Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment

The Chemistry of Garlic and Onions

Eric Block · Scientific American · 1985 · 936 citations

Food Chemistry, Engineering, Organic Chemistry +3

Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples

Eric Block, Sriram Naganathan, David Putman et al. · Journal of Agricultural and Food Chemistry · 1992 · 238 citations

Engineering, Altmetric Attention Score, High Allyl +16

Chemical Investigations on Alliin, the Specific Principle of Garlic

Arthur Stoll, E. Seebeck · Advances in enzymology and related areas of molecular biology/Advances in enzymology and related subjects · 1951 · 194 citations

Food Chemistry, Biotransformation, Alliin Properties +9

γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-l-cysteine sulphoxides (flavour precursors) in Allium

Jane E. Lancaster, Martin Shaw · Phytochemistry · 1989 · 174 citations

Biosynthesis, Engineering, Natural Product Synthesis +10

Composition of Sulfur-Containing Components in Onion and Their Flavor Characters

Yōichi Ueda, Takako Tsubuku, Ryuichi MIYAJIMA · Bioscience Biotechnology and Biochemistry · 1994 · 149 citations

Flavoromics, Chemical Composition, Food Analysis +17