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Oxidative damage to lipids in vivo may be involved in the development of atherosclerosis and cancer. Onions and black tea are foods rich in flavonoids, predominantly the flavonoid quercetin, which ...
The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determ...
We here propose a phenomenological model for the multi-lamellar vesicles (onions) formation induced by shear flow. In a nonionic surfactant (C12E4) system, onion phases under a fixed shear flow show ...
To determine a useful method for evaluating the quality of fresh-cut Welsh onions (Allium fistulosum L.), the onions were examined and electrical conductivity (EC), potassium and ammonia contents of e...
Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and...
γ-Irradiated onions (0.2, 1, 2 and 5 kGy) were stored for 1, 3, 7 and 11 weeks. Cooked onion aroma concentrates were prepared by a simultaneous distillation and extraction (SDE) method and analyzed by...

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