Allicin - Globe Thesis - Globe Thesis

Keyword [Allicin] Result: 41 - 58 \| Page: 3 of 3
41.	Preparation,Characterization,Digestive Properties And Antibacterial Activity Of Allicin-Whey Protein Isolate Conjugates
42.	The Effects Of Different Activation Methods Of Brown Adipose Tissue On The Mice Energy Metabolism
43.	The Study On The Quality Changes And Influencing Factors Of Garlic Cloves And Paste During Processing
44.	Allicin Improves Dietary Acrylamide-induced Hepatotoxicity By Regulating Oxidative Stress And Endoplasmic Reticulum Stress
45.	A Study Of Allicin Effects On Anaerobic Co-digestion From Food Waste And Waste Activated Sludge And Its Regulation Technology
46.	Effect Of Allicin On REDOX Of Tumor Cells
47.	Study On Vacuum Freeze-drying Technology And Storage And Packaging Of Garlic Slices
48.	Allicin Improves Acrylamide-induced Intestinal Damage By Regulating Microbiota-short Chain Fatty Acids-TLR4/MyD88/NF-κB Cascade Response
49.	Study On The Establishment And Application Of Analysis Methods For Allicin And Related Sulfide Compounds
50.	Optimization Of The Exatration Process Of Allicin From Garlic Peel And Its Antib Acterical Research
51.	Study On The Formation Of Self-assembly Of Allicin And Polyphenols In Starch And Their Antibacterial And Digestive Properties
52.	Preparation Of Allicin-loaded Micelle Composite Hydrogel And The Skin Wound Healing Application
53.	Preparation And Biocompatibility Study Of Redox Responsive C-HA-Cys-Allicin Hydrogel Coating
54.	Study On The Shape Memory PLA-CMC/drug-loaded Composite Membrane In The Gastric Retention System
55.	Inhibitory Mechanism Of Plant Essential Oils On Bacterial Quorum Sensing And Essential Oils Technological Design Of Liposome
56.	The Preparation And Antibacterial Performance Of Allicin Pickering Emulsion-sodium Alginate Based On Antibacterial Packaging Film
57.	Effect Of Whey Protein Combined With High Hydrostatic Pressure Treatment On Color And Flavor Of Garlic Puree
58.	A New Antibacterial Strategy Based On Active Natural Products And Nanozymes
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