Author:
Nishimura Toshihide,Egusa Ai Saiga,Nagao Akira,Odahara Tsutomu,Sugise Takeshi,Mizoguchi Noriko,Nosho Yasuharu
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (green-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples;Block;Journal of Agricultural and Food Chemistry,1992
2. Allium chemistry: GC/MS analysis of thiosulfinates and related compounds from onion, leek, scallion, shallot, chive, and Chinese chive;Block;Journal of Agricultural and Food Chemistry,1992
3. Allium chemistry: Supercritical fluid extraction and LC-APCI-MS of thiosulfinates and related compounds from homogenates of garlic, onion and ramp. Identification in garlic and ramp and synthesis of 1-propanesulfinothioic acid S-allyl ester;Calvey;Journal of Agricultural and Food Chemistry,1997
4. Novel approaches in herbal cosmetics;Chanchal;Journal of Cosmetic Dermatology,2008
5. Identifying acetylated lignin units in non-wood fibers using pyrolysis-gas chromatography/mass spectrometry;del Rio;Rapid Communications in Mass Spectrometry,2004
Cited by
22 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