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.
Garlic (Alliaceae), an annual herb, is renowned not only for its distinctive flavor but also for its extensive therapeutic applications in managing various ailments and health cond... Read full abstract on PubMed →
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese... Read full abstract on PubMed →
Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by... Read full abstract on PubMed →
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard form... Read full abstract on PubMed →
<title>Abstract</title> <p> Septoria tritici blotch (STB), caused by <italic>Zymoseptoria tritici</italic> , is one of the most damaging foliar diseases of bread wheat ( <ital... Read full abstract on PubMed →
Diallyl trisulfide (DATS), an organosulfur compound from the common food garlic, has been attracting attention by exhibiting low toxicity, tumor susceptibility, and, especially, mu... Read full abstract on PubMed →
Dietary restriction (DR) has emerged as a potential therapeutic intervention for various pathological conditions. This study investigated the effects of DR on cyclophosphamide-indu... Read full abstract on PubMed →
Abstract Diallyl trisulfide (DATS) is an organic sulfur compound derived from garlic (Allium sativum L). DATS is characterized by its oily and volatile nature, exhibiting insolubil... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE Garlic (Allium sativum L.) is a widely consumed spice and condiment around the world, applied both as a food and as a traditional medicine, and is a... Read full abstract on PubMed →
Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been rep... Read full abstract on PubMed →
Campylobacter jejuni is an important foodborne pathogen causing campylobacteriosis. It can infect humans through the consumption of contaminated chicken products or via the direct... Read full abstract on PubMed →
Vegetables of the Allium genus, such as garlic (Allium sativum L.), onions, shallots, leaks, and chives, have been used for many years for food consumption and for medicinal purpos... Read full abstract on PubMed →
Alk(en)yl sulfides are characteristic flavor components of garlic. Several lines of epidemiological study indicate that the risk of a certain cancer can be prevented by consumption... Read full abstract on PubMed →
In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, <i>Saccharomyces cerevisiae... Read full abstract on PubMed →
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 →
The volatile components of the peel of trifoliate orange {Poncirus trifoliata (L.) Raf.}, family Rutaceae, were investigated using SAFE technique after solvent extraction. Limonene... 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 →
Cyclocephaline scarabs are specialised scent-driven pollinators, implicated with the reproductive success of several Neotropical plant taxa. Night-blooming flowers pollinated by th... 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 →
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.