Allylmethyldisulfid (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Allylmethyldisulfid" in German language version.

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8doi.org

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3nih.gov

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1tcichemicals.com

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1europa.eu

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doi.org

Larry Lawson, Zhen-Yu Wang, Bronwyn Hughes: Identification and HPLC Quantitation of the Sulfides and Dialk(en)yl Thiosulfinates in Commercial Garlic Products. In: Planta Medica. Band 57, Nr. 04, August 1991, S. 363–370, doi:10.1055/s-2006-960119.
A. Sendl: Allium sativum and Allium ursinum: Part 1 Chemistry, analysis, history, botany. In: Phytomedicine. Band 1, Nr. 4, April 1995, S. 323–339, doi:10.1016/S0944-7113(11)80011-5.
E. A. O’Gara, D. J. Hill, D. J. Maslin: Activities of Garlic Oil, Garlic Powder, and Their Diallyl Constituents against Helicobacter pylori. In: Applied and Environmental Microbiology. Band 66, Nr. 5, Mai 2000, S. 2269–2273, doi:10.1128/AEM.66.5.2269-2273.2000, PMID 10788416, PMC 101489 (freier Volltext).
Prabodh Satyal, Jonathan Craft, Noura Dosoky, William Setzer: The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale). In: Foods. Band 6, Nr. 8, 5. August 2017, S. 63, doi:10.3390/foods6080063, PMID 28783070, PMC 5575638 (freier Volltext).
Mans. Boelens, Pieter J. De Valois, Henk J. Wobben, Arne. Van der Gen: Volatile flavor compounds from onion. In: Journal of Agricultural and Food Chemistry. Band 19, Nr. 5, Mai 1971, S. 984–991, doi:10.1021/jf60177a031.
Pongsak Rattanachaikunsopon, Parichat Phumkhachorn: Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives ( Allium schoenoprasum ). In: Bioscience, Biotechnology, and Biochemistry. Band 72, Nr. 11, 23. November 2008, S. 2987–2991, doi:10.1271/bbb.80482.
Mohamad Hesam Shahrajabian, Wenli Sun, Qi Cheng: Chinese onion (Allium chinense), an evergreen vegetable: A brief review. 2020, doi:10.26114/PJA.IUNG.426.2020.42.05.
Lei Qin, Jing-Xuan Gao, Jia Xue, Dong Chen, Song-Yi Lin, Xiu-Ping Dong, Bei-Wei Zhu: Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying. In: Foods. Band 9, Nr. 4, 7. April 2020, S. 444, doi:10.3390/foods9040444, PMID 32272549, PMC 7230619 (freier Volltext).

europa.eu

ec.europa.eu

Food and Feed Information Portal Database | FIP. Abgerufen am 15. Oktober 2023.

nih.gov

ncbi.nlm.nih.gov

E. A. O’Gara, D. J. Hill, D. J. Maslin: Activities of Garlic Oil, Garlic Powder, and Their Diallyl Constituents against Helicobacter pylori. In: Applied and Environmental Microbiology. Band 66, Nr. 5, Mai 2000, S. 2269–2273, doi:10.1128/AEM.66.5.2269-2273.2000, PMID 10788416, PMC 101489 (freier Volltext).
Prabodh Satyal, Jonathan Craft, Noura Dosoky, William Setzer: The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale). In: Foods. Band 6, Nr. 8, 5. August 2017, S. 63, doi:10.3390/foods6080063, PMID 28783070, PMC 5575638 (freier Volltext).
Lei Qin, Jing-Xuan Gao, Jia Xue, Dong Chen, Song-Yi Lin, Xiu-Ping Dong, Bei-Wei Zhu: Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying. In: Foods. Band 9, Nr. 4, 7. April 2020, S. 444, doi:10.3390/foods9040444, PMID 32272549, PMC 7230619 (freier Volltext).

tcichemicals.com

Eintrag zu Allyl Methyl Disulfide bei TCI Europe, abgerufen am 16. Juli 2023.