Ginger
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/NTU67347425U7176.pdf
Reference29 articles.
1. Antioxidant Activity of Selected Spices Used in Fermented Meat Sausage;AL-JALAY;J. Food Protection,1987
2. A Dictionary of the Economic Products of the Malay Peninsula;BURKILL,1966
3. Studies on the Preventative Method of Lipid Oxidation in Freeze-Dried Foods Part III. Antioxidative Effects of Spices and Vegetables;FUIJO;Nippon Shokuhin Kogyo Gakkaishi,1969
4. Antimicrobial Activity of 6-paradol and Related Compounds;GALAL;Int. J. Pharmacogn,1996
5. Isolation of 6-, 8-, 10-Gingerol from Ginger Rhizome by HPLC and Preliminary Evaluation of Inhibition of Mycobacterium avium and Mycobacterium tuberculosis;HISERODT;J. Agric Food Chem,1998
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3. Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review;Innovations in Food Technology;2020
4. 6-shogaol, a neuroactive compound of ginger (jahe gajah) induced neuritogenic activity via NGF responsive pathways in PC-12 cells;BMC Complementary and Alternative Medicine;2017-06-24
5. Molecular markers: a potential resource for ginger genetic diversity studies;Molecular Biology Reports;2016-09-01
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