Restituto Tocmo

Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

Restituto Tocmo, Yuchen Wu, Dong Liang et al. · Food Chemistry · 2016 · 62 citations

Food Chemistry, Hydrogen Sulfide-releasing Activity, Chemical Engineering +4

Effect of Processing Conditions on the Organosulfides of Shallot (<i>Allium cepa</i> L. Aggregatum Group)

Restituto Tocmo, Yi Lin, Dejian Huang · Journal of Agricultural and Food Chemistry · 2014 · 32 citations

Organosulfide profile and hydrogen sulfide-releasing capacity of stinky bean ( Parkia speciosa ) oil: Effects of pH and extraction methods

Restituto Tocmo, Dong Liang, Chenhui Wang et al. · Food Chemistry · 2015 · 28 citations

Food Chemistry, Chemical Engineering, Environmental Chemistry +7

Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking

Restituto Tocmo, Chenhui Wang, Dong Liang et al. · Journal of Functional Foods · 2015 · 18 citations · Full text

Food Chemistry, Organosulphide Profile, Hydrogen Sulphide-releasing Capacity +1

S-Alk(en)ylmercaptocysteine suppresses LPS-induced pro-inflammatory responses in murine macrophages through inhibition of NF-κB pathway and modulation of thiol redox status

Restituto Tocmo, Kirk L. Parkin · Free Radical Biology and Medicine · 2018 · 14 citations

Inflammation, Anti-inflammatory, Thiol Redox Status +12