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Cai, X.J.; Uden, P.C.; Block, E.; Zhang, X.; Quimby, B.D.; Sullivan, J.J. 1994. Allium chemistry: identification of natural abundance organoselenium volatiles from garlic, elephant garlic, onion, and Chinese chive using headspace gas chromatography with atomic emission detection. J agric food chem. 42 (10): 2081-2084.

Fossen, T.; Andersen, O.M.; Ovstedal, D.O.; Pedersen, A.T.; Raknes, A. 1996. Characteristic anthocyanin pattern from onions and other Allium spp. J food sci. 61 (4): 703-706.

Hsieh, P.C.; Mau, J.L.; Huang, S.H. 2001. Antimicrobial effect of various combinations of plant extracts. Food microbiol. 18 (1) : 35-43.

Lam, Y.W.; Wang, H.X.; Ng, T.B. 2000. A robust cysteine-deficient chitinase-like antifungal protein from inner shoots of the edible chive Allium tuberosum. Biochem biophys res commun. 279 (1): 74-80.

Kmiecik, W.; Lisiewska, Z. 1999. Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.). Food chem. 67 (1) : 61-66.

Manabe, T.; Hasumi, A.; Sugiyama, M.; Yamazaki, M.; Saito, K. 1998. Allinase [S-alk(en)yl-L-cysteine sulfoxide lyase] from Allium tuberosum (Chinese chive). Eur j biochem. 257 (1): 21-30.

Yin, M.C.; Tsao, S.M. 1999. Inhibitory effect of seven Allium plants upon three Aspergillus species. Int j food microbiol. 49 (1/2): 49-56.

Yin, M.C.; Cheng, W.S. 1998. Antioxidant activity of several Allium members. J agric food chem. 46 (10): 4097-4101.

Updated: Wednesday, June 20, 2007.