Analytical methods for bioactive sulfur compounds in Allium: An integrated review and future directions-Reference-Cited by-同舟云学术

Analytical methods for bioactive sulfur compounds in Allium: An integrated review and future directions

Published:2017-08 Issue: Volume:61 Page:4-19
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ramirez Daniela A.,Locatelli Daniela A.,González Roxana E.,Cavagnaro Pablo F.,Camargo Alejandra B.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference129 articles.

1. Determination of active ingredients (Alliin & Allicin) in different species of garlic gxtracts by using high performance liquid chromatography;Al-Dulimyi;Dyala J. Pure Sci.,2013

2. Recent advances on the nutritional effects associated with the use of garlic as a supplement intake of garlic and its bioactive components;Amagase;J. Nutr.,2001

3. Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency;Anthon;J. Sci. Food Agric.,2003

4. Possible interest of various sample transfer techniques for fast gas chromatography–mass spectrometric analysis of true onion volatiles;Arnault;J. Chromatogr. A,2000

5. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and;Arnault;J. Chromatogr. A,2003

Cited by 68 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS;Chemosensors;2024-07-06

2. Preparation of films based on reticulated fish gelatin containing garlic essential oil;Food Research International;2024-07

3. Diversity of the Morphometric and Biochemical Traits of Allium cepa L. Varieties;Plants;2024-06-22

4. Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-06-21

5. Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables;Frontiers in Nutrition;2024-06-19