| Title |
Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment
|
|---|---|
| Published in |
Food Science and Biotechnology, February 2016
|
| DOI | 10.1007/s10068-016-0017-7 |
| Pubmed ID | |
| Authors |
Sunyoung Kim, Sanghee Lee, Dongbin Shin, Miyoung Yoo |
| Abstract |
Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents increased by 34.2-568.0% during frying, steaming and microwaving, whereas ACSOs contents decreased by 32.6-69.4% during boiling. The methiin level in heat-treated onions ranged from 0.18 to 0.47 g/100 g of dry weight (DW), and the cycloalliin concentration in heat-treated onions ranged from 0.31 to 3.50 g/100 g of DW. The amount of isoalliin in processed onions was 0.34-3.32 g/100 g of DW, and propiin was 0.15-1.67 g/100 g of DW. Changes in the ACSO concentrations were dependent on the cooking method. The quality of heat processed onions was evaluated. |
Mendeley readers
The data shown below were compiled from readership statistics for 66 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 66 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 11 | 17% |
| Student > Ph. D. Student | 5 | 8% |
| Student > Master | 4 | 6% |
| Student > Doctoral Student | 3 | 5% |
| Lecturer | 2 | 3% |
| Other | 9 | 14% |
| Unknown | 32 | 48% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 17 | 26% |
| Chemistry | 4 | 6% |
| Unspecified | 2 | 3% |
| Biochemistry, Genetics and Molecular Biology | 2 | 3% |
| Engineering | 2 | 3% |
| Other | 2 | 3% |
| Unknown | 37 | 56% |
Attention Score in Context
This research output has an Altmetric Attention Score of 28. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 03 May 2022.
All research outputs
#1,176,559
of 23,003,906 outputs
Outputs from Food Science and Biotechnology
#14
of 440 outputs
Outputs of similar age
#21,230
of 298,146 outputs
Outputs of similar age from Food Science and Biotechnology
#1
of 7 outputs
Altmetric has tracked 23,003,906 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 94th percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 440 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.2. This one has done particularly well, scoring higher than 96% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 298,146 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 92% of its contemporaries.
We're also able to compare this research output to 7 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them