Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties

Anticancer Activity of a Broccoli Derivative, Sulforaphane, in Barrett Adenocarcinoma: Potential Use in Chemoprevention and as Adjuvant in Chemotherapy

(2014) Aamer Qazi et al.   Translational Oncology

Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation

(2013) Edward B. Dosz et al.   JOURNAL OF FOOD SCIENCE

The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

(2012) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

(2011) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil

(2010) Niloufar Choubdar et al.   JOURNAL OF FOOD SCIENCE

Multi-targeted prevention of cancer by sulforaphane

(2008) John D. Clarke et al.   CANCER LETTERS