ArticleFoods (Basel, Switzerland)2023
Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Heat-induced blackening enhances antioxidants and reduces pungency inFood chemistry: X · 2026Article
- Unraveling phytochemistry and biofunctionality of black garlic: a systematic review.Food science and biotechnology · 2026Review
- Exploring gastroprotective effect and mechanisms of epigallocatechin gallate-impregnated black garlic in acidic ethanol-induced gastric ulcer model mice.Journal of the science of food and agriculture · 2025Article
- Identification of Novel Bioactive Molecules in Black Chiloe's Giant Garlic (Antioxidants (Basel, Switzerland) · 2025Article
- Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic.Foods (Basel, Switzerland) · 2024Article
- The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Foods (Basel, Switzerland) · 2024Article
- The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.Foods (Basel, Switzerland) · 2023Article
- Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A
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.