ArticleMolecules (Basel, Switzerland)2020
Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed, 28 citations in OpenAlex.
- A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control.Food chemistry: X · 2026Article
- Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.Foods (Basel, Switzerland) · 2026Article
- Differential effects of fresh and black garlic extracts on oxidative stress regulation and anti-inflammatory response properties in human HepG2 cells: AnFrontiers in pharmacology · 2026Article
- Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic.Foods (Basel, Switzerland) · 2025Article
- Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway.Food technology and biotechnology · 2025Article
- Use of the electronic nose to monitor the influences of modified atmosphere packaging on the storage of contaminated garlic.Heliyon · 2025Article
- Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates ofFoods (Basel, Switzerland) · 2024Article
- Article
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility.Foods (Basel, Switzerland) · 2022Article
- The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic.Scientific reports · 2022Article
- Insights into flavor and key influencing factors of Maillard reaction products: A recent update.Frontiers in nutrition · 2022Review
- Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The Maillard reaction intermediates and related phytochemicals in garlic (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.