Variations in the glucosinolates of the individual edible parts of three stem mustards ( Brassica juncea )

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

(2018) Luke Bell et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Phenolic compounds and antioxidant activities of flowers, leaves and fruits of five crabapple cultivars (Malus Mill. species)

(2018) Fang Liu et al.   SCIENTIA HORTICULTURAE

Cultivation under salt stress conditions influences postharvest quality and glucosinolates content of fresh-cut cauliflower

(2018) Francesco Giuffrida et al.   SCIENTIA HORTICULTURAE

Phenolic composition profiling of different edible parts and by-products of date palm ( Phoenix dactylifera L.) by using HPLC-DAD-ESI/MS n

(2017) Ibrahim M. Abu-Reidah et al.   FOOD RESEARCH INTERNATIONAL

Cultivar-Specific Changes in Primary and Secondary Metabolites in Pak Choi (Brassica Rapa, Chinensis Group) by Methyl Jasmonate

(2017) Moo Kim et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Identification and quantification of glucosinolates in different tissues of Raphanus raphanistrum by liquid chromatography tandem-mass spectrometry

(2017) Mariateresa Maldini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Health-Promoting Phytochemicals from 11 Mustard Cultivars at Baby Leaf and Mature Stages

(2017) Marissa Frazie et al.   MOLECULES

Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

(2016) Heon Woong Kim et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets

(2016) Congxi Cai et al.   FOOD CHEMISTRY

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

(2016) Ewa Ciska et al.   FOOD CHEMISTRY

Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts

(2016) Hongmei Qian et al.   FOOD CHEMISTRY

Influence of leaf-cover on visual quality and health-promoting phytochemicals in loose-curd cauliflower florets

(2015) Jiansheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glucosinolate profile and distribution among plant tissues and phenological stages of field-grown horseradish

(2014) Rosa Agneta et al.   PHYTOCHEMISTRY

Genotypic variation of glucosinolates in broccoli (Brassica oleracea var. italica) florets from China

(2012) Jiansheng Wang et al.   FOOD CHEMISTRY

Glucosinolates and isothiocyanates in health and disease

(2012) Albena T. Dinkova-Kostova et al.   TRENDS IN MOLECULAR MEDICINE

Allyl isothiocyanates and cinnamaldehyde potentiate miniature excitatory postsynaptic inputs in the supraoptic nucleus in rats

(2011) Toru Yokoyama et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Screening, identification and quantification of glucosinolates in black radish (Raphanus sativus L. niger) based dietary supplements using liquid chromatography coupled with a photodiode array and liquid chromatography - mass spectrometry

(2011) E. Njumbe Ediage et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil

(2011) Francilene Gracieli Kunradi Vieira et al.   SCIENTIA HORTICULTURAE

Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) varieties

(2010) Bo Sun et al.   FOOD CHEMISTRY

Allyl isothiocyanate as a cancer chemopreventive phytochemical

(2009) Yuesheng Zhang   MOLECULAR NUTRITION & FOOD RESEARCH

HAG2/MYB76 and HAG3/MYB29 exert a specific and coordinated control on the regulation of aliphatic glucosinolate biosynthesis inArabidopsis thaliana

(2009) Tamara Gigolashvili et al.   NEW PHYTOLOGIST

Role of Glucosinolates in Insect-Plant Relationships and Multitrophic Interactions

(2008) Richard J. Hopkins et al.   Annual Review of Entomology