Results 151 to 160 of about 8,329 (177)

Komponente prinosa češnjaka (Allium sativum L.)

2013
Cilj rada bio je utvrditi utjecaj domaćih ekotipova (Ljubitovački šarac i Ljubitovački bijeli) i introduciranih kultivara (Domaći ozimi crveni i Domaći ozimi bijeli) češnjaka na komponente prinosa u uvjetima tradicionalnog uzgoja u krškom polju, na području Ljubitovice.
Goreta Ban, Smiljana, Dumičić, Gvozden, Čagalj, Marin, Runjić, Marko, Urlić, Branimir   +4 more
openaire   +1 more source

The anticholesterol oxidation effects of garlic ( Allium sativum L.) and leek ( Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Journal of Food Science, 2020
Gloria Maria Guizellini, Elizabeth Aparecida Ferraz Da Silva Torres, Rosana Aparecida Manólio Soares Freitas   +2 more
exaly  

ANTHOCYANINS OF GARLIC (Allium sativum L.)

Journal of Food Science, 1975
CHAN T. DU, F. J. FRANCIS
openaire   +1 more source

Pathogenesis-Related Genes of PR1, PR2, PR4, and PR5 Families Are Involved in the Response to Fusarium Infection in Garlic (Allium sativum L.)

International Journal of Molecular Sciences, 2021
Olga K Anisimova, Anna V Shchennikova, E Z Kochieva   +2 more
exaly  

Neuroprotective Potential of Allium sativum against Monosodium Glutamate-Induced Excitotoxicity: Impact on Short-Term Memory, Gliosis, and Oxidative Stress

Nutrients, 2020
Mabrouk Attia Abd Eldaim, Mohamed M Abdel-Daim, Ghada E Elgarawany   +2 more
exaly  

The chemistry of garlic (Allium sativum L.)

Proceedings / Indian Academy of Sciences, 1941
C. P. Anantakrishnan, P. R. Venkataraman
openaire   +1 more source

Bioactive properties of garlic (Allium sativum L.) - A review

2016
Garlic (Allium sativum) possesses antimicrobial, antiprotozoal, antimutagenic, antiplatelet and antihyperlipidemic properties. Garlic is a source of various biologically active phytomolecules, including organosulfur compounds, phenolic acids, allyl thiosulfinates, flavonoids, and vitamins.
openaire   +2 more sources

Garlic (Allium sativum L.)

2019
Marjan Ajami, Roya Vazirijavid
openaire   +1 more source

The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)

Foods, 2017
Prabodh Satyal, Noura S Dosoky, William N Setzer   +2 more
exaly  

The effects of allium sativum on immunity within the scope of COVID-19 infection

Medical Hypotheses, 2020
Mustafa Metin Donma, Orkide Donma
exaly