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Chung, Lip Yong (2006) The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide. Journal of Medicinal Food, 9 (2). pp. 205-213. ISSN 1096-620X, DOI https://doi.org/10.1089/jmf.2006.9.205.

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Kho, Y.S. and Vikineswary, S. and Abdullah, N. and Kuppusamy, Umah Rani and Oh, H.I. (2009) Antioxidant capacity of fresh and processed fruit bodies and mycelium of auricularia auricula-judae (Fr.) quel. Journal of Medicinal Food, 12 (1). pp. 167-174. ISSN 1096-620X, DOI https://doi.org/10.1089/jmf.2007.0568.

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Phan, C.W. and David, P. and Sabaratnam, V. (2017) Edible and Medicinal Mushrooms: Emerging Brain Food for the Mitigation of Neurodegenerative Diseases. Journal of Medicinal Food, 20 (1). pp. 1-10. ISSN 1096-620X, DOI https://doi.org/10.1089/jmf.2016.3740.

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Shahzad, H. and Giribabu, N. and Sekaran, M. and Salleh, N. (2015) Quercetin Induces Dose-Dependent Differential Morphological and Proliferative Changes in Rat Uteri in the Presence and in the Absence of Estrogen. Journal of Medicinal Food, 18 (12). pp. 1307-1316. ISSN 1096-620X,

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Tarmizi, Nor Athirah Kamaliah Ahmad and Kushairi, Naufal and Phan, Chia Wei and Sabaratnam, Vikineswary and Kuppusamy Naidu, Murali and David, Pamela (2022) beta-Glucan-Rich extract of Gray Oyster Mushroom, Pleurotus pulmonarius, improves object recognition memory and Hippocampus Morphology in mice fed a high-fat diet. Journal of Medicinal Food, 25 (3). pp. 230-238. ISSN 1096-620X, DOI https://doi.org/10.1089/jmf.2021.K.0121.