SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    J.M. Leyva, L.A. Ortega-Ramirez, J.F. Ayala-Zavala, Essential Oils in Food Preservation, Flavor and Safety, 2016,

    CrossRef

  2. 2
    Putri Widyanti Harlina, Raheel Shahzad, Meihu Ma, Fang Geng, Qingling Wang, Liyuan He, Shuqi Ding, Ning Qiu, Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs, Journal of Food Processing and Preservation, 2015, 39, 6
  3. 3
    Bimoussa Abdoullah, Auhmani Aziz, My Youssef Ait Itto, Jean-Claude Daran, Auhmani Abdelwahed, Absolute configuration of (1R,3S,8R,11R)-3,7,7,10-tetramethyltricyclo[6.4.0.01,3]dodec-9-en-11-ol, Acta Crystallographica Section E Structure Reports Online, 2013, 69, 8, o1308

    CrossRef

  4. 4
    S.G. Santhosha, Prakash Jamuna, S.N. Prabhavathi, Bioactive components of garlic and their physiological role in health maintenance: A review, Food Bioscience, 2013, 3, 59

    CrossRef

  5. 5
    Coralie O.M. Millet, David Lloyd, Catrin Williams, David Williams, Gareth Evans, Robert A. Saunders, Joanne Cable, Effect of garlic and allium-derived products on the growth and metabolism of Spironucleus vortens, Experimental Parasitology, 2011, 127, 2, 490

    CrossRef

  6. 6
    S. V. Rana, R. Pal, K. Vaiphei, Sanjeev K. Sharma, R. P. Ola, Garlic in health and disease, Nutrition Research Reviews, 2011, 24, 01, 60

    CrossRef

  7. 7
    Kyu Hang Kyung, Volatile Sulfur Compounds in Food, 2011,

    CrossRef

  8. 8
    J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar, Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System, Journal of Food Science, 2010, 75, 7
  9. 9
    Monika Sharma, Raman Manoharlal, Arvind Singh Negi, Rajendra Prasad, Synergistic anticandidal activity of pure polyphenol curcumin I in combination with azoles and polyenes generates reactive oxygen species leading to apoptosis, FEMS Yeast Research, 2010, 10, 5
  10. 10
    Tao Zeng, Ke-Qin Xie, The Differential Modulation on Cytochrome P450 Enzymes by Garlic Components, Food Reviews International, 2010, 26, 4, 353

    CrossRef

  11. 11
    J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar, L. Del-Toro-Sánchez, Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils, Journal of Food Science, 2009, 74, 7