Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis

Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

(2019) Baenas et al.   Foods

Characterization of volatiles and identification of odor-active compounds of rocket leaves

(2018) Antonio Raffo et al.   FOOD CHEMISTRY

The effect of processing on the glucosinolate profile in mustard seed

(2018) Katherine Cools et al.   FOOD CHEMISTRY

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

(2018) Songul Kesen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

(2017) Ana Soares et al.   Food and Bioprocess Technology

Varieties, production, composition and health benefits of vinegars: A review

(2017) Chin Wai Ho et al.   FOOD CHEMISTRY

Analysis of seven salad rocket ( Eruca sativa ) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

(2017) Luke Bell et al.   FOOD CHEMISTRY

Qualitative characterization of cultivated and wild edible plants: mineral elements, phenols content and antioxidant capacity

(2017) Grazia Disciglio et al.   Italian Journal of Agronomy

Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

(2016) Natasha D. Spadafora et al.   FOOD CHEMISTRY

A manifesto for the valorization of wild edible plants

(2016) Loretta Bacchetta et al.   JOURNAL OF ETHNOPHARMACOLOGY

Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

(2016) Hussein El-Zaeddi et al.   SCIENTIA HORTICULTURAE

Phytochemical composition and antimicrobial properties of four varieties of Brassica oleracea sprouts

(2015) A.P. Vale et al.   FOOD CONTROL

Effect of Microwave Treatment on the Efficacy of Expeller Pressing of Brassica napus Rapeseed and Brassica juncea Mustard Seeds

(2015) Yanxing Niu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujubaMill.) fruits

(2015) Francisca Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides

(2015) Nizar Salah et al.   MOLECULES

Wild food in Europe: A synthesis of knowledge and data of terrestrial wild food as an ecosystem service

(2014) C.J.E. Schulp et al.   ECOLOGICAL ECONOMICS

Volatile composition and descriptive sensory analysis of pomegranate juice and wine

(2013) Antonio J. Andreu-Sevilla et al.   FOOD RESEARCH INTERNATIONAL

Implication of organic acids in the long-distance transport and the accumulation of lead in Sesuvium portulacastrum and Brassica juncea

(2012) Tahar Ghnaya et al.   CHEMOSPHERE

Biological targets of isothiocyanates

(2011) Kristin K. Brown et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS

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

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