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• The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

  Natália Čeryová, Iveta Čičová, Judita Lidiková, Marek Šnirc, Jarmila Horváthová, Helena Lichtnerová, Hana Franková

  1104-1111

  2021-10-28

• The microbiological quality of minced pork treated with garlic in combination with vacuum packaging

  Simona Kunová, Peter Haščík, Ľubomír Lopašovský, Miroslava Kačániová

  453-459

  2021-05-28

• The effect of single clove Black garlic on the hemostasis status and lipid profile in male Sprague Dawley rats with non-alcoholic fatty liver disease

  Lili Nurmawati, Mohammad Sulchan, Siti Fatimah-Muis, Hery Djagat Purnomo, Kis Djamiatun, Martha Ardiaria, Vega Karlowee

  387-395

  2021-04-28

• Garlic (Allium sativum L.) - the content of bioactive compounds

  Marianna Lenková, Judita Bystrická, Peter Chlebo, Ján Kovarovič

  405-412

  2018-04-12

• Content of total polyphenols and antioxidant activity in varieties of onion and garlic

  Ismael Sulaiman Dalaram

  444-451

  2016-10-07

• Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek

  Petra Kavalcová, Judita Bystrická, Ján Tomáš, Jolana Karovičová, Veronika Kuchtová

  272-276

  2014-11-17