Contents of phytochemical constituents and antioxidant activity of 19 garlic (Allium sativum L.) parental lines and cultivars

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

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Antimicrobial properties of allium species

(2011) Kyu Hang Kyung   CURRENT OPINION IN BIOTECHNOLOGY

Phytochemical content in organic and conventionally grown Italian cauliflower

(2011) Valentina Picchi et al.   FOOD CHEMISTRY

Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables

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In vitro Antioxidant Activity of Aged Extracts of some Italian Allium Species

(2011) Cristina Nencini et al.   PLANT FOODS FOR HUMAN NUTRITION

Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth

(2011) Victor Manuel Beato et al.   PLANT FOODS FOR HUMAN NUTRITION

Changes in antioxidant compounds in white cabbage during winter storage

(2009) Natalia Hounsome et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

(2008) Biljana Bozin 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

Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols

(2008) Shela Gorinstein et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY