1 |
Chung, K.S., Kim, J.Y. and Kim, Y.M. (2003) Comparison of antimicrobial activities of garlic juice and heat-treated garlic juice. Korean J. Food Sci. Technol., 35, 540-543
과학기술학회마을
|
2 |
Gebhardt, R. (1993) Multiple effects of garlic extracts on cholesterol biosynthesis in hepatocytes. Lipids, 28, 613-619
DOI
|
3 |
Kim, M.H., Kim, S.Y., Shin, W.S. and Lee, J.S. (2003) Antimicrobial activity of garlic juice against Escherichia coli O157:H7. Korean J. Food Sci. Technol., 35, 752-755
|
4 |
Ji, W.D., Jeong, M.S., Choi, U.K., Choi, D.H. and Chung Y.G. (1998) Growth inhibition of garlic(Allium sativum L.) juice on the microorganisms. Agr. Chem. & Biotechnol. 41, 1-5
|
5 |
Chung, K.S., Kang, S.Y. and Kim, J.Y. (2003) Antibacterial activity of garlic extract against pathogenic bacteria and lactic acid bacteria. Korean J. Microbiol. Biotechnol., 31, 32-35
|
6 |
Koh, M.S. (2004) Antimicrobial activity of Saururus chinensis Bail extract. J. Korean Soc. Food Sci. Nutr., 33, 1098-1105
과학기술학회마을
DOI
|
7 |
Kyung, K.H. (2006) Growth inhibitory activity of sulfur compounds of garlic against pathogenic microorganisms. J. Food Hyg. Safety, 21, 145-152
과학기술학회마을
|
8 |
Saleem, Z.M. and Al-Delaimy, K.S. (1982) Inhibition of Bacillus cereus of garlic extract. J. Food Prot., 45, 1007-1009
DOI
|
9 |
Piddock, L.J.G. (1990) Techniques used for the determination of antimicrobial resistance and sensitivity in bacteria. J. Appl. Bacteriol., 68, 307-318
DOI
|
10 |
Yoon, W.H., Choi, J.H., Lee, K.H. and Kim, C.H. (2005) Antimicrobial and antitumor activities of seed extracts of Camellia sinensis L. Korean J. Food Sci. Technol., 37, 108-112
과학기술학회마을
|
11 |
Johnson, M.G. and Vaughn, R.H. (1969) Death of Salmonella typhymurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion. Appl. Microbiol., 17, 903-905
|
12 |
Al-Delaimy, K.S. and Ali, S.H. (1970) Antibacterial action of vegetable extracts on the growth of pathogenic bacteria. J. Sci. Food Agric., 21, 110-112
DOI
|
13 |
Kumar, M. and Berwal, J.S. (1998) Sensitivity of food pathogens to garlic(Allium sativum L.). J. Appl. Microbiol., 84, 213-215
DOI
ScienceOn
|
14 |
Kyo, E., Uda, N., Kasuga, S. and Itakura, Y. (2001) Immunomodunlatory effects of aged garlic extract. J. Nutr., 131, 1075-1079
|
15 |
Stroll, A. and Seebeck, E. (1951) Chemical investigation of alliin, the specific principle of garlic. Adv. Enzymol., 11, 377-400
|
16 |
Lee, B.W. and Shin, D.H. (1991) Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol., 23, 200-204
|
17 |
Kim, Y.S., Park K.S., Kyung, K.H., Shim, S.T. and Kim, H.K. (1996) Antibacterial activity of garlic extract against Escherichia coli., Korean J. Food Sci. Technol., 28, 730-735
과학기술학회마을
|
18 |
Kim, K.J., Do, J.R. and Kim, H.K. (2005) Antimicrobial, antihypertensive and anticancer activities of garlic extracts. Korean J. Food Sci. Technol., 37, 228-232
과학기술학회마을
|
19 |
Song, K. and Milner, J.A. (2001) The influence of heating on the anticancer properties of garlic. J. Nutr., 131, 1054-1057
|
20 |
Lau, B.H. (2001) Suppression of LDL oxidation by garlic. J. Nutr., 131, 985-988
|
21 |
Kim, J.Y., Lee, Y.C. and Kim, K.S. (2002) Effect of heat treatment on the antimicrobial activities of garlic(Allium sativum). J. Microbiol., Biotechnol., 12, 331-335
|
22 |
Shin, J.H., Ju. J.C., Kwen, O.C., Yang, S.M. and Lee, S.J. (2004) Physicochemical and physiological activities of garlic from different area. Korean J. Food Nutr., 17, 237-245
과학기술학회마을
|
23 |
Small, L.D., Bailey, J.H. and Cavallito, C.J. (1947) Alkyl thiosulfinates. J. Am. Chem. Soc. 69, 1710-1713
DOI
|
24 |
Kim, Y.D., Kim, K.M. Hur, C.K., Kim, E.S., Cho, I.K. and Kim, K.J. (2004) Antimicrobial activity of garlic extracts according to different cooking methods. Korean J. Food Preservation, 11, 400-404
과학기술학회마을
|
25 |
Briggs, W.H., Xiao, H., Parkin, K.L., Shen, C. and Goldman, I.L. (2000) Differential inhibition of human platelet aggregation by selected allium thiosulfinates. J. Agric. Food Chem., 48, 5731-5735
DOI
ScienceOn
|