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Journal Abstract Search

375 related items for PubMed ID: 21535486

  • 1. 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]

  • 2. 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; 74(1):C11-6. PubMed ID: 19200080
    [Abstract] [Full Text] [Related]

  • 3. 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 30; 92(2):246-52. PubMed ID: 21918991
    [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 08; 54(3):848-52. PubMed ID: 16448193
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Structures and reactions of compounds involved in pink discolouration of onion.
    Kato M, Kamoi T, Sasaki R, Sakurai N, Aoki K, Shibata D, Imai S.
    Food Chem; 2013 Aug 15; 139(1-4):885-92. PubMed ID: 23561186
    [Abstract] [Full Text] [Related]

  • 7. 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
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  • 10. 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 11; 55(14):5429-35. PubMed ID: 17579424
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  • 12. Underestimation of pyruvic acid concentrations by fructose and cysteine in 2,4-dinitrophenylhydrazine-mediated onion pungency test.
    Yoo KS, Lee EJ, Patil BS.
    J Food Sci; 2011 Oct 11; 76(8):C1136-42. PubMed ID: 22417576
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  • 14. 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 11; 55(404):1903-18. PubMed ID: 15234988
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  • 16. Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content.
    Cavagnaro PF, Galmarini CR.
    J Agric Food Chem; 2012 Sep 05; 60(35):8731-7. PubMed ID: 22881190
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  • 17. Proton transfer in a reaction catalyzed by onion lachrymatory factor synthase.
    Masamura N, Aoyagi M, Tsuge N, Kamoi T, Imai S.
    Biosci Biotechnol Biochem; 2012 Sep 05; 76(9):1799-801. PubMed ID: 22972339
    [Abstract] [Full Text] [Related]

  • 18. 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 14; 59(17):9457-65. PubMed ID: 21854077
    [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. 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]

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