Sign In

Login

Password

Forgot Password ? Sign Up

Allylmethyltrisulfid (German Wikipedia)

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

refsWebsite
Global rank German rank
8doi.org
2nd place
3rd place
3nih.gov
4th place
7th place
2europa.eu
68th place
29th place
1google.de
2,106th place
139th place

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).
  • Florentine Marie-Chantal Ndoye Foe, Tatiana Flore Kemegni Tchinang, Ascencion Maximilienne Nyegue et al.: Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon. In: BMC Complementary and Alternative Medicine. Band 16, Nr. 1, Dezember 2016, doi:10.1186/s12906-016-1096-y, PMID 27056828, PMC 4823886 (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.

europa.eu

echa.europa.eu

ec.europa.eu

google.de

books.google.de

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).
  • Florentine Marie-Chantal Ndoye Foe, Tatiana Flore Kemegni Tchinang, Ascencion Maximilienne Nyegue et al.: Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon. In: BMC Complementary and Alternative Medicine. Band 16, Nr. 1, Dezember 2016, doi:10.1186/s12906-016-1096-y, PMID 27056828, PMC 4823886 (freier Volltext).