Results 101 to 110 of about 287 (110)

Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain.

Journal of Agricultural and Food Chemistry, 2011
A. Montaño, V. M. Beato, F. Mansilla, F. Orgaz   +3 more
semanticscholar   +1 more source

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).

The Journal of the Science of Food and Agriculture, 2014
N. Bernaert, M. De Loose, E. van Bockstaele, B. Van Droogenbroeck   +3 more
semanticscholar   +1 more source

Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler)

, 2010
Y. Yabuki, Yoshitaka Mukaida, Yoshinori Saito, K. Oshima, Tatsuo Takahashi, Eiichi Muroi, K. Hashimoto, Y. Uda   +7 more
semanticscholar   +1 more source

Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America.

Journal of Agricultural and Food Chemistry, 2013
R. Kubec, P. Krejčová, L. Mansur, N. García   +3 more
semanticscholar   +1 more source

S-alkenyl cysteine sulfoxide and its antioxidant properties from Allium cepa var. tropeana (red onion) seeds.

Journal of Natural Products, 2008
I. Dini, G. Tenore, A. Dini
semanticscholar   +1 more source

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.

The Journal of the Science of Food and Agriculture, 2013
N. Bernaert, Dorrit Wouters, L. De Vuyst, D. De Paepe, H. De Clercq, E. van Bockstaele, M. De Loose, B. Van Droogenbroeck   +7 more
semanticscholar   +1 more source

Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum)

, 2013
N. Bernaert, H. Clercq, E. Bockstaele, M. Loose, B. Droogenbroeck   +4 more
semanticscholar   +1 more source

Characterization of some Allium hybrids by aroma precursors, aroma profiles, and alliinase activity.

Journal of Agricultural and Food Chemistry, 2002
M. Keusgen, H. Schulz, J. Glodek, I. Krest, H. Krüger, N. Herchert, J. Keller   +6 more
semanticscholar   +1 more source

Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek.

Journal of Agricultural and Food Chemistry, 2015
R. Kubec, Petra Urajová, O. Lacina, J. Hajšlová, M. Kuzma, Jakub Zápal   +5 more
semanticscholar   +1 more source

Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection.

Journal of Agricultural and Food Chemistry, 2005
Jungmin Lee, J. Harnly
semanticscholar   +1 more source