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For: Tocmo R, Wang C, Liang D, Huang D. Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking. Journal of Functional Foods 2015;17:410-21. [DOI: 10.1016/j.jff.2015.05.020] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 1.1] [Reference Citation Analysis]
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3 Aydın S, Tahmas Kahyaoğlu D. Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter. Eur J Lipid Sci Technol 2020;122:1900261. [DOI: 10.1002/ejlt.201900261] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
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5 Tocmo R, Lai AN, Wu Y, Liang D, Fogliano V, Huang D. Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum. Journal of Functional Foods 2017;30:254-9. [DOI: 10.1016/j.jff.2017.01.001] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 0.6] [Reference Citation Analysis]
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8 Balogun O, Kang HW. Garlic Scape (Allium sativum L.) Extract Decreases Adipogenesis by Activating AMK-Activated Protein Kinase During the Differentiation in 3T3-L1 Adipocytes. J Med Food 2021. [PMID: 34619042 DOI: 10.1089/jmf.2021.0014] [Reference Citation Analysis]