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158 related items for PubMed ID: 17419645

  • 1. 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 02; 55(9):3491-7. PubMed ID: 17419645
    [Abstract] [Full Text] [Related]

  • 2. Allium discoloration: precursors involved in onion pinking and garlic greening.
    Kubec R, Hrbácová M, Musah RA, Velísek J.
    J Agric Food Chem; 2004 Aug 11; 52(16):5089-94. PubMed ID: 15291480
    [Abstract] [Full Text] [Related]

  • 3. 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 11; 75(8):C684-9. PubMed ID: 21535486
    [Abstract] [Full Text] [Related]

  • 4. 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 Oct 11; 74(1):C11-6. PubMed ID: 19200080
    [Abstract] [Full Text] [Related]

  • 5. 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 25; 63(46):10192-9. PubMed ID: 26548475
    [Abstract] [Full Text] [Related]

  • 6. 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 08; 54(3):848-52. PubMed ID: 16448193
    [Abstract] [Full Text] [Related]

  • 7. Cysteine reacts to form blue-green pigments with thiosulfinates obtained from garlic (Allium sativum L.).
    Shin YK, Kyung KH.
    Food Chem; 2014 Jan 01; 142():217-9. PubMed ID: 24001834
    [Abstract] [Full Text] [Related]

  • 8. In vitro stability and chemical reactivity of thiosulfinates.
    Shen C, Xiao H, Parkin KL.
    J Agric Food Chem; 2002 Apr 24; 50(9):2644-51. PubMed ID: 11958636
    [Abstract] [Full Text] [Related]

  • 9. 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 07; 53(18):7103-7. PubMed ID: 16131117
    [Abstract] [Full Text] [Related]

  • 10. Effect of garlic and allium-derived products on the growth and metabolism of Spironucleus vortens.
    Millet CO, Lloyd D, Williams C, Williams D, Evans G, Saunders RA, Cable J.
    Exp Parasitol; 2011 Feb 07; 127(2):490-9. PubMed ID: 21056027
    [Abstract] [Full Text] [Related]

  • 11. 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 06; 65(48):10615-10620. PubMed ID: 29108412
    [Abstract] [Full Text] [Related]

  • 12. The mechanism of radical-trapping antioxidant activity of plant-derived thiosulfinates.
    Lynett PT, Butts K, Vaidya V, Garrett GE, Pratt DA.
    Org Biomol Chem; 2011 May 07; 9(9):3320-30. PubMed ID: 21445384
    [Abstract] [Full Text] [Related]

  • 13. Allium chemistry: identification of organosulfur compounds in ramp (Allium tricoccum) homogenates.
    Calvey EM, White KD, Matusik JE, Sha D, Block E.
    Phytochemistry; 1998 Sep 07; 49(2):359-64. PubMed ID: 9747536
    [Abstract] [Full Text] [Related]

  • 14. Enhanced photostability of monascus pigments derived with various amino acids via fermentation.
    Jung H, Kim C, Shin CS.
    J Agric Food Chem; 2005 Sep 07; 53(18):7108-14. PubMed ID: 16131118
    [Abstract] [Full Text] [Related]

  • 15. Cytotoxic and antitumor activities of thiosulfinates from Allium tuberosum L.
    Park KW, Kim SY, Jeong IY, Byun MW, Park KH, Yamada K, Seo KI.
    J Agric Food Chem; 2007 Sep 19; 55(19):7957-61. PubMed ID: 17711341
    [Abstract] [Full Text] [Related]

  • 16. 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 19; 22(3):351-68. PubMed ID: 16010345
    [Abstract] [Full Text] [Related]

  • 17. Isolation of S-n-butylcysteine sulfoxide and six n-butyl-containing thiosulfinates from Allium siculum.
    Kubec R, Kim S, McKeon DM, Musah RA.
    J Nat Prod; 2002 Jul 19; 65(7):960-4. PubMed ID: 12141853
    [Abstract] [Full Text] [Related]

  • 18. Allium discoloration: the precursor and formation of the red pigment in giant onion (Allium giganteum Regel) and some other subgenus Melanocrommyum species.
    Kucerová P, Kubec R, Simek P, Václavík L, Schraml J.
    J Agric Food Chem; 2011 Mar 09; 59(5):1821-8. PubMed ID: 21299219
    [Abstract] [Full Text] [Related]

  • 19. 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 08; 54(3):843-7. PubMed ID: 16448192
    [Abstract] [Full Text] [Related]

  • 20. Fate and kinetic modeling of reactivity of alkanesulfenic acids and thiosulfinates in model systems and onion homogenates.
    Shen C, Hong Z, Parkin KL.
    J Agric Food Chem; 2002 Apr 24; 50(9):2652-9. PubMed ID: 11958637
    [Abstract] [Full Text] [Related]

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