Ein Beitrag zur Biogenese und Biochemie Antimikrobiell Wirkender Ätherischer Öle der Küchenzwiebel (Allium Cepa L.)
- 1 December 1975
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 25 (2) , 107-169
- https://doi.org/10.1007/bf02591037
Abstract
No abstract availableKeywords
This publication has 64 references indexed in Scilit:
- Formation of dialkylthiophenes by thermolysis of di(1‐alkenyl) disulfides and alkyl 1‐propenyl disulfidesRecueil des Travaux Chimiques des Pays-Bas, 1972
- Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteriaPlant Foods for Human Nutrition, 1972
- Isolation and Characterization of Larvicidal Principle of GarlicScience, 1971
- Volatile flavor compounds from onionJournal of Agricultural and Food Chemistry, 1971
- Thiopropanal S-oxide: a lachrymatory factor in onionsJournal of Agricultural and Food Chemistry, 1971
- Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated OnionsJournal of Food Science, 1968
- The Configuration of (+)-S-(1-Propenyl)-L-Cysteine S-Oxide from Allium cepaThe Journal of Organic Chemistry, 1966
- Esters thiolsulfiniquesRecueil des Travaux Chimiques des Pays-Bas, 1954
- A NOTE ON THE PRESENCE OF PYRUVIC ACID IN EBENEZER ONIONSPlant Physiology, 1945
- Studies in the Physiology of Parasitism. IX. The Effect on the Germination of Fungal Spores of Volatile Substances arising from Plant TissuesAnnals of Botany, 1922