The role of sulphur compounds in evaluation of flavouring value of some plant raw materials-Reference-Cited by-同舟云学术

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The role of sulphur compounds in evaluation of flavouring value of some plant raw materials

Published:1983 Issue:5 Volume:27 Page:443-447
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Tokarska B.,Karwowska K.

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. Identification of a new volatile compound in onion (Allium cepa) and leek (Allium porum): 3,4-dimethyl-2,5-dioxo-2,5-dihydrothiophene

2. Isolation and identification of allyl monosulfide and allyl alcohol from Allium

3. Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated Onions

4. Thiopropanal S-oxide: a lachrymatory factor in onions

5. Flavor components of garlic extract

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1. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review;Heliyon;2023-08

2. Identification and Quantification of Volatile Ramson-Derived Metabolites in Humans;Frontiers in Chemistry;2018-09-11

3. Unravelling important odorants in horseradish ( Armoracia rusticana );Food Chemistry;2017-10

4. Horseradish extract promotes urinary bladder carcinogenesis when administered to F344 rats in drinking water;Journal of Applied Toxicology;2017-02-06

5. Detection of Volatile Metabolites Derived from Garlic (Allium sativum) in Human Urine;Metabolites;2016-12-01

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