Related references
Note: Only part of the references are listed.A Review of Genetic Understanding and Amelioration of Edible Allium Species
Geetika Malik et al.
FOOD REVIEWS INTERNATIONAL (2021)
A review of anti-inflammatory, antioxidant, and immunomodulatory effects of Allium cepa and its main constituents
Narges Marefati et al.
PHARMACEUTICAL BIOLOGY (2021)
Role of endomycorrhizae, rhizobacteria and compost to improve phosphorus availability in onion
Faiza Shahzad et al.
ASIAN JOURNAL OF AGRICULTURE AND BIOLOGY (2020)
Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review
Sylvie Bureau et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)
Genetic Analysis for Fruit Phenolics Content, Flesh Color, and Browning Related Traits in Eggplant (Solanum melongena)
Prashant Kaushik
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Genetic divergence among inbred onion lines and correlation with heterosis and combining ability
M. Faria et al.
GENETICS AND MOLECULAR RESEARCH (2019)
Combining Ability for Flavonoids, Flavonols and Total Phenols in Cabbage (Brassica Oleracea Var. Capitata L)
C Abhishek et al.
Vegetos (2018)
Quantification of free sugars, fructan, pungency and sweetness indices in onion populations by FT-MIR spectroscopy
Christopher J. Clark et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Assessing phenolic content and antioxidant potential diversity in Allium plants using multivariate data analysis
Awraris Derbie Assefa et al.
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2018)
Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions
Ha-Yeon Kim et al.
JOURNAL OF FOOD SCIENCE (2017)
Quantitative Evaluation of the Pyruvic Acid Content in Onion Samples with a Fully Validated High-Performance Liquid Chromatography Method
Federica Ianni et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Assessing the genetic diversity in onion (Allium cepa L.) landraces from northwest Spain and comparison with the European variability
A. Rivera et al.
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2016)
Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors
Zhang Shi-lin et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2016)
The antioxidant capacity and macroelement content of several onion cultivars
Jiri Mlcek et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2015)
Genetic Relatedness Between Quantitative and Qualitative Parameters in Onion (Allium cepa L.)
Arup Chattopadhyay et al.
VEGETOS (2013)
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Xiaonan Lu et al.
FOOD CHEMISTRY (2011)
Effect of scale color on the antioxidant capacity of onions
Ali Fuat Gokce et al.
SCIENTIA HORTICULTURAE (2010)
Identification and quantification of valuable plant substances by IR and Raman spectroscopy
Hartwig Schulz et al.
VIBRATIONAL SPECTROSCOPY (2007)
Differences in onion pungency due to cultivars, growth environment, and bulb sizes
Kil Sun Yoo et al.
SCIENTIA HORTICULTURAE (2006)
Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat
A Mpofu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Environmental and genetic variation of phenolic compounds in red raspberry
MJ Anttonen et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Modified method for the determination of pyruvic acid with dinitrophenylhydrazine. In the assessment of onion pungency
GE Anthon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Anti-oxidant activity and total phenolic content of some Asian vegetables
C Kaur et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Share Paper
