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In vitro mutagenicity tests on capsicum pepper, shallot and nutmeg oleoresins = Tests in vitro de la mutagénicité des oléorésines de piment, d'échalote et de noix muscadeDAMHOERI, A; HOSONO, A; ITOH, T et al.Agricultural and biological chemistry. 1985, Vol 49, Num 5, pp 1519-1520, issn 0002-1369Article

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Non-structural carbohydrates in processed soft fried onion (Allium cepa L.)KAACK, K; CHRISTENSEN, L. P; HANSEN, S. L et al.European food research & technology (Print). 2004, Vol 218, Num 4, pp 372-379, issn 1438-2377, 8 p.Article

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopyXIAONAN LU; JUN WANG; AL-QADIRI, Hamzah M et al.Food chemistry. 2011, Vol 129, Num 2, pp 637-644, issn 0308-8146, 8 p.Article

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

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Shallot and licorice constituent isoliquiritigenin arrests cell cycle progression and induces apoptosis through the induction of ATM/p53 and initiation of the mitochondrial system in human cervical carcinoma HeLa cellsHSU, Ya-Ling; CHIA, Chun-Chieh; CHEN, Ping-Jye et al.Molecular nutrition & food research (Print). 2009, Vol 53, Num 7, pp 826-835, issn 1613-4125, 10 p.Article

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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

Nucleotide sequence of shallot virus X RNA reveals a 5'-proximal cistron closely related to those of potexviruses and a unique arrangement of the 3'-proximal cistronsKANYUKA, K. V; VISHNICHENKO, V. K; LEVAY, K. E et al.Journal of general virology. 1992, Vol 73, pp 2553-2560, issn 0022-1317, 10Article

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Sur une demande d'autorisation d'emploi d'acide citrique (E 330) et d'anhydride sulfureux (E 220) pour la conservation de pâtes d'ail, d'échalote et d'oignon = Regulatory project for citric acid (E 330) and sulphur dioxyde (E 220) to preservation of garlic, shallot and onion pasteVIGNERON, M.Bulletin de l'Académie nationale de médecine. 1987, Vol 171, Num 9, pp 1149-1150, issn 0001-4079Article

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Quantitative evaluation of the antioxidant properties of garlic and shallot preparationsLEELARUNGRAYUB, Nuttakaan; RATTANAPANONE, Viboon; CHANARAT, Nantaya et al.Nutrition (Burbank, Los Angeles County, Calif.). 2006, Vol 22, Num 3, pp 266-274, issn 0899-9007, 9 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

Determination of neonicotinoid pesticides residues in agricultural samples by solid-phase extraction combined with liquid chromatography-tandem mass spectrometryWEN XIE; CHAO HAN; VAN QIAN et al.Journal of chromatography. 2011, Vol 1218, Num 28, pp 4426-4433, issn 0021-9673, 8 p.Article

Simultaneous speciation of selenium and sulfur species in selenized odorless garlic (Allium sativum L. Shiro) and shallot (Allium ascalonicum) by HPLC-inductively coupled plasma-(octopole reaction system)-mass spectrometry and electrospray ionization-tandem mass spectrometryOGRA, Yasumitsu; ISHIWATA, Kazuya; IWASHITA, Yuji et al.Journal of chromatography. 2005, Vol 1093, Num 1-2, pp 118-125, issn 0021-9673, 8 p.Article

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