422 related articles for article (PubMed ID: 15234988)
1. Biosynthesis of the flavour precursors of onion and garlic.
Jones MG; Hughes J; Tregova A; Milne J; Tomsett AB; Collin HA
J Exp Bot; 2004 Aug; 55(404):1903-18. PubMed ID: 15234988
[TBL] [Abstract][Full Text] [Related]
2. Synthesis of the flavour precursor, alliin, in garlic tissue cultures.
Hughes J; Tregova A; Tomsett AB; Jones MG; Cosstick R; Collin HA
Phytochemistry; 2005 Jan; 66(2):187-94. PubMed ID: 15652575
[TBL] [Abstract][Full Text] [Related]
3. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents.
Rose P; Whiteman M; Moore PK; Zhu YZ
Nat Prod Rep; 2005 Jun; 22(3):351-68. PubMed ID: 16010345
[TBL] [Abstract][Full Text] [Related]
4. Model studies on precursor system generating blue pigment in onion and garlic.
Imai S; Akita K; Tomotake M; Sawada H
J Agric Food Chem; 2006 Feb; 54(3):848-52. PubMed ID: 16448193
[TBL] [Abstract][Full Text] [Related]
5. S-Alk(en)ylcysteine sulfoxides in the genus Allium: proposed biosynthesis, chemical conversion, and bioactivities.
Yoshimoto N; Saito K
J Exp Bot; 2019 Aug; 70(16):4123-4137. PubMed ID: 31106832
[TBL] [Abstract][Full Text] [Related]
6. Role of precursors on greening in crushed garlic (Allium sativum) bulbs, and its control with freeze-dried onion powder.
Cho J; Lee EJ; Yoo KS; Lee SK
J Sci Food Agric; 2012 Jan; 92(2):246-52. PubMed ID: 21918991
[TBL] [Abstract][Full Text] [Related]
7. Modified method for rapid quantitation of S-alk(en)yl-L-cysteine sulfoxide in yellow onions (Allium cepa L.).
Wang H; Li J; Wang Z; Zhang X; Ni Y
J Agric Food Chem; 2007 Jul; 55(14):5429-35. PubMed ID: 17579424
[TBL] [Abstract][Full Text] [Related]
8. Allium discoloration: precursors involved in onion pinking and garlic greening.
Kubec R; Hrbácová M; Musah RA; Velísek J
J Agric Food Chem; 2004 Aug; 52(16):5089-94. PubMed ID: 15291480
[TBL] [Abstract][Full Text] [Related]
9. Occurrence and taxonomic significance of cysteine sulphoxides in the genus Allium L. (Alliaceae).
Fritsch RM; Keusgen M
Phytochemistry; 2006 Jun; 67(11):1127-35. PubMed ID: 16626766
[TBL] [Abstract][Full Text] [Related]
10. Identification of a flavin-containing S-oxygenating monooxygenase involved in alliin biosynthesis in garlic.
Yoshimoto N; Onuma M; Mizuno S; Sugino Y; Nakabayashi R; Imai S; Tsuneyoshi T; Sumi S; Saito K
Plant J; 2015 Sep; 83(6):941-51. PubMed ID: 26345717
[TBL] [Abstract][Full Text] [Related]
11. Onions--a global benefit to health.
Griffiths G; Trueman L; Crowther T; Thomas B; Smith B
Phytother Res; 2002 Nov; 16(7):603-15. PubMed ID: 12410539
[TBL] [Abstract][Full Text] [Related]
12. Non-volatile cysteine sulphoxides and volatile organosulphur compounds in cloves of garlic (Allium sativum L.) and elephant garlic (Allium ampeloprasum L.) local accessions from northern and central Italy.
Ferioli F; Giambanelli E; D'Antuono LF
J Sci Food Agric; 2022 Aug; 102(11):4744-4751. PubMed ID: 35211974
[TBL] [Abstract][Full Text] [Related]
13. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.).
Augusti KT
Indian J Exp Biol; 1996 Jul; 34(7):634-40. PubMed ID: 8979497
[TBL] [Abstract][Full Text] [Related]
14. Seleno-compounds in garlic and onion.
Arnault I; Auger J
J Chromatogr A; 2006 Apr; 1112(1-2):23-30. PubMed ID: 16480995
[TBL] [Abstract][Full Text] [Related]
15. Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain.
Montaño A; Beato VM; Mansilla F; Orgaz F
J Agric Food Chem; 2011 Feb; 59(4):1301-7. PubMed ID: 21247176
[TBL] [Abstract][Full Text] [Related]
16. Garlic γ-glutamyl transpeptidases that catalyze deglutamylation of biosynthetic intermediate of alliin.
Yoshimoto N; Yabe A; Sugino Y; Murakami S; Sai-Ngam N; Sumi S; Tsuneyoshi T; Saito K
Front Plant Sci; 2014; 5():758. PubMed ID: 25620969
[TBL] [Abstract][Full Text] [Related]
17. Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC.
Lee EJ; Yoo KS; Patil BS
J Food Sci; 2010 Oct; 75(8):C684-9. PubMed ID: 21535486
[TBL] [Abstract][Full Text] [Related]
18. Effect of low storage temperature on some of the flavour precursors in garlic (Allium sativum).
Hughes J; Collin HA; Tregova A; Tomsett AB; Cosstick R; Jones MG
Plant Foods Hum Nutr; 2006 Jun; 61(2):81-5. PubMed ID: 16804741
[TBL] [Abstract][Full Text] [Related]
19. Nonvolatile S-alk(en)ylthio-L-cysteine derivatives in fresh onion (Allium cepa L. cultivar).
Starkenmann C; Niclass Y; Troccaz M
J Agric Food Chem; 2011 Sep; 59(17):9457-65. PubMed ID: 21854077
[TBL] [Abstract][Full Text] [Related]
20. Quantitative determination of allicin in garlic: supercritical fluid extraction and standard addition of alliin.
Rybak ME; Calvey EM; Harnly JM
J Agric Food Chem; 2004 Feb; 52(4):682-7. PubMed ID: 14969516
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
