Fatty acid composition of Allium species lipids-Reference-Cited by-同舟云学术

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Fatty acid composition of Allium species lipids

Published:2006-09 Issue:6-7 Volume:19 Page:620-627
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Tsiaganis Michael C.,Laskari Katerina,Melissari Efi

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Gas liquid chromatographic determination of fatty acids and sterols of selected Iraqui foods;Al-Khatib;Journal of Food Composition and Analysis,1987

2. A rapid method of total lipid extraction and purification;Bligh;Journal of Biochemistry and Physiology,1959

3. The chemistry of garlic and onions;Block;Scientific American,1985

4. The Preparation of Derivatives of Lipids. Lipid Analysis;Christie,1982

5. Garlic and its significance for the prevention of cancer in humans: a critical view;Dorant;British Journal of Cancer,1993

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1. Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.);Food Research International;2024-09

2. Pottery spilled the beans: Patterns in the processing and consumption of dietary lipids in Central Germany from the Early Neolithic to the Bronze Age;PLOS ONE;2024-05-16

3. Protective effects of Allium cepa-fortified feed on testicular function alterations by potassium bromate-induced oxidative damage: an in vivo and in silico approach;Comparative Clinical Pathology;2024-04-18

4. “Onion oleoresins; extraction comparison and phytochemical characterization”;Journal of Food Measurement and Characterization;2024-03-13

5. Optimization of microwave-assisted extraction of antioxidant compounds from spring onion leaves using Box–Behnken design;Scientific Reports;2023-09-10

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