The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane

Simultaneous Analysis of Glucosinolates and Isothiocyanates by Reversed-Phase Ultra-High-Performance Liquid Chromatography–Electron Spray Ionization–Tandem Mass Spectrometry

(2020) Silvia Andini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil

(2020) S. Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

(2019) Ángel Abellán et al.   Nutrients

Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices

(2019) Nora Salina Md Salim et al.   Food and Bioprocess Technology

Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits

(2019) Pedro J. Zapata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beer Molecules and Its Sensory and Biological Properties: A Review

(2019) Bruno Vieira Humia et al.   MOLECULES

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

(2019) Baenas et al.   Foods

On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts

(2019) Konstantin Bellut et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study

(2019) K. Vivek et al.   Food and Bioprocess Technology

Melatonin treatment affects the glucoraphanin-sulforaphane system in postharvest fresh-cut broccoli (Brassica oleracea L.)

(2019) Liyang Wei et al.   FOOD CHEMISTRY

Atypical Myrosinase as a Mediator of Glucosinolate Functions in Plants

(2019) Ryosuke Sugiyama et al.   Frontiers in Plant Science

Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

(2019) Yan Xue Cai et al.   Journal of Functional Foods

Physicochemical and sensory profile of Beauregard sweet potato beer

(2019) Bruno Vieira Humia et al.   FOOD CHEMISTRY

Targeted healthy compounds in small and large-scale brewed beers

(2019) T. Bertuzzi et al.   FOOD CHEMISTRY

Characterization of the consumer market and motivations for the consumption of craft beer

(2018) Naiara Barbosa Carvalho et al.   British Food Journal

EFFECTS OF α -, β - AND MALTOSYL-β -CYCLODEXTRINS USE ON THE GLUCORAPHANIN/SULFORAPHANE SYSTEM OF BROCCOLI JUICE

(2018) Ginés Benito Martínez-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

 Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp

(2018) J. Totušek et al.   CZECH JOURNAL OF FOOD SCIENCES

The raise of Brettanomyces yeast species for beer production

(2018) Marc Serra Colomer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties

(2017) Julien Ducruet et al.   FOOD CHEMISTRY

Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms

(2017) Jasmina M. Dimitrić Marković et al.   FOOD CHEMISTRY

Broccoli and radish sprouts are safe and rich in bioactive phytochemicals

(2017) Nieves Baenas et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes

(2016) Ruimin Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Discovery of a Bacterial Glycoside Hydrolase Family 3 (GH3) β-Glucosidase with Myrosinase Activity from a Citrobacter Strain Isolated from Soil

(2016) Abdulhadi Albaser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts

(2013) Laura Alvarez-Jubete et al.   Food and Bioprocess Technology

A new ultra-rapid UHPLC/MS/MS method for assessing glucoraphanin and sulforaphane bioavailability in human urine

(2013) Raul Dominguez-Perles et al.   FOOD CHEMISTRY

Analysis of the tumoral cytotoxicity of green tea-infusions enriched with broccoli

(2011) Raúl Domínguez-Perles et al.   FOOD CHEMISTRY

Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli

(2011) Raul Dominguez-Perles et al.   Innovative Food Science & Emerging Technologies

Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools

(2010) L. Vera et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Key Role of Fe2+in Epithiospecifier Protein Activity

(2010) David J. Williams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable Brassica rapa

(2009) Marta Francisco et al.   JOURNAL OF CHROMATOGRAPHY A

Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli

(2009) E. Koh et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS