Role of precursors on greening in crushed garlic (Allium sativum ) bulbs, and its control with freeze-dried onion powder
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4568/fullpdf
Reference27 articles.
1. Factors governing the greening of garlic puree;Lukes;J Food Sci,1986
2. Allium discoloration: precursors involved in onion pinking and garlic greening;Kubec;J Agric Food Chem,2004
3. Model studies on precursor system generating blue pigment in onion and garlic;Imai;J Agric Food Chem,2006
4. Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic;Imai;J Agric Food Chem,2006
5. Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors;Kubec;J Agric Food Chem,2007
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1. Proteomic analysis reveals the mechanism of green regulation in garlic puree induced by purple light stress;Journal of Food Science;2022-09-09
2. Effect of amino acids on formation of pigment precursors in garlic discoloration using UPLC–ESI-Q-TOF-MS analysis;Journal of Food Composition and Analysis;2022-01
3. Transcriptome in Combination Proteome Unveils the Phenylpropane Pathway Involved in Garlic (Allium sativum) Greening;Frontiers in Nutrition;2021-11-01
4. Garlic greening: Pigments biosynthesis and control strategies;Italian Journal of Food Science;2021-02-13
5. Variability in S-Alk(en)yl-l-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography – Tandem Mass Spectrometry Method;Plant Foods for Human Nutrition;2020-05-12
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