Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

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

(2014) T. Oliviero et al.   FOOD CHEMISTRY

A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables

(2014) K. Hennig et al.   FOOD CHEMISTRY

Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts)

(2014) Irmela Sarvan et al.   Innovative Food Science & Emerging Technologies

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls

(2013) Federico Ferioli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavonol content and biometrical traits as a tool for the characterization of “Cipolla di Giarratana”: A traditional Sicilian onion landrace

(2012) Ezio Riggi et al.   FOOD CHEMISTRY

Rapid Estimation of Glucosinolate Thermal Degradation Rate Constants in Leaves of Chinese Kale and Broccoli (Brassica oleracea) in Two Seasons

(2012) Kristin Hennig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermally Induced Degradation of Sulfur-Containing Aliphatic Glucosinolates in Broccoli Sprouts (Brassica oleracea var. italica) and Model Systems

(2012) Franziska S. Hanschen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Teresa Oliviero et al.   FOOD CHEMISTRY

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

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

Food component profiles for fruit and vegetable subgroups

(2010) Jean A.T. Pennington et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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 in Diplotaxis and Eruca leaves: Diversity, taxonomic relations and applied aspects

(2007) L. Filippo D’Antuono et al.   PHYTOCHEMISTRY