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Physiological and cytogenetic effects of phosphine gas in Allium cepa (L.) = Effets physiologiques et cytogénétiques de la phosphine gazeuse chez Allium cepa (L.)YOUNIS, S. A; AL-HAKKAK, Z. S; AL-RAWI, F. I et al.Journal of Stored Products Research. 1989, Vol 25, Num 1, pp 25-30, issn 0022-474XArticle

Moisture loss of sweet onions during curingMAW, B. W; MULLINIX, B. G.Postharvest biology and technology. 2005, Vol 35, Num 2, pp 223-227, issn 0925-5214, 5 p.Article

The effect of temperature on the rate of sprout growth and development within stored onion bulbs = Effet de la température sur la vitesse de germination et le développement des pousses de bulbes d'oignon entreposésBREWSTER, J. L.Annals of applied biology. 1987, Vol 111, Num 2, pp 463-467, issn 0003-4746Article

Benzyl isothiocyanate in onion (Allium cepa L.) and mushroom (Agaricus bisporus)- A re-examination = L'isothiocyanate de benzyle dans les oignons (Allium cepa) et les champignons (Agaricus bisporus). Nouvelle étudeHANLEY, A. B; HEANEY, R. K; LEWIS, J et al.Food chemistry. 1988, Vol 30, Num 2, pp 157-162, issn 0308-8146Article

Water vapour losses from different regions of onion (Allium cepa L.) bulb during storage = Pertes en vapeur d'eau de différentes zones de bulbes d'oignon (Allium cepa) au cours de l'entreposageTHAMIZHARASI, V; NARASIMHAM, P.Journal of food science and technology (Mysore). 1988, Vol 25, Num 1, pp 49-50, issn 0022-1155Article

Mechanism of discoloration in processed garlic and onionJIACHEN ZANG; DAN WANG; GUANGHUA ZHAO et al.Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 2, pp 162-173, issn 0924-2244, 12 p.Article

Vacuum dehydration kinetics of onion slicesMITRA, J; SHRIVASTAVA, S. L; SRINIVASA RAO, P et al.Food and bioproducts processing. 2011, Vol 89, Num 1, pp 1-9, issn 0960-3085, 9 p.Article

Oignon ou noisette ?FRANCES, Pierre.La Revue du praticien. Médecine générale. 2010, Num 844, issn 0989-2737, p. 517Article

A Vöröshagyma összetétele, különös tekintettel aroma és biologiailag aktiv vegyületeire = The composition of onion with special regards to its aroma and biologically active compoundsSASSNE KISS, A; PETRO, O.Élelmezési ipar. 1989, Vol 43, Num 11, pp 411-415, issn 0013-5909, 5 p.Article

Evaluation of storage methods for Granex onions = Evaluation des méthodes d'entreposage des oignons GranexSMITTLE, D. A.Journal of the American Society for Horticultural Science. 1988, Vol 113, Num 6, pp 877-880, issn 0003-1062Article

Héjas vöröshagyma tárolási technológia Békéscsabán = Storage technology of unpeeled onionsLASZLO, G.HűtŰipar. 1992, Vol 38, Num 4, pp 17-18, issn 0018-8085Article

Relations between the physiological state of onions and an effective sprout inhibition by irradiationDAHLHELM, H; MATEJKO, C.Radiation physics and chemistry. 1990, Vol 36, Num 5, pp 651-656, issn 0146-5724Article

Decontamination of Green Onions and Baby Spinach by Vaporized Ethyl PyruvateZEKI DURAK, M; CHUREY, John J; GATES, Matthew et al.Journal of food protection. 2012, Vol 75, Num 6, pp 1012-1022, issn 0362-028X, 11 p.Article

Structures and reactions of compounds involved in pink discolouration of onionKATO, Masahiro; KAMOI, Takahiro; SASAKI, Ryosuke et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 885-892, issn 0308-8146, 8 p.Article

Yersinia enterocolitica in Zwiebelmettwurst: ein Problem? = Yersinia enterocolitica in mettwurst with onions: a problem?BUCHER, Michael; FREDRIKSSON-AHOMAA, Maria; KOCH, Ulrike et al.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 6, pp 118-120, issn 0015-363X, 3 p.Article

Antimicrobial Effects of a Commercial Fermentation Product on Fresh-Cut OnionsEN YANG; LIHUA FAN; YUEMING JIANG et al.Journal of food protection. 2011, Vol 74, Num 3, pp 470-474, issn 0362-028X, 5 p.Article

Convective drying of onion: Kinetics and nutritional evaluationMOTA, C. L; LUCIANO, C; DIAS, A et al.Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 115-123, issn 0960-3085, 9 p.Article

Processing and analysis of onionseed (Allium cepa) and its fixed oil = Traitement et analyse des graines d'oignon (Allium cepa) et de l'huile fixéeNARASIMHA REDDY, P; AZEEMODDIN, G; THIRUMALA RAO, S. D et al.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 3, issn 0003-021X, 365Article

Novel microwave-freeze drying of onion slicesABBASI, Soleiman; AZARI, Sara.International journal of food science & technology. 2009, Vol 44, Num 5, pp 974-979, issn 0950-5423, 6 p.Article

Effect of onion pigments on the killing effect of ultraviolet irradiation toward human monocyte or macrophage-like cellsSHINOHARA, K; IWATSUKI, S; KOBORI, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 2, pp 144-149, issn 0029-0394Article

Moisture desorption characteristics of raw onion slicesRAPUSAS, R. S; DRISCOLL, R. H; BUCKLE, K. A et al.Food Australia. 1993, Vol 45, Num 6, pp 278-284, issn 1032-5298, 6 p.Article

Varietal variations in some important chemical constituents of onion (Allium cepa L.)BAJAJ, K. L; GURDEEP KAUR; CHADHA, M. L et al.Tropical science. 1990, Vol 30, Num 4, pp 391-395, issn 0041-3291Article

(Z,Z)-d-1,2,3-dimethyl-1,4-butanedithail S,S'-dioxide : a novel biologically active organosulfur compound from onion. Formation of vic-disulfoxides in onion extractsBLOCK, E; BAYER, T.Journal of the American Chemical Society. 1990, Vol 112, Num 11, pp 4584-4585, issn 0002-7863Article

Antioxidant activity of onion and garlic juices in stored cooked ground lamb = Activité antioxydante des jus d'oignon et d'ail dans la viande d'agneau hachée, cuite et stockéeJURDI-HALDEMAN, D; MACNEIL, J. H; YARED, D. M et al.Journal of food protection. 1987, Vol 50, Num 5, pp 411-417, issn 0362-028X, 4 p.Article

Effects of Drying, Packaging, and Temperature on the Quality of Fried Onion SlicesASEFI, Narmela; MOZAFFARI, Mansoureh.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, S251-S254Article

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