These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
234 related articles for article (PubMed ID: 24105673)
1. Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum). Bernaert N; De Loose M; Van Bockstaele E; Van Droogenbroeck B J Sci Food Agric; 2014 Apr; 94(6):1168-74. PubMed ID: 24105673 [TBL] [Abstract][Full Text] [Related]
2. Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum). Bernaert N; Goetghebeur L; De Clercq H; De Loose M; Daeseleire E; Van Pamel E; Van Bockstaele E; Van Droogenbroeck B J Agric Food Chem; 2012 Nov; 60(44):10910-9. PubMed ID: 23020262 [TBL] [Abstract][Full Text] [Related]
3. Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. Bernaert N; Wouters D; De Vuyst L; De Paepe D; De Clercq H; Van Bockstaele E; De Loose M; Van Droogenbroeck B J Sci Food Agric; 2013 Jul; 93(9):2146-53. PubMed ID: 23408379 [TBL] [Abstract][Full Text] [Related]
4. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Bernaert N; De Paepe D; Bouten C; De Clercq H; Stewart D; Van Bockstaele E; De Loose M; Van Droogenbroeck B Food Chem; 2012 Sep; 134(2):669-77. PubMed ID: 23107677 [TBL] [Abstract][Full Text] [Related]
5. Impact of different green manures on the content of S-alk(en)yl-L-cysteine sulfoxides and L-ascorbic acid in leek (Allium porrum). Lundegårdh B; Botek P; Schulzov V; Hajslov J; Strömberg A; Andersson HC J Agric Food Chem; 2008 Mar; 56(6):2102-11. PubMed ID: 18298070 [TBL] [Abstract][Full Text] [Related]
6. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. Guizellini GM; Torres EAFDS; Freitas RAMS; Saldanha T; Sawaya ACHF; Gamallo OD; Soares MJ; de Oliveira VS; Sampaio GR J Food Sci; 2020 Aug; 85(8):2416-2426. PubMed ID: 32681539 [TBL] [Abstract][Full Text] [Related]
7. Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. Sun H; Mu T; Xi L; Song Z J Agric Food Chem; 2014 Sep; 62(36):8982-9. PubMed ID: 25152015 [TBL] [Abstract][Full Text] [Related]
8. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. Wouters D; Bernaert N; Anno N; Van Droogenbroeck B; De Loose M; Van Bockstaele E; De Vuyst L Int J Food Microbiol; 2013 Jul; 165(2):121-33. PubMed ID: 23728429 [TBL] [Abstract][Full Text] [Related]
10. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. Ferracane R; Pellegrini N; Visconti A; Graziani G; Chiavaro E; Miglio C; Fogliano V J Agric Food Chem; 2008 Sep; 56(18):8601-8. PubMed ID: 18759447 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Physicochemical Properties and Biological Activities of Garlic ( Lemma E; Yusuf Z; Desta M; Seyida S; Idris M; Mengistu S; Teneshu J ScientificWorldJournal; 2022; 2022():6573754. PubMed ID: 35514610 [No Abstract] [Full Text] [Related]
13. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. Xu B; Chang SK J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. The antioxidant capacity of leek (Allium ampeloprasum var. porrum). Bernaert N; Van Droogenbroeck B; Bouten C; De Paepe D; Van Bockstaele E; De Clercq H; Stewart D; De Loose M Commun Agric Appl Biol Sci; 2011; 76(1):173-6. PubMed ID: 21539224 [No Abstract] [Full Text] [Related]
16. Change in organosulfur compounds in onion ( Kim S; Lee S; Shin D; Yoo M Food Sci Biotechnol; 2016; 25(1):115-119. PubMed ID: 30263245 [TBL] [Abstract][Full Text] [Related]
17. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. Xu B; Chang SK J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971 [TBL] [Abstract][Full Text] [Related]
18. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Siddiq M; Roidoung S; Sogi DS; Dolan KD Food Chem; 2013 Jan; 136(2):803-6. PubMed ID: 23122130 [TBL] [Abstract][Full Text] [Related]
19. Effect of domestic cooking methods on the total antioxidant capacity of vegetables. Pellegrini N; Miglio C; Del Rio D; Salvatore S; Serafini M; Brighenti F Int J Food Sci Nutr; 2009; 60 Suppl 2():12-22. PubMed ID: 19255918 [TBL] [Abstract][Full Text] [Related]
20. Metabolite profiling of leek (Allium porrum L) cultivars by (1) H NMR and HPLC-MS. Soininen TH; Jukarainen N; Soininen P; Auriola SO; Julkunen-Tiitto R; Oleszek W; Stochmal A; Karjalainen RO; Vepsäläinen JJ Phytochem Anal; 2014; 25(3):220-8. PubMed ID: 24408868 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]