Sulforaphene inhibits hepatocellular carcinoma through repressing keratin 8 and activating anoikis

The mechanism of sulforaphene degradation to different water contents

(2016) Guifang Tian et al.   FOOD CHEMISTRY

The stability and degradation mechanism of sulforaphene in solvents

(2016) Guifang Tian et al.   FOOD CHEMISTRY

The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying

(2015) Guifang Tian et al.   CARBOHYDRATE POLYMERS

Recent progress in understanding, diagnosing, and treating hepatocellular carcinoma

(2012) Mary Maluccio et al.   CA-A CANCER JOURNAL FOR CLINICIANS

Preparative separation and purification of sulforaphene from radish seeds by high-speed countercurrent chromatography

(2012) Pengqun Kuang et al.   FOOD CHEMISTRY

Separation and purification of sulforaphene from radish seeds using macroporous resin and preparative high-performance liquid chromatography

(2012) Pengqun Kuang et al.   FOOD CHEMISTRY

Proteins as binding targets of isothiocyanates in cancer prevention

(2011) L. Mi et al.   CARCINOGENESIS

Down-regulation of phosphoglucomutase 3 mediates sulforaphane-induced cell death in LNCaP prostate cancer cells

(2011) Chan-Hee Lee et al.   Proteome Science

The Incidence and Epidemiology of Hepatocellular Carcinoma: A Global and Regional Perspective

(2010) A. P. Venook et al.   ONCOLOGIST

Isothiocyanates, glutathioneS-transferase M1 and T1 polymorphisms and gastric cancer risk: A prospective study of men in Shanghai, China

(2009) Kristin A. Moy et al.   INTERNATIONAL JOURNAL OF CANCER

Serotonin Receptors, Novel Targets of Sulforaphane Identified by Proteomic Analysis in Caco-2 Cells

(2008) L. Mastrangelo et al.   CANCER RESEARCH

Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates

(2008) Shishu et al.   FOOD CHEMISTRY

Cytotoxic and Antioxidant Activity of 4-Methylthio-3-butenyl Isothiocyanate from Raphanus sativus L. (Kaiware Daikon) Sprouts

(2008) Alessio Papi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY