Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE

Optimization of Chinese Chive Juice as a Functional Feed Additive

(2020) Kai-Min Niu et al.   Applied Sciences-Basel

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

(2020) Shouhui Wei et al.   FOOD CHEMISTRY

Isolation and identification of new chemical constituents from Chinese chive ( Allium tuberosum ) and toxicological evaluation of raw and cooked Chinese chive

(2018) Quan Gao et al.   FOOD AND CHEMICAL TOXICOLOGY

Enzyme-assisted extraction of polyphenol from edible lotus ( Nelumbo nucifera ) rhizome knot: Ultra-filtration performance and HPLC-MS 2 profile

(2018) Zhenzhou Zhu et al.   FOOD RESEARCH INTERNATIONAL

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

(2018) Jasminka Giacometti et al.   FOOD RESEARCH INTERNATIONAL

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

(2018) Marina Fidelis et al.   FOOD AND CHEMICAL TOXICOLOGY

Repellent action and contact toxicity mechanisms of the essential oil extracted from Chinese chive against Plutella xylostella larvae

(2018) Quan Gao et al.   ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY

Comprehensive review of antimicrobial activities of plant flavonoids

(2018) Ireneusz Górniak et al.   PHYTOCHEMISTRY REVIEWS

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

(2018) Predrag Putnik et al.   FOOD CHEMISTRY

Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques

(2017) William Tchabo et al.   FOOD CHEMISTRY

Utilization of quercetin and quercetin glycosides from onion ( Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors

(2017) Shivraj Hariram Nile et al.   FOOD CHEMISTRY

Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

(2017) Mahesha M. Poojary et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying

(2017) Gomathi Rajkumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Sulfur compounds identification and quantification from Allium spp. fresh leaves

(2014) Liliana Gîtin et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Anti-inflammatory effects of an aqueous extract of Welsh onion green leaves in mice

(2012) Bor-Sen Wang et al.   FOOD CHEMISTRY

Phylogeny and biogeography of Allium (Amaryllidaceae: Allieae) based on nuclear ribosomal internal transcribed spacer and chloroplast rps16 sequences, focusing on the inclusion of species endemic to China

(2010) Q.-Q. Li et al.   ANNALS OF BOTANY

Isolation, structural elucidation and immunomodulatory activity of fructans from aged garlic extract

(2010) Puthanapura M. Chandrashekar et al.   PHYTOCHEMISTRY

Diallyl sulfide enhances antioxidants and inhibits inflammation through the activation of Nrf2 against gentamicin-induced nephrotoxicity in Wistar rats

(2009) Srinivasan Kalayarasan et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler)

(2009) Yuji Yabuki et al.   FOOD CHEMISTRY

Thiosulfinates from Allium tuberosum L. induce apoptosis via caspase-dependent and -independent pathways in PC-3 human prostate cancer cells

(2007) So-Yeon Kim et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

Flavonol glucosides in Allium species: A comparative study by means of HPLC–DAD–ESI-MS–MS

(2007) Paola Bonaccorsi et al.   FOOD CHEMISTRY

Comparison of the antioxidant activity of two Spanish onion varieties

(2007) J SANTAS et al.   FOOD CHEMISTRY