In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

Phytochemicals and Cancer Risk

(2012) Paige E. Miller et al.   NUTRITION IN CLINICAL PRACTICE

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

(2011) Teresa Oliviero et al.   FOOD CHEMISTRY

Bioavailability and inter-conversion of sulforaphane and erucin in human subjects consuming broccoli sprouts or broccoli supplement in a cross-over study design

(2011) John D. Clarke et al.   PHARMACOLOGICAL RESEARCH

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

(2010) Nicoletta Pellegrini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli

(2008) Martijn Vermeulen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

(2008) David Van Eylen et al.   JOURNAL OF FOOD ENGINEERING

Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

(2008) Ruud Verkerk et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS