(Q84342858)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

title

Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

main subject

Garlic (allium sativum)

2 references

4-hydroxybenzoic acid

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2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

Alfredo Montaño

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

author name string

Victor Manuel Beato

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

Francisco Mansilla

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

publication date

1 September 2011

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

Plant Foods for Human Nutrition

4 February 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

volume

66

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

page(s)

218-223

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21667145%20AND%20SRC:MED&resulttype=core&format=json

https://scigraph.springernature.com/pub.10.1007/s11130-011-0236-2

4 February 2020

exact match

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cites work

Increased anti-oxidative potency of garlic by spontaneous short-term fermentation

1 reference

12 December 2020

Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols

1 reference

12 December 2020

Antioxidative and antigenotoxic effects of garlic (Allium sativum L.) prepared by different processing methods

1 reference

12 December 2020

Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants.

1 reference

12 December 2020

Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants

1 reference

12 December 2020

Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.

1 reference

12 December 2020

Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions

1 reference

12 December 2020

Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection

1 reference

12 December 2020

The analysis of onion and garlic

1 reference

12 December 2020

Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic

1 reference

12 December 2020

In vitro antioxidant activity of aged extracts of some Italian Allium species

1 reference

12 December 2020