Biochemical, antioxidant properties and antimicrobial activity of different onion varieties in the Mediterranean area

Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

(2018) Liguori Loredana et al.   JOURNAL OF FOOD QUALITY

Soft-Seeded Pomegranate (Punica granatum L.) Varieties: Preliminary Characterization and Quality Changes of Minimally Processed Arils During Storage

(2017) Giuseppina Adiletta et al.   Food and Bioprocess Technology

Volatile composition and sensory characteristics of onion powders prepared by convective drying

(2017) So Mang Choi et al.   FOOD CHEMISTRY

Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables

(2017) F. J. Vázquez-Armenta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cyclic Diarylheptanoids from Corylus avellana Green Leafy Covers: Determination of Their Absolute Configurations and Evaluation of Their Antioxidant and Antimicrobial Activities

(2017) Antonietta Cerulli et al.   JOURNAL OF NATURAL PRODUCTS

A new seasoning with potential effect against foodborne pathogens

(2017) Javier García-Lomillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Laurus nobilis: Composition of Essential Oil and Its Biological Activities

(2017) Lucia Caputo et al.   MOLECULES

Morphological, nutritional and chemical description of “Vatikiotiko”, an onion local landrace from Greece

(2015) Spyridon A. Petropoulos et al.   FOOD CHEMISTRY

Identification and Quantification of Flavonoids from Two Southern Italian Cultivars of Allium cepa L., Tropea (Red Onion) and Montoro (Copper Onion), and Their Capacity to Protect Human Erythrocytes from Oxidative Stress

(2015) Idolo Tedesco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of phenolic extracts from different cultivars of Italian onion (Allium cepa) and relative human immune cell proliferative induction

(2015) Antonella Lisanti et al.   PHARMACEUTICAL BIOLOGY

Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C

(2013) Clara Colina-Coca et al.   Food and Bioprocess Technology

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

(2013) Loredana Liguori et al.   FOOD CHEMISTRY

Evaluation of total phenolics, flavonoids and antioxidant activity of 18 Korean onion cultivars: a comparative study

(2013) Kavita Sharma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography–mass spectrometry (HS GC–MS)

(2012) Clara Colina-Coca et al.   TALANTA

Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum)

(2012) Selma Dziri et al.   Journal of Functional Foods

Organic Acid Contents in Onion Cultivars (Allium cepa L.)

(2008) Beatriz Rodríguez Galdón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols

(2008) Shela Gorinstein et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids in Onion Cultivars (Allium cepaL.)

(2008) B. Rodríguez Galdón et al.   JOURNAL OF FOOD SCIENCE