Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

(2017) I. Sarvan et al.   FOOD CHEMISTRY

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

(2015) Luzia Caroline Ramos dos Reis et al.   FOOD CHEMISTRY

Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)

(2015) Xueying Zhong et al.   Innovative Food Science & Emerging Technologies

Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

(2015) Sylvie Bureau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

(2015) E. Giambanelli et al.   RSC Advances

A rapid validated HPLC method for determination of sulforaphane and glucoraphanin in broccoli and red cabbage prepared by various cooking techniques

(2014) Hayati Celik et al.   Analytical Methods

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

(2014) Franziska S. Hanschen et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Domestic cooking methods affect the nutritional quality of red cabbage

(2014) Feng Xu et al.   FOOD CHEMISTRY

Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

(2014) X. Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

(2014) Radhika Bongoni et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars

(2014) Hassan Barakat et al.   Journal of Functional Foods

BrassicaFoods as a Dietary Source of Vitamin C: A Review

(2013) R. Domínguez-Perles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

(2013) Probo Y. Nugrahedi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

(2013) Alberto Fiore et al.   FOOD CHEMISTRY

Vegetables containing phytochemicals with potential anti-obesity properties: A review

(2013) David J. Williams et al.   FOOD RESEARCH INTERNATIONAL

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

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

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A research approach for quality based design of healthy foods: Dried broccoli as a case study

(2013) T. Oliviero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Disease resistance or growth: the role of plant hormones in balancing immune responses and fitness costs

(2013) Nicolas Denancé et al.   Frontiers in Plant Science

UV-B-Induced Secondary Plant Metabolites - Potential Benefits for Plant and Human Health

(2012) M. Schreiner et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

(2012) Ginés B. Martínez-Hernández et al.   Food and Bioprocess Technology

The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

(2012) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing

(2012) Andrea Mahn et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli

(2012) Eun-Sun Hwang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Ascorbigen – Occurrence, Synthesis, and Analytics

(2012) Martina Opietnik et al.   MINI-REVIEWS IN ORGANIC CHEMISTRY

Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

(2012) Lijuan Zhan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Glucosinolates and isothiocyanates in health and disease

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

Factors Influencing Glucoraphanin and Sulforaphane Formation in Brassica Plants: A Review

(2012) Zhen-xin GU et al.   Journal of Integrative Agriculture

Stressed food – The impact of abiotic environmental stresses on crop quality

(2011) Yunxia Wang et al.   AGRICULTURE ECOSYSTEMS & ENVIRONMENT

Health benefits and possible risks of broccoli – An overview

(2011) Klaus Peter Latté et al.   FOOD AND CHEMICAL TOXICOLOGY

Changes in post-harvest phytochemical qualities of broccoli florets during ambient and refrigerated storage

(2011) A. Nath et al.   FOOD CHEMISTRY

Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

(2011) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

(2011) Teresa Oliviero et al.   FOOD CHEMISTRY

Effect of processing on the content of glucobrassicin and its degradation products in broccoli and cauliflower

(2011) Ewa Sosińska et al.   FOOD CONTROL

Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions

(2011) Elsa M. Gonçalves et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

(2010) R.B. Jones et al.   FOOD CHEMISTRY

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

(2010) Nicoletta Pellegrini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

(2010) A. Patras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of glucosinolates – gene discovery and beyond

(2010) Ida E. Sønderby et al.   TRENDS IN PLANT SCIENCE

Dietary Sulforaphane-Rich Broccoli Sprouts Reduce Colonization and Attenuate Gastritis in Helicobacter pylori-Infected Mice and Humans

(2009) A. Yanaka et al.   Cancer Prevention Research

Ascorbigen: chemistry, occurrence, and biologic properties

(2009) Anika E. Wagner et al.   CLINICS IN DERMATOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of domestic cooking methods on the total antioxidant capacity of vegetables

(2009) Nicoletta Pellegrini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Growing Hardier Crops for Better Health: Salinity Tolerance and the Nutritional Value of Broccoli

(2009) Carmen López-Berenguer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Effects of different cooking methods on health-promoting compounds of broccoli

(2009) Gao-feng Yuan et al.   Journal of Zhejiang University-SCIENCE B

Comparative inhibitory activities of sulforaphane and phenethyl isothiocyanate against leukemia resistant CEM/C2 cancer cells

(2009) Jack N. Losso et al.   Journal of Functional Foods

The effect of cooking on Brassica vegetables

(2008) Sissi Wachtel-Galor et al.   FOOD CHEMISTRY

Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

(2008) Cheng-Guo Jia et al.   FOOD CHEMISTRY

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL

Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleraceavar.capitatacv. Taler) Cultivated in Different Seasons

(2008) C. Martinez-Villaluenga et al.   JOURNAL OF FOOD SCIENCE

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

(2008) Jon Volden et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic Effect of Combination of Phenethyl Isothiocyanate and Sulforaphane or Curcumin and Sulforaphane in the Inhibition of Inflammation

(2008) Ka Lung Cheung et al.   PHARMACEUTICAL RESEARCH

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS

Root and shoot glucosinolates: a comparison of their diversity, function and interactions in natural and managed ecosystems

(2008) Nicole M. van Dam et al.   PHYTOCHEMISTRY REVIEWS

Chemopreventive functions of sulforaphane: A potent inducer of antioxidant enzymes and apoptosis

(2008) Chi-Tai Yeh et al.   Journal of Functional Foods

The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing

(2007) Elżbieta Sikora et al.   FOOD CHEMISTRY

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY