Papers mentioning garlic or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The characteristic aroma compounds in blanched garlic were investigated by solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chrom... Read full abstract on PubMed →
The effects of freshly crushed garlic incorporated in raw ground meat at different rates 0 % to 2 % on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were... Read full abstract on PubMed →
Hospital workers have increased exposure risk of healthcare-associated infections due to the frontline nature of their work. Olfactory dysfunction is highly prevalent. The objectiv... Read full abstract on PubMed →
Thai roasted chilli seasoning is a condiment used to enhance the taste and aroma of foods, especially noodles. The characteristics of aroma-active compounds were analysed by using... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The admi... Read full abstract on PubMed →
Maternal garlic intake during pregnancy and the breastfeeding period has been reported to be associated with the potential of modulating later garlic acceptance in infants. However... Read full abstract on PubMed →
The aim of this study was to investigate how odor stimulation affects taste perception. Electroencephalogram (EEG) signals were measured from the frontal region of the head in norm... Read full abstract on PubMed →
The poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accura... Read full abstract on PubMed →
BACKROUND The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it... Read full abstract on PubMed →
Garlic is characterised by medicinal properties due to the content of over 2000 biologically active substances. Numerous commercially processed garlic forms, which differ in the co... Read full abstract on PubMed →
Black garlic is a processed product prepared by ageing raw garlic bulbs under high-temperature and high-humidity conditions for several days or weeks. Black garlic has a better sen... Read full abstract on PubMed →
Garlic (Allium sativum L.) is the underground bulb of the garlic plant, which belongs to the Amaryllidaceae family and a common and popular spice worldwide. Due to its numerous hea... Read full abstract on PubMed →
A series of 38 chiral ruthenium complexes containing cyclic-(alkyl)-(amino)-carbene (CAAC) ligands with axial C-N chirality have been developed. By merging axial and central chiral... Read full abstract on PubMed →
Understanding how molecular structure relates to odor perception is a longstanding problem, with important implications for fragrance development and sensory science. In this study... Read full abstract on PubMed →
BACKGROUND: Ferula (Apiaceae), a genus of perennial herbs with significant medicinal and culinary value, derives its characteristic odor primarily from volatile organic compounds (... Read full abstract on PubMed →
Black garlic, a product obtained from fresh garlic (Allium sativum L.) under specific temperature and humidity conditions, has garnered significant scientific attention due to its... Read full abstract on PubMed →
Eukaryotes respond to secreted metabolites from the microbiome. However, little is known about the effects of exposure to volatiles emitted by microbes or in the environment that w... Read full abstract on PubMed →
Lentinula edodes (L. edodes) is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-c... Read full abstract on PubMed →
The Italian garlic ecotype "Vessalico" possesses distinct characteristics compared to its French parent cultivars Messidor and Messidrôme, used for sowing, as well as other ecotype... Read full abstract on PubMed →
Shortening the aging duration and enhancing the functional components of garlic present significant technical challenges that need to be addressed. Thus, this study aimed to evalua... 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.