287 related articles for article (PubMed ID: 19200080)
1. Identification of candidate amino acids involved in the formation of blue pigments in crushed garlic cloves (Allium sativum L.).
Cho J; Lee EJ; Yoo KS; Lee SK; Patil BS
J Food Sci; 2009; 74(1):C11-6. PubMed ID: 19200080
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Cysteine reacts to form blue-green pigments with thiosulfinates obtained from garlic (Allium sativum L.).
Shin YK; Kyung KH
Food Chem; 2014 Jan; 142():217-9. PubMed ID: 24001834
[TBL] [Abstract][Full Text] [Related]
5. Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic.
Kubec R; Curko P; Urajová P; Rubert J; Hajšlová J
J Agric Food Chem; 2017 Dec; 65(48):10615-10620. PubMed ID: 29108412
[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. Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors.
Kubec R; Velísek J
J Agric Food Chem; 2007 May; 55(9):3491-7. PubMed ID: 17419645
[TBL] [Abstract][Full Text] [Related]
8. Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.
Bai B; Chen F; Wang Z; Liao X; Zhao G; Hu X
J Agric Food Chem; 2005 Sep; 53(18):7103-7. PubMed ID: 16131117
[TBL] [Abstract][Full Text] [Related]
9. Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic.
Imai S; Akita K; Tomotake M; Sawada H
J Agric Food Chem; 2006 Feb; 54(3):843-7. PubMed ID: 16448192
[TBL] [Abstract][Full Text] [Related]
10. Cloning and expression of γ-glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves.
Cho J; Park M; Choi D; Lee SK
J Sci Food Agric; 2012 Jan; 92(2):253-7. PubMed ID: 21919000
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek.
Kubec R; Urajová P; Lacina O; Hajšlová J; Kuzma M; Zápal J
J Agric Food Chem; 2015 Nov; 63(46):10192-9. PubMed ID: 26548475
[TBL] [Abstract][Full Text] [Related]
13. 2-(1H-pyrrolyl)carboxylic acids as pigment precursors in garlic greening.
Wang D; Nanding H; Han N; Chen F; Zhao G
J Agric Food Chem; 2008 Feb; 56(4):1495-500. PubMed ID: 18197624
[TBL] [Abstract][Full Text] [Related]
14. Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection.
Lee J; Harnly JM
J Agric Food Chem; 2005 Nov; 53(23):9100-4. PubMed ID: 16277408
[TBL] [Abstract][Full Text] [Related]
15. Effect of porphobilinogen on the formation of garlic green pigments.
Mou C; Hao X; Xu Z; Qiao X
J Sci Food Agric; 2013 Aug; 93(10):2454-7. PubMed ID: 23436238
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Cost Effective Use of a Thiosulfinate-Enriched
Perez-Ortiz JM; Galan-Moya EM; de la Cruz-Morcillo MA; Rodriguez JF; Gracia I; Garcia MT; Redondo-Calvo FJ
Int J Mol Sci; 2020 Apr; 21(8):. PubMed ID: 32316312
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
Gorinstein S; Leontowicz H; Leontowicz M; Namiesnik J; Najman K; Drzewiecki J; Cvikrová M; Martincová O; Katrich E; Trakhtenberg S
J Agric Food Chem; 2008 Jun; 56(12):4418-26. PubMed ID: 18494496
[TBL] [Abstract][Full Text] [Related]
19. Characterization of an hyperpigmenting mutant of Monascus purpureus IB1: identification of two novel pigment chemical structures.
Campoy S; Rumbero A; Martín JF; Liras P
Appl Microbiol Biotechnol; 2006 Apr; 70(4):488-96. PubMed ID: 16151799
[TBL] [Abstract][Full Text] [Related]
20. Changes in organosulfur compounds in garlic cloves during storage.
Ichikawa M; Ide N; Ono K
J Agric Food Chem; 2006 Jun; 54(13):4849-54. PubMed ID: 16787038
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]