| [1] |
JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai.
Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic
[J]. FOOD SCIENCE, 2026, 47(3): 257-267.
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| [2] |
LIU Jie, YU Wangning, WANG Chenghai, LI Sha, CHENG Liyuan, ZHANG Wei.
Garlic Polysaccharides Ameliorate Liver Injury in Mice Metabolic-Associated Fatty Liver Disease by Regulating the Nuclear Factor-κB Signaling Pathway
[J]. FOOD SCIENCE, 2024, 45(3): 53-60.
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| [3] |
OU Kaiyu, ZHANG Yimin, LIANG Rongrong, YANG Xiaoyin, MAO Yanwei.
Isolation of Pseudomonas fragi with High Spoilage Potential from Pork and Antibacterial Mechanism of Garlic Essential Oil against It
[J]. FOOD SCIENCE, 2024, 45(16): 25-32.
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| [4] |
WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong.
Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(1): 82-90.
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| [5] |
LIAO Liuyue, ZHU Zhenzhu, YANG Qian, LIU Qin.
Garlic-Derived Extracellular Nanovesicles: Bioactive Components and Their Roles in Alleviating Colitis in Mice
[J]. FOOD SCIENCE, 2023, 44(7): 132-141.
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| [6] |
JIANG Maoting, RAN Yanhong, LIU Na, HUANG Xuesong.
Preparation and Structural Characterization of Water-soluble Polysaccharide from Garlic Skin
[J]. FOOD SCIENCE, 2022, 43(6): 57-65.
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| [7] |
WANG Congcong, ZHENG Zhenjia, LU Xiaoming, LI Ningyang, QIAO Xuguang.
Formation and Safety Evaluation of 5-Hydroxymethylfurfural in Black Garlic
[J]. FOOD SCIENCE, 2022, 43(3): 100-105.
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| [8] |
LI Jinjin, TANG Shanhu, LI Sining, LI Qiongshuai, MO Ran.
Effect of Freeze-Dried Garlic Powder on Emulsification Properties of Yak Meat Myofibril Protein in the Fenton Oxidation System
[J]. FOOD SCIENCE, 2022, 43(20): 70-77.
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| [9] |
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang.
Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic
[J]. FOOD SCIENCE, 2022, 43(18): 176-183.
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| [10] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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| [11] |
CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng.
Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis
[J]. FOOD SCIENCE, 2021, 42(7): 185-190.
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| [12] |
ZHOU Lili, ZHU Yanwen, JIANG Xiaoxia, ZHANG Xuan, TAN Dehong, LIU Ling, BAI Bing.
Anticoagulant Effect of Garlic Oil
[J]. FOOD SCIENCE, 2021, 42(17): 127-132.
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| [13] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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| [14] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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| [15] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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