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For: Tocmo R, Lin Y, Huang D. Effect of Processing Conditions on the Organosulfides of Shallot ( Allium cepa L. Aggregatum Group). J Agric Food Chem 2014;62:5296-304. [DOI: 10.1021/jf500739n] [Cited by in Crossref: 20] [Cited by in F6Publishing: 15] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Tocmo R, Wang C, Liang D, Huang D. Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking. Journal of Functional Foods 2015;17:410-21. [DOI: 10.1016/j.jff.2015.05.020] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 1.1] [Reference Citation Analysis]
2 Locatelli D, Altamirano J, González R, Camargo A. Home-cooked garlic remains a healthy food. Journal of Functional Foods 2015;16:1-8. [DOI: 10.1016/j.jff.2015.04.012] [Cited by in Crossref: 25] [Cited by in F6Publishing: 14] [Article Influence: 3.6] [Reference Citation Analysis]
3 Kaschula CH, Hunter R. Synthesis and Structure–Activity Relations in Allylsulfide and Isothiocyanate Compounds From Garlic and Broccoli Against In Vitro Cancer Cell Growth. Elsevier; 2016. pp. 1-43. [DOI: 10.1016/b978-0-444-63749-9.00001-3] [Cited by in Crossref: 3] [Article Influence: 0.5] [Reference Citation Analysis]
4 Rose P, Moore PK, Whiteman M, Kirk C, Zhu Y. Diet and Hydrogen Sulfide Production in Mammals. Antioxidants & Redox Signaling 2021;34:1378-93. [DOI: 10.1089/ars.2020.8217] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Tocmo R, Lai AN, Wu Y, Liang D, Fogliano V, Huang D. Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum. Journal of Functional Foods 2017;30:254-9. [DOI: 10.1016/j.jff.2017.01.001] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 0.6] [Reference Citation Analysis]
6 Cantrell MS, Seale JT, Arispe SA, McDougal OM. Determination of Organosulfides from Onion Oil. Foods 2020;9:E884. [PMID: 32640536 DOI: 10.3390/foods9070884] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
7 Liang D, Wang C, Tocmo R, Wu H, Deng L, Huang D. Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables. Journal of Functional Foods 2015;14:634-40. [DOI: 10.1016/j.jff.2015.02.007] [Cited by in Crossref: 25] [Cited by in F6Publishing: 16] [Article Influence: 3.6] [Reference Citation Analysis]
8 Poojary MM, Putnik P, Bursać Kovačević D, Barba FJ, Lorenzo JM, Dias DA, Shpigelman A. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis 2017;61:28-39. [DOI: 10.1016/j.jfca.2017.04.007] [Cited by in Crossref: 57] [Cited by in F6Publishing: 26] [Article Influence: 11.4] [Reference Citation Analysis]
9 Szabo C, Papapetropoulos A. International Union of Basic and Clinical Pharmacology. CII: Pharmacological Modulation of H2S Levels: H2S Donors and H2S Biosynthesis Inhibitors. Pharmacol Rev 2017;69:497-564. [PMID: 28978633 DOI: 10.1124/pr.117.014050] [Cited by in Crossref: 152] [Cited by in F6Publishing: 141] [Article Influence: 30.4] [Reference Citation Analysis]
10 Utto W, Preutikul R, Malila P, Noomhorm A, Bronlund JE. Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature. Food Sci Technol Int 2018;24:132-44. [PMID: 29020811 DOI: 10.1177/1082013217735951] [Cited by in Crossref: 2] [Article Influence: 0.4] [Reference Citation Analysis]
11 Farag MA, Tawfike AF, Donia MS, Ehrlich A, Wessjohann LA. Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics. Molecules 2019;24:E928. [PMID: 30866428 DOI: 10.3390/molecules24050928] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 3.3] [Reference Citation Analysis]
12 Yan JK, Zhu J, Liu Y, Chen X, Wang W, Zhang H, Li L. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences. Crit Rev Food Sci Nutr 2022;:1-29. [PMID: 35343832 DOI: 10.1080/10408398.2022.2056132] [Reference Citation Analysis]
13 Kremr D, Bajerová P, Bajer T, Eisner A, Adam M, Ventura K. Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae. J Food Sci Technol 2015;52:5727-35. [PMID: 26344986 DOI: 10.1007/s13197-014-1660-8] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 1.1] [Reference Citation Analysis]
14 Rose P, Moore PK, Zhu YZ. Garlic and Gaseous Mediators. Trends Pharmacol Sci 2018;39:624-34. [PMID: 29706261 DOI: 10.1016/j.tips.2018.03.009] [Cited by in Crossref: 28] [Cited by in F6Publishing: 21] [Article Influence: 7.0] [Reference Citation Analysis]
15 Cuchet A, Anchisi A, Telouk P, Yao Y, Schiets F, Fourel F, Clément Y, Lantéri P, Carénini E, Jame P, Casabianca H. Multi-element (13C, 2H and 34S) bulk and compound-specific stable isotope analysis for authentication of Allium species essential oils. Food Control 2021;126:108086. [DOI: 10.1016/j.foodcont.2021.108086] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Tocmo R, Liang D, Lin Y, Huang D. Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfides. Front Nutr 2015;2:1. [PMID: 25988131 DOI: 10.3389/fnut.2015.00001] [Cited by in Crossref: 24] [Cited by in F6Publishing: 11] [Article Influence: 3.4] [Reference Citation Analysis]
17 Rose P, Moore PK, Zhu YZ. H2S biosynthesis and catabolism: new insights from molecular studies. Cell Mol Life Sci 2017;74:1391-412. [PMID: 27844098 DOI: 10.1007/s00018-016-2406-8] [Cited by in Crossref: 73] [Cited by in F6Publishing: 62] [Article Influence: 12.2] [Reference Citation Analysis]
18 Tocmo R, Liang D, Wang C, Poh J, Huang D. Organosulfide profile and hydrogen sulfide-releasing capacity of stinky bean (Parkia speciosa) oil: Effects of pH and extraction methods. Food Chem 2016;190:1123-9. [PMID: 26213085 DOI: 10.1016/j.foodchem.2015.06.072] [Cited by in Crossref: 16] [Cited by in F6Publishing: 9] [Article Influence: 2.3] [Reference Citation Analysis]