ReviewMolecules (Basel, Switzerland)2022
Role of Sulfur Compounds in Vegetable and Mushroom Aroma.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 77 citations in OpenAlex.
- Effects of steam explosion and heat curing on the physicochemical properties ofFood chemistry: X · 2026Article
- A Multi-Target Approach to Colitis: Ergothioneine Promotes Recovery by Restoring the Intestinal Barrier, Reducing Inflammation, and Remodeling the Microbiota.Food science & nutrition · 2026Article
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Beyond Aroma: Analytical Challenges, Metabolism and Biological Significance of Volatile Sulfur Compounds in Tomato Plants.International journal of molecular sciences · 2026Review
- Analysis and identification of volatile aroma compounds of the garlic-scented mushroomFood chemistry: X · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.Journal of advanced veterinary and animal research · 2025Article
- Two Terpene Synthases Are Involved in Multiple Sesquiterpene Biosynthesis in the Woody Vegetable,International journal of molecular sciences · 2025Article
- Magnetically recoverable catalysts for efficient multicomponent synthesis of organosulfur compounds.RSC advances · 2025Review
- Preference for and resistance to a toxic sulfur volatile opens up a unique niche in Drosophila busckii.Nature communications · 2025Article
- Article
- Adaptive modifications in plant sulfur metabolism over evolutionary time.Journal of experimental botany · 2024Review
- Aged garlic therapeutic intervention targeting inflammatory pathways in pathogenesis of bowel disorders.Heliyon · 2024Article
- Diversity of the Morphometric and Biochemical Traits ofPlants (Basel, Switzerland) · 2024Article
- Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.International journal of molecular sciences · 2024Review
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Application of Sorbent-Based Extraction Techniques in Food Analysis.Molecules (Basel, Switzerland) · 2023Review
- The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.Molecules (Basel, Switzerland) · 2023Article
- Anti-Tropical medicine and infectious disease · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.