The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products

TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data

(2020) Chengjie Chen et al.   Molecular Plant

Sensory Attributes and Consumer Acceptability of 12 Microgreens Species

(2020) Francesco Caracciolo et al.   Agronomy-Basel

The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.)

(2020) Nurfarhana Diana Mohd Nor et al.   Foods

Reactivation of PTEN tumor suppressor for cancer treatment through inhibition of a MYC-WWP1 inhibitory pathway

(2019) Yu-Ru Lee et al.   SCIENCE

Natural Variation of Glucosinolates and Their Breakdown Products in Broccoli (Brassica oleracea var. italica) Seeds

(2019) Jiansheng Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health-promoting phytochemicals and antioxidant capacity in different organs from six varieties of Chinese kale

(2019) Jiaqi Chang et al.   Scientific Reports

Genotypic Variation of Glucosinolates and Their Breakdown Products in Leaves of Brassica rapa

(2018) Rebecca Klopsch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention

(2018) Besma Abbaoui et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Metabolic profiling of glucosinolates and their hydrolysis products in a germplasm collection of Brassica rapa turnips

(2017) Rebecca Klopsch et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Nutritional Quality of Chinese Kale (Brassica alboglabra Bailey) Using UHPLC-Quadrupole-Orbitrap MS/MS-Based Metabolomics

(2017) et al.   MOLECULES

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

(2017) Franziska S. Hanschen et al.   Frontiers in Plant Science

Variation of glucosinolates and quinone reductase activity among different varieties of Chinese kale and improvement of glucoraphanin by metabolic engineering

(2015) Hongmei Qian et al.   FOOD CHEMISTRY

TheBrassicaepithionitrile 1-cyano-2,3-epithiopropane triggers cell death in human liver cancer cellsin vitro

(2015) Franziska S. Hanschen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens

(2015) Zhenlei Xiao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The Masking Effect of Sucrose on Perception of Bitter Compounds inBrassicaVegetables

(2014) Tove K. Beck et al.   JOURNAL OF SENSORY STUDIES

Characterization of Products from the Reaction of Glucosinolate-Derived Isothiocyanates with Cysteine and Lysine Derivatives Formed in Either Model Systems or Broccoli Sprouts

(2012) Franziska S. Hanschen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucosinolates and isothiocyanates in health and disease

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

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

(2010) Bo Sun et al.   FOOD CHEMISTRY

1-Cyano-2,3-epithiopropane is a novel plant-derived chemopreventive agent which induces cytoprotective genes that afford resistance against the genotoxic  , -unsaturated aldehyde acrolein

(2009) M. O. Kelleher et al.   CARCINOGENESIS

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS

Indole glucosinolate breakdown and its biological effects

(2008) Niels Agerbirk et al.   PHYTOCHEMISTRY REVIEWS

Glucosinolate Metabolites Required for an Arabidopsis Innate Immune Response

(2008) N. K. Clay et al.   SCIENCE