Weltbester Sardinienexperte, kuck hier:
oder soll ich es Dir auch noch vorlesen?
Und nun ist gut damit, diese chronische misanthropische Stänkerei geht mir echt wider die Natur.
Black garlic: A critical review of its production, bioactivity, and application.
Shunsuke Kimura a,1, Yen-Chen Tung b,1, Min-Hsiung Pan b, Nan-Wei Su c,
Ying-Jang Lai d,*, Kuan-Chen Cheng a,b,e,*
a Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC
b Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC
c Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan, ROC
d Department of Food Science, National Quemoy University, Quemoy County, Taiwan, ROC
e Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan,
ROC 2016
https://www.jfda-online.com/article/S1021-9498(16)30172-7/fulltext
Physicochemical and Antioxidant Properties of Black Garlic
Il Sook Choi, Han Sam Cha and Young Soon Lee *
Department of Food and Nutrition, Kyung Hee University, 1 Hoeki-dong, Dongdaemun-Ku, Seoul 130-701, KoreaSeptember 2014 / Published: 20 October 2014
http://www.mdpi.com/1420-3049/19/10/16811
Composition analysis and antioxidant properties of black garlic extract
Xiaoming Lu, Ningyang Li, Xuguang Qiao, Zhichang Qiu, Pengli Liu
Journal of Food and Drug Analysis, Vol. 25, Issue 2, p340–349
Published online: July 18, 2016
https://www.jfda-online.com/article/S1021-9498(16)30086-2/fulltext
Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
Lucía Martínez-Casas, María Lage-Yusty*, and Julia López-Hernández
University of Santiago de Compostela, Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain
J. Agric. Food Chem., 2017
https://pubs.acs.org/doi/10.1021/acs.jafc.7b04423
Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus
Young-Min Lee, Oh-Cheon Gweon, Yeong-Ju Seo, Jieun Im, Min-Jung Kang, Myo-Jeong Kim, and Jung-In Kim
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2788179/
Effects of temperature on the quality of black garlic
Xinyan Zhang, College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, People's Republic of China
Ningyang Li, College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, People's Republic of China
Xiaoming Lu, College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, People's Republic of China
Pengli Liu, College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, People's Republic of China
Xuguang Qiao
Corresponding Author
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, People's Republic of China
Correspondence to: Xuguang Qiao, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, People's Republic of China.
https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.7351
Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages
Min Li, Yi‐Xi Yan, Qing‐Tao Yu, Yong Deng, Ding‐Tao Wu, Ying Wang, Ya‐Zhong Ge, Shao‐Ping Li, Jing Zhao
Journal of Food ScienceVolume 82, Issue 3
First published: 14 February 2017
Characterization of garlic endophytes isolated from the black garlic processing
Zhichang Qiu
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, China
Xiaoming Lu
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, China
Ningyang Li
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, China
Mingjie Zhang
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, China
Xuguang Qiao
Corresponding Author
College of Food Science and Engineering, Shandong Agricultural UniversityTai'an, China
http://orcid.org/0000-0001-7876-2601
Activity of preparations from Spilanthes oleracea, propolis, Nigella sativa, and black garlic on different microorganisms involved in oral diseases and on total human salivary bacteria: A pilot study
Christian Vlachojannis, Sigrun Chrubasik‐Hausmann, Elmar Hellwig, Kirstin Vach, Ali Al‐Ahmad
Phytotherapy Research, First published: 25 June 2018