Bioactive compounds,in vitroantioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativumL.)

Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

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Increase of the Activity of Phase II Antioxidant Enzymes in Rats after a Single Dose of Coffee

(2011) Silvio José Valadão Vicente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contents of Phytosterols in Vegetables and Fruits Commonly consumed in China

(2009) Jun-Hua HAN et al.   BIOMEDICAL AND ENVIRONMENTAL SCIENCES

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

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

(2008) Biljana Bozin et al.   FOOD CHEMISTRY

Effect of temperature cycling on allinase activity in garlic

(2008) Lilia L. Méndez Lagunas et al.   FOOD CHEMISTRY

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

(2008) Yara S. Queiroz et al.   FOOD CHEMISTRY

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY

Analytical dietary fiber database for the National Health and Nutrition Survey in Korea

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