Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

(2014) R. Bongoni et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing

(2013) Amit Kumar Jaiswal et al.   FOOD RESEARCH INTERNATIONAL

Predictive modelling of vegetable firmness after thermal pre-treatments and steaming

(2013) Matthijs Dekker et al.   Innovative Food Science & Emerging Technologies

Glucosinolates Profile and Antioxidant Capacity of Romanian Brassica Vegetables Obtained by Organic and Conventional Agricultural Practices

(2013) Simona I. Vicas et al.   PLANT FOODS FOR HUMAN NUTRITION

Cooking time but not cooking method affects children’s acceptance of Brassica vegetables

(2012) Astrid A.M. Poelman et al.   FOOD QUALITY AND PREFERENCE

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

(2012) David N Cox et al.   PUBLIC HEALTH NUTRITION

IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE

(2011) GASTÓN ARES et al.   JOURNAL OF SENSORY STUDIES

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

(2010) R.B. Jones et al.   FOOD CHEMISTRY

Dietary Broccoli Sprouts Protect Against Myocardial Oxidative Damage and Cell Death During Ischemia-Reperfusion

(2010) Masoumeh Akhlaghi et al.   PLANT FOODS FOR HUMAN NUTRITION

How reliable are the consumers? Comparison of sensory profiles from consumers and experts

(2009) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE

Effect of domestic cooking methods on the total antioxidant capacity of vegetables

(2009) Nicoletta Pellegrini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleraceaL. ssp.Italica) during Blanching

(2009) Elsa M. Gonçalves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preferences for steaming of vegetables

(2009) C. Rennie et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Effects of different cooking methods on health-promoting compounds of broccoli

(2009) Gao-feng Yuan et al.   Journal of Zhejiang University-SCIENCE B

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

Micellarisation of Carotenoids from Raw and Cooked Vegetables

(2008) L. Ryan et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY