Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae

Effect of Processing Conditions on the Organosulfides of Shallot (Allium cepa L. Aggregatum Group)

(2014) Restituto Tocmo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Headspace Solid-Phase Microextraction Conditions for the Identification of Phytophthora cinnamomi Rands

(2014) Rui Qiu et al.   PLANT DISEASE

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

Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles

(2010) R.S. Mann et al.   BULLETIN OF ENTOMOLOGICAL RESEARCH

EFFECT OF ULTRAHIGH PRESSURE TREATMENT ON VOLATILE COMPOUNDS IN GARLIC

(2010) YONGKUN MA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

(2009) Yuji Yabuki et al.   FOOD CHEMISTRY

Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection

(2009) Fatima Jabalpurwala et al.   FOOD CHEMISTRY

Dry Particle High-Impact Coating of Biopowders: Coating Strength

(2009) S. Ötles et al.   PARTICULATE SCIENCE AND TECHNOLOGY

A review on development of solid phase microextraction fibers by sol–gel methods and their applications

(2008) Ashwini Kumar et al.   ANALYTICA CHIMICA ACTA

Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)

(2008) I. Blažević et al.   FOOD CHEMISTRY

Evaluation of enzyme-assisted extraction on quality of garlic volatile oil

(2008) H.B. Sowbhagya et al.   FOOD CHEMISTRY

Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity

(2007) Dejan Gođevac et al.   FOOD CHEMISTRY