Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum)

The Organosulfur Chemistry of the Genus <i>Allium</i> – Implications for the Organic Chemistry of Sulfur

Eric Block · Angewandte Chemie International Edition in English · 1992 · 982 citations

Food Chemistry, Biosynthesis, Bioorganic Chemistry +15

Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action

Chester J. Cavallito, John Hays Bailey · Journal of the American Chemical Society · 1944 · 729 citations

Allium Sativum, Molecular Sciences, Bioorganic Chemistry +13

The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins

Aharon Rabinkov, Talia Miron, L. Konstantinovski et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 1998 · 426 citations

Biochemistry, Radical (Chemistry), Lipid Peroxidation +5

The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies

Eric Block, Saleem Ahmad, James L. Catalfamo et al. · Journal of the American Chemical Society · 1986 · 315 citations

Antithrombotic Organosulfur Compounds, Biochemistry, Alkyl Thiosulfinate Esters +11

Allicin, the Antibacterial Principle of Allium sativum. II. Determination of the Chemical Structure

Chester J. Cavallito, Johannes S. Buck, C. M. Suter · Journal of the American Chemical Society · 1944 · 289 citations

Bioorganic Chemistry, Chemical Analysis, Altmetric Attention Score +18