Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life-Reference-Cited by-同舟云学术

Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life

Published:2018-01-12 Issue:2 Volume:17 Page:290-308
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bahram-Parvar Maryam¹^ORCID,Lim Loong-Tak¹

Affiliation:

1. Dept. of Food Science; Univ. of Guelph; Guelph ON N1G2W1 Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12331/fullpdf

Reference192 articles.

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2. Spice plant Allium cepa: dietary supplement for treatment of type 2 diabetes mellitus;Akash;Nutrition,2014

3. Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties;Albishi;J Funct Foods,2013

4. Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation;Ali;Prostag Leukotr Ess,1999

5. Garlic and onion: their effect on eicosanoid metabolism and its clinical relevance;Ali;Prostag Leukotr Ess,2000

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