The use of the ‘Cryogenic’ GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum
- 7 February 2004
- journal article
- research article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 17 (2) , 235-245
- https://doi.org/10.1016/j.jfca.2003.09.002
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Organosulfur chemistry of garlic and onion: Recent resultsPure and Applied Chemistry, 1993
- Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samplesJournal of Agricultural and Food Chemistry, 1992
- The Organosulfur Chemistry of the Genus Allium – Implications for the Organic Chemistry of SulfurAngewandte Chemie International Edition in English, 1992
- Chemistry and biological properties of onions and garlicFood Reviews International, 1987
- The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studiesJournal of the American Chemical Society, 1986
- The Chemistry of Garlic and OnionsScientific American, 1985
- Aryl sulphatase activity in northern Nigerian soilsSoil Biology and Biochemistry, 1972
- Flavor components of garlic extractJournal of Agricultural and Food Chemistry, 1971
- Allicin, the Antibacterial Principle of Allium sativum. II. Determination of the Chemical StructureJournal of the American Chemical Society, 1944
- Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial ActionJournal of the American Chemical Society, 1944