garlic

allium pekinense allium sativum allium sativum bulbs powder/ paste dehydrated garlic - chopped, granulated, minced, powder garlic - cloves, spread, sliced, powder garlic - granules, minced, sliced, ground, toasted, available as 100% certified organic garlic - minced, powder garlic (allium sativum) powder garlic (allium sativum) powder [bulb] garlic – odorless powder garlic bulbs garlic bulbs pieces garlic minced garlic minced small garlic powder/flakes/granules dehydrates garlic roasted clove whole garlic roasted minced garlic sliced garlic, toasted: granules garlic: minced, granules, powder 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.