بیات،ف. 1383. اثر طول مدت و شرایط نگهداری بر افت وزنی و ویژگیهای کیفی تودههای سیر استان همدان. مجله تحقیقات مهندسی کشاورزی، 5 .19: 62- 49.
بیات. ف و ذوالفقازیه، ف. 1390. اثر زمان و دوزهای مختلف پرتوتابی الکترون سریع بر تغییرات کمی و کیفی سیر سفید (ALLIUM SATIVUM L.) در مدت نگهداری. مجله تحقیقات مهندسی کشاورزی. 2 .12: 68- 51.
رضوانی،س.، بیات. ف و نصرتی، ع. 1390. تغییرات برخی ویژگیهای کمی و کارایی مصرف آب توده سیر سفید همدان در زمانهای قطع و سطوح مختلف آبیاری. مجله علمی - پژوهشی تحقیقات مهندسی کشاورزی. 12.3: 1-14.
Ahmed,M.E.M., El-Kader,N.I.A and Derbala,A.A.E. 2009. Effect of Irrigation Frequency and Potassium Source on the Productivity, Quality and Storability of Garlic. Australian Journal of Basic and Applied Sciences. 3.4: 4490-4497.
Anthon,G.E and Barrett,D.M. 2003. Modified method for the determination of pyruvic acid with dinitophenylhydrazine in the assessment of onion pungency. Journal of the Science of Food and Agriculture. 83:1210-1213.
Ayars,J.E. 2007. Water Requirements of Irrigated Garlic. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). Paper #72285, 2007 ASABE Annual Meeting.
Bacon,J.R., Moates,G.K., Ng,A., Rhodes,M.J.C., Smith,A.C and Waldron,K.W. 1999. Quantitative analysis of flavour precursos and pyruvate levels in different tissues and cultivars of onion (Allium cepa). Food Chemistry. 64:257-261.
Bodnar,J., Schumacher,B and Uyenaka,J. 1990. Garlic production.Http://www.gov.on.ca/OMAF/english/crops/facts/97-007.htm.
Brewster,J.I and Rabinowich,H.D. 1990. Garlic agronomy in: onions and allied crops. Biochemistry, food science and minor crops. Vol: 3. CRC press. Boca Raton , FL.
Cantwell,M., Voss, R., Hanson,B., May,D and Rice,B. 1999. Water and fertilizer management for garlic: Productivity, nutrient and water use efficiency and postharvest quality. Proceeding of Fertilizer Research and Education Program Conference. Modesto, California, 33-36.
Cantwell,M. 2000. Alliin in Garlic. Perishables Handling Quarterly Issue. 102, 5-6.
Cantwell,M., Hong,G., Kang,J and Nie,X. 2003. Controlled atmospheres retard sprout growth, affect compositional changes, and maintain visual quality attributes of garlic. Acta Horticulturae. (ISHS) 600,791-794.
Duranti,A and Barbieri,G. 1986. The response of garlic (Allium sativum L.) for storage to variations in irrigation regim and in planting density. Rivista della orto florofrutticoltura Italiana. 70,4.
El-Shabrawy,A.M., Amein,A.M., Hussein,F.N and Ali,A.A. 1987. Cultural practices in relation to garlic storage diseases. Assiut Journal of Agricultural Sciences. 18, 1.
Hannan,R.M and Sorensen,E.J. 2002. Crop Profile for Garlic in Washington. College of Agriculture and Home Economics.Washington State University. 15 p.
Hanson,B., May,D., Voss,R., Cantwell,M and Rice,B. 2002. Garlic in clay loam soil thrives on little irrigation. California Agriculture. 56.4: 128-132.
Hanson,B., May,D., Voss,R., Cantwell,M and Rice,B. 2003. Response of garlic to irrigation water. Agricultural water management. 58: 29-43.
Karaye,A.K and Yakubu,A.I. 2006. Influence of intra-row spacing and mulching on weed growth and bulb yield of garlic (Allium sativum l.) in Sokoto, Nigeria. African Journal of Biotechnology. 5.3:260-264.
Katahira,M., Motomura,Y and Bekki,E. 1998. Effects of temperatures on browning and phenolic substances in preparatory drying of raw garlic bulb. Journal of Japanese society of food Science and Technology. 45.1: 10-15.
Kwon,J.H., Byun,M.W and Cho,H.O. 1985. Effects of gamma irradiation dose and timing of treatment after harvest on the storeability of garlic bulbs. Journal of Food Science. 50: 379 – 381.
Madamba,P.S., Driscoll,R.H and Buckle,K.A. 1993. Moisture content determination of garlic by convection oven method. ASEAN Food Journal. 8.2: 81- 83.
Sankar,V., Lawande,K.E and Tripathi,P.C. 2008. Effect of micro irrigation practices on growth and yield of garlic (Allium sativum L.) var. G. 41. Journal of Spices and Aromatic Crops. 17.3: 230–234.
Whitaker,J.R. 1976. Developement of flavor, odor and pungency in onion and garlic. Advances in Food Research. 22, 37.