Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening

(2014) Eun-Yeong Song et al.   Korean Journal for Food Science of Animal Resources

Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet

(2013) Hyunjin Joo et al.   FOOD AND CHEMICAL TOXICOLOGY

Phenolic compounds and plant extracts as potential natural anti-obesity substances

(2012) Thérèse Sergent et al.   FOOD CHEMISTRY

Antiobesity Effects of a Sulfur Compound Thiacremonone Mediated via Down-regulation of Serum Triglyceride and Glucose Levels and Lipid Accumulation in the Liver of db/db Mice

(2012) Jung Ok Ban et al.   PHYTOTHERAPY RESEARCH

Garlic Under Various Drying Study and Its Impact on Allicin Retention

(2011) R. S. Aware et al.   DRYING TECHNOLOGY

Possible anti-obesity therapeutics from nature – A review

(2010) Jong Won Yun   PHYTOCHEMISTRY

Adapting Drying Technologies for Agri-Food Market Development in India

(2008) Valérie Orsat et al.   DRYING TECHNOLOGY