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.
BACKGROUND: Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell tar... Read full abstract on PubMed →
A novel headspace gas chromatography-mass spectrometry (HS GC-MS) method was developed for analysis of volatile compounds in onion (Allium cepa L. var. cepa, 'Recas'). MS was opera... Read full abstract on PubMed →
Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study,... Read full abstract on PubMed →
Abstract Calcium alginate microgels are commonly used for encapsulation of biologically active agents intended for oral ingestion in the food and pharmaceutical industries. In the... Read full abstract on PubMed →
Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible fo... Read full abstract on PubMed →
The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic wa... Read full abstract on PubMed →
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the... Read full abstract on PubMed →
Methyl propyl trisulfide is a flavoring substance found in foods such as garlic and onions. At the request of the European Food Safety Authority (EFSA) for additional toxicological... Read full abstract on PubMed →
Worldwide, green tea is one of the most popular beverages. It promotes blood circulation, liver function, and lowers the risk of cancer and cardiovascular diseases. This drink is c... Read full abstract on PubMed →
The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external pref... Read full abstract on PubMed →
Onion seasoning oil produced by oil immersion is valued for its distinctive aroma and nutritional benefits, yet its key aroma compounds remain insufficiently characterized. Based o... Read full abstract on PubMed →
Allicin compositions in garlic are used widely as fungicides in modern agriculture, in which diallyl disulfide (DADS) is a major compound. Downy mildew, caused by Pseudoperonospora... Read full abstract on PubMed →
Garlic is widely accepted as a functional food and an excellent source of pharmacologically active ingredients. Diallyl disulfide (DADS), a major bioactive component of garlic, has... Read full abstract on PubMed →
Diallyl disulfide (DADS), a volatile component of garlic oil, exerts anticancer activity in various types of cancers, while its anticancer effects against osteosarcoma (OS) have no... Read full abstract on PubMed →
BACKGROUND Several factors found in foods are beneficial to human health and they may contribute to radiation protection. Taking food factors could be an easy way to reduce the eff... Read full abstract on PubMed →
BACKGROUND: Zeugodacus cucurbitae is a global quarantine pest. Management of this pest relies heavily on chemical insecticides, which impose substantial environmental burdens. Male... Read full abstract on PubMed →
Oviposition attractants can enhance both the surveillance and control of container-breeding <i>Aedes</i> mosquitoes. Although green tea has been reported to attract <i>Ae. aegypti<... Read full abstract on PubMed →
Drosophila suzukii (Matsumura) is a vinegar fly species that originates from Eastern Asia and has spread throughout Europe and the Americas since its initial detection in United St... Read full abstract on PubMed →
Pathogens and parasites can manipulate their hosts to optimize their own fitness. For instance, bacterial pathogens have been shown to affect their host plants' volatile and non-vo... Read full abstract on PubMed →
Adult Drosophila melanogaster locate food resources by using distinct olfactory cues that often are associated with the fermentation of fruit. However, in addition to being an odor... 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.