N. Mandon

The effect of dietary garlic and rosemary on grower-finisher pig performance and sensory characteristics of pork

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Allium ursinum: botanical, phytochemical and pharmacological overview

Review on plant antimicrobials: a mechanistic viewpoint

The analysis of onion and garlic

Nano-based smart pesticide formulations: Emerging opportunities for agriculture

Insect Fat Body: Energy, Metabolism, and Regulation

Seleno-compounds in garlic and onion

Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography?mass spectrometry

Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles

A Review on the Dietary Flavonoid Kaempferol

The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin

Flavonoids in Onion Cultivars ( Allium cepa L.)

Inhibition of Carcinogen-Induced DNA Damage in Rat Liver and Colon by Garlic Powders With Varying Alliin Content

Allium cepa L. (Onion) Part 1: Chemistry and analysis

Aroma analysis of fresh and preserved onions and leek by dual solid-phase microextraction–liquid extraction and gas chromatography–mass spectrometry

Lack of lipogenesis in parasitoids: A review of physiological mechanisms and evolutionary implications

Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review

Biology and Management of Asian Citrus Psyllid, Vector of the Huanglongbing Pathogens

Biological properties of onions and garlic

Garlic: a review of potential therapeutic effects.

Feeding and oviposition of Anticarsia gemmatalis (Lepidoptera: Noctuidae) with sublethal concentrations of ten condiments essential oils

Composition of organosulfur compounds from cool- and warm-type garlic (Allium sativum L.) in Korea

Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds

Allium Chemistry:  Supercritical Fluid Extraction and LC−APCI−MS of Thiosulfinates and Related Compounds from Homogenates of Garlic, Onion, and Ramp. Identification in Garlic and Ramp and Synthesis of 1-Propanesulfinothioic Acid S-Allyl Ester

Effect of the Aged Garlic Extract on Cardiovascular Function in Metabolic Syndrome Rats

Onions: A Source of Unique Dietary Flavonoids

Asian citrus psyllid, Diaphorina citri, vector of citrus huanglongbing disease

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Sulfur Volatiles in Guava (Psidium guajava L.) Leaves: Possible Defense Mechanism

Effect of dietary supplementation with onion (Allium cepa L.) on performance, carcass traits and intestinal microflora composition in broiler chickens

Polymeric materials based on silk proteins

Energy dynamics in a parasitoid foraging in the wild

The Acrolepiopsis assectella silk cocoon: kairomonal function and chemical characterisation

Fast narrow-bore HPLC analysis of thiosulfinates in onions and hybrids. Relationship with the platelet anti-aggregant activity

High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

Importance of sterols acquired through host feeding in synovigenic parasitoid oogenesis

Increased Sulfur Precursors and Volatiles Production by the Leek Allium porrum in Response to Specialist Insect Attack

Comparison of GC-MS and HPLC for the analysis ofAllium volatiles

The physiology of host feeding in parasitic wasps: implications for survival

Analysis ofAllium sulfur amino acids by HPLC after derivatization

Qualitative and quantitative comparison of volatile sulphides and flavour precursors in different organs of some wild and cultivated garlics