Peer-Reviewed Research Database

Onion — 1,719 papers

Papers mentioning onion 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 onion research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

China Agricultural University

Beijing Technology and Business University

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

Harvard University

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2023 Journal of agricultural and food chemistry aroma analysis

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.

The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative pr... Read full abstract on PubMed →

PMID: 37664949 DOI: 10.1021/acs.jafc.3c03469

2023 Animals : an open access journal from MDPI other

The Application of Synthetic Flavors in Zebrafish (Danio rerio) Rearing with Emphasis on Attractive Ones: Effects on Fish Development, Welfare, and Appetite.

The aim of the present study was to test synthetic flavors as potential feed attractants in zebrafish (Danio rerio) during early development. Six experimental groups were set up in... Read full abstract on PubMed →

PMID: 37958124 DOI: 10.3390/ani13213368 Full text on PMC

2022 Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica gc ms

[Differences of flavor compounds in Lonicerae Japonicae Flos and Lonicerae Flos based on headspace gas chromatography-ion mobility spectroscopy].

Lonicerae Japonicae Flos and Lonicerae Flos, as traditional Chinese medicinal and edible food, are widely used in medicine, food, health products, and other industries. However, th... Read full abstract on PubMed →

PMID: 35850837 DOI: 10.19540/j.cnki.cjcmm.20220224.303

2021 International journal of molecular sciences other

Garlic Volatile Diallyl Disulfide Induced Cucumber Resistance to Downy Mildew.

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 →

PMID: 34830208 DOI: 10.3390/ijms222212328 Full text on PMC

2021 Evidence-based complementary and alternative medicine : eCAM pharmacology

Biological Functions of Diallyl Disulfide, a Garlic-Derived Natural Organic Sulfur Compound.

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 →

PMID: 34745287 DOI: 10.1155/2021/5103626 Full text on PMC

2019 Journal of cellular biochemistry other

Diallyl disulfide suppresses FOXM1-mediated proliferation and invasion in osteosarcoma by upregulating miR-134.

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 →

PMID: 30387181 DOI: 10.1002/jcb.28003

2019 Medical science monitor : international medical journal of experimental and clinical research unrelated

Diallyl Disulfide Mitigates DNA Damage and Spleen Tissue Effects After Irradiation.

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 →

PMID: 31760404 DOI: 10.12659/MSM.917207 Full text on PMC

2018 Chemosphere other

Performance and methane fermentation characteristics of a pilot scale anaerobic membrane bioreactor (AnMBR) for treating pharmaceutical wastewater containing m-cresol (MC) and iso-propyl alcohol (IPA).

In this study, a pilot scale anaerobic membrane bioreactor (AnMBR) was operated for 80 days to treat pharmaceutical wastewater containing m-cresol (MC) and iso-propyl alcohol (IPA)... Read full abstract on PubMed →

PMID: 29793067 DOI: 10.1016/j.chemosphere.2018.05.008

2017 Journal of bioscience and bioengineering gc ms

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity... Read full abstract on PubMed →

PMID: 27939139 DOI: 10.1016/j.jbiosc.2016.08.010

2017 Analytical and bioanalytical chemistry gc ms

Sol-gel-based SPME fiber as a reliable sampling technique for studying biogenic volatile organic compounds released from Clostridium tetani.

A novel and efficient headspace solid-phase microextraction (HS-SPME) method, followed by gas chromatography mass spectrometry (GC-MS), was developed to study volatile organic comp... Read full abstract on PubMed →

PMID: 29030669 DOI: 10.1007/s00216-017-0675-1

2016 Journal of the mechanical behavior of biomedical materials unrelated

Comparison between PEEK and Ti6Al4V concerning micro-scale abrasion wear on dental applications.

In the oral cavity, abrasive wear is predictable at exposed tooth or restorative surfaces, during mastication and tooth brushing. Also, wear can occur at contacting surfaces betwee... Read full abstract on PubMed →

PMID: 26849309 DOI: 10.1016/j.jmbbm.2015.12.038

2016 Journal of complementary & integrative medicine gc ms

Biochemical fingerprint and pharmacological applications of Barleria noctiflora L.f. leaves.

Background Antioxidant and antihistamine agents from Barleria noctiflora L.f. as natural source due to the existing modern medicine give various adverse effects to overcome these p... Read full abstract on PubMed →

PMID: 27476103 DOI: 10.1515/jcim-2015-0106

2015 Toxicology reports other

Comparison of the neurotoxicities between volatile organic compounds and fragrant organic compounds on human neuroblastoma SK-N-SH cells and primary cultured rat neurons.

These are many volatile organic compounds (VOCs) that are synthesized, produced from petroleum or derived from natural compounds, mostly plants. Fragrant and volatile organic compo... Read full abstract on PubMed →

PMID: 28962408 DOI: 10.1016/j.toxrep.2015.05.002 Full text on PMC

2013 Food microbiology sensory panel

Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.

Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analys... Read full abstract on PubMed →

PMID: 23498200 DOI: 10.1016/j.fm.2012.12.011

2012 Molecules (Basel, Switzerland) gc ms

Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.

The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven a... Read full abstract on PubMed →

PMID: 22450681 DOI: 10.3390/molecules17043708 Full text on PMC

2008 Journal of food science aroma analysis

Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.

We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain (extra fine and fine) a... Read full abstract on PubMed →

PMID: 18803731 DOI: 10.1111/j.1750-3841.2008.00891.x

2008 Bioscience, biotechnology, and biochemistry unrelated

Structure-dependent photodegradation of carotenoids accelerated by dimethyl tetrasulfide under UVA irradiation.

Carotenoids are used in wide-ranging food applications, but they are susceptible to degradation by many factors including light. We examined the photodegradation of five kinds of c... Read full abstract on PubMed →

PMID: 18685214 DOI: 10.1271/bbb.80251

2008 International journal of food microbiology other

The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.

The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was... Read full abstract on PubMed →

PMID: 18262300 DOI: 10.1016/j.ijfoodmicro.2007.12.025

2002 Journal of agricultural and food chemistry gc ms

Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

The yields of the cooling-active compounds 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (1) and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (2) as well as the bitter tastant... Read full abstract on PubMed →

PMID: 12188623 DOI: 10.1021/jf0203242

1981 Journal of nutritional science and vitaminology sensory panel

Contents and compositions of the aroma in "Wasanbon" sugar.

"Wasanbon" sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining procedure, and is used in the making of Japanese traditional confectionar... Read full abstract on PubMed →

PMID: 7334426 DOI: 10.3177/jnsv.27.563

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.