A study into the antibiotic effect of garlic Allium sativum on Escherichia coli and Staphylococcus albus

By Dembny D.C.J. Maidment Z   Harding C  

Nutrition & Food Science, Vol. 99, Iss. 4, 1999-04 ,pp. : 170-174

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Separation and characterization of simple and malonylated anthocyanins in red onions, Allium cepa L.

By Donner H.   Gao L.   Mazza G.  

Food Research International, Vol. 30, Iss. 8, 1997-10 ,pp. : 637-643

Elsevier

Access to resources Recommend Favorite

Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.)

By Kmiecik W.   Lisiewska Z.  

Food Chemistry, Vol. 67, Iss. 1, 1999-10 ,pp. : 61-66

Elsevier

Access to resources Recommend Favorite

Pyruvate and flavor development in macerated onions (Allium cepa L.) by -glutamyl transpeptidase and exogenous C-S lyase

By Hanum T.   Sinha N.K.   Guyer D.E.   Cash J.N.  

Food Chemistry, Vol. 54, Iss. 2, 1995-01 ,pp. : 183-188

Elsevier

Access to resources Recommend Favorite

Variations in phenolics and antioxidants in Indian onions (Allium cepa L. ) : Genotype selection for breeding

By Dalamu   Kaur Charanjit   Singh Meenakshi   Walia Shweta   Joshi Subodh   Munshi A.D.  

Nutrition & Food Science, Vol. 40, Iss. 1, 2010-01 ,pp. : 6-19

Emerald Group Publishing Ltd

Access to resources Recommend Favorite