Results 141 to 150 of about 1,827 (156)

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

Food Chemistry, 2021
Baoguo Xu, Abu El-Gasim A Yagoub, Qiufang Liang   +2 more
exaly  

A Chromosome-Level Genome Assembly of Garlic (Allium sativum) Provides Insights into Genome Evolution and Allicin Biosynthesis

Molecular Plant, 2020
Ningyang Li, Yupeng Pan, Shilin Tian
exaly  

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Comprehensive Reviews in Food Science and Food Safety, 2020
Zhichang Qiu, Dongxiao Sun-Waterhouse, Xuguang Qiao   +2 more
exaly  

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Foods, 2019
Ao Shang, Ren-You Gan, Harold Corke
exaly  

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

Food Chemistry, 2016
Natália Martins, Isabel C. F. R. Ferreira   +1 more
exaly  

Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

Food Chemistry, 2008
Biljana N Božin
exaly  

Garlic: Nature's Protection Against Physiological Threats

Critical Reviews in Food Science and Nutrition, 2009
Masood Sadiq Butt
exaly  

Garlic: Source of the Ultimate Antioxidants—Sulfenic Acids

Angewandte Chemie - International Edition, 2009
Derek A Pratt
exaly  

Batch adsorption of methylene blue from aqueous solution by garlic peel, an agricultural waste biomass

Journal of Hazardous Materials, 2009
Bassim H Hameed, Abdulbari Ahmad
exaly  

Modification of garlic peel by nitric acid and its application as a novel adsorbent for solid-phase extraction of quinolone antibiotics

Chemical Engineering Journal, 2017
Yanjun Zhao, Jiemin Liu, Kai Huang
exaly