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- Investigation of the dynamic changes in the chemical constituents of Chinese “Laba” garlic during traditional processing. Jian Liu, Wei Guo, Minli Yang, Lixia Liu, Shengxiong Huang, Liang Tao, Feng Zhang, Yongsheng Liu
, RSC Adv.
, 2018
, 8
, 41872
- A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential. Yang Zhang, Gaochao Wang, Yunqi Kong, Hai Xu, Bowen Xiao, Yang Liu, Hongli Zhou
, Food Funct.
, 2020
, 11
, 6020
- Allyl methyl trisulfide protected against acetaminophen (paracetamol)-induced hepatotoxicity by suppressing CYP2E1 and activating Nrf2 in mouse liver. Hui-Juan Zhao, Ming-Jun Li, Meng-Ping Zhang, Meng-Ke Wei, Li-Ping Shen, Min Jiang, Tao Zeng
, Food Funct.
, 2019
, 10
, 2244
- Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Peter Rose, Matt Whiteman, Philip K. Moore, Yi Zhun Zhu
, Nat. Prod. Rep.
, 2005
, 22
, 351
- Biological properties and therapeutic applications of garlic and its components. Lucía Melguizo-Rodríguez, Enrique García-Recio, Concepción Ruiz, Elvira De Luna-Bertos, Rebeca Illescas-Montes, Víctor J. Costela-Ruiz
, Food Funct.
, 2022
, 13
, 2415
- Research progress and perspectives on ultra-low temperature organic batteries. Yinhua Hong, Zhuang Ma, Kexin Li, Junyan Li, Shiyue Tang, Zheng Xu, Dandan Yu, Da Chen, Laishun Qin, Jian Xie, Qinggang He
, J. Mater. Chem. A
, 2023
, 11
, 7898
- Challenges and advances in wide-temperature rechargeable lithium batteries. Yang Feng, Limin Zhou, Hua Ma, Zhonghan Wu, Qing Zhao, Haixia Li, Kai Zhang, Jun Chen
, Energy Environ. Sci.
, 2022
, 15
, 1711
- Proton-transfer-reaction mass spectrometry (PTR–MS): on-line monitoring of volatile organic compounds at pptv levels. W. Lindinger, A. Jordan
, Chem. Soc. Rev.
, 1998
, 27
, 347
- Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake. Xiao-Wei Chen, Dan-Xia Yang, Jian Guo, Qi-Jun Ruan, Xiao-Quan Yang
, Food Funct.
, 2018
, 9
, 191