1 |
Gunther H. NMR Spectrometry. John Wiley & Sons, Inc., New York, USA. pp. 15-49 (1980)
|
2 |
Ichikawa M, Ide N, Yoshida J, Yamaguchi H, Ono K. Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography. J. Agr. Food Chem. 54: 1535-1540 (2006)
DOI
ScienceOn
|
3 |
Ziegler SJ, Sticher O. HPLC of S-alk(en)yl-L-cysteine derivatives in garlic including quantitative determination of (+)-S-allyl-L-cysteine sulfoxide (alliin). Planta Med. 55: 372-378 (1989)
DOI
ScienceOn
|
4 |
Yoo KS, Pike LM. Determination of flavor precursor compound S-alk(en)yl-L-cysteine sulfoxides by an HPLC method and their distribution in Allium species. Sci. Hortic.-Amsterdam 75: 1-10 (1998)
DOI
|
5 |
Kubec R, Dadakova E. Quantitative determination of Salk( en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography. J. Chromatogr. A 1212: 154-157 (2008)
DOI
|
6 |
Wang D, Nanding H, Han N, Chen F, Zhao G. 2-(1H-pyrrolyl) carboxylic acids as pigment precursors in garlic greening. J. Agr. Food Chem. 56: 1495-1500 (2008)
DOI
ScienceOn
|
7 |
Virtanen AI. Studies on organic sulphur compounds and other labile substances in plants. Phytochemistry 4: 207-228 (1965)
DOI
ScienceOn
|
8 |
Iberl B, Winkler G, Muller B, Knobloch K. Quantitative determination of allicin and alliin from garlic by HPLC. Planta Med. 56: 320-326 (1990)
DOI
|
9 |
Lawson LD, Wang ZJ. Changes in the organosulfur compounds released from garlic during aging in the water, dilute ethanol, or dilute acetic acid. J. Toxicol. 14: 214 (1995)
|
10 |
Matsuura H. Phytochemistry of garlic horticultural and processing procedure. pp. 55-69. In: Neutraceuticals: Designer Foods III. Garlic, Soy, and Licorice. Lachance PA (ed). Food & Nutrition Press, Trumbull, CN, USA (1997)
|
11 |
Lancaster JE, Shaw ML. γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in Allium. Phytochemistry 28: 455-460 (1989)
DOI
ScienceOn
|
12 |
Kyung KH, Kim MH, Park MS, Kim YS. Alliinase-independent inhibition of Staphylococcus aureus B33 by heated garlic. J. Food Sci. 67: 780-785 (2002)
DOI
ScienceOn
|
13 |
Arnault I, Chrisrides JP, Mandon N, Haffner T, Kahane R, Auger J. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. J. Chromatogr. A 991: 69-75 (2003)
DOI
ScienceOn
|
14 |
Fujiwara M, Yoshimura M, Tsuno S, Murakami F. "Allithimine", A newly found derivative of vitamin B1. IV. On the alliin homologues in the vegetables. J. Biochem. 45: 141-149 (1958)
|
15 |
Lawson LD. The composition and chemistry of garlic cloves and processed garlic. pp. 37-107. In: Garlic: The Science and Therapeutic Applications of Allium sativum L. and Related Species, 2nd edition. Koch HP, Lawson LD (eds). William & Wilkins, Baltimore Baltimore, MD, USA (1996)
|
16 |
Block E, Naganathan S, Putman D, Zhao SH. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsons), leek, scallion, shallot, elephant (greek-heated) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples. J. Agr. Food Chem. 40: 2418-2430 (1992)
DOI
|
17 |
Lawson LD. Allicin and other thiosulfinates and their precursors and transformation products from garlic and garlic products. pp. 306-320. In: Human Medicinal Agents from Plants. Kinghorn AD, Balandrin MF (eds). American Chemical Society, Washington, DC, USA (1993)
|
18 |
Lawson LD, Wang ZJ, Hughes BG. γ-Glutamyl-S-alkylcysteines in garlic and other Allium spp.: Precursors of age-dependent trans-1-propenyl thiosulfinates. J. Nat. Prod. 54: 436-444 (1991)
DOI
|
19 |
Hong GH, Lee SK, Koo MW. Alliin and fructan contents in garlics, by cultivars and cultivating areas. J. Korean Soc. Hortic. 38: 483-488 (1997)
|
20 |
Hornikova J, Kubec R, Cejpek K, Velisek J, Ovesna J, Stavelikova H. Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes. Czech J. Food Sci. 28: 298-308 (2010)
|
21 |
Iciek M, Kwiecien I, Wlodek L. Biological properties of garlic and garlic-derived organosulfur compounds. Environ. Mol. Mutagen. 50: 247-265 (2009)
DOI
ScienceOn
|
22 |
Walton L, Herbold M, Lindegren CC. Bactericidal effects of vapors from crushed garlic. Food Res. 1: 163-169 (1936)
DOI
|
23 |
Lukes TM. Factors governing the greening of garlic puree. J. Food Sci. 51: 1577, 1582 (1986)
|
24 |
Virtanen AI, Matikkala EJ. The isolation of S-methylcysteine-sulphoxide and S-n-propylcysteine sulphoxide from onion (Allium cepa) and the antibiotic activity of crushed onion. Acta Chem. Scand. 13: 1898-1900 (1959)
DOI
|
25 |
Reuter HD, Koch HP, Lawson LD. Therapeutic effects and applications of garlic and its preparations. pp. 135-212. In: Garlic. The Science and Therapeutic Application of Allium sativum L. and Related Species, second edition. Koch HP, Lawson LD (eds). Williams & Wilkins, Baltimore, MD, USA (1996)
|
26 |
Lawson LD. Garlic: A review of its medicinal effects and indicated active compounds. In: Phytomedicines of Europe: Chemistry & Biological Activity. Lawson LD, Bauer B (eds). ACS Symposium Series 691: 176-209 (1998)
|
27 |
Raghavan B, Abraham KO, Shankaranarayana ML. Chemistry of garlic and garlic products. J. Sci. Ind. Res. 42: 401-409 (1983)
|