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An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Food chemistry, 2019-03, Vol.276, p.680-691

2019

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Deep eutectic solvent‐based extraction of polyphenolic antioxidants from onion (Allium cepa L.) peel

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1969-1979

2019

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Single Cell Analysis with Probe ESI-Mass Spectrometry: Detection of Metabolites at Cellular and Subcellular Levels

Analytical chemistry (Washington), 2014-04, Vol.86 (8), p.3809-3816

2014

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Comparative Analysis of Two Flavonol Synthases from Different-Colored Onions Provides Insight into Flavonoid Biosynthesis

Journal of agricultural and food chemistry, 2017-07, Vol.65 (26), p.5287-5298

2017

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Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6‑Year Field Study

Journal of agricultural and food chemistry, 2017-06, Vol.65 (25), p.5122-5132

2017

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Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

Molecules (Basel, Switzerland), 2017-05, Vol.22 (5), p.761

2017

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Development of methods for quantitative determination of the total and reactive polysulfides: Reactive polysulfide profiling in vegetables

Food chemistry, 2023-07, Vol.413, p.135610-135610, Article 135610

2023

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Garlic and onions: their cancer prevention properties

Cancer prevention research (Philadelphia, Pa.), 2015-03, Vol.8 (3), p.181-189

2015

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Utilization of quercetin and quercetin glycosides from onion (Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors

Food chemistry, 2017-11, Vol.235, p.119-126

2017

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Simultaneous Electrochemical Detection of Benzimidazole Fungicides Carbendazim and Thiabendazole Using a Novel Nanohybrid Material-Modified Electrode

Journal of agricultural and food chemistry, 2017-02, Vol.65 (4), p.727-736

2017

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Quercetin and Its Anti-Allergic Immune Response

Molecules, 2016-05, Vol.21 (5), p.623

2016

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Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

Journal of agricultural and food chemistry, 2020-01, Vol.68 (3), p.799-807

2020

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Biodegradable film of carboxymethyl cellulose modified with red onion peel powder waste and boron nitride nanoparticles: Investigation of physicochemical properties and release of active substances

Food chemistry, 2024-07, Vol.445, p.138721-138721, Article 138721

2024

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Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

Biomedicine & pharmacotherapy, 2022-02, Vol.146, p.112498-112498, Article 112498

2022

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The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Food chemistry, 2013-11, Vol.141 (1), p.451-458

2013

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Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Food chemistry, 2020-05, Vol.311, p.125958-125958, Article 125958

2020

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Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Food chemistry, 2018-12, Vol.269, p.495-502

2018

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Identification and Quantification of Flavonoids from Two Southern Italian Cultivars of Allium cepa L., Tropea (Red Onion) and Montoro (Copper Onion), and Their Capacity to Protect Human Erythrocytes from Oxidative Stress

Journal of agricultural and food chemistry, 2015-06, Vol.63 (21), p.5229-5238

2015

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Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

Food chemistry, 2016-06, Vol.201, p.315-319

2016

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User-Friendly Multifunctional Red-Emissive Carbon Dots for Rapid Cell Nucleus Staining via Targeting Nuclear Proteins

Analytical chemistry (Washington), 2024-05, Vol.96 (21), p.8432-8440

2024

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Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review

Food research international, 2020-06, Vol.132, p.108953-108953, Article 108953

2020

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Assessment of trace metals in five most-consumed vegetables in the US: Conventional vs. organic

Environmental pollution (1987), 2018-12, Vol.243 (Pt A), p.292-300

2018

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Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Journal of agricultural and food chemistry, 2016-07, Vol.64 (27), p.5583-5589

2016

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Study on degradation behaviour, residue distribution, and dietary risk assessment of propiconazole in celery and onion under field application

Journal of the science of food and agriculture, 2021-03, Vol.101 (5), p.1998-2005

2021

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Plants of the genus Allium as antibacterial agents: From tradition to pharmacy

Cellular and molecular biology (Noisy-le-Grand, France), 2016-08, Vol.62 (9), p.57

2016

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An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Deep eutectic solvent‐based extraction of polyphenolic antioxidants from onion (Allium cepa L.) peel

Single Cell Analysis with Probe ESI-Mass Spectrometry: Detection of Metabolites at Cellular and Subcellular Levels

Comparative Analysis of Two Flavonol Synthases from Different-Colored Onions Provides Insight into Flavonoid Biosynthesis

Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6‑Year Field Study

Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

Development of methods for quantitative determination of the total and reactive polysulfides: Reactive polysulfide profiling in vegetables

Garlic and onions: their cancer prevention properties

Utilization of quercetin and quercetin glycosides from onion (Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors

Simultaneous Electrochemical Detection of Benzimidazole Fungicides Carbendazim and Thiabendazole Using a Novel Nanohybrid Material-Modified Electrode

Quercetin and Its Anti-Allergic Immune Response

Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

Biodegradable film of carboxymethyl cellulose modified with red onion peel powder waste and boron nitride nanoparticles: Investigation of physicochemical properties and release of active substances

Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Identification and Quantification of Flavonoids from Two Southern Italian Cultivars of Allium cepa L., Tropea (Red Onion) and Montoro (Copper Onion), and Their Capacity to Protect Human Erythrocytes from Oxidative Stress

Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

User-Friendly Multifunctional Red-Emissive Carbon Dots for Rapid Cell Nucleus Staining via Targeting Nuclear Proteins

Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review

Assessment of trace metals in five most-consumed vegetables in the US: Conventional vs. organic

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Study on degradation behaviour, residue distribution, and dietary risk assessment of propiconazole in celery and onion under field application

Plants of the genus Allium as antibacterial agents: From tradition to pharmacy

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