ArticleFrontiers in nutrition2021
Effects of Anaerobic Fermentation on Black Garlic Extract by
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 5 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.
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Who cites it
5 citing papers in PubMed.
- Heat-induced blackening enhances antioxidants and reduces pungency inFood chemistry: X · 2026Article
- Article
- A Comparative Study of LC-MS and FIA-(ESI)MS for Quantitation ofFoods (Basel, Switzerland) · 2024Article
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Use ofFood chemistry: X · 2022Article
Corrections and comments
- Erratum issued
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly used to optimize hot water extraction of soluble solids from black garlic. The optimal extraction conditions were temperature 99.96°C, solid-to-liquid ratio 1:4.38 g/ml, and extracting 2.72 h. The effects of
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