Papers mentioning welsh 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.
Cuticular waxes can form a hydrophobic barrier on aerial plant surfaces, which is essential for mediating plant-environment interactions by providing protection against both biotic... Read full abstract on PubMed →
<title>Abstract</title> <p> This study aimed to improve postharvest preservation strategies for Welsh onion ( <italic>Allium fistulosum</italic> L.) by optimizing disinfection... Read full abstract on PubMed →
Welsh onion cultivation in Taiwan faces a significant threat from a foliar disease complex caused by three major pathogens: <i>Stemphylium vesicarium, Colletotrichum spaethianum</i... Read full abstract on PubMed →
The residue levels of the fungicide, boscalid on Welsh onions after cooking via different methods, were investigated. After boscalid treatment, Welsh onions of varying sizes were c... Read full abstract on PubMed →
In eukaryotes, centromeres interact with the kinetochore for distribution of genetic information in cell division, yet their sequence and size are diverse among species. However, t... Read full abstract on PubMed →
Fresh Welsh onions are widely used in food formulations due to their distinctive flavor and biological properties, but their high perishability limits their industrial applications... Read full abstract on PubMed →
The study presents a characterization of the volatile organic compounds found in both raw and the essential oil of the “Pereirana Onion,” an endemic Colombian Welsh onion variety f... Read full abstract on PubMed →
<i>Allium mongolicum</i> is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrome... Read full abstract on PubMed →
Welsh onion (Allium fistulosum L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds... Read full abstract on PubMed →
A disponibilidade hídrica afeta a biossíntese de compostos voláteis, com efeito dependente de aspectos relacionados ao vegetal e ao manejo hídrico. A cebolinha (Allium fistulosum L... Read full abstract on PubMed →
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harveste... Read full abstract on PubMed →
During a 3-year monitoring survey (April 2002-March 2005) of pesticide residues in agricultural products, 592 samples (324 domestic; 268 imported) collected in Hyogo prefecture, Ja... Read full abstract on PubMed →
An analytical method for the determination of 32 kinds of pesticide residues in onions, Welsh onions and mushrooms using gas chromatograph with an atomic emission detector (GC-AED)... Read full abstract on PubMed →
Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different tempera... Read full abstract on PubMed →
Benzoic acids, which are commonly found in food, are also produced by human microbiota from other dietary phenolics. The aim was to investigate the interactions of 8 food-related b... Read full abstract on PubMed →
Microbial strain selection dictates the functional and sensory attributes of fermented fruit products. Here, we investigated <i>Lactobacillus</i>-mediated fermentation of red pitay... Read full abstract on PubMed →
Coffee is among the most consumed beverages worldwide and is recognized for its bioactive compounds, which exert diverse physiological effects. This study evaluated the impact of r... Read full abstract on PubMed →
The ripening-dependent changes in antioxidant activities and phytochemical content of mango (<i>Mangifera indica</i> L.) cultivar Safaid Chonsa at various ripening stages were eval... Read full abstract on PubMed →
The National Institutes of Health of the United States stated that over 80% of microbial infections in the body are due to biofilms, many of which are resilient to traditional anti... Read full abstract on PubMed →
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improv... 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.