Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient
Authors
Keywords
-
Journal
International Journal of Environmental Research and Public Health
Volume 17, Issue 7, Pages 2406
Publisher
MDPI AG
Online
2020-04-02
DOI
10.3390/ijerph17072406
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
- (2019) Tomás Lafarga et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- New food ingredients from broccoli by-products: physical, chemical and technological properties
- (2019) Meng Shi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of cover crops on the yield and nutrient concentration of organic kale (Brassica oleracea L. var. acephala)
- (2019) Dil Thavarajah et al. Scientific Reports
- The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease
- (2018) Kassem Makki et al. Cell Host & Microbe
- Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
- (2018) Natalia Drabińska et al. FOOD CHEMISTRY
- Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization
- (2018) Mengpei Liu et al. MOLECULES
- The intrinsic quality of brassicaceous vegetables: How secondary plant metabolites are affected by genetic, environmental, and agronomic factors
- (2018) Susanne Neugart et al. SCIENTIA HORTICULTURAE
- In vitro digestion with bile acids enhances the bioaccessibility of kale polyphenols
- (2018) Isabelle Yang et al. Food & Function
- Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
- (2018) Kamila Kasprzak et al. Journal of Analytical Methods in Chemistry
- Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake
- (2018) Urszula Krupa-Kozak et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites
- (2018) Rebecca Klopsch et al. Frontiers in Chemistry
- Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
- (2018) Michael J. Gidley et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Storage related changes of cell wall based dietary fiber components of broccoli ( Brassica oleracea var. italica ) stems
- (2017) Judith Schäfer et al. FOOD RESEARCH INTERNATIONAL
- Characterization of fructans and dietary fibre profiles in raw and steamed vegetables
- (2017) Gaétan Kalala et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Bioactive Compounds in Brassicaceae Vegetables with a Role in the Prevention of Chronic Diseases
- (2017) Assunta Raiola et al. MOLECULES
- Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time
- (2017) Ana Mariel Torres-Contreras et al. MOLECULES
- Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health
- (2017) Alison M. Stephen et al. NUTRITION RESEARCH REVIEWS
- Modification and Application of Dietary Fiber in Foods
- (2017) Yue-yue Yang et al. Journal of Chemistry
- Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility
- (2017) Gustavo A González-Aguilar et al. Current Opinion in Food Science
- Dietary fibre intake and mortality from cardiovascular disease and all cancers: A meta-analysis of prospective cohort studies
- (2016) Youngyo Kim et al. Archives of Cardiovascular Diseases
- A Dietary Fiber-Deprived Gut Microbiota Degrades the Colonic Mucus Barrier and Enhances Pathogen Susceptibility
- (2016) Mahesh S. Desai et al. CELL
- Roles for dietary fibre in the upper GI tract: The importance of viscosity
- (2016) Alan Mackie et al. FOOD RESEARCH INTERNATIONAL
- Flavonoid intake and all-cause mortality
- (2015) Kerry L Ivey et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Binding of dietary polyphenols to cellulose: Structural and nutritional aspects
- (2015) Anh Dao T. Phan et al. FOOD CHEMISTRY
- Seasonal Variation in Contents of Sugars in Different Parts of Broccoli
- (2015) Shiva Ram Bhandari et al. Korean Journal of Horticultural Science & Technology
- Seasonal Variation in Contents of Sugars in Different Parts of Broccoli
- (2015) Shiva Ram Bhandari et al. HORTICULTURAL SCIENCE & TECHNOLOGY
- Ultrasonic-assisted enzymatic extraction of phenolics from broccoli (Brassica oleracea L. var. italica) inflorescences and evaluation of antioxidant activity in vitro
- (2014) Hao Wu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Fruit and vegetable consumption and all-cause, cancer and CVD mortality: analysis of Health Survey for England data
- (2014) Oyinlola Oyebode et al. JOURNAL OF EPIDEMIOLOGY AND COMMUNITY HEALTH
- Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species
- (2014) Paolo Benincasa et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion
- (2014) A. E. Quirós-Sauceda et al. Food & Function
- Contribution of Organically Grown Crops to Human Health
- (2014) Eva Johansson et al. International Journal of Environmental Research and Public Health
- Phenols and Ascorbic Acid in Black Currants (Ribes nigrum L.): Variation Due to Genotype, Location, and Year
- (2013) Michael Vagiri et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds
- (2013) Ana M. Ares et al. JOURNAL OF CHROMATOGRAPHY A
- Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects
- (2013) Jara Pérez-Jiménez et al. NUTRITION RESEARCH REVIEWS
- Health-Promoting Components of Fruits and Vegetables in the Diet
- (2013) Rui Hai Liu Advances in Nutrition
- The effect of temperature and radiation on flavonol aglycones and flavonol glycosides of kale (Brassica oleracea var. sabellica)
- (2012) Susanne Neugart et al. FOOD CHEMISTRY
- Flavonoids as antioxidants in plants: Location and functional significance
- (2012) Giovanni Agati et al. PLANT SCIENCE
- Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder
- (2011) Yardfon Tanongkankit et al. FOOD AND BIOPRODUCTS PROCESSING
- Effects of dietary broccoli fibre and corn oil on serum lipids, faecal bile acid excretion and hepatic gene expression in rats
- (2011) Tafadzwa Mandimika et al. FOOD CHEMISTRY
- The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants
- (2011) Hugo Palafox-Carlos et al. JOURNAL OF FOOD SCIENCE
- Enzyme-assisted extraction of bioactives from plants
- (2011) Munish Puri et al. TRENDS IN BIOTECHNOLOGY
- Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels
- (2010) Fouad Abdulrahman Hassan et al. FOOD CHEMISTRY
- How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health
- (2010) Sunan Wang et al. FOOD RESEARCH INTERNATIONAL
- Cecal and Colonic Responses in Rats Fed 5 or 30% Corn Oil Diets Containing Either 7.5% Broccoli Dietary Fiber or Microcrystalline Cellulose
- (2010) Gunaranjan Paturi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function
- (2010) Fulgencio Saura-Calixto JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Broccoli-Derived By-Products-A Promising Source of Bioactive Ingredients
- (2010) Raúl Domínguez-Perles et al. JOURNAL OF FOOD SCIENCE
- Phenolic Compounds in Brassica Vegetables
- (2010) María Elena Cartea et al. MOLECULES
- Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry
- (2010) Susanne Schmidt et al. RAPID COMMUNICATIONS IN MASS SPECTROMETRY
- Dietary flavonoid intake and colorectal cancer: a case–control study
- (2009) Janet A. M. Kyle et al. BRITISH JOURNAL OF NUTRITION
- Biochemical composition and physicochemical properties of broccoli flours
- (2009) Olga N. Campas-Baypoli et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Identification of the Phenolic Components of Collard Greens, Kale, and Chinese Broccoli
- (2009) Long-Ze Lin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar.acephalaVar.sabellica) by HPLC-DAD-ESI-MSn
- (2009) Helle Olsen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interaction between Phenolics and Gut Microbiota: Role in Human Health
- (2009) María V. Selma et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Human Gut Bacterial Communities Are Altered by Addition of Cruciferous Vegetables to a Controlled Fruit- and Vegetable-Free Diet
- (2009) Fei Li et al. JOURNAL OF NUTRITION
- Potential Health Benefits of Broccoli- A Chemico-Biological Overview
- (2009) Hannah Vasanthi et al. MINI-REVIEWS IN MEDICINAL CHEMISTRY
- Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in Humans
- (2009) Jara Pérez-Jiménez et al. PLANT FOODS FOR HUMAN NUTRITION
- Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction
- (2009) Matthieu Virot et al. ULTRASONICS SONOCHEMISTRY
- Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)
- (2008) Britta Harbaum et al. FOOD CHEMISTRY
- New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas
- (2008) Long-Ze Lin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started