Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Lee JY, Kyung KH. Purification of S-Alk(en)yl alka/enethiosulfinates of garlic (Allium sativum L.) by using recycling preparative HPLC. Food Sci Biotechnol 2011;20:1167-70. [DOI: 10.1007/s10068-011-0160-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open

For:	Lee JY, Kyung KH. Purification of S-Alk(en)yl alka/enethiosulfinates of garlic (Allium sativum L.) by using recycling preparative HPLC. Food Sci Biotechnol 2011;20:1167-70. [DOI: 10.1007/s10068-011-0160-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open

Number	Cited by Other Article(s)
1	Arzanlou M, Bohlooli S, Ranjbar Omid M. Purification of Allicin From Garlic Extract Using Semi-Preparative High Performance Liquid Chromatography. Jundishapur J Nat Pharm Prod 2015. [DOI: 10.17795/jjnpp-17424] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Lee SY, Kim DS, Kyung KH. Factors influencing the stability of garlic thiosulfinates. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0216-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Shin YK, Kyung KH. Cysteine reacts to form blue–green pigments with thiosulfinates obtained from garlic (Allium sativum L.). Food Chem 2014;142:217-9. [DOI: 10.1016/j.foodchem.2013.07.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 05/22/2013] [Accepted: 07/11/2013] [Indexed: 11/27/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativum L.). Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0090-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse