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Journal Abstract Search

284 related items for 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
    [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
    [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 08; 54(3):848-52. PubMed ID: 16448193
    [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 01; 142():217-9. PubMed ID: 24001834
    [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 06; 65(48):10615-10620. PubMed ID: 29108412
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  • 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 07; 53(18):7103-7. PubMed ID: 16131117
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  • 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 08; 54(3):843-7. PubMed ID: 16448192
    [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 30; 92(2):253-7. PubMed ID: 21919000
    [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 11; 52(16):5089-94. PubMed ID: 15291480
    [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 25; 63(46):10192-9. PubMed ID: 26548475
    [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 27; 56(4):1495-500. PubMed ID: 18197624
    [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 16; 53(23):9100-4. PubMed ID: 16277408
    [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 15; 93(10):2454-7. PubMed ID: 23436238
    [Abstract] [Full Text] [Related]

  • 16. Seleno-compounds in garlic and onion.
    Arnault I, Auger J.
    J Chromatogr A; 2006 Apr 21; 1112(1-2):23-30. PubMed ID: 16480995
    [Abstract] [Full Text] [Related]

  • 17. Cost Effective Use of a Thiosulfinate-Enriched Allium sativum Extract in Combination with Chemotherapy in Colon Cancer.
    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 16; 21(8):. PubMed ID: 32316312
    [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 25; 56(12):4418-26. PubMed ID: 18494496
    [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 25; 70(4):488-96. PubMed ID: 16151799
    [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 28; 54(13):4849-54. PubMed ID: 16787038
    [Abstract] [Full Text] [Related]

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