Papers mentioning allium or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the hi... Read full abstract on PubMed →
Root-knot nematodes belonging to the genus Meloidogyne are agriculturally important pests, and biocontrol strategies offer safer alternatives for their management. In the present s... Read full abstract on PubMed →
Tuberculosis (TB) is an infectious disease that threatens >10 million people annually. Despite advances in TB diagnostics, patients continue to receive an insufficient diagnosis as... Read full abstract on PubMed →
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances a... Read full abstract on PubMed →
<i>Objectives</i>. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for chronic disease. To obtain a better underst... Read full abstract on PubMed →
Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents follow... Read full abstract on PubMed →
Effects of chemical (acetylation and succinylation) and enzymatic (Alcalase) modifications on the binding properties of salt-extracted pea protein isolates (PPIs) to 2-octanone, oc... Read full abstract on PubMed →
Novel cyanide countermeasures are needed for cases of a mass-exposure cyanide emergency. A lead candidate compound is dimethyl trisulfide (DMTS), which acts as a sulfur donor for r... Read full abstract on PubMed →
Reactive sulfur species from garlic have long been renowned for their health benefits and antimicrobial properties. In agriculture the subject matter is now gathering momentum in t... Read full abstract on PubMed →
<h4>Background</h4>In the Cameroonian traditional medicine, plants of the Capparidaceae, Euphorbiaceae and Liliaceae families are used to treat several metabolic diseases. These pl... Read full abstract on PubMed →
< 0.05) worse in terms of the occurrence of boar taint or abnormal odour than the masked samples. No significant differences were found between the two masking methods. Read full abstract on PubMed →
larvae. Laboratory bioassays demonstrated promising larvicidal activity and reduced larval feeding, although some phytotoxicity symptoms were observed. This study underscores the p... Read full abstract on PubMed →
husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity... Read full abstract on PubMed →
Allium tenuissimum L. as a kind of food condiment in northern China, is popular among more and more consumers owning to its special flavor from the flower. However, its composition... Read full abstract on PubMed →
22.32 ± 0.016 µg/mL). However, ARCHEO exhibited lower antimicrobial activity towards all the tested microbes compared to standard compound anethole and as for the MIC, ARCHEO was e... Read full abstract on PubMed →
Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance.... Read full abstract on PubMed →
essential oil (EO) (360 µg/mL, 420 µg/mL, and 460 µg/mL). Atomic force microscopy was useful to evaluate the particles' surface based on morphological parameters. The particles' si... Read full abstract on PubMed →
< 0.05) in the AMO group compared with the control. In conclusion, AMO supplementation has the potential to improve growth performance. Moreover, supplementation with AMO improved... Read full abstract on PubMed →
Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different tempera... Read full abstract on PubMed →
spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher w... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.