garlic, 977001-81-2

Articles:

PubMed:	Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms.
PubMed:	Distinct intraspecific variations of garlic (Allium sativum L.) revealed by the exon-intron sequences of the alliinase gene.
PubMed:	Flavor preferences conditioned by postingestive effect of sucrose and porcine digestive peptides in postweaning pigs.
PubMed:	Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America.
PubMed:	Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk).
PubMed:	Long-term flavor recognition in humans with prenatal garlic experience.
PubMed:	De novo assembly and characterization of the garlic (Allium sativum) bud transcriptome by Illumina sequencing.
PubMed:	Allicin inhibits cell growth and induces apoptosis in U87MG human glioblastoma cells through an ERK-dependent pathway.
PubMed:	Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
PubMed:	Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.
PubMed:	Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
PubMed:	Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC.
PubMed:	Flavor perception in human infants: development and functional significance.
PubMed:	Effect of dietary garlic powder on layer performance, fecal bacterial load, and egg quality.
PubMed:	Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.
PubMed:	Garlic accelerates red blood cell turnover and splenic erythropoietic gene expression in mice: evidence for erythropoietin-independent erythropoiesis.
PubMed:	Comparative antioxidant activity study of some commonly used spices in Bangladesh.
PubMed:	Effect of milk on the deodorization of malodorous breath after garlic ingestion.
PubMed:	Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:	Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.
PubMed:	Generation of norisoprenoid flavors from carotenoids by fungal peroxidases.
PubMed:	Sensory properties and consumer perception of wet and dry cheese sauces.
PubMed:	Effects of acute and subacute garlic supplement administration on serum total antioxidant capacity and lipid parameters in healthy volunteers.
PubMed:	Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.
PubMed:	Review of methods for the reduction of dietary content and toxicity of acrylamide.
PubMed:	Anticancer effects of diallyl trisulfide derived from garlic.
PubMed:	Identification of allyl esters in garlic cheese.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Antioxidant and antimicrobial effects of garlic in chicken sausage.
PubMed:	Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.
PubMed:	Diallyl trisulfide suppresses the proliferation and induces apoptosis of human colon cancer cells through oxidative modification of beta-tubulin.
PubMed:	Investigation on the phenolics of some spices having pharmacotherapeuthic properties.
PubMed:	The pungency of garlic: activation of TRPA1 and TRPV1 in response to allicin.
PubMed:	Inhibitory activity of shiitake flavor against platelet aggregation.
PubMed:	Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation.
PubMed:	Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry.
PubMed:	Effects of hydrocolloid thickeners on the perception of savory flavors.
PubMed:	[Influence of spiced feed additives on taste of hen's eggs].
PubMed:	Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic.
PubMed:	Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
PubMed:	Antioxidant activity of selected Indian spices.
PubMed:	The representation of umami taste in the taste cortex.
PubMed:	Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems.
PubMed:	Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:	Role of learning in the selection of dietary protein in the golden hamster (Mesocricetus auratus).
PubMed:	Protective effects of diallyl sulfide on N-nitrosodimethylamine-induced immunosuppression in mice.
PubMed:	Decrease of hepatic catalase level by treatment with diallyl sulfide and garlic homogenates in rats and mice.
PubMed:	The neurophysiology of taste and olfaction in primates, and umami flavor.
PubMed:	Allium chemistry: identification of organosulfur compounds in ramp (Allium tricoccum) homogenates.
PubMed:	Effects of gamma irradiation on the flavor composition of food commodities.
PubMed:	Metabolism of the chemoprotective agent diallyl sulfide to glutathione conjugates in rats.
PubMed:	Chemoprevention of mammary cancer by diallyl selenide, a novel organoselenium compound.
PubMed:	Antiplatelet activity in onion (Allium cepa) is sulfur dependent.
PubMed:	Protective effects of garlic and related organosulfur compounds on acetaminophen-induced hepatotoxicity in mice.
PubMed:	Mother's milk: a medium for early flavor experiences.
PubMed:	Interspecific hybrid between Allium cepa and Allium sativum.
PubMed:	Initiation and post-initiation chemopreventive effects of diallyl sulfide in esophageal carcinogenesis.
PubMed:	Inhibition of cytochrome P-450 2E1 by diallyl sulfide and its metabolites.
PubMed:	Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, a naturally occurring anticarcinogen.
PubMed:	Taste-active components in some foods: a review of Japanese research.
PubMed:	Role of ornithine decarboxylase in diallyl sulfide inhibition of colonic radiation injury in the mouse.
PubMed:	Chemoprevention of N-nitrosomethylbenzylamine-induced esophageal cancer in rats by the naturally occurring thioether, diallyl sulfide.
PubMed:	New dietary anticarcinogens and prevention of gastrointestinal cancer.
PubMed:	Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethylhydrazine-induced colon cancer.
PubMed:	Flavor formation in tissue cultures of garlic (Allium sativum L.).
PubMed:	The genus Allium--Part 3.
PubMed:	The genus Allium. Part 2.
PubMed:	The genus Allium--Part 1.
PubMed:	Establishment of a flavor preference in rats: importance of nursing and weaning experience.