Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

A green Brassica oleracea L extract as a novel corrosion inhibitor for Q235 steel in two typical acid media

(2021) Hao Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of short-term high temperature on the accumulation of glucosinolates in Brassica rapa

(2021) Shuai-Qi Rao et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

A method for obtaining flexible broccoli varieties for sustainable agriculture

(2020) Simona Ciancaleoni et al.   BMC GENETICS

Elevated CO2 improves glucosinolate metabolism and stimulates anticancer and anti-inflammatory properties of broccoli sprouts

(2020) Mohammed Almuhayawi et al.   FOOD CHEMISTRY

Morphometric Characteristics, Polyphenols and Ascorbic Acid Variation in Brassica oleracea L. Novel Foods: Sprouts, Microgreens and Baby Leaves

(2020) Maria Concetta Di Bella et al.   Agronomy-Basel

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

(2020) Praveen Saini et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Volatile Profile of Wall Rocket Baby-Leaves (Diplotaxis erucoides) Grown under Greenhouse: Main Compounds and Genotype Diversity

(2020) Carla Guijarro-Real et al.   Agronomy-Basel

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

(2020) Thanh Ninh Le et al.   Plants-Basel

Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity

(2020) Mariola Drozdowska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

From landrace to modern hybrid broccoli: the genomic and morphological domestication syndrome within a diverse B. oleracea collection

(2020) Zachary Stansell et al.   Horticulture Research

Evaluation of Italian and Spanish Accessions of Brassica rapa L.: Effect of Flowering Earliness on Fresh Yield and Biological Value

(2020) María Elena Cartea et al.   Agronomy-Basel

High Glucosinolate Content in Rocket Leaves (Diplotaxis tenuifolia and Eruca sativa) after Multiple Harvests Is Associated with Increased Bitterness, Pungency, and Reduced Consumer Liking

(2020) Luke Bell et al.   Foods

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

(2019) Ángel Abellán et al.   Nutrients

Responses of yield and appearance quality of four Brassicaceae microgreens to varied blue light proportion in red and blue light-emitting diodes lighting

(2019) Qinglu Ying et al.   SCIENTIA HORTICULTURAE

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

(2018) Tomás Lafarga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of temperature on glucosinolate content and shelf life of ready-to-eat broccoli florets packaged in passive modified atmosphere

(2018) Erika Paulsen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Sulforaphane Promotes Mitochondrial Protection in SH-SY5Y Cells Exposed to Hydrogen Peroxide by an Nrf2-Dependent Mechanism

(2017) Marcos Roberto de Oliveira et al.   MOLECULAR NEUROBIOLOGY

Microgreens: Production, shelf life, and bioactive components

(2016) Shabir Ahmad Mir et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots ( Brassica napus L. ssp. rapifera Metzg.)

(2016) Tor J. Johansen et al.   FOOD CHEMISTRY

The effect of the germination temperature on the phytochemical content of broccoli and rocket sprouts

(2016) Lucia Ragusa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Brassicaceae: a rich source of health improving phytochemicals

(2015) P. Avato et al.   PHYTOCHEMISTRY REVIEWS

Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions

(2013) Patricio J. Cáceres et al.   FOOD CHEMISTRY

Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds

(2013) Ana M. Ares et al.   JOURNAL OF CHROMATOGRAPHY A

Selecting Sprouts of Brassicaceae for Optimum Phytochemical Composition

(2012) Nieves Baenas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative profiling of glucosinolates by LC–MS analysis reveals several cultivars of cabbage and kale as promising sources of sulforaphane

(2012) Katsunori Sasaki et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

UV-B Irradiation Changes Specifically the Secondary Metabolite Profile in Broccoli Sprouts: Induced Signaling Overlaps with Defense Response to Biotic Stressors

(2012) Inga Mewis et al.   PLANT AND CELL PHYSIOLOGY

Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry

(2011) Ascensión Martínez-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts

(2010) Gaofeng Yuan et al.   FOOD CHEMISTRY

The natural chemopreventive phytochemical R-sulforaphane is a far more potent inducer of the carcinogen-detoxifying enzyme systems in rat liver and lung than the S-isomer

(2010) Ahmad Faizal Abdull Razis et al.   INTERNATIONAL JOURNAL OF CANCER