Results 151 to 160 of about 5,789 (177)

Organosulfur Compounds in Food

2019
Ming Ming Zhao, Shi Hang Xiong, Guan Ding Zhao, Hua Yu   +3 more
openaire   +1 more source

Impact of Organosulfur Compounds in Garlic on Canine Mammary Tumor Cells in Culture

Cancer Letters, 1993
John A Milner, J A Milner, Sujatha G Sundaram   +2 more
exaly  

Antiviral Potential of Garlic (Allium sativum) and Its Organosulfur Compounds: A Systematic Update of Pre-Clinical and Clinical Data

Trends in Food Science and Technology, 2020
Razina Rouf, Jamil A Shilpi, Lutfun Nahar   +2 more
exaly  

Comparison of Two Extraction Methods (High Pressure Extraction vs. Maceration) for the Total and Relative Amount of Hydrophilic and Lipophilic Organosulfur Compounds in Garlic Cloves and Stems. An Application to the Italian Ecotype “Aglio Rosso Di Sulmona” (Sulmona Red Garlic)

Food Chemistry, 2020
Federico Ferioli, Elisa Giambanelli, L Filippo D'Antuono   +2 more
exaly  

Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic

Journal of Agricultural and Food Chemistry, 2012
Antonio de Castro, Alfredo Montaño, Antonio Higinio Sánchez   +2 more
exaly  

Reactions of Organosulfur Compounds

Journal of Organometallic Chemistry, 1979
openaire   +1 more source

Protective Effects of Five Allium Derived Organosulfur Compounds Against Mutation and Oxidation

Food Chemistry, 2016
Tai-Yuan Chen, Bor-Sen Wang
exaly  

Reactions of Organosulfur Compounds

1978
openaire   +1 more source

UPLC/ESI-MS/MS Analysis of Compositional Changes for Organosulfur Compounds in Garlic (Allium sativum L.) During Fermentation

Food Chemistry, 2016
Sanghee Lee, Miyoung Yoo, Sungho Ko
exaly  

From Organosulfur(VI) Compounds

2008
J. L. García Ruano, M. B. Cid, A. M. Martín-Castro, J. Alemán   +3 more
openaire   +1 more source