Measurement of diallyl disulfide and allyl methyl sulfide emanating from human skin surface and influence of ingestion of grilled garlic [PDF]
Scientific Reports, 2020 AbstractDiallyl disulfide (DADS) and allyl methyl sulfide (AMS) have been known as a metabolic product of sulfur-containing foods, typically garlic. The odour of such organosulfur compounds following garlic ingestion is often considered as an unpleasant element.
Sato, Shodai +3 more
openaire +3 more sources
Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage [PDF]
Food Science &Nutrition, Volume 14, Issue 8, August 2026.The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan +3 more
wiley +2 more sources
Bioactivity Impact of Essential Oils Allium sativum L. and Citrus reticulata L. Against Stored Product Insects Tribolium castaneum (Herbst) and Rhyzopertha dominica (F.) [PDF]
Journal of Plant Protection and Pathology, 2021 This study was conducted to estimate the impact of contact and fumigation toxicity of garlic(Allium sativum L.)and mandarin (Citrus reticulata L.) essential oilsagainst two of stored product insects Tribolium castaneum (Herbst) and Rhyzopertha dominica(F.
M. Zayed, A. Omar
doaj +1 more source
Comparative Analysis of Key Odorants in Chaoshan Beef Balls Before and After Boiling(潮汕牛肉丸煮制前后关键性香气成分对比分析) [PDF]
Shipin kexue jishu xuebao, 2018 The volatile aroma-active compounds of raw and boiled Chaoshan beef balls were extracted by SPME, and then analyzed by GC-O-MS. The key odorants in raw and cooked beef balls were confirmed by their OAVs.
SHI Huazhi(石华治) +7 more
doaj +1 more source
Separations, 2021 Onions contain high antioxidants compounds that fight inflammation against many diseases. The purpose was to investigate some selected bioactive activities of onion varieties (Yellow, Red, Green, Leek, and Baby).
Rokayya Sami +7 more
doaj +1 more source
A Whiff of Sulfur: One Wind a Day Keeps the Doctor Away
Antioxidants, 2022 Reactive Sulfur Species (RSS), such as allicin from garlic or sulforaphane from broccoli, are fre-quently associated with biological activities and possible health benefits in animals and humans.
Eduard Tiganescu +5 more
doaj +1 more source
Medical Sciences Forum, 2023 Resistance to presently available antifungals and their toxicities is a serious concern throughout the world. It is necessary to investigate innovative, more effective molecules especially derived from medicinally active plants with lesser side effects ...
Ziaul Hasan +2 more
doaj +1 more source
Metabolites, 2020 The interaction between plant defensive metabolites and different plant-associated fungal species is of high interest to many disciplines. Volatile organic compounds (VOCs) are natural products that are easily evaporated under ambient conditions.
Tamás Plaszkó +5 more
doaj +1 more source
On the chemical biology of the nitrite/sulfide interaction [PDF]
, 2015 The authors are grateful to the Susanne-Bunnenberg-Stiftung of the Düsseldorf Heart Center (to MK), the COST action BM1005 (European Network on Gasotransmitters), and the Faculty of Medicine, University of Southampton (to MF) for financial support ...
Fernandez, B.O. +4 more
core +1 more source
Characterization of lacustrine iron sulfide particles with proton-induced X-ray emission. [PDF]
, 1992 Black particles, collected by filtration (1.2~pm pore size) from the anoxic waters of a soft-water lake, were examined by a scanning proton microprobe which permitted quantitative elemental analysis by proton-induced X-ray emission (PIXE) and Rutherford ...
Grime, G. W., Woof, C., Davison, W.
core +5 more sources