Peer-Reviewed Research Database

Garlic — 1,544 papers

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.

Top Contributing Institutions

Where the garlic research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

Inserm

Harvard University

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2020 Food research international (Ottawa, Ont.) gc ms

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compou... Read full abstract on PubMed →

PMID: 32517930 DOI: 10.1016/j.foodres.2020.109167

2019 Food chemistry aroma analysis

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread.

The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →

PMID: 31374532 DOI: 10.1016/j.foodchem.2019.125252

2024 International journal of environmental health research gc ms

Enhancing antioxidant and antibacterial properties of olive oil through garlic enrichment: a comprehensive study.

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This stud... Read full abstract on PubMed →

PMID: 37820709 DOI: 10.1080/09603123.2023.2266393

2016 Food chemistry gc ms

Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute.

We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the se... Read full abstract on PubMed →

PMID: 26304403 DOI: 10.1016/j.foodchem.2015.06.075

2021 Foods (Basel, Switzerland) gc ms

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis.

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender me... Read full abstract on PubMed →

PMID: 34945468 DOI: 10.3390/foods10122917 Full text on PMC

2019 Food research international (Ottawa, Ont.) aeda

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations.

Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and... Read full abstract on PubMed →

PMID: 31554126 DOI: 10.1016/j.foodres.2019.108517

2017 Huan jing ke xue= Huanjing kexue other

[Removal of Volatile Sulfur Odor by the Biotrickling Filter].

The biodegradation of gas-phase mixtrue of dimethyl sulfide (DMS) and 1-propanethiol (PT) was examined in a biotrickling filter (BTF), inoculated with a microbial consortium compos... Read full abstract on PubMed →

PMID: 29965561 DOI: 10.13227/j.hjkx.201603055

2014 Food chemistry other

Solid phase extraction of trace amounts of silver, cadmium, copper, mercury, and lead in various food samples based on ethylene glycol bis-mercaptoacetate modified 3-(trimethoxysilyl)-1-propanethiol coated Fe3O4 nanoparticles.

Extraction, pre-concentration, and determination of trace amounts of silver, cadmium, copper, mercury, and lead from some food samples were investigated by magnetic solid phase ext... Read full abstract on PubMed →

PMID: 24423536 DOI: 10.1016/j.foodchem.2013.11.082

2025 Journal of breath research other

Extraoral halitosis in functional dyspepsia and its association with small intestinal bacterial overgrowth.

Small intestinal bacterial overgrowth (SIBO) and extraoral halitosis are often observed in functional dyspepsia (FD). We aimed to identify their associations for the first time. In... Read full abstract on PubMed →

PMID: 39903942 DOI: 10.1088/1752-7163/adb208

2024 Environmental science and pollution research international other

Management of methyl mercaptan contained in waste gases - an overview.

Methyl mercaptan is a typical volatile organosulfur pollutant contained in many gases emitted by urban waste treatment, various industries, natural gas handling, refining processes... Read full abstract on PubMed →

PMID: 38963632 DOI: 10.1007/s11356-024-34112-0

2024 Poultry science other

Firmicutes primarily drive odor emission profiles in poultry manure treatments.

Odor emission during livestock manure treatment poses a threat to the environment and human health. However, the odor emission profiles and related factors of commonly employed pou... Read full abstract on PubMed →

PMID: 39226740 DOI: 10.1016/j.psj.2024.104250 Full text on PMC

2023 Scientific reports gc ms

Investigation of volatile sulfur compound level and halitosis in patients with gingivitis and periodontitis.

This study aimed to measure the levels of volatile sulfur compounds and investigate the occurrence of halitosis in patients with gingivitis and periodontitis. Additionally, the inc... Read full abstract on PubMed →

PMID: 37580412 DOI: 10.1038/s41598-023-40391-3 Full text on PMC

2021 International journal of environmental research and public health gc ms

Relationship between Fixed Dental Crowns and Volatile Sulphur Compounds.

OBJECTIVES: The aim of this study was to investigate and compare the level of halitosis in patients with/without fixed crowns and in addition the influence of various crown paramet... Read full abstract on PubMed →

PMID: 33535384 DOI: 10.3390/ijerph18031283 Full text on PMC

2018 Journal of breath research other

Efficacy of probiotics: clinical and microbial parameters of halitosis.

BACKGROUND & AIM: Halitosis is defined as an offensive breath odour of whatever source and therefore may affect a person's social interactions. Intra-oral halitosis is a result of... Read full abstract on PubMed →

PMID: 29947332 DOI: 10.1088/1752-7163/aacf49

2014 Angewandte Chemie (International ed. in English) other

Turning tryptophanase into odor-generating biosensors.

An odor-based sensor system that exploits the metabolic enzyme tryptophanase (TPase) as the key component is reported. This enzyme is able to convert an odorless substrate like S-m... Read full abstract on PubMed →

PMID: 24497425 DOI: 10.1002/anie.201309684

1999 Journal of periodontology other

The relationship between oral malodor, gingivitis, and periodontitis. A review.

Volatile sulfur compounds (VSC) are a family of gases which are primarily responsible for halitosis, a condition in which objectionable odors are present in mouth air. Although mos... Read full abstract on PubMed →

PMID: 10368052 DOI: 10.1902/jop.1999.70.5.485

2023 ACS sensors other

Molecularly Imprinted Chemiresistive Sensor for Specific Recognition of Furaneol as a Biomarker of Strawberry Flavor Conditions.

This work introduces the concept of a molecularly imprinted gas sensor to monitor the condition of naturally ripened strawberries. Furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone,... Read full abstract on PubMed →

PMID: 37061942 DOI: 10.1021/acssensors.2c02616

2021 Journal of agricultural and food chemistry aroma analysis

Key Food Furanones Furaneol and Sotolone Specifically Activate Distinct Odorant Receptors.

Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structu... Read full abstract on PubMed →

PMID: 34496214 DOI: 10.1021/acs.jafc.1c03314

2019 Bioscience, biotechnology, and biochemistry aroma analysis

Japan Wine, its characteristics and research.

A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Ba... Read full abstract on PubMed →

PMID: 30582414 DOI: 10.1080/09168451.2018.1559032

2019 Molecules (Basel, Switzerland) other

Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking.

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais i... Read full abstract on PubMed →

PMID: 31461838 DOI: 10.3390/molecules24173104 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.