has been cited by the following article(s):
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[1]
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Milk protein and zein coatings over peeled garlic cloves to extend their shelf life
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Scientia Horticulturae,
2022 |
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[2]
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Vegetables and Medicinal-Aromatic Plants: Volatile and Non-Volatile Fingerprints
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2021 |
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[3]
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Bioactive (Poly) phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
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2021 |
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[4]
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Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)
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2020 |
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[5]
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New developments on ultrasound-assisted processing and flavor detection of spices: A review
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2019 |
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[6]
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PROCESSING AND PRESERVATION OF POWDER AND PASTE FROM DIFFERENT SPICES
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2018 |
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[7]
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Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects
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IET Nanobiotechnology,
2018 |
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[8]
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Formulation of garlic oil‐in‐water nanoemulsion: antimicrobial and physicochemical aspects
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IET …,
2018 |
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[9]
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Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties.
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Ang, T Cheewinworasak… - International Food …,
2018 |
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[10]
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Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions
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2017 |
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[11]
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Uji Potensi Antimikroba Ekstrak Bawang Putih (Allium Sativum) Terhadap Staphylococcus Aureus In Vitro
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2017 |
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[12]
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Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
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2017 |
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[13]
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Chemical composition of garlic fermented in red grape vinegar and kombucha
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Journal of Functional Foods,
2017 |
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[14]
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3 种金乡大蒜中营养活性成分的含量比较
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安徽农业科学,
2016 |
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[15]
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不同萃取头对百农矮抗 58 面粉香气成分分析的比较
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江苏农业科学,
2015 |
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[16]
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原子吸收光谱法检测大蒜制品中微量元素锗
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安徽农业科学,
2015 |
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[17]
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Allium sativum
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Edible Medicinal and Non Medicinal Plants,
2014 |
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[1]
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Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
Foods,
2021
DOI:10.3390/foods10010106
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[2]
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Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)
Foods,
2020
DOI:10.3390/foods9070850
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[3]
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Chemical composition of garlic fermented in red grape vinegar and kombucha
Journal of Functional Foods,
2017
DOI:10.1016/j.jff.2017.05.018
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