Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

By Sato Emiko   Kohno Masahiro   Hamano Hamasuke   Niwano Yoshimi  

Plant Foods for Human Nutrition, Vol. 61, Iss. 4, 2006-12 ,pp. : 157-160

Springer Publishing Company

Access to resources Recommend Favorite

Peer Standing and Substance Use in Early-Adolescent Grade-Level Networks: A Short-Term Longitudinal Study

By Killeya-Jones Ley   Nakajima Ryo   Costanzo Philip  

Prevention Science, Vol. 8, Iss. 1, 2007-03 ,pp. : 11-23

Springer Publishing Company

Access to resources Recommend Favorite

Identification and occurrence of 1,2,3,4-tetrahydro- -carboline-3-carboxylic acid: the main -carboline alkaloid in smoked foods

By Papavergou E.   Herraiz T.  

Food Research International, Vol. 36, Iss. 8, 2003-01 ,pp. : 843-848

Elsevier

Access to resources Recommend Favorite

Ethyl 1-methyl-1,2,3,4-tetrahydro- -carboline-3-carboxylate: a novel -carboline found in alcoholic beverages

By Herraiz T.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 313-321

Elsevier

Access to resources Recommend Favorite

Determination and occurrence of various tetrahydro- -carboline-3-carboxylic acids and the corresponding N-nitroso compounds in foods and alcoholic beverages

By Sen N.P.   Seaman S.W.   Lau B.P.-Y.   Weber D.   Lewis D.  

Food Chemistry, Vol. 54, Iss. 3, 1995-01 ,pp. : 327-337

Elsevier

Access to resources Recommend Favorite