相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification
Dong Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
How Does Allium Leafy Parts Metabolome Differ in Context to Edible or Inedible Taxa? Case Study in Seven Allium Species as Analyzed Using MS-Based Metabolomics
Mostafa H. Baky et al.
METABOLITES (2023)
Capture of Fermentation Gas from Fermentation of Grape Must
Bozena Prusova et al.
FOODS (2023)
Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala
Rani Andaleeb et al.
FOOD SCIENCE AND HUMAN WELLNESS (2023)
Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS
Youfeng Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors
Jieying Li et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Effect of different LED light quality combination on the content of vitamin C, soluble sugar, organic acids, amino acids, antioxidant capacity and mineral elements in green onion (Allium fistulosum L.)
Song Gao et al.
FOOD RESEARCH INTERNATIONAL (2022)
Potential effects of onion (Allium cepa L.) and its phytomolecules on non-communicable chronic diseases: a review
Burcin Karavelioglu et al.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2022)
Effects of thermal treatment on alliin and its related sulfides during black garlic processing
Chunfeng Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS
Xiaolin Luo et al.
FOODS (2022)
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
Hye-Min Kim et al.
FOODS (2022)
The ability of callus tissues induced from three Allium plants to accumulate health-beneficial natural products, S-alk(en)ylcysteine sulfoxides
Naoko Yoshimoto et al.
JOURNAL OF NATURAL MEDICINES (2022)
Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography-Time-of-Flight Mass Spectrometry
Dengyong Liu et al.
FOODS (2022)
Formation of AGEs in fish cakes during air frying and other traditional heating methods
Ruike Qin et al.
FOOD CHEMISTRY (2022)
Nanopore-based aptasensor for label-free and sensitive vanillin determination in food samples
Mohamed Amin Elaguech et al.
FOOD CHEMISTRY (2022)
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry
Siddharth Sharan et al.
FOOD RESEARCH INTERNATIONAL (2022)
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies
Mayumi Silva et al.
FOODS (2022)
A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes
Nursyah Fitri et al.
FOODS (2022)
Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion
Costanza Ceccanti et al.
FOOD CHEMISTRY (2021)
Allicin, a natural antimicrobial defence substance from garlic, inhibits DNA gyrase activity in bacteria
Jana Reiter et al.
INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY (2020)
UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferurn Regel)
Yanyan Zhou et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept
Ola Lasekan et al.
FOODS (2020)
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
Ning Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
Salvatore Multari et al.
FOOD RESEARCH INTERNATIONAL (2019)
Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints
Junyi Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil
Jie Sun et al.
MOLECULES (2019)
Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions (Allium cepa and Allium fistulosum)
Rajkumar Nandakumar et al.
FOODS (2018)
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
Roxana Gonzalez et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value
Shuang Chen et al.
JOURNAL OF FOOD SCIENCE (2017)
A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chive
Wei-Nan Zhang et al.
FOOD CHEMISTRY (2016)
Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)
Wilfried Schwab
MOLECULES (2013)
Antimicrobial properties of allium species
Kyu Hang Kyung
CURRENT OPINION IN BIOTECHNOLOGY (2012)
Structure of pectic polysaccharides isolated from onion Allium cepa L. using a simulated gastric medium and their effect on intestinal absorption
Victoria V. Golovchenko et al.
FOOD CHEMISTRY (2012)
The analysis of onion and garlic
V Lanzotti
JOURNAL OF CHROMATOGRAPHY A (2006)
Determination of pyrazine and flavor variations in peanut genotypes during roasting
GL Baker et al.
JOURNAL OF FOOD SCIENCE (2003)
Comparative studies of different heat treatments on quality of fried shallots and their frying oils
YH Chu et al.
FOOD CHEMISTRY (2001)
Effects of various oils on volatile compounds of deep-fried shallot flavouring
CC Chyau et al.
FOOD CHEMISTRY (2001)