di-n-propyl trisulfide

Known as: dipropyl trisulfide 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1994-2016
012319942016

Papers overview

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2017
2017
Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from… (More)
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2013
2013
Intercropping and rotating banana (Musa spp.) with Chinese chive (Allium tuberosum Rottler) has been used as an effective method… (More)
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2013
2013
A novel headspace gas chromatography-mass spectrometry (HS GC-MS) method was developed for analysis of volatile compounds in… (More)
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2011
2011
The stems of Allium victorialis L. var. platyphyllum were extracted and the major essential oil composition and immunotoxicity… (More)
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2010
2010
Of the compounds contained in or derived from garlic (Allium sativum L.), alk(en)yl sulfides are known to be responsible for most… (More)
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2009
2009
A field study was conducted at Kentucky State University (KSU) Research Farm. The soil in five plots was mixed with sewage sludge… (More)
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2008
2008
Alk(en)yl trisulfides (R-SSS-R') are organosulfur compounds produced by crushed garlic and other Allium vegetables. We found that… (More)
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2007
2007
Bovine rumen fluid was fermented anaerobically with 25 mM R-propylene glycol, S-propylene glycol, or glycerol added. After 24 h… (More)
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1999
1999
Two nonvolatile flavor precursors occurring in Allium vegetables, S-propyl-L-cysteine and its sulfoxide, were heated in closed… (More)
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1994
1994
Four organosulfur compounds from garlic and onions were examined for modifying effects on diethylnitrosamine (DEN)-induced… (More)
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