhibits Activation of Nuclear Factor Kappa B in Human T CellsFree Radical Biology and Medicine, 1997