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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

Garlic as an anti-fatigue agent : GarlicMORIHARA, Naoaki; NISHIHAMA, Takeshi; USHIJIMA, Mitsuyasu et al.Molecular nutrition & food research (Print). 2007, Vol 51, Num 11, pp 1329-1334, issn 1613-4125, 6 p.Article

Hydroponic cultivation offers a practical means of producing selenium-enriched garlicTSUNEYOSHI, Tadamitsu; YOSHIDA, Jiro; SASAOKA, Takashi et al.The Journal of nutrition. 2006, Vol 136, Num 3S, issn 0022-3166, 870S-872S, SUPConference Paper

Diallyl-disulphide is the effective ingredient of garlic oil that protects primary human osteoblasts from damage due to cigarette smokeEHNERT, S; BRAUN, K. F; NUSSLER, A. K et al.Food chemistry. 2012, Vol 132, Num 2, pp 724-729, issn 0308-8146, 6 p.Article

An analysis of energy use and relation between energy inputs and yield, costs and income of garlic production in IranSAMAVATEAN, Naeimeh; RAFIEE, Shahin; MOBLI, Hossein et al.Renewable energy. 2011, Vol 36, Num 6, pp 1808-1813, issn 0960-1481, 6 p.Article

Transcriptome Analysis of Garlic-Induced Hepatoprotection against Alcoholic Fatty LiverRAGHU, Rajasekaran; LIU, Chun-Ting; TSAI, Mong-Hsun et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 44, pp 11104-11119, issn 0021-8561, 16 p.Article

Effect of the side chain size of 1-alkyl-pyrroles on antioxidant activity and 'Laba' garlic greeningDAN WANG; XIAOSONG HU; GUANGHUA ZHAO et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1880-1886, issn 0950-5423, 7 p.Article

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AN ATTEMPT TO OBTAIN BINUCLEATE POLLEN OF GARLIC, ALLIUM SATIVUM L.ETOH T.1980; MEM. FAC. AGRIC., KAGOSHIMA UNIV.; JPN; DA. 1980; VOL. 16; NO 25; PP. 65-73; BIBL. 18 REF.Article

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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

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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

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