References
- Kwon JH, Jung HU, Lee JE, Park NY, Lee KD, Kim JS. 1999. Effect of storage conditions on the quality stability of garlic bulbs. Korean J Postharvest Sci Technol 6: 137-142
- Shashikanth KN, Basappa SC, Murthy VS. 1981. Studies on the antimicrobial and stimulatory factors of garlic (Allium sativum L.). J Food Sci Technol 18: 44-47
- Al-Delaimy KS, Barakat MM. 1971. Antimicrobial and preservative activity of garlic on fresh ground camel meat. I. Effect of fresh ground garlic segments. J Sci Food Agric 22: 96-98 https://doi.org/10.1002/jsfa.2740220214
- Sharma KK, Sharma AL, Dwivedi KK, Sharma PK. 1976. Effect of raw and boiled garlic on blood cholesterol in butter fat lipacemia. Ind J Nutr Dietet 13: 7-10
- Chi MS, Koh ET, Stewart TJ. 1982. Effects of garlic on lipid metabolism in rats fed cholesterol or lard. J Nutr 122: 241-248
- Dipaolo JA, Carruthers C. 1960. The effect of allicin from garlic on tumor growth. Cancer Res 20: 431-434
- Belman S. 1983. Onion and garlic oils inhibit tumor promotion. Carcinogenesis 4: 1063-1065 https://doi.org/10.1093/carcin/4.8.1063
- Itokawa Y, Inoue K, Sasagawa S, Fujiwara M. 1997. Effect of S-methylcysteine sulfoxide, S-allylcysteine sulfoxide and related sulfur-containing amino acids on lipid metabolism of experimental hypercholesterolemic rats. J Nutr 103: 88-92
- Orekhov AN, Tertov VV. 1997. In vitro effect of garlic powder extract on lipid content in normal and atherosclerotic human aortic cells. Lipids 32: 1055-1060 https://doi.org/10.1007/s11745-997-0136-7
- Hanley AB, Fenwick GR. 1985. Cultivated alliums. J Plant Foods 6: 211-238 https://doi.org/10.1080/0142968X.1985.11904312
- Eric B. 1985. The chemistry of garlic and onions. Chemical News 3: 245-249
- Choi ST. 1993. Studies on the biologically active substances from Allium fistulosum. II. Allopathic substances from Allium fistulosum. J Korean Soc Hort Sci 34: 355-361
- Lisk DJ. 1994. Characterization of tissue selenium profiles and anticarcinogenic responses in rats fed natural sources of selenium-rich products. Carcinogenesis 15: 573-576 https://doi.org/10.1093/carcin/15.4.573
- Kumari K, Augusti KT. 1995. Antidiabetic effects of S- methyl cysteine sulphoxide on alloxan diabetes. Planta Med 61: 72-74 https://doi.org/10.1055/s-2006-958004
- Block ES, Naganathan D, Putman SH, Zhao AF. 1993. Organosulfur chemistry of garlic and onion: recent results. Pure Appl Chem 65: 625-632 https://doi.org/10.1351/pac199365040625
- Cai XJ, Uden PC, Block E, Zhang X, Quimby BD, Sullivan JJ. 1994. Allium chemistry: Identification of natural abundance of organoselenium volatiles from garlic, elephant garlic (A. ampeloprasum) onion and chinese chive (A. tuberosum) using headspace gas chromatography with atomic emission detection. J Agric Food Chem 42: 2081- 2084 https://doi.org/10.1021/jf00046a002
- Thomas DJ, Parkin KL. 1994. Quantification of alk(en)yl- L-cysteine sulfoxides and related amino acids in alliums by high-performance liquid chromatography. J Agric Food Chem 42: 1632-1638 https://doi.org/10.1021/jf00044a010
- Na UH. 2000. Garlic, welsh onion, onion. Osung Pub Co., Seoul, Korea. p 40-175
- Jo JS. 1990. Food materials. Gijeunyungusa, Seoul, Korea. p 154-155
- Boelens M, De Valois PJ, Wobben HJ, Van der Gen A. 1971. Volatile flavor compounds from onions. J Agric Food Chem 19: 984-991 https://doi.org/10.1021/jf60177a031
- Carson JF. 1987. Chemistry and biological properties of onions and garlic. Food Review International 3: 71-103 https://doi.org/10.1080/87559128709540808
- Lee SH, Joo KJ. 1998. Analysis of volatile flavor compounds in sesame oil extracted by Purge-and-Trap method. Korean J Food Sci Technol 30: 265-270
- Izzo HV, Ho CT. 1992. Ammonia affects maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation. J Am Oil Chem Soc 57: 674-675
- Lee YG, Lim SU, Kim FO. 1993. Influence of roasting conditions on the flavor quality of sesame seed oil. J Korean Agric Chem Soc 36: 407-415
- Huang TC, Bruechert LJ, Ho CT. 1989. Kinetics of pyrazine formation in amino acid-glucose system. J Food Sci 54: 1611-1614 https://doi.org/10.1111/j.1365-2621.1989.tb05172.x
- Jung SK, Suk HM, Choi JU. 1994. Changes in volatile sulfur compounds of garlic (Alliium sativum L.) under various drying temperatures. Korean J Food Sci Technol 26: 679-682
- Yu TH, Lin LY, Ho CT. 1994. Volatile compounds of blanched, fried blanched and baked blanched garlic slices. J Agric Food Chem 42: 1342-1347 https://doi.org/10.1021/jf00042a018
- Yu TH, Wu CM, Ho CT. 1993. Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices. J Agric Food Chem 41: 800-805 https://doi.org/10.1021/jf00029a023
- Shin DB, Seog HM, Kim JH, Lee YC. 1999. Flavor composition of garlic from different area. Korean J Food Sci Technol 31: 293-300
- Shin DB, Lee YC, Kim JH. 2000. Changes in quality of garlic during frozen storage. Korean J Food Sci Technol 32: 102-110
- Chung SK, Choi JU. 1990. The effects of drying methods on the quality of the garlic powder. Korean J Food Sci Technol 22: 44-49
- Yu TH, Wu CM. 1989. Stability of allicin in garlic juice. J Food Sci 54: 977-981 https://doi.org/10.1111/j.1365-2621.1989.tb07926.x
- Yu TH, Wu CH, Chen SY. 1989. Effects of pH adjustment and subsequent heat treatment on the formation of volatile compounds of garlic. J Agric Food Chem 37: 731-736 https://doi.org/10.1021/jf00087a033
- Ueda Y, Kawajird H, Muyamura N. 1991 Content of some sulfur containing componentsand free amino acids in various strains of garlic. Nippon Shokuhin Kogyo Gakkaishi 31: 1-58
- Mabrouk AF. 1976. Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor taste. In Phenolic, Sulfur, and Nitrogen Compounds in Food Flavor. ACS symposium series 26. Charalambous G, ed. Anbeuser-Busch Inc., Washington DC. p 146-183
- Budowski P, Menezes FGT, Dollear FG. 1950. Sesame oil V. The stability of sesame oil. J Am Oil Chem Soc 27: 337-380 https://doi.org/10.1007/BF02635082
- Ha JH. 1991. Changes of volatile compounds in sesame oil according to roasting conditions of sesame. PhD Dissertation. Korea University
- Ziegler SJ. 1988. Synthesis of S-alk(en)yl-L-cysteine and their corresponding sulfoxides. Diss ETH Zurich in Switzerland 8721: 131-147
- Iberl B. 1990. Quantitative determination of allicin and alliin from garlic by HPLC. Planta Med 56: 320-325 https://doi.org/10.1055/s-2006-960969
Cited by
- Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage vol.26, pp.24, 2007, https://doi.org/10.3390/molecules26247647