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Food Reviews International Volume 17, 2001 - Issue 2
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Original Articles

ANTIMICROBIAL ACTIVITIES OF SULFUR COMPOUNDS DERIVED FROM S-ALK (EN) YL-L-CYSTEINE SULFOXIDES IN ALLIUM AND BRASSICA

K. H. Kyung Department of Food Science, Sejong University, Seoul, 143-747, Korea
&
Y. C. Lee Department of Food Science & Technology, Chung-Ang University, Ansung, 456-756, Korea
Pages 183-198 | Published online: 06 Feb 2007

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Wanessa de Campos Bortolucci, Keila Fernanda Raimundo, Carla Maria Mariano Fernandez, Ricardo C. Calhelha, Isabel C. F. R. Ferreira, Lillian Barros, José Eduardo Gonçalves, Giani Andrea Linde, Nelson Barros Colauto & Zilda Cristiani Gazim. (2022) Cytotoxicity and anti-inflammatory activities of Gallesia integrifolia (Phytolaccaceae) fruit essential oil. Natural Product Research 36:11, pages 2878-2883.
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Katherine S. Carlos, Stephen M. Conrad, Sara M. Handy & Lowri S. de Jager. (2020) Investigation of food products containing garlic or onion for a false positive sulphite response by LC-MS/MS. Food Additives & Contaminants: Part A 37:5, pages 723-730.
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Katherine S. Robbins Carlos & Lowri S. de Jager. (2016) Comparison of multiple methods for the determination of sulphite in Allium and Brassica vegetables. Food Additives & Contaminants: Part A 33:10, pages 1509-1517.
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