Metabolite Profiling of Leek (Allium porrumL) Cultivars by1H NMR and HPLC-MS

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

(2012) Nathalie Bernaert et al.   FOOD CHEMISTRY

The combined use of constrained total-line-shape 1H NMR and LC–MS/MS for quantitative analysis of bioactive components in yellow onion

(2011) Tuula H. Soininen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Using one-dimensional (1D) and two-dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onion (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked

(2010) Audrey Tardieu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Applications of Direct Analysis in Real Time Mass Spectrometry (DART-MS) in Allium Chemistry. 2-Propenesulfenic and 2-Propenesulfinic Acids, Diallyl TrisulfaneS-Oxide, and Other Reactive Sulfur Compounds from Crushed Garlic and Other Alliums

(2010) Eric Block et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vegetables antioxidant losses during industrial processing and refrigerated storage

(2009) Ma Antonia Murcia et al.   FOOD RESEARCH INTERNATIONAL

Origins of Allium ampeloprasum horticultural groups and a molecular phylogeny of the section Allium (Allium: Alliaceae)

(2009) Pablo Hirschegger et al.   MOLECULAR PHYLOGENETICS AND EVOLUTION

Impact of Different Green Manures on the Content ofS-Alk(en)yl-l-cysteine Sulfoxides andl-Ascorbic Acid in Leek (Allium porrum)

(2008) B. Lundegårdh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) Paola Bonaccorsi et al.   FOOD CHEMISTRY

Amount of characteristic compounds in 15 cultivars of onion (Allium cepa L.) in controlled field trials

(2007) Ingunn M Vågen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE