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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

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

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

Comparison of antioxidant activity of hydroethanolic fresh and aged garlic extracts and their effects on cerebral ischemiaCERVANTES, Maria Isabel; MONTES DE OCA BALDERAS, Pavel; RUBIO-OSORNIO, Moisés et al.Food chemistry. 2013, Vol 140, Num 1-2, pp 343-352, issn 0308-8146, 10 p.Article

A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extractsJOO HEE KIM; SEOK HYUN NAM; RICO, Catherine W et al.International journal of food science & technology. 2012, Vol 47, Num 6, pp 1176-1182, issn 0950-5423, 7 p.Article

Lipid composition of garlic = La composition en lipides de l'ailKAMANNA, V. S; CHANDRASEKHARA, N.Fette, Seifen, Anstrichmittel. 1986, Vol 88, Num 4, pp 136-139, issn 0015-038XArticle

Effect of garlic on serum lipids: an updated meta-analysisRIED, Karin; TOBEN, Catherine; FAKLER, Peter et al.Nutrition reviews. 2013, Vol 71, Num 5, pp 282-299, issn 0029-6643, 18 p.Article

Introducing of green garlic plant as a new source of allicinARZANLOU, Mohsen; BOHLOOLI, Shahab.Food chemistry. 2010, Vol 120, Num 1, pp 179-183, issn 0308-8146, 5 p.Article

Freshly Crushed Garlic is a Superior Cardioprotective Agent than Processed GarlicMUKHERJEE, Subhendu; LEKLI, Istvan; GOSWAMI, Shyamal et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 15, pp 7137-7144, issn 0021-8561, 8 p.Article

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