RESIDUAL AEROMAGNETIC MAP OF THE AJO AND LUKEVILLE 1^O BY 2^O QUADRANGLES, SOUTHWESTERN ARIZONA = CARTE AERIENNE DU MAGNETISME REMANENT DES QUADRILATERES DE 1^O SUR 2^O D'AJO ET LUKEVILLE, DANS LE SUD-OUEST DE L'ARIZONAKLEIN DP.1982; ; USA; DA. 1982; 82-0599; 1 SHEET; BIBL. 4 REF.;[OPEN-FILE REP. (U. S. GEOL. SURV. 1978); ISSN 0196-1497]Serial Issue

Stability of allicin in garlic juice = Stabilité de l'allicine dans le jus d'ailTUNG-HSI YU; CHUNG-MAY WU.Journal of food science. 1989, Vol 54, Num 4, pp 977-981, issn 0022-1147Article

DOLLARS 28 MILLION INVESTED FOR PURE AIR AT AJO.1972; MING ENGNG; 1972, VOL. 24, NUM. 0004Miscellaneous

Allicin concentration in the gut of rats and its influence on the microflora = Concentration en allicine du tube digestif du rat et son influence sur la microfloreSHASHIKANTH, K. N; BASAPPA, S. C; MURTHY, V. S et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 6, pp 440-442, issn 0022-1155Article

A research note. Odor components of human breath after the ingestion of grated raw garlic = Note de recherche. Les constituants de l'odeur de l'haleine après ingestion d'ail cru broyéMINAMI, T; BOKU, T; INADA, K et al.Journal of food science. 1989, Vol 54, Num 3, pp 763-765, issn 0022-1147, 2 p.Article

A research note. Factors governing the greening of garlic puree = Note de recherche. Les facteurs responsables du verdissement de la purée d'ailLUKES, T. M.Journal of food science. 1986, Vol 51, Num 6, pp 1577-1582, issn 0022-1147, 2 p.Article

L'ail aux trois aspects = Three aspects of garlicDELAVEAU, P.Médecine et nutrition. 1988, Vol 24, Num 5, pp 311-312, issn 0398-7604Article

Evalución de la calidad de variedades seleccionadas de ajo. II. Parámetros organolépticos y correlación con los parámetros físico-químicosALVARRUIZ, A; GONZALEZ, M. E; ESCRIBANO, J et al.Alimentaria. 2003, Num 349, pp 127-131, issn 0300-5755, 5 p.Article

Antifungal activity of ajoene derived from garlic = Activité antifongique de l'ajoène dérivé de l'ailYOSHIDA, S; KASUGA, S; HAYASHI, N et al.Applied and environmental microbiology (Print). 1987, Vol 53, Num 3, pp 615-617, issn 0099-2240Article

Evaluación de la calidad de variedades seleccionadas de ajo. I. Parámetros físico-químicosPARDO, J. E; GONZALEZ, M. E; ESCRIBANO, J et al.Alimentaria. 2003, Num 349, pp 121-125, issn 0300-5755, 5 p.Article

AEROMAGNETIC MAP OF THE AJO AREA, ARIZONA = CARTE AEROMAGNETIQUE DE LA REGION D'AJO, ARIZONA1982; ; USA; DA. 1982; 1 SHEET;[OPEN-FILE REP. (U. S. GEOL. SURV. 1978); ISSN 0196-1497]Serial Issue

LATE CRETACEOUS TO LATE TERTIARY BASE- AND PRECIOUS-METAL MINERALIZATION, SOUTH-CENTRAL ARIZONA = LES MINERALISATIONS EN METAUX DE BASE ET EN METAUX PRECIEUX DU CRETACE SUPERIEUR AU TERTIAIRE SUPERIEUR ARIZONA CENTRE-SUDTOSDAL RICHARD M; HOWARD KEITH A ED; CARR MICHAEL D ED et al.1981; OPEN-FILE REP. (U. S. GEOL. SURV. 1978); ISSN 0196-1497; USA; DA. 1981; NO 81-0503; PP. 113-115; BIBL. 8 REF.Conference Paper

MALACHIT UND AZURIT VON ARIZONA = MALACHITE ET AZURITE DE L'ARIZONALIEBER W.1980; AUFSCHLUSS; ISSN 0004-7856; DEU; DA. 1980; VOL. 31; NO 7-8; PP. 235-238; ILL.Article

The effects of radiation and extended storage on the chemical quality of garlic bulbs = Effets de l'irradiation et d'un entreposage prolongé sur la qualité, du point de vue chimique, des gousses d'ailCURZIO, O. A; CROCI, C. A; CECI, L. N et al.Food chemistry. 1986, Vol 21, Num 2, pp 153-159, issn 0308-8146Article

PHYSICAL-CHEMICAL AND SENSORY QUALITY EVALUATION OF GARLIC CULTIVARSEMILIO PARDO, Jose; ESCRIBANO, Juan; GOMEZ, Ricardo et al.Journal of food quality. 2007, Vol 30, Num 5, pp 609-622, issn 0146-9428, 14 p.Article

European perspective on garlic and its regulationKROES, Burt H.The Journal of nutrition. 2006, Vol 136, Num 3S, issn 0022-3166, 732S-735S, SUPConference Paper

Isoterma de adsorciôn de rizos de maíz con sabor a ajoCASTILLO, Ada; DE HOMBRE, R; RODRIGUEZ, I et al.Alimentaria. 2004, Num 351, pp 121-123, issn 0300-5755, 3 p.Article

Effects of pH adjustement and heat treatment on the stability and the formation of volatile compounds of garlic = Effet de l'ajustement du pH et du traitement thermique sur la stabilité et la formation de composés volatils de l'ailTUNG-HSI YU; CHUNG-MAY WU; SHYH-YUAN CHEN et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 730-734, issn 0021-8561Article

Identification and quantification of organosulfur compliance markers in a garlic extractWEINBERG, D. S; MANIER, M. L; RICHARDSON, M. D et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 1, pp 37-41, issn 0021-8561Article

GarlicROSER, D; GRÜNWALD, J.Lancet (British edition). 1990, Vol 335, Num 8681, pp 114-115, issn 0140-6736, 2 p.Article

Effects of pH on the formation of flavour compounds of disrupted garlic = Effet du pH sur la formation de composés de la flaveur d'ail écraséTUNG-HSI YU; CHUNG-MAY WU.Journal of chromatography. 1989, Vol 462, pp 137-145, issn 0021-9673Article

Antimalarial activity of allicin, a biologically active compound from garlic clovesCOPPI, Alida; CABINIAN, Melissa; MIRELMAN, David et al.Antimicrobial agents and chemotherapy. 2006, Vol 50, Num 5, pp 1731-1737, issn 0066-4804, 7 p.Article

Mechanism of discoloration in processed garlic and onionJIACHEN ZANG; DAN WANG; GUANGHUA ZHAO et al.Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 2, pp 162-173, issn 0924-2244, 12 p.Article

Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial garlic productsLAWSON, L. D; RANSOM, D. K; HUGHES, B. G et al.Thrombosis research. 1992, Vol 65, Num 2, pp 141-156, issn 0049-3848Article

MIOCENE VOLCANIC ROCKS OF THE AJO RANGE, SOUTH-CENTRAL ARIZONA = LES ROCHES VOLCANIQUES MIOCENES DE LA CHAINE DE AJO, ARIZONA CENTRE-SUDMAY DJ; PETERSON DW; TOSDAL RICHARD M et al.1981; OPEN-FILE REP. (U. S. GEOL. SURV. 1978); ISSN 0196-1497; USA; DA. 1981; NO 81-0503; PP. 65-66; BIBL. 4 REF.Conference Paper