Author:
Parvu Marcel,Toiu Anca,Vlase Laurian,Alina Parvu Elena
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Cited by
36 articles.
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1. Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects;Foods;2024-06-20
2. Development of an analytic method for organosulfur compounds in Welsh onion and its use for nutritional quality analysis of five typical varieties in China;Food Chemistry;2024-05
3. Antibacterial, Antibiofilm, Antiswarming, and Antioxidant Activities of Flavonoids Isolated from Allium colchicifolium Leaves;Journal of Food Biochemistry;2023-08-18
4. General Overview of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Values and Food Safety Issues of Allium Sprouts;Advances in Plant Sprouts;2023
5. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system;Food Research International;2022-01