Peer-Reviewed Research Database

Chive — 1,375 papers

Papers mentioning chive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the chive research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Inserm

Harvard University

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food chemistry aeda

Characterization of flavor profiles in chive leaves and stems at different moisture transfer points during combined drying: An integrated approach with e-nose, GC-IMS, GC-MS, and machine learning.

This study investigated the effect of moisture transfer points on volatile organic compounds (VOCs) in chive leaves and stems during the vacuum freeze drying combined with hot air... Read full abstract on PubMed →

PMID: 41740386 DOI: 10.1016/j.foodchem.2026.148496

2026 gc ms

Impact of Plant Part and Age of Allium tuberosum Rottler ex Sprengel on Antioxidant Properties.

Allium tuberosum, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spi... Read full abstract on PubMed →

PMID: 41599379 DOI: 10.3390/molecules31020332 Full text on PMC

2025 other

Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance.

Chinese chive powder (CCP), a natural pigment and nutrient fortifier with fragrance, was used to fabricate novel dried noodles. The impact of CCP addition (0 %-20 %) on dough proce... Read full abstract on PubMed →

PMID: 40583896 DOI: 10.1016/j.fochx.2025.102653 Full text on PMC

2025 aroma analysis

Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum).

<h4>Background</h4>Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthet... Read full abstract on PubMed →

PMID: 40122824 DOI: 10.1186/s12870-025-06410-3 Full text on PMC

2025 other

Effect of Eucommia ulmoides leaf powder substitution on dough physicochemical properties and dried noodle quality.

The effect of Eucommia ulmoides leaf powder (EULP) addition at 5 %-20 % levels on dough physicochemical properties and dried noodles quality was assessed. EULP significantly... Read full abstract on PubMed →

PMID: 41362320 DOI: 10.1016/j.fochx.2025.103305 Full text on PMC

2024 gc ms

Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation.

This study aimed to investigate the effect of vacuum freeze drying combined with catalytic infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free f... Read full abstract on PubMed →

PMID: 39182333 DOI: 10.1016/j.foodchem.2024.140880

2024 Wiley gc ms

Development of an Untargeted Method for the Analysis of the Volatile Profile of Onions via Solid‐Phase Microextraction Arrow‐Headspace‐Gas Chromatography‐Mass Spectrometry Using Design of Experiments

Journal of Separation ScienceORIGINAL ARTICLEDevelopment of an Untargeted Method for the Analysis ofthe Volatile Profile of Onions via Solid-PhaseMicroextraction Arrow-Headspace-Ga... Read full abstract on PubMed →

PMID: doi:10.1002/jssc.202400305 DOI: 10.1002/jssc.202400305

2024 Frontiers in Plant Science aroma analysis

Biological features and quality comprehensive analysis of twelve germplasm resources of the genus Allium from Tibet

IntroductionAllium is important vegetables and seasonings in China, Tibet is rich in unique resources of the genus Allium, but lacks development and utilization.MethodsWe compared... Read full abstract on PubMed →

PMID: doi:10.3389/fpls.2024.1393402 DOI: 10.3389/fpls.2024.1393402

2023 aeda

Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler).

Sodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent.... Read full abstract on PubMed →

PMID: 36613420 DOI: 10.3390/foods12010204 Full text on PMC

2023 Centro de Monitoramento Ambiental e Manejo do Fogo (CeMAF) / Universidade Federal do Tocantins (UFT) gc ms

Extração e caracterização química do óleo da semente de nim (Azadirachta indica)

The neem tree (Azadirachta indica A. Juss) is known for its therapeutic, pesticide, fertilizer and pharmacological properties. Due to these attributes, this tree has economic poten... Read full abstract on PubMed →

PMID: doi:10.20873/jbb.uft.cemaf.v11n4.16258 DOI: 10.20873/jbb.uft.cemaf.v11n4.16258

2018 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association other

Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive.

Chinese chive (jiu cai) is a popular vegetable in China and has a unique flavour and aroma. The molecular basis of the characteristic fragrance and nutritional properties of Chines... Read full abstract on PubMed →

PMID: 28216165 DOI: 10.1016/j.fct.2017.02.011

2015 Frontiers in Nutrition unrelated

Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfides

Foods that are rich in organosulfides are highly regarded for their broad range of functions in disease prevention and health promotion since ancient time yet modern scientific st... Read full abstract on PubMed →

PMID: doi:10.3389/fnut.2015.00001 DOI: 10.3389/fnut.2015.00001

2005 Bioresource technology gc ms

Fatty acid composition of the seed oil of Allium tuberosum.

The fatty acid compositions of seed oil from ten kinds of Allium tuberosum (Chinese chive, Liliaceae) were determined by Gas Chromatography-Mass Spectroscopy (GC-MS). The seed oil... Read full abstract on PubMed →

PMID: 15936941 DOI: 10.1016/j.biortech.2004.11.022

2000 BioFactors (Oxford, England) aroma analysis

Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.

Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as al... Read full abstract on PubMed →

PMID: 11237191 DOI: 10.1002/biof.5520130139

Brazilian Journal of Chemical Engineering other

Extraction of garlic with supercritical CO2 and conventional organic solvents

ISSN 0104-6632 Printed in Brazil www.abeq.org.br/bjche Vol. 25, No. 03, pp. 535 - 542, July - September, 2008 *To whom correspo... Read full abstract on PubMed →

PMID: doi:10.1590/s0104-66322008000300011 DOI: 10.1590/s0104-66322008000300011

2026 other

Unraveling Whey Protein-Flavor Interaction Mechanisms: Advances in Instrumental, Computational, and Sensory Approaches - A Review.

Whey protein is part of a multi-billion-dollar industry driven by rising consumer demand, however, its broader use is limited by its high reactivity with flavorings and potential f... Read full abstract on PubMed →

PMID: 41850369 DOI: 10.3168/jds.2025-28175

2025 aroma analysis

Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk.

In this study, soymilk (SM) was modified via ultrasonication combined with tea polyphenols (TP), rosemarinic acid (RA), and β-carotene (BC) to form polyphenol/β-carotene-protein co... Read full abstract on PubMed →

PMID: 41337929 DOI: 10.1016/j.foodchem.2025.147334

2023 aeda

Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.

Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using m... Read full abstract on PubMed →

PMID: 37030207 DOI: 10.1016/j.foodchem.2023.136026

2025 gc ms

Anti-cancer activity of propolis extracts from stingless bees of Brunei Darussalam.

Propolis from stingless bees is a natural resinous substance with diverse therapeutic properties, including anti-cancer activity. Despite increasing global interest, little is know... Read full abstract on PubMed →

PMID: 41408387 DOI: 10.1038/s41598-025-32628-0 Full text on PMC

2025 unrelated

Markovnikov-Selective Hydroboration of Aryl Alkenes Catalyzed by Quaternary Ammonium Salts.

The development of catalytic Markovnikov-selective hydroboration of alkenes has seen significant progress; however, achieving this transformation under metal-free conditions has re... Read full abstract on PubMed →

PMID: 41253499 DOI: 10.1021/jacs.5c13555 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.