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Novel polysulfides identified in the volatile components from welsh onions (Allium fistulosum L. var. maichuon) and scallions (Allium fistulosum L. var. caespitosum)MAY-CHIEN KUO; CHIEN, M; CHI-TANG HO et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 6, pp 1378-1381, issn 0021-8561, 4 p.Article

Effects of various oils on volatile compounds of deep-fried shallot flavouring = Effet de différentes huiles et composés volatils sur les échalotes fritesCHYAU, Charng-Cherng; MAU, Jeng-Leun.Food chemistry. 2001, Vol 74, Num 1, pp 41-46, issn 0308-8146Article

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Place des échalotes ivoiriennes sur le marché d'Abidjan par rapport aux oignons importés = The position of Côte d'Ivoire shallots on the Abidjan market in relation to imported onionsDAVID, O; FONDIO, L; MOUSTIER, P et al.Fruits (1978). 1998, Vol 53, Num 2, pp 127-140, issn 0248-1294Article

Identification and Biological Activity of Antifungal Saponins from Shallot (Allium cepa L. Aggregatum Group)TESHIMA, Yoshiki; IKEDA, Tsuyoshi; IMADA, Kiyoshi et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 31, pp 7440-7445, issn 0021-8561, 6 p.Article

Chromatographic methods for determination of S-substituted cysteine derivatives―A comparative studyKUBEC, Roman; DADAKOVA, Eva.Journal of chromatography. 2009, Vol 1216, Num 41, pp 6957-6963, issn 0021-9673, 7 p.Article

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In vitro antioxidant and antibacterial activities of Shallot and ScallionYIN, M.-C; HSU, P-C; CHANG, H.-H et al.Journal of food science. 2003, Vol 68, Num 1, pp 281-284, issn 0022-1147, 4 p.Article

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