Ajothiolanes: 3,4-Dimethylthiolane Natural Products from Garlic (Allium sativum)-Reference-Cited by-同舟云学术

Ajothiolanes: 3,4-Dimethylthiolane Natural Products from Garlic (Allium sativum)

Published:2018-09-09 Issue:39 Volume:66 Page:10193-10204
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Block Eric¹^ORCID,Dethier Bérénice¹,Bechand Benjamin¹,Cotelesage Julien J. H.²,George Graham N.²^ORCID,Goto Kei³,Pickering Ingrid J.²^ORCID,Mendoza Rengifo Emerita²,Sheridan Robert⁴,Sneeden Eileen Y.⁵,Vogt Linda²

Affiliation:

1. Department of Chemistry, University at Albany, State University of New York, Albany, New York 12222, United States

2. Molecular and Environmental Sciences Group, Department of Geological Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E2, Canada

3. Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O̅okayama, Meguro̅ku, Tokyo 152-8551, Japan

4. Food Laboratory Division, NYS Department of Agriculture and Markets, Albany, New York 12235, United States

5. Stanford Synchrotron Radiation Lightsource, SLAC National Accelerator Laboratory, Stanford University, Menlo Park, California 94025, United States

Funder

Basic Energy Sciences

University at Albany

Saskatchewan Health Research Foundation

University of Saskatchewan

National Institutes of Health

National Institute of General Medical Sciences

National Science Foundation

Natural Sciences and Engineering Research Council of Canada

CFWB

Chevron Energy Technology Company

CURAGx

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b03638

Reference59 articles.

1. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur

2. Allium Chemistry: Synthesis and Sigmatropic Rearrangements of Alk(en)yl 1-Propenyl Disulfide S-Oxides from Cut Onion and Garlic1

3. Yoshida, M.; Kameyama, M.; Hosoda, H.; Shimizu, Y.; Sakaue, K.; Washino, T.; Iwata, M.; Omoto, M. Thiolane Compound, Flavor Compositions Containing Them, and Method for Imparting or Enhancing Fresh Alliaceous Flavor by Adding It to Foods. JP2010143866A, 2010.

4. Structure and Bioactivity of Thiosulfinates Resulting from Suppression of Lachrymatory Factor Synthase in Onion

Cited by 18 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. Integration of transcriptome, volatile and non-volatile metabolite profile reveals characteristic aroma formation in Toona sinensis;Food Chemistry;2024-03

2. Density Functional Theory Studies on the Chemical Reactivity of Allyl Mercaptan and Its Derivatives;Molecules;2024-01-31

3. Base-Induced Sulfoxide-Sulfenate Rearrangement of 2-Sulfinyl Dienes for the Regio- and Stereoselective Synthesis of Enantioenriched Dienyl Diols;The Journal of Organic Chemistry;2023-03-03

4. Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis;Food Research International;2023-03

5. Activity-Based Proteomic Identification of the S-Thiolation Targets of Ajoene in MDA-MB-231 Breast Cancer Cells;Journal of Agricultural and Food Chemistry;2022-11-09