In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...

In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity ...

Three-dimensional quantitative structure-activity relationship studies were carried out on a series of 28 organosulphur compounds as 15-lipoxygenase inhibitors using comparative molecular field analysis and comparative ...

This work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC?UV) for the analysis of organosulfur compounds (OSCs) ...

The present work is a continuation of a previous paper on thesubject. It aims at studying the antioxidant mechanisms of garlic samplessubjected to different cooking treatments, and to find relationships withthe main ...

Plant organosulfur compounds represent one of the main groups of phytochemicals that evidence an ample spectrum of biological activities. There are two major sources of sulfur-containing compounds in plant foods; Allium ...

Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...